Black Forest Cake Recipe / Black Forest Gateau


by: Seena Koshy

Black Forest Cake – probably for me the most tempting dessert. My husband Reji will die for this cake, but under control!! This cake is so colourful, white of cream, dark brown of layers of chocolate and red of cherries. I love its red, chocolate strands and white colour combo which drags us towards it.. Its look itself is so appealing. In young days, I used to believe that this is the ultimate cake!!


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serves: 10


3/4 cup All Purpose Flour

1/4 tsp Baking Powder

4 tsp heaped Cocoa Powder

pinch of salt

5 eggs

1tsp vanilla

1/4 tsp Soda Powder

1/4 tsp baking Soda

1 cup Powdered Sugar.

1 tbsp Powdered sugar for dusting.


1 cup (200 grams) heavy Whipping Cream

4 tbsp heaped Icing Sugar

Sugar Syrup:

1/4 cup to 1/2 Water

5 tbsp Powdered Sugar

2 tbsp Rum or whisky (optional)


1 small tin Cherries

1/4 cup to 1/2 cup Syrup of cherries

1/2 cup Grated dark Chocolate

100 grams melted butter

Nutrition Facts
Black Forest Cake Recipe / Black Forest Gateau

Servings Per Recipe: 10

Amount per Serving

Calories: 395

  • Total Fat: 20.7 g
  •     Saturated Fat: 12.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 131.6 mg
  • Sodium: 182.5 mg
  • Total Carbs: 45.9 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 35 g
  • Protein: 5.2 g

how is this calculated?

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1.  Pre heat the oven to 180 degree Celsius for 10 minutes.

2.  Take an 8" cake tin, place a butter paper in it and grease it with butter and keep it aside.

3.  Whip cream and icing sugar till it forms soft peaks. Keep it in the refrigerator till we use it.

4.  By using a potato peeler, peel the dark chocolate and keep it aside.

5.  Sieve the flour, baking powder, cocoa powder and salt together thrice on a sheet of parchment paper. Keep it aside for now.

6.  Fix the whisk attachment of a stand mixer.

7.  Beat the eggs in a bowl. Add vanilla to the eggs and beat till it gets frothy and fluffy or light cream colour.

8.  Add the soda powder and sugar and beat it in high speed until the mixture gets triple in volume.

9.  Add the flour and cocoa powder and fold it well by using a spatula.

10.  Add the warm melted butter in to this and combine well. Fold in everything slowly.

11.  Pour evenly the batter in to the greased cake pan. Bake at 180 degree centigrade for 25 to 30 minutes or until a tooth pick comes out clean.

12.  Take the cake out of the oven and let cool the cake for about 10 minutes. Remove the cake from the cake tin and place on racks until they are completely cooled.

13.  Slice the cake with a segregated knife horizontally through the centre. Keep it aside.

14.  Make the Sugar Syrup:

15.  Mix ¼ cup of water and 5 tbsp. sugar powder well. Boil it stirring constantly and let it become little thick. Allow the syrup to cool down. If you are adding rum or whisky add it at this time and mix well.

16.  Assembling the Black Forest Cake:

17.  Now take the cake slices and sprinkle sugar syrup in to the layers slowly and let the sugar syrup soak the cake properly. Sprinkle the syrup on both the layers.

18.  Take a wooden cake board and apply little cream on it, so that the cake wouldn’t move from one place to the other or fall down while filling and decorating the Black Forest Cake.

19.  Take the bottom layer cut side up on a tray and spread whipped cream all over the layer and then sprinkle cherries. Place the second layer and repeat spreading with cream and cherries.

20.  Spread generous layer of whipped cream on the top and sides of the cake.

21.  Spread the grated chocolate on this Black Forest Cake.

22.  Lift this cake and sprinkle the chocolate flakes on the sides by rotating it.

23.  Make some cream flowers on top of the cake with a piping bag and nozzle. Place the additional cherries on top of the flowers.

24.  Refrigerate for a couple of hours before serving.

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