Black Forest Gateau
Having a slice of Black Forest Gateau is like taking a delicious trip down memory lane for me. This classic cake has become a beloved tradition in our family, especially during the festive Christmas season. Picture layers of sumptuous chocolate chiffon cake, generously filled with heavenly ganache cream and tantalizing kirsch-soaked sour cherries. And let’s not forget the pièce de résistance: a luscious coating of smooth cream cheese chantilly cream, enveloping the entire cake in pure decadence. Join me as I share the magic of this beloved family favorite and the memories it holds.
Looking for another show-stopping layered cake with seasonal fruit? Try the Strawberry Cake, a beautiful balance of fresh berries, sponge, and silky cream that’s perfect for spring celebrations.
Table of Contents
Chronicles of Black Forest Cake
Black Forest Cake, or gateau, (Schwarzwalder Kirschtorte in German) has its roots in the elaborate confections of the Renaissance era, reminiscent of English Trifle, Italian Zuccotto. Over time, recipes have adapted to local tastes, particularly in Germany, Austria, and surrounding regions, where rich cake-like desserts featuring sour fruit and chocolate are beloved. While mentions of chocolate cake with tart fruit date back to the 19th century, the Black Forest Cake recipe as we know it today is generally considered a 20th-century creation.
Reasons to Love this Recipe
This cake offers a perfect balance—rich in flavor, visually stunning, yet surprisingly easy to assemble. While it has several components, each one can be prepared in advance, making the process stress-free. Plus, decorating it is always a joy, whether with chocolate shavings, candied cherries, whipped cream, or even tuile cookies.
Grocery and Pantry List
Time Required:
Bake in 325°F(160°C) preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This Black Forest cake recipe can be broken down into the following steps:
Make Black Forest Cake Step-by-step
Step 1: Making Chocolate Chiffon Cake
Preheat the oven: Preheat to 325°F (160°C). Grease two 9-inch round cake pans with oil and line the bottoms with parchment paper.
Prepare the ingredients: In a large bowl, whisk together the cocoa powder and boiling water until smooth.
Sift together the flour, baking powder, and salt.
Separate the eggs and divide the sugar.
Prepare the tins Whipping egg whites Egg yolks
Making the batter: In a large bowl, whip the egg whites with cream of tartar until foamy. Gradually add half of the sugar, a few tablespoons at a time, and continue whipping until stiff peaks form.
Transfer the whipped egg whites to a clean bowl.
Using the same bowl, whisk the egg yolks and the remaining of the sugar until oil, and cocoa liquid. Add the sifted dry ingredients and mix until well combined.
Adding cocoa Folding in the egg whites Dividing the batter
Gently fold in one-third of the whipped egg whites using a spatula. Carefully fold in another third, and then the remaining third, until fully incorporated.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
Slice the sponges: Once cool, flip the cakes so the domed side is on top. Trim the domes to flatten the cakes. Carefully slice each cake horizontally to create four even layers. Cover and store in the cake pans until ready to assemble.
Step 2: Making Ganache Frosting
Chocolate Adding hot cream Combining cream and chocolate
Prepare the ganache: While the cake is baking, heat the cream until it begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Stir until the chocolate is completely melted and smooth.
Chill and whip the ganache: Let the ganache cool to room temperature, then chill in the refrigerator until cold. Once chilled, whip it by hand until it forms peaks when the whisk is lifted.
Step 3: Preparing Cherry filling
I am using Amarena Fabbri Wild Cherries in syrup and Red Tart Cherries in water.
For fresh or frozen cherries: Cook the cherries with sugar and water, using the cherry juice as a substitute for water if available. Simmer until the cherries soften.
Straining the cherry juice. Thickening the cherry filling Ready cherry filling
For canned cherries: Drain the cherries, reserving the liquid. In a small saucepan, cook the reserved liquid and sugar for a few minutes.
Thicken the syrup: Dissolve the cornstarch in a small amount of water, then mix it with kirsch (or brandy, if using). Slowly pour this mixture into the syrup, stirring constantly. Add the cherries and continue whisking until the liquid thickens and bubbles.
Cool the filling: Remove from heat, allow it to cool, then chill completely. Cover with plastic wrap to prevent a skin from forming.
Step 4: Making Chantilly Cream Cheese Frosting
Whip the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add half of the confectioners’ sugar and beat until smooth.
Whip the cream: In a separate clean bowl, whip the heavy cream with the remaining confectioners’ sugar and vanilla until soft peaks form.
Combine the mixtures: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until the frosting is fluffy and smooth. Refrigerate until ready to use..
Step 5: Assembling the cake
For my showstopper holiday cake I chose to have a 4-tier cake.
