Delia Smith Black Forest Gateau

There’s something shamelessly nostalgic about Black Forest Gateau. It’s got that retro-glamour thing going on — the kind of dessert that makes you think of 1970s dinner parties, crystal glasses, and a cheeky glug of liqueur. My mum used to pull one out of the freezer and serve it like royalty was visiting. And honestly? I still get the same little thrill making it from scratch today.

This version, inspired by the great Delia Smith, is rich, messy in all the right ways, and 100% worth the effort. Moist chocolate cake, pillowy whipped cream, boozy cherries, and glossy ganache — it’s not subtle, but that’s the whole point. It’s indulgence with a cherry on top. Literally.

Why You’ll Love It

• It’s proper showstopper material. The kind of cake that makes people go “ooh” when you slice into it.
• You can make it ahead — it tastes even better the next day, once the flavours settle in.
• Cherries + chocolate = classic combo that never fails.
• Whipped cream frosting means no faffing with buttercream.
• You can use canned cherries, so no need to wait for cherry season.
• It feels posh, but it’s really just cake, cream, and ganache doing their thing.

Ingredients

For the Chocolate Cake

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp espresso powder (optional, but fab for depth)
• ½ cup canola or vegetable oil
• 2 large eggs, room temperature
• ¾ cup full-fat sour cream
• ½ cup buttermilk
• 2 tsp vanilla extract
• ½ cup hot water or strong coffee

For the Cherry Filling

• 2 x 15 oz cans of dark sweet cherries in heavy syrup
• 2 tbsp cherry liqueur (kirsch or kirschwasser)

For the Chocolate Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped
• 1 tbsp light corn syrup (optional, for shine)

For the Whipped Cream

• 2 cups cold heavy cream
• ¼ cup confectioners’ sugar
• 1 tsp vanilla extract

How to Make It

Preheat and prep your tins:

Grease and line three 9-inch cake pans with parchment paper. Preheat your oven to 350°F (177°C). Trust me, the parchment is non-negotiable if you want stress-free cake removal.

Whisk up your batter:

In a big bowl, whisk all the dry stuff: flour, sugar, cocoa, baking soda, baking powder, salt, and espresso powder. In another bowl (or stand mixer), mix oil, eggs, sour cream, buttermilk, vanilla. Slowly mix in the hot coffee or water. Combine it all and beat gently until smooth — don’t overdo it, but make sure there are no dry spots.

Bake and cool:

Divide the batter between your pans and bake for 21–25 minutes. Use the old toothpick test. Let them cool for 30 minutes in the pans, then turn out onto racks. Level the tops with a serrated knife once fully cooled (or nibble the domed bits while pretending it’s research).

Make your boozy cherry syrup:

Drain the cherries and save ¾ cup of syrup. Pop the syrup and liqueur in a pan and simmer it down to about ¼ cup. It’ll smell divine. Set aside the cherries — halve most, but save a few whole for topping.

Whip up the ganache:

Heat the cream until just simmering (not boiling!) and pour it over your chopped chocolate. Let it sit for 2–3 minutes, then stir until glossy. Add corn syrup if you fancy extra shine. Let it cool while you whip the cream.

Fluff the whipped cream:

Whisk the cream, sugar, and vanilla until soft peaks form. This is your dreamy frosting and filling — don’t overwhip or you’ll end up with butter (voice of experience here…).

Assemble like a champ:

Place one cake layer on your stand. Spread with whipped cream, scatter with half the cherries, and drizzle some of the reduced syrup. Repeat with layer two. Add the third layer, then frost the top and sides thinly. Smooth it out, but don’t worry if it’s rustic — it’s charming.

Ganache it up:

Drizzle your cooled ganache over the top and let it drip lazily down the sides. Top with whole cherries. Pop the whole thing in the fridge for 30 mins before slicing — it helps everything set beautifully.

Common Mistakes and How to Dodge Them

Why is my cake sinking?
Probably underbaked or too much liquid. Use an oven thermometer and don’t open the door too early — patience is a virtue here.

My ganache split! What now?
Don’t panic. Add a tablespoon of warm milk and whisk gently to bring it back together.

Whipped cream went grainy?
It’s overwhipped. Stop as soon as you get soft peaks — switch to a spatula to finish by hand if needed.

Cakes stuck to the pan?
You skipped the parchment didn’t you? Next time, grease and line those pans like your dessert depends on it. (It does.)

Storage and Reheating

Fridge: Cover loosely and refrigerate for up to 5 days. Honestly, day two might be even better.

Freezer: Freeze slices individually for up to 3 months. Thaw in the fridge overnight.

Reheating: Don’t. This is a chilled dessert — eat it cold and love it for what it is.

Frequently Asked Questions

Can I use fresh cherries?
Absolutely. Just pit and simmer them a bit with sugar to mimic that syrupy goodness.

No kirsch — what else can I use?
Brandy works. Or skip it and use cherry juice if you want it booze-free.

Can I make it ahead?
Yes! Bake the cakes the day before and assemble it morning-of for best results.

Does it need to be three layers?
Nope. Two layers still deliver drama. Or bake it in a sheet and keep things simple — just adjust baking time accordingly.

Nutrition Facts (Per Serving)

• Calories: 539
• Total Fat: 33g
• Saturated Fat: 15g
• Carbs: 54g
• Sugar: 29g
• Protein: 8g
• Sodium: 339mg

More Delia Smith Recipe:

• Delia Smith Dundee Cake
• Delia Smith Parkin Recipe
• Delia Smith Lemon Meringue Pie