Hairy Bikers Black Forest Cake​ Recipe

This Hairy Bikers Black Forest gateau is a rich chocolate sponge layered with Morello cherry jam, dried sour cherries, and whipped cream. It comes from their Big Book of Baking and serves 12 in about 2 hours.

I love making this for special occasions because the food processor sponge is so simple to throw together. The combination of cherry jam and dried sour cherries gives it a deeper, more authentic flavour than a standard tinned cherry filling.

Black Forest Gateau Ingredients

For the Cake:

• 225g butter, softened
• 225g caster sugar
• 4 medium eggs
• 160g self-raising flour
• 65g cocoa powder
• ½ tsp baking powder

For the Filling and Decoration:

• 340g Morello cherry jam
• 200g dried sour cherries
• 500ml double cream
• 2 tbsp kirsch (optional)
• 50g dark chocolate, grated
• Fresh cherries, for garnish

How To Make Black Forest Gateau

1. Make the sponge: Preheat the oven to 190°C (170°C Fan/Gas 5) and line two 20cm round tins. Put the butter, sugar, flour, cocoa, baking powder, and eggs into a food processor. Blend until smooth and thick, then divide between the tins.
2. Bake: Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
3. Prepare the filling: Warm the Morello cherry jam gently in a small pan and stir in the dried sour cherries. Add the kirsch if using. Set aside to cool.
4. Whip the cream: Whisk the double cream until it holds soft peaks. Be careful not to over-whisk or it will split.
5. Assemble: Slice each cooled sponge in half horizontally to make four layers. Place one layer on your serving plate and spread with cherry filling, then a layer of cream. Repeat with the remaining layers, finishing with cream on top.
6. Decorate: Cover the top and sides with the remaining cream. Press grated dark chocolate onto the sides and scatter more on top. Finish with fresh cherries and chill for at least 1 hour before serving.

What Are the Best Tips for Black Forest Gateau?

• Use a food processor for the sponge: The Hairy Bikers’ method blends everything in one go. This gives a smooth, thick batter without the fuss of creaming butter and sugar separately.
• Do not over-whisk the cream: Stop as soon as the cream holds soft peaks. Over-whisking will make it grainy and eventually turn it into butter.
• Cool the sponges completely: Warm cake will melt the cream and make assembly messy. Let the layers cool fully on a wire rack before slicing and filling.
• Try different chocolate toppings: Grated dark chocolate is traditional. You could also use chocolate curls or shavings made with a vegetable peeler.

What Should You Serve Alongside?

This gateau is rich enough to stand on its own as the centrepiece of any celebration table. A cup of strong black coffee or an espresso cuts through the sweetness beautifully.

For a lighter pairing, try it alongside a glass of dry sparkling wine. If you enjoy baking other showstopper cakes, the Hairy Bikers Victoria sponge is another crowd-pleaser worth trying.

How Do You Store Leftovers?

Keep leftover gateau in an airtight container in the fridge for up to 3 days. Cover it well so the cream does not absorb fridge odours.

This cake is not suitable for freezing. The whipped cream and cherries do not hold up well after thawing, so it is best enjoyed fresh.

Nutrition Facts

• Calories: 520 kcal (approximate)
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 140mg
• Total Carbohydrate: 52g
• Dietary Fibre: 2g
• Sugars: 38g
• Protein: 7g

Frequently Asked Questions

What is the difference between Black Forest cake and Black Forest gateau? They are the same dessert. “Gateau” is the traditional British and European name for this layered chocolate and cherry cream cake, while “cake” is more commonly used in American English.

How does the Hairy Bikers Black Forest gateau compare to Mary Berry’s? The Hairy Bikers blend everything in a food processor with Morello cherry jam filling. Mary Berry uses a traditional whisked sponge with tinned cherries, so the Hairy Bikers’ version is quicker.

Can I make Black Forest gateau without kirsch? Yes, simply leave it out and the gateau will still taste wonderful with the cherry jam and cream. You could add a splash of vanilla extract to the cream instead.

Can I make the sponge layers ahead of time? Yes, bake the sponges a day in advance and store them in an airtight container at room temperature. Assemble with cream and filling on the day you plan to serve it.

Why does Black Forest gateau use sour cherries instead of sweet ones? Sour cherries, such as Morello cherries, provide a tart contrast to the rich chocolate sponge and sweet cream. This balance is what gives a traditional chocolate dessert its distinctive character.

You May Also Like:

• Hairy Bikers Chocolate Cake Recipe
• Hairy Bikers Lemon Drizzle Cake Recipe
• Hairy Bikers Victoria Sponge Recipe

Hairy Bikers Black Forest Gateau Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesRest time:1 hour Total time:1 hour 55 minutesCooking Temp:190 CServings:12 servingsEstimated Cost: $Calories:520 kcal Best Season:Summer

Description

This Hairy Bikers Black Forest gateau features a rich chocolate sponge made in a food processor, layered with Morello cherry jam, dried sour cherries, and whipped double cream. Finished with grated dark chocolate and fresh cherries, it is a showstopper for any celebration.

Ingredients

For the Cake:

• 225g butter, softened
  
• 225g caster sugar
  
• 4 medium eggs
  
• 160g self-raising flour
  
• 65g cocoa powder
  
• ½ tsp baking powder
  

For the Filling and Decoration:

• 340g Morello cherry jam
  
• 200g dried sour cherries
  
• 500ml double cream
  
• 2 tbsp kirsch (optional)
  
• 50g dark chocolate, grated
  
• Fresh cherries, for garnish

Instructions

1. Make the sponge: Preheat oven to 190°C (170°C Fan/Gas 5) and line two 20cm tins. Blend butter, sugar, flour, cocoa, baking powder, and eggs in a food processor until smooth. Divide between tins.
   
2. Bake: Bake for 20–25 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then turn out onto a wire rack.
   
3. Prepare the filling: Warm the Morello cherry jam gently and stir in the dried sour cherries and kirsch if using. Set aside to cool.
   
4. Whip the cream: Whisk double cream until it holds soft peaks. Do not over-whisk.
   
5. Assemble: Slice each sponge in half to make four layers. Spread cherry filling and cream between each layer. Cover top and sides with remaining cream.
   
6. Decorate: Press grated dark chocolate onto the sides and top. Finish with fresh cherries and chill for at least 1 hour before serving.