Black Forest Gâteau: A Chocolatey Legend That Refuses to Retire

There’s something about Black Forest gâteau that makes it the showstopper of the dessert world. Maybe it’s the scandalous mix of boozy cherries, chocolate sponge, and clouds of whipped cream. Or perhaps it’s that faintly 1970s vibe, reminiscent of kitsch dinner parties where it reigned supreme as the height of sophistication. Either way, this German classic refuses to be forgotten, and quite frankly, we should all be grateful.

Born in the Black Forest region of Germany (Schwarzwald, if you want to impress people), this cake is thought to take inspiration from the area’s famous kirschwasser—a potent cherry brandy distilled from sour cherries. The first written recipe appeared in 1934, but legends claim it dates back to the 16th century, when chocolate first made its way into Germany. Some say the dark chocolate shavings resemble the traditional Black Forest costume, with its dark tones and bright red pom-pom hats. Others argue that it’s just a happy accident of good flavours coming together. Either way, it became an icon, especially after World War II, when refrigeration made fresh cream more accessible, and the rest of the world caught on.

Variations exist, of course. Some versions swap kirsch for rum or omit the alcohol entirely (why, though?). There are lighter, more refined French interpretations and over-the-top American versions stacked so high they defy gravity. You’ll find cupcakes, cheesecakes, and even deconstructed Michelin-starred renditions that turn the classic on its head. But in the end, the best Black Forest gâteau is the one that sticks to the essentials: chocolate, cherries, cream, and just enough booze to make you feel a bit mischievous.

What makes it special? The perfect balance. The richness of chocolate sponge offset by tart cherries, the indulgence of whipped cream cut by the warmth of kirsch. It’s a cake that doesn’t just sit on a plate; it performs a well-choreographed dance of flavours and textures. And unlike many chocolate cakes, which can be overwhelmingly sweet, this one is sophisticated—like a little black dress in dessert form.

Pairing drinks with Black Forest gâteau is a joyous exercise. A good cherry liqueur or a glass of port will match its dark fruit notes beautifully. A robust red wine, such as a Pinot Noir, can bring out the cake’s depth, while coffee enhances its chocolatey richness. If tea is more your thing, a strong Assam or a smoky Lapsang Souchong will hold its own against all that cream and cocoa.

Other foods to complement? If you’re going all out, a cheese course before dessert, particularly something nutty like Comté or Gruyère, makes for a nice contrast. If you’re building a whole menu around it, a rich venison or duck dish with a cherry sauce will subtly foreshadow what’s to come, making the cake feel like the grand finale it deserves to be.

Health benefits? Well, cherries are full of antioxidants, and dark chocolate has been touted as heart-healthy, so let’s just focus on that, shall we? The whipped cream and sugar content may not be dietician-approved, but honestly, life’s too short to worry about such things when faced with a cake this magnificent.

Finding a good Black Forest gâteau can be tricky. Many bakeries and supermarkets sell lacklustre versions with sad, artificial cherries and dry sponge, so if you’re not in Germany (or Austria, where they also do a fine job), your best bet is an independent patisserie that takes pride in doing things the proper way. Or, of course, you could make it yourself.

Black Forest Gâteau Recipe

For the sponge: 200g dark chocolate (70%) 175g unsalted butter 175g caster sugar 6 eggs, separated 100g plain flour 1 tsp baking powder Pinch of salt

For the filling: 400g cherries (fresh or jarred) 3 tbsp kirsch (or more, if feeling indulgent) 500ml double cream 3 tbsp icing sugar Dark chocolate shavings, to decorate

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm cake tins. Melt the chocolate and butter together, then let it cool slightly. Beat the egg yolks with the sugar until pale, then stir in the chocolate mixture. Sift the flour, baking powder, and salt, and fold it in gently. Whisk the egg whites to soft peaks, then fold them in carefully so you don’t lose the air. Divide between the tins and bake for around 25 minutes or until a skewer comes out clean. Cool completely.

For the filling, pit and halve the cherries (if fresh) and soak them in kirsch. Whip the cream with icing sugar until soft peaks form.

To assemble, slice each sponge in half to create four layers. Place the first layer on a plate, spoon over some kirsch-soaked cherries, and top with whipped cream. Repeat with the remaining layers, finishing with cream on top. Scatter generously with dark chocolate shavings and any leftover cherries. Serve with a smug smile and a large fork.