Black Forest Gateau 

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The Black Forest Gateau is a classic dessert loved for its rich chocolate layers, sweet cherries, and fluffy whipped cream. This gluten-free Black Forest Gateau recipe keeps all the traditional flavors while replacing regular flour with gluten-free flour so everyone can enjoy a slice.

This decadent cake features moist chocolate sponge, cherry filling, whipped cream, and smooth chocolate ganache, making it perfect for birthdays, celebrations, or special desserts.

Ingredients for Gluten-Free Black Forest Gateau (Serves 8–10)

For the Chocolate Cake

  • 175g butter, cubed
  • 75g dark chocolate, broken into pieces
  • 300g gluten-free self-raising flour (with xanthan gum)
  • 375g golden caster sugar
  • 25g cocoa powder, sifted
  • 1 teaspoon bicarbonate soda
  • 2 large eggs, beaten
  • 200g buttermilk
  • 100ml boiling water

For the Filling

  • 400ml double cream
  • 2 tablespoons icing sugar (optional)
  • 2 tablespoons cherries or cherry compote
  • 4 tablespoons brandy or kirsch (optional)
  • 2 tablespoons juice from tinned cherries

For the Ganache

  • 150ml double cream
  • 150g dark chocolate, broken into pieces

To Decorate

  • 425g tin pitted cherries
  • Remaining whipped cream
  • Grated chocolate (optional)

Step-by-Step Instructions

 

1. Prepare the Cake Tins

Preheat the oven to 180°C / 350°F / Gas 4 (160°C fan).

Butter three 20cm cake tins and line the base with greaseproof paper.

2. Melt the Chocolate and Butter

In a saucepan over low heat, slowly melt the butter and dark chocolate together. Stir well until smooth.

3. Mix the Dry Ingredients

In a large mixing bowl combine:

  • Gluten-free flour
  • Cocoa powder
  • Bicarbonate soda
  • Sugar

Add a pinch of salt if using unsalted butter.

4. Make the Cake Batter

Add the melted chocolate mixture, beaten eggs, and buttermilk to the dry ingredients.

Mix until well combined.

Pour in the boiling water and whisk thoroughly until you get a smooth batter.

5. Bake the Cakes

Divide the batter evenly between the three cake tins.

Bake for 20–25 minutes until the cakes are risen and springy when gently pressed.

Let the cakes cool in the tins before removing.

Make the Chocolate Ganache

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