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Black Forest Cherry and Gooseberry Cake

Special occasions call for special cakes. I am celebrating my 1st blogoversary and I would like to share with you one of my favourite cakes.

Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is a cake I have been making since I was single. When I started making this cake, I didn’t have a recipe but I tried to recreate it as it was the “gateau” I used to eat when we went out to the cafes. At the beginning I started making it with ready made sponge cake, ready made custard powder cream and ready made whipping cream and ready made canned cherries. As the years passed I finally learned to make everything from scratch and I wouldn’t eat black forest from a confectionery even if they gave it away for free.

The sponge cake may seem a little bit difficult for beginners but I shall try and explain a few techniques which if you follow, I think it will literally be a “piece of cake” for you.

I have posted these recipes in the past so if you would like you may see step by step instructions with photos of sponge cake, pastry cream and whipping cream.

For cherry sauce:


  • 250 grams of sour cherries, pitted
  • 1 cup of sugar
  • 1/4 cup of gooseberry liqueur
  • 1 table spoon of lemon juice


Add sugar, lemon juice and gooseberry liqueur in a non stick frying pan. Put on heat stir and then add cherries.

The cherries will start releasing their juices and once it has began boiling simmer for five minutes, mixing and trying not to break the cherries. Remove from heat and let it cool.


To assemble the cake, place 1 layer on a cake plate. Place the spring form (only round part) on top of the sponge and spread with pastry cream filling. Using some of the cherries, which have been drained, cut them in the middle and drop cherries evenly over cream. Place second layer on top. Place cake in the refrigerator until it sets.

Remove spring form and cover the sides and top of the cake with whipped cream. Decorate top of cake with cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

I used the cards from Key Ingredients site. Do you like this new feature? I would like your opinion if you would like me to continue posting the recipes using this feature.

I am submitting this recipe to Vani, of Illatharasi, who is hosting the event A Fruit a Month, Gooseberry. Unfortunately since I cannot get any gooseberries in Greece, in any form, fresh, canned or dried, I have a lovely gooseberry liqueur, which I often use in many recipes.

Kopiaste and Kali Orexi!

signature Ivy

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29 Responses

  1. Wow Ivy, this definitely calls for a 3-day celebration, congrats on your first year and keep these yummy recipes coming!
    Your Blackforest cake looks like there’s no way I could stop at only one slice 😀

  2. Oh, I forgot to tell you about the cards. I couldn’t take a good look at them because they closed my browser (Firefox) for some reason so I had to use another browser I have (Opera) in order to be able to read you fab recipe (Opera doesn’t display them at all so they didn’t shut it off).

  3. Thanks Lore for your wishes and telling me about the cards. That’s why I still have links to the recipes I have already posted.

    Shall wait and see what others have to say as well.

  4. giz

    Happy Happy Ivy!!! A great achievement.
    Wowzer – what a cake – where were you when we needed some baking expertise?

  5. Thanks Giz. I wouldn’t call myself a baking expert (I am still afraid to join the Daring Bakers 😛 ) but a few things I have learned to make the difficult way (by experimenting) and wish to share with others.

  6. Congratulations on reaching this milestone Ivy,your cake looks awesome,absolutely perfect…

  7. Thanks Usha.

  8. Black Forest cake has always been one of my favourites. It is the perfect cake for your blogversary. Congratulations sis!!!!!!!My parents grew gooseberries in their back gardens. It was always our task to pick them…they have HUGE thorns…so I do not have happy memories of this berry but they sure taste great:D

  9. Ben

    Unbelievable! Our blogs could be twins :-p LOL Congratulations on your blogoversary and I hope it has a long life. I love black forest cake and your recipe sounds just delicious. I also think your food event is amazing. I will have to make some pie for it 🙂 By the way, spanakopita is my favorite Greek pie.

  10. Thanks Ben. 😛 Twins aah? So next year we can celebrate together:)

  11. Val, thanks. I think that Mother nature has put thorns for a reason on everything beautiful. My guess is to protect them.

  12. Aaahh! Who doesn’t love Black Forrest gateau? Thanks for the deatailed instructions Ivy.

  13. Hey there Ivy…congrats on your blogversary! It’s wonderful to know that so many of us began blogging around the same time. I always thought I was too new & the only one who just turned one! Great cake…what a fab celebration. Just did a post for you with a fruit/apricot chutney! Take care girl!!

  14. Thanks Peter.

    Thanks Deeba, but it seems that most of us are newbies, rushing over to your blog.

  15. Ivy congratulations! And what a great way to celebrate but with this gorgeous looking cake.


  16. Thanks Maria.

  17. Happy Blogoversary Ivy!!!! 🙂

    What a great way to celebrate with a torte like this! Delicious!

  18. Ivy congratulations on your 1st blogoversary!! Black Forest gateau still remains one of my favourite cakes – chocolate, cherries, kirsch and cream just perfect and your cake looks gorgeous!!

    Rosie x

  19. Thanks Jenn and Rosie.

  20. This looks fantastic Ivy. I have never seen gooseberry liquer before, but I think it would be wonderful in this cake. I would like to make this for a special occasion.

  21. Cake thanks. I am sure your colleagues will love it.

  22. HAPPY BLOGGIVERSARY sweetie pie!!!!!!!!! He, he, I had to say that seeing that you are sweet and that you are offering us your pie! Please, hand me two plates: one for my daughter and one for me, will you?

    I hope to see many many many more to come!!!!! Smuack!

  23. mmm, dessert! You can’t go wrong with a black forest cake, this looks delicious.

  24. Congrats on the first year, and here’s to many more!

    I’ve never tried gooseberry in any form before (liquer included), but I love the sound of this cake–it sounds delicious!

  25. Thanks Mike.

  26. Sorry for late reply Ivy.

    My hearty wishes for the first BLOGOVERSARY:) Perfect recipe for the celebration. Never tried gooseberries in cakes, but it looks yummy:)

    Thank u so much for participating in the event, you are the first person to send the entry:)

    Cards which you used are good, but it would be very good if it matches the Blog colours 😉

  27. Happy “Blog birthday” wishes, Ivy.
    The black forest cake looks good. I made one last week and the most difficult part was to get the chocolate shavings onto the side of the cake! Any ideas to make this easy?

  28. Thanks Vani, hope you’ll have a lot of entries for your event. I tried to see if I could change the colour of the cards but did not find anything to help me.

    Thank you as well Aparna. I do not have any technique but to lift the plate up a little and sprinkle some on it.

  29. Happy blogiversary, Ivy! Black forest cake is one of my favorites. I just love the combo of chocolate and cherries. I’ve never tried making one myself, though. I will have to give it a go.

  30. […] Black Forest with Cherry and Gooseberry […]

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