Mary Berry Black Forest Gateau Recipe – A Heavenly Blend of Chocolate, Cherries, and Cream

You know those days when everything feels a bit dull and gray? That’s when the magic of baking comes into play to lift the spirits. Recently, on one such afternoon, I was scrolling through Instagram and came across a stunning cake. A little digging revealed it was Mary Berry’s Black Forest Gateau. The very thought of recreating this classic was enough to brighten my day. So, let’s buckle down the world of cherries, chocolate, and cream to create a culinary masterpiece that’s sure to bring a smile to anyone’s face.

Why You Will Love This Recipe:

You will love this Black Forest Gateau recipe because it’s a delightful treat that combines rich chocolate sponge with sweet cherries and creamy whipped cream, creating a perfect balance of flavors. It’s simple to make, allowing even novice bakers to impress. The flexibility to use different types of cherries and the option to make it alcohol-free means it can be tailored to your taste. Whether for a special occasion or a cozy afternoon, this cake brings a touch of elegance and joy to any table.

How To Make Mary Berry Black Forest Gateau Recipe Overview:

The recipe is straightforward, making it accessible for bakers of all skill levels. The process involves baking a chocolate sponge, layering it with cherries (enhanced with a hint of Kirsch or brandy, if you like), and covering it all in whipped cream. This recipe serves about 12-14 people, making it ideal for gatherings. The total baking and assembly time is approximately 2 hours, but the joy it brings is timeless.

Ingredients

  • 200-225g Caster sugar
  • 8 Large eggs
  • 130g Self-raising flour
  • 1-3 tbsp Kirsch or Brandy (optional, but recommended)
  • 650g Frozen cherries (quality ones, like Aldi Dark Sweet Cherries)
  • 3 tbsp Cornflour
  • 65g Cocoa powder (not drinking chocolate)
  • 1-3 tbsp Caster sugar (adjust to taste)
  • 650-750 ml Whipping cream
  • Dark chocolate for decorating (a generous amount)

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan assisted). Grease and line two 20cm round cake tins.
  2. Make the Sponge: Whisk eggs and caster sugar until thick and creamy. Sift in flour and cocoa powder, folding gently to keep the air in.
  3. Bake: Divide the mixture between the tins and bake for 20-25 minutes. Once baked, cool on a wire rack.
  4. Cherry Filling: While the cake cools, simmer the cherries with cornflour and sugar until thickened. Cool, and add Kirsch or Brandy.
  5. Whip the Cream: Whip the cream until it holds soft peaks.
  6. Assemble: Slice each cake in half horizontally. Layer cake, cherry mixture, and whipped cream. Repeat.
  7. Decorate: Cover the cake with the remaining cream and decorate with chocolate shavings or curls.
  8. Chill: Let the cake set in the fridge for an hour before serving.

Nutritional Value (per slice)

Calories: Approximately 350-400

Fat: 22g

Carbohydrates: 34g

Protein: 6g

Sugars: 20g

Sodium: 150mg

Also Read: Mary Berry Manchester Tart Recipe

FAQs

Can I substitute the frozen cherries with a different variety, such as canned or fresh cherries?

Answer: Absolutely! While this recipe uses frozen cherries for convenience and consistent quality, you can certainly use fresh or canned cherries. If you opt for fresh cherries, ensure they are pitted and perhaps slightly cook them with sugar to soften. For canned cherries, drain them well before use. The key is to achieve a balance of sweetness and tartness in the filling.

I prefer not to use alcohol in my recipes. Can I make this Black Forest Gateau without Kirsch or Brandy?

Answer: Definitely! The Kirsch or Brandy is traditionally used to enhance the cherry flavor, but it’s optional. You can either omit it entirely or replace it with cherry juice or a non-alcoholic cherry syrup for a similar depth of flavor without the alcohol content.

How long does the Black Forest Gateau stay fresh, and what’s the best way to store it?

Answer: Ideally, you should consume the Black Forest Gateau within 2 days to enjoy its freshness. Store it in the refrigerator, covered, to prevent it from drying out or absorbing odors. Due to its cream content, it’s not advisable to leave it out at room temperature for extended periods.

Can I make this cake gluten-free? What changes should I make to the recipe?

Answer: Yes, this cake can be adapted for a gluten-free diet. Replace the self-raising flour with a gluten-free self-raising flour blend. Make sure that your cocoa powder and other ingredients are also gluten-free. The rest of the recipe remains the same. Be mindful that gluten-free flour might alter the texture slightly.

I want to personalize the decoration of the gateau. What other options can I consider besides dark chocolate shavings?

Answer: The decoration of the Black Forest Gateau can be as creative as you like. Instead of dark chocolate shavings, consider using white chocolate curls for a contrast, sprinkle with powdered sugar for a snowy effect, or top with fresh cherries for a burst of color. Edible flowers or a dusting of cocoa powder also make elegant alternatives. The goal is to complement the flavors while adding your personal touch to the presentation.

Conclusion

Creating this Black Forest Gateau may seem like a journey, but the end result is a show-stopping dessert that’s as delightful to look at as it is to eat. It’s a perfect way to bring a touch of elegance to any gathering or just to treat yourself on a lazy afternoon. Happy baking!

Black Forest Gateau Recipe Mary Berry

Mary Berry Black Forest Gateau Recipe

Total Time 2 hours
Course Dessert
Cuisine British
Servings 14 people
Calories 375 kcal

Ingredients
  

  • 200-225 g Caster sugar
  • 8 Large eggs
  • 130 g Self-raising flour
  • 1-3 tbsp Kirsch or Brandy (optional, but recommended)
  • 650 g Frozen cherries (quality ones, like Aldi Dark Sweet Cherries)
  • 3 tbsp Cornflour
  • 65 g Cocoa powder (not drinking chocolate)
  • 1-3 tbsp Caster sugar (adjust to taste)
  • 650-750 ml Whipping cream
  • Dark chocolate for decorating (a generous amount)

Instructions
 

  • Preheat and Prepare: Preheat your oven to 180°C (160°C fan assisted). Grease and line two 20cm round cake tins.
  • Make the Sponge: Whisk eggs and caster sugar until thick and creamy. Sift in flour and cocoa powder, folding gently to keep the air in.
  • Bake: Divide the mixture between the tins and bake for 20-25 minutes. Once baked, cool on a wire rack.
  • Cherry Filling: While the cake cools, simmer the cherries with cornflour and sugar until thickened. Cool, and add Kirsch or Brandy.
  • Whip the Cream: Whip the cream until it holds soft peaks.
  • Assemble: Slice each cake in half horizontally. Layer cake, cherry mixture, and whipped cream. Repeat.
  • Decorate: Cover the cake with the remaining cream and decorate with chocolate shavings or curls.
  • Chill: Let the cake set in the fridge for an hour before serving.

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