Hitting the Sweet Spot: Germany's Black Forest Gateau

As Euros 2024 kicks off, what better way to celebrate the beautiful game than with a classic dessert from the heart of Europe?

The Black Forest Gateau, or Schwarzwälder Kirschtorte, is as rich in history as it is in flavour. Named after the Black Forest region in Germany, this dessert actually owes its name to the Kirschwasser (cherry brandy) from local sour cherries. Popularised in the early 20th century, the modern Black Forest Gateau features layers of chocolate sponge cake, whipped cream, cherries, and Kirschwasser.

Whether you’re hosting a match-day party or enjoying a quiet evening of football, this iconic cake will make your Euros 2024 experience even more memorable.



  • Salted Butter: 175g
  • Dark Chocolate (70% cocoa): 200g
  • Plain Flour: 300g
  • Caster Sugar: 375g
  • Cocoa Powder: 25g
  • Bicarbonate of Soda: 5g
  • Eggs: 2 (120g)
  • Buttermilk: 200g
  • Salt: 1g
  • Boiling Water: 100g
  • Cherry flavour: 5g

To Assemble:


Preparation of sponge:

  1. Heat the oven to 160°C (fan).
  2. Grease and line the base of 3 x 20 cm cake tins.
  3. Melt the butter and 75g of dark chocolate over a Bain-Marie until melted.
  4. Mix flour, sugar, cocoa, bicarbonate of soda, and salt in a separate bowl (dry ingredients).
  5. Whisk the buttermilk, eggs, and cherry flavour in a separate bowl.
  6. Add the chocolate mixture and the egg mixture to the dry ingredients.
  7. Add 100g of boiling water to the mix and blend in an electric mixer until the cake batter is lump-free.
  8. Divide the mixture evenly between the 3 lined tins and bake in the oven for 25 minutes, swapping the tins around if required after 20 minutes if they are on different shelves.

Preparation of assembly contents:

  1. Add Morello cherries, jam sugar, and 15g of water, bringing to a simmer for 15-20 minutes until most of the liquid has evaporated and a jam consistency has formed. Remove from heat and allow to cool.
  2. Add 50% of the IQF pitted dark cherries, water, and caster sugar, and bring to a simmer for 10 minutes. Add the remaining cherries and simmer for 2 minutes, then remove and cool.
  3. Drain the cherries, reserving the liquor.
  4. Prick the cooled sponge and mix together 2 tablespoons of the cherry juice and the Kirsch. Drizzle over the cakes as they cool.
  5. Mix together the remaining drained cherries and the cooled Morello cherry jam that was prepared.
  6. Tip 200ml of the cream into a pan and heat till just below boiling point. Add the remaining chocolate, remove from heat, and stir until melted. Set aside until spreadable.
  7. When the cakes are cool, whisk the remaining cream and icing sugar together until softly whipped.
  8. Spread the whipped cream over 2 of the cakes, then spoon over the jammy cherries.
  9. Stack the cakes together.
  10. Spread the chocolate cream over the third cake and sit this on top of the other cakes.
  11. Garnish with piped whipped cream and fresh cherries if desired.

Enjoy this decadent dessert while cheering for your favourite team in Euros 2024!