It was not until I had a request for this decadent classic that I realized I had never blogged about the famous Black Forest gateau. I have made Black Forest cupcakes in the past, and even, Black Forest crêpes but never the cake itself. To set this right, I went on to bake the remarkably easy cherry flavoured chocolate cake from scratch using the BBC Good Food recipe as guide. The intense chocolate aroma that permeated my kitchen to diffuse through the entire house and neighborhood must have been some magic formulation between the rich Van Houten cocoa and the Lindt 80% dark chocolate slab. After going through the torture of patiently waiting for the cakes to come to room temperature, I finally had the delight of assembling my very own Black Forest cake with dark cherry jam, whipped cream, chocolate shavings… and loads of love!



For the Chocolate Cake

175 g butter, softened

100 g dark chocolate

300 g all purpose flour

300 g golden caster sugar

25 g cocoa powder

1 teaspoon baking soda

2 eggs, room temperature

200 g plain yogurt

For the Filling & Topping

300 g candied cherries

100 g dark cherry jam

1/4 cup simple sugar syrup

600ml whipping cream

100 g dark chocolate bar

12 maraschino cherries with stems


  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Bring the kettle to a boil.

  • Put butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.

  • Mix flour, sugar, cocoa and baking soda with a pinch of salt in a mixing bowl. Whisk the eggs and yogurt together.

  • Scrape the melted chocolate mixture and egg mixture into the dry ingredients, then add 100ml boiling water.

  • Whizz briefly with an electric whisk until the cake batter is lump free. Divide mixture between the prepared tins.

  • Bake them for 25 minutes, swapping the tins round after 20 minutes if the are baking on different oven shelves.

  • To test they are done, push in a skewer and check that it comes out clean. Prick cakes a few times with a skewer.

  • Drizzle over cakes with sugar syrup and cool. Mix together cherries and jam. Shape curls out of the chocolate bar.

  • Spread cream mixture over two of the cakes, then spoon over the jam and cherries mixture. Stack cakes together.

  • Spread cream over top and sides of cake and press chocolate curls to the sides. Top cake with maraschino cherries.

Black Forest {Birthday} Gateau