Delia Smith Black Forest Gateau Recipe

Delia Smith Black Forest Gateau is made with a feather-light, fatless chocolate sponge that is sliced and liberally soaked in a boozy Kirsch and cherry syrup. The cake is layered with clouds of whipped double cream and plump Morello cherries, then encased in a shell of grated dark chocolate. It is the definitive retro dinner party dessert, offering a sophisticated balance of light sponge, rich cream, and sharp, boozy fruit.

Delia Smith Black Forest Gateau Ingredients

For the Whisked Sponge:

• 6 Large Eggs: Room temperature. The volume of the cake comes entirely from the air whisked into these eggs.
• 150g (5 oz) Caster Sugar: Fine sugar dissolves best into the egg foam.
• 1 teaspoon Vanilla Extract: For flavor.
• 50g (2 oz) Plain Flour: Sifted.
• 40g (1 ½ oz) Cocoa Powder: Sifted. Use good quality dark cocoa.

For the Filling and Decoration:

• 2 x 425g tins Black Cherries (pitted): Or one large 700g jar of Morello cherries in syrup. Drain them, but reserve the juice.
• 4-6 tablespoons Kirsch: Authentic cherry brandy. Do not skimp on this, as it defines the flavor.
• 1 tablespoon Arrowroot or Cornflour: (Optional) To thicken the cherry juices slightly if preferred.
• 600ml (1 pint) Double Cream: Whipped.
• 175g (6 oz) Dark Chocolate: Grated or curled for the sides and top.

How To Make Delia Smith Black Forest Gateau

1. Prepare the tins: Preheat the oven to 180°C (350°F/Gas Mark 4). Lightly grease three 20cm (8-inch) sandwich tins and line the bases with baking parchment. (If you only have two tins, you can bake two thicker layers and slice one in half later).
2. Whisk the eggs: Break the eggs into a large, heatproof mixing bowl. Add the caster sugar and vanilla extract. Place the bowl over a pan of barely simmering water (ensure the bottom doesn’t touch the water). Using an electric hand whisk, beat the mixture vigorously for about 10 minutes until it is pale, thick, and doubled in volume. When you lift the whisk, it should leave a trail like a ribbon on the surface.
3. Fold the flour: Remove the bowl from the heat. Sift the flour and cocoa powder together. Gently fold the dry ingredients into the egg mousse using a large metal spoon. Use a cutting motion (figure-of-eight) to incorporate the flour without knocking out the precious air bubbles you just whisked in.
4. Bake the sponge: Divide the mixture equally between the prepared tins. Bake on the center shelf of the oven for 15 to 20 minutes. The cakes are done when they have shrunk slightly from the sides of the tin and spring back when touched.
5. Cool the cakes: Turn the sponges out onto a wire rack and peel off the parchment paper immediately. Allow them to cool completely. They will be delicate.
6. Prepare the syrup: Measure out about 150ml (5 fl oz) of the reserved cherry juice into a small saucepan. Boil it rapidly for a few minutes to reduce it slightly and concentrate the flavor. Remove from heat and stir in the Kirsch. (If you prefer a thick sauce for the fruit layer, mix the arrowroot with a little cold water, add to the remaining juice, and boil until clear/thickened, then stir in the cherries).
7. Whip the cream: Whisk the double cream until it holds its shape but is still soft (not buttery).
8. Assemble the gateau: Prick the sponge layers all over with a skewer. Spoon the Kirsch syrup generously over the sponges, allowing it to soak in. Place one sponge on a serving plate. Spread with a layer of whipped cream and top with half the drained cherries. Place the second sponge on top, add more cream and the remaining cherries. Top with the final sponge.
9. Decorate the cake: Cover the entire cake (top and sides) with the remaining whipped cream. Press the grated chocolate all around the sides of the cake and sprinkle generously over the top. Chill before serving.

Recipe Tips

• Fatless Sponge: This recipe uses no butter. This creates a drier, more open-textured sponge than a standard cake. This texture is intentional; it acts like a sponge (literally) to absorb the syrup without turning into mush.
• The Bain-Marie Method: Whisking the eggs over hot water (Step 2) helps the sugar dissolve and relaxes the egg proteins, allowing them to hold more air for a fluffier cake.
• Gating the Chocolate: To get professional chocolate curls, ensure your block of chocolate is slightly warm (room temperature), then run a vegetable peeler down the long edge. For grated chocolate (traditional), freeze the chocolate first so it doesn’t melt in your hands while grating.
• Resting Time: While you can eat it immediately, Black Forest Gateau is one of the few cakes that improves after a few hours in the fridge, as the alcohol and juice permeate the sponge.

What To Serve With Black Forest Gateau?

This cake is rich with cream and alcohol, so it needs little accompaniment. A simple fresh cherry on the side adds a nice pop of color. It pairs exceptionally well with a strong espresso or a glass of cherry liqueur (like the Kirsch used in the recipe) to round off the meal.

How To Store Leftovers Black Forest Gateau?

• Refrigerate: This cake contains a large amount of fresh cream and must be stored in the refrigerator. It will keep well for up to 2 days.
• Cover: Use a cake dome or cover the cut side with foil to prevent the sponge from drying out (though the syrup helps protect it).
• Freeze: It is difficult to freeze the assembled gateau as the cream may split and the decorations will spoil. It is best eaten fresh.

Black Forest Gateau Nutrition Facts

• Calories: ~580 kcal
• Fat: 38g
• Carbohydrates: 45g
• Protein: 8g
• Nutrition information is estimated per slice based on 8 generous servings.

FAQs

Try More Recipes:

• Delia Smith Baileys Cheesecake Recipe
• Delia Smith All In One Chocolate Cake Recipe
• Delia Smith Squidgy Chocolate Cake Recipe