Black Forest Gateau

Course: Dessert
Cuisine: American
Author: Neha Mathur


  • For the chocolate sponge
  • All purpose flour-2/3 cup
  • Cornflour-2 tbsp
  • Cocoa powder-4 tbsp
  • Granulated sugar-1 cup
  • Eggs-6
  • For soaking syrup
  • Water-1and 1/2 cup
  • Sugar-1/2 cup
  • Rum-4 tsp
  • For cherry filling
  • Cherries-10-15 chopped
  • Sugar-1/4 cup
  • Cornflour-1 tbsp
  • Water-1/2 cup
  • For the frosting
  • Heavy whipping cream-750 ml
  • Confectioner's sugar-4 cups
  • Vanilla extract-2 tsp
  • Fresh cherries-25-30 plus more for decoration chopped
  • Unsalted butter-1/2 cup melted and cooled to room temperature


  1. For the chocolate sponge
  2. Pre heat the oven to 350 degrees
  3. Grease and line two 9" cake pan
  4. Sift together all purpose flour, corn flour and cocoa powder
  5. Beat eggs and sugar till light and fluffy
  6. Fold in the flour
  7. Pour the batter in the prepared pans equally and bake for 30-35 minutes
  8. Take out from the oven and cool in the pan for 5 minutes
  9. Remove from the pan and cool on a wire rack
  10. Cut each cake into 2 layers
  11. For soaking syrup
  12. Mix water, cherries and sugar in a pan and boil till the mixture is reduced to half
  13. Add rum when the mixture is cooled
  14. Refrigerate till use
  15. For the frosting
  16. Add whipping cream, vanilla extract and sugar and whip till stiff soft peaks are formed
  17. Add melted butter and beat again till stiff peaks are formed
  18. For cherry filling
  19. In a pan, add chopped cherries and sugar
  20. Dissolve cornflour in water and add to the pan
  21. Cook for 2-3 minutes
  22. Remove from the heat and cool
  23. Assembling the cake
  24. Put one layer of the cake on the cake board
  25. Brush with soaking syrup
  26. Put 1 cup of whipped cream and spread on top
  27. Sprinkle 1/3 rd of the cherry filling on top of the cream
  28. Keep another layer of cake and brush with soaking syrup
  29. Spread the cream and sprinkle the cherry filling
  30. Repeat with all the layers
  31. Give a crumb coat to the cake
  32. Cover the cake with the remaining cream and decorate with chocolate shavings and cherries