Prepare the components: Have the ganache and cherry filling ready before starting. For ease, transfer the ganache into a piping bag, reserving ¼ cup for finishing touches.
Ganache in piping bag Piping around the rim Adding cherry filling in the middle
Build the layers: Place the first cake layer on a cake board. Pipe a ring of ganache around the edge to form a barrier, then pipe a small mound in the center. Spread one-third of the cherry filling inside the ganache border.
Adding the second layer Adding the third layer Adding the fourth layer
Repeat the process: Place the second cake layer on top, gently pressing to adhere and level it. Repeat the process of piping ganache and adding cherry filling for the remaining layers.
Chill the cake: Refrigerate the assembled cake to firm it up before applying the Chantilly cream.
Frost the cake: Fill a piping bag with the Chantilly cream frosting. Frost the sides and top of the cake, smoothing it evenly.
Decorate: Pipe rosettes or decorative swirls on top, and finish with your choice of garnishes like cherries, chocolate curls, or tuile cookies.
Best Way to Decorate the Cake
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharak
I hope you enjoyed making this as much as I did! For more inspiration, be sure to explore other layered cake recipes, like the Smetannik Sour Cream Walnut Cake, with its distinctive sour cream frosting and nutty layers, or the elegant Dobos Torte and Esterházy Torte, stunning desserts straight from Viennese coffeehouses. They’re the perfect addition to your recipe collection!
Pear Frangipane Tart
Zuccotto Fiorentino Cake
Pakhlava
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I’d love to know what you think!”
Black Forest Gateau
Ingredients
Chocolate Sponge Cake:
- 5 egg whites
- 5 egg yolks
- 0.5 teaspoon cream of tartar
- 1 cup sugar separated
- 1 cup hot water
- 0.25 cup cocoa powder
- 0.25 teaspoon salt
- 0.5 cup vegetable oil
- 1 teaspoon baking powder
- 1.75 cups all-purpose flour
Cherry Filling:
- 2 cups cherry 1-2 cans
- 1 cup sugar
- 2 tablespoons cornstarch
- 4 tablespoons kirsch or cherry liquor
- 1 cup water or liquid from cherries
Whipped Ganache:
- 0.5 cup chocolate chips
- 1 cup cream
Whipped Cream Frosting:
- 2.5 cups heavy cream
- 1 cup cream cheese
- 1 cup powdered sugar
- 1.5 teaspoons vanilla extract
Instructions
Chocolate Chiffon Cake
- Preheat oven to 325°F (160°C). Line bottoms of two 9-inch pans with parchment.
- Whip egg whites with cream of tartar until foamy. Gradually add half the sugar; whip to stiff peaks.5 egg whites, 0.5 teaspoon cream of tartar, 1 cup sugar
- Whisk cocoa powder and boiling water until smooth; cool slightly.1 cup hot water, 0.25 cup cocoa powder
- Whisk yolks with remaining sugar, oil, and cocoa mixture.5 egg yolks, 0.5 cup vegetable oil
- Sift in flour, salt, and baking powder. Mix until smooth.0.25 teaspoon salt, 1 teaspoon baking powder, 1.75 cups all-purpose flour
- Gently fold in whipped egg whites in three additions.
- Divide batter evenly into pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely before slicing into 4 even layers.
Whipped Ganache
- Heat cream until simmering. Pour over chopped chocolate; stir until smooth.0.5 cup chocolate chips, 1 cup cream
- Cool, then chill until firm.
- Whip until soft peaks form. Transfer to piping bag.
Cherry Filling
- If using canned cherries: Drain, reserving liquid. Simmer liquid with sugar for 5 minutes.1 cup sugar, 1 cup water or liquid from cherries
- Mix cornstarch with kirsch (or cherry juice). Stir into liquid until thickened and bubbling. Add cherries, then cool completely.2 tablespoons cornstarch, 2 cups cherry
- If using fresh/frozen cherries: Simmer with sugar and a splash of water until soft, then thicken with cornstarch-kirsch mixture.4 tablespoons kirsch or cherry liquor
Cream Cheese Chantilly Frosting
- Beat softened cream cheese with half the confectioners’ sugar until smooth.2.5 cups heavy cream
- Whip heavy cream, remaining sugar, and vanilla until soft peaks form.1 cup cream cheese, 1 cup powdered sugar, 1.5 teaspoons vanilla extract
- Fold whipped cream into cream cheese mixture until fluffy. Chill until ready to use.
Assembly
- Place first cake layer on serving board. Pipe ganache around edges, then spread cherry filling inside.
- Repeat with remaining layers. Chill to firm.
- Frost top and sides with Chantilly frosting.
- Decorate with piped rosettes, chocolate curls, sugared or candied cherries, or tuile cookies.
