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Black Forest Gateau {Irish Country Cooking}

Black Forest Gateau

"This easy cake is a favorite with all the family and makes a delicious treat for parties and gatherings, especially if you go the full mile and decorate with chocolate and crushed biscuits (cookies). We love to use Polo biscuits but you can use your personal favorites". - Claire Ann McDonnell, Wicklow: Loves Gardening and The Country Air {Irish Country Cooking, Sterling Epicure}
Course Dessert
Cuisine Irish
Keyword Black Forest cake, gateau recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8 -12 servings
Calories 363kcal
Author Toni Dash


  • 4 eggs , separated
  • 110 g (4oz) caster sugar
  • 110 g (4oz) self-raising flour*
  • 50 g (2oz) chocolate
  • powder
  • 225 g (8oz) tinned black cherries, drained, halved and stones removed
  • 570 ml (1 pint) cream, whipped
  • to finish (optional)
  • grated milk chocolate
  • crushed chocolate biscuits (cookies)
  • 2 x 20cm (8in) round sandwich tins (baking pans)


  • Preheat oven to 190ºC/375ºF/Gas 5. Line sandwich tins with baking parchment (parchment paper).
  • In a large mixing bowl, whisk egg whites until stiff. Sieve (sift) in the caster sugar and mix well.
  • Add the egg yolks and mix until the mixture changes color.
  • Sieve (sift) in the flour and chocolate powder and gently fold in to incorporate fully.
  • Divide cake mixture between the two tins and bake in preheated oven for 12–15 minutes or until an inserted skewer comes out clean.
  • Allow to cool in the tins for five minutes. Remove from the tins and transfer to a wire rack to cool completely.
  • Place one sponge (cake layer) on a serving plate and cover with a third of the cream and two thirds of the cherries.
  • Top with the second sponge (cake layer) and cover the top and sides with cream.
  • Spoon the remaining cream into a piping bag. Pipe 10–12 swirls around the top and again at the base of the cake, and place a cherry on each swirl. If you like, you can finish by pressing grated chocolate or crushed chocolate biscuits (cookies) to the sides of the cake with a palette knife.
  • Chill in the fridge for at least an hour before serving.


*for those Gluten-Free there are many homemade versions of Gluten-Free Self-Rising flour on the internet. Though I have not personally baked with them, I'm including a link to one from Bob's Red Mill for your consideration.
Recipe excerpted with written permission from Irish Country Cooking by Sterling Epicure.


Calories: 363kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 39mg | Potassium: 215mg | Fiber: 1g | Sugar: 25g | Vitamin A: 970IU | Vitamin C: 2.8mg | Calcium: 92mg | Iron: 0.8mg