Black Forest Cake

Black Forest Cake


I hope you're not counting the calories! This remix of a classic dish is easy to make and delivers on taste, a great recipe to impress all your friends with! This one is based on a Gordon Ramsay recipe from his book Cooking for Friends.


Chocolate sponge:

125g self-raising flour

2 tsp baking powder

3 tbsp cocoa powder

5 large eggs, separated

200g unsalted butter, softened

150g caster sugar

100g dark chocolate (minimum 65% cocoa solids)

 Filling and topping

500g fresh cherries

70g caster sugar

85ml home brew cherry brandy

600ml double cream

4-5 tbsp cherry compote (I used Princes cherry pie filling)




  • Line the bottom of a 23cm cake tin with grease proof paper and then butter the sides to make sure the cake doesn't stick..

  • Sieve the flour, baking powder and cocoa powder together and put aside for later.

  • Pre-heat the oven to 150 degrees/ Gas 2.

  • Mix together the butter and sugar until smooth and creamy. I usually heat the butter up a little to soften it then it is easy to mix, especially if you don't have a electric mixer.

  • Beat the egg yolks into the butter and sugar mixture one at a time then add the melted chocolate. To melt the chocolate place in a heat proof bowl over a pan of simmering water.

  •  Add the flour, baking powder and cocoa powder along with the egg whites alternatively.

  • Transfer the mixture to the cake tin and place in the oven for 40-50 mins, although it may need a little longer. A skewer is ideal but if you don't have one, like me, place a long sharp knife carefully through the middle of the cake, if it is cooked it will emerge clean, if not the cake needs a bit longer in the oven.

  • When the cake is finished set it aside to cool.

  • For the filling and topping slice, de-stone and remove the stalks from most of the cherries leaving a few intact to decorate the cake with afterwards.

  • Simmer the de-stoned cherries along with the cherry brandy and caster sugar until soft.

  • Whilst this is simmering away, whisk the double cream until it will stand in soft peaks.

  • Once all this is ready carefully slice the cake in half horizontally and drizzle the liquid from the cherries over both halves of the cake, then cover the bottom part of the cake with half of the cream.

  • Then place the cooked cherries along with the cherry pie filling on top of the cream and put the top half of the cake carefully on the bottom half and push gently down.

  • Spread the rest of the cream over the top of the cake and then sprinkle some grated chocolate over the top.

  • Add the rest of the cherries with stalks on the top for effect.


There you have it! A great dessert that's easy to make and looks stunning. Enjoy on the same day for the best flavour!