Mary Berry Black Forest Cake Recipe

This rich, indulgent Mary Berry Black Forest Cake is made with soft chocolate sponge, morello cherries, and double cream, ready in just 55 minutes. Cutting through the dark sponge reveals distinct layers of ruby-red cherries and thick white cream. I love making this as a weekend showstopper.

Why This Classic Works

I used to think black forest gateau was an outdated retro dessert until I tried making it from scratch. The balance of bitter cocoa and sweet cherries is completely different from the cloying bakery versions.

The real surprise is how easy the sponge is to make using the all-in-one method. It saves time and ensures a beautifully light texture every single bake.

Mary Berry Black Forest Cake Ingredients

• 6 large eggs
• 150g caster sugar
• 100g self-raising flour
• 50g cocoa powder
• 400g canned morello cherries (drained, reserve juice)
• 4 tbsp Kirsch (cherry liqueur)
• 500ml double cream
• 50g dark chocolate (for curls)

How To Make Mary Berry Black Forest Cake

1. Whisk the eggs: Whisk the eggs and sugar in a large bowl over a pan of simmering water until thick and pale.
2. Fold the dries: Sift the flour and cocoa powder over the egg mixture, folding gently with a metal spoon to keep the air.
3. Bake the sponges: Divide the batter between two greased 20cm cake tins and bake at 180C for 25 minutes.
4. Whip the cream: Whip the double cream to soft peaks while the cakes cool completely on a wire rack.
5. Assemble the layers: Cut each sponge in half to make four layers, brushing each with cherry juice and Kirsch.
6. Decorate the cake: Spread cream and cherries between each layer, finishing with more cream and chocolate curls on top.

Recipe Tips

• Gentle folding: Use a metal spoon to fold the flour so you do not knock the air out of the eggs.
• Cool completely: Never add whipped cream to warm sponges or it will melt instantly.
• Drain well: Pat the canned cherries dry so their juices do not bleed into the white cream.

What To Serve With Black Forest Cake

Serve this rich dessert on its own with a hot cup of black coffee or Earl Grey tea. The bitterness of the coffee perfectly cuts through the sweet cream and cherry filling.

How To Store

Keep this cake in an airtight container in the fridge for up to 3 days. The sponge will absorb more of the cherry flavor as it sits, making it even better the next day.

FAQs

Can I make this without alcohol?

Yes, simply replace the Kirsch with extra cherry juice or cherry syrup from the can.

Why is my sponge flat?

You likely knocked the air out when folding in the flour, or did not whisk the eggs for long enough.

Can I use fresh cherries?

Fresh cherries work perfectly for the top decoration, but canned morello cherries are softer and better for the filling.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 180 mg
• Sodium: 120 mg
• Total Carbohydrate: 42 g
• Protein: 8 g

Try More Recipes:

• Mary Berry Apple and Walnut Cake Recipe
• Mary Berry Apricot Cake Recipe
• Mary Berry Almond Cake Recipe