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A beautifully styled whole Black Forest Gateau

Black Forest Gateau (German Chocolate Cherry Cake)

This Black Forest Gateau is a classic German cake with layers of moist chocolate sponge, whipped cream, tart cherries, and a touch of kirsch. Finished with chocolate shavings and cherries on top, it’s a showstopper dessert perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: Central European, German
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake:
  • 1 ¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
For Filling & Topping:
  • 2 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 jar about 24 oz pitted sour cherries (reserve ½ cup of juice)
  • ¼ cup kirsch optional, traditional
Dark chocolate bar (for shavings)
Maraschino cherries (for garnish)

Method
 

Step 1: Bake the Chocolate Cake
  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
  2. Mix flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
  4. Stir in hot coffee (batter will be thin).
  5. Divide into pans and bake 30–35 minutes. Let cool completely.
Step 2: Prepare the Cherries
  1. Drain cherries, keep ½ cup juice.
  2. Mix cherries with sugar, add kirsch and some juice. Let sit 15 minutes.
Step 3: Whip the Cream
  1. Beat cold cream, powdered sugar, and vanilla until soft peaks form.
Step 4: Assemble the Cake
  1. Slice each cake into two layers (you’ll have four).
  2. Place first layer on a plate, brush with cherry juice/kirsch.
  3. Spread whipped cream, add cherries.
  4. Repeat with next layers.
  5. Top with final cake round and cover with whipped cream.
Step 5: Decorate
  1. Add chocolate shavings on sides and top.
  2. Pipe cream rosettes, top each with a cherry.

Notes

  • For a non-alcoholic version, replace kirsch with cherry syrup.
  • Cake layers can be baked ahead and kept in the fridge for up to 2 days before assembling.
  • Fresh cherries work well in summer, but canned sour cherries are traditional and give the best flavor.