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Black Forest Cake With Griottines

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“A winning combination of chocolate, cream and Griottines in a divinely decadent cake!”

Ingredients Nutrition


  1. Preheat oven to 190°C (gas mark 6 ½).
  2. Grease and flour three same layer-cake pans of 18 cm Ø.
  3. Break eggs into a bowl. Add sugar, salt and vanilla. Beat using an electric mixer until it becomes foamy and grows threefold.
  4. Sift flour and cocoa together then combine by tablespoonful to the eggs. Melt butter and blend in mixture.
  5. Distribute dough into moulds and spread evenly over the top.
  6. Bake for 15 minutes Check baking by sticking a toothpick into the centre of the cakes. If it comes out clean they are done.
  7. Leave to cool for 5 minutes in moulds before turning them over onto a grid.
  8. Drain Griottines keeping juice aside.
  9. Prepare the cream by add icing sugar and beating to Chantilly. Pour Kirsch in trickle. Chill.
  10. Prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. Be quick to prevent chocolate from melting. Chill.
  11. Make holes randomly in the cake using a fork and dose with Griottines juice. Place the first cake in the centre of a dish. Spread over ¼ of Chantilly. Garnish with half of Griottines. Set second cake. Garnish in the same way. Carefully set the third cake on the top.
  12. Spread remaining Chantilly with a spatula over the top and edges of cake. Scatter chocolate chips over the whole cake, by lightly driving them into the cream. Serve chilled.

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