Introduction

Experience the classic Black Forest Gateau taken to the next level with rich layers of chocolate sponge, luscious mascarpone cream, and juicy cherries. This decadent cake is perfect for special occasions or whenever you want to impress with a show-stopping dessert.

A tall, round chocolate cake covered in dark chocolate shavings with three visible thick layers: the bottom chocolate cake layer, a middle layer of white cream mixed with whole dark cherries, and a top chocolate cake layer, all topped with a thick layer of white whipped cream decorated with dark shiny cherries placed in small swirled dollops. A large slice is cut out and placed on a white plate in front, showing clear layers and creamy texture with cherries inside. The cake rests on a blue cake stand against a blurred background with golden bokeh lights, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g unsalted butter, plus extra for the tins
200g dark chocolate, chopped
300g plain flour
50g cocoa powder, sifted, plus extra for dusting
2 tsp baking powder
1 tsp bicarbonate of soda
400g light brown soft sugar
300ml natural yogurt
2 tsp vanilla extract
3 eggs
100ml syrup from the jarred cherries (see below), topped up with water if needed
2 tbsp kirsch (optional)
150g dark chocolate, chilled
500g mascarpone
600ml double cream
100g caster sugar
2 tsp vanilla extract
8 tbsp cherry conserve
2 x 370g jars black cherries, drained and syrup reserved (you may not need all the cherries)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter the bases of two deep 20cm springform cake tins and line with baking parchment.
Step 2: Melt the butter and 200g chopped dark chocolate together in a heatproof bowl, either in short bursts in the microwave or over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth and set aside.
Step 3: In a large bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, sugar, and ½ tsp salt.
Step 4: In a jug, whisk the yogurt, vanilla extract, and eggs until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients and fold gently to combine into a thick batter.
Step 5: Divide the batter evenly between the prepared tins. Bake for 30–35 minutes or until risen and a skewer inserted into the center comes out clean. Cool in tins for 10 minutes, then turn out onto wire racks to cool completely. Trim tops to make layers flat.
Step 6: Mix the reserved cherry syrup with kirsch (if using) and set aside. If not using kirsch, keep the syrup as is. Chill for up to three days.
Step 7: Using a vegetable peeler, shave the chilled 150g dark chocolate into flakes. Chill or freeze the flakes on baking parchment until ready to use.
Step 8: For the filling, beat mascarpone, double cream, caster sugar, and vanilla extract with an electric whisk until firm peaks form.
Step 9: Cut each sponge in half horizontally, creating four even layers. Place one layer on a serving plate and secure with a little whipped cream.
Step 10: Brush the sponge generously with cherry syrup. Spread half the cherry conserve over the syrup.
Step 11: Add the second sponge layer. Brush with more syrup, then spread about a quarter of the whipped cream over it. Arrange enough cherries to cover the cream, reserving 12–14 cherries to decorate. Spoon a little more cream on top to cover the cherries.
Step 12: Place the third sponge on top. Brush with syrup and spread the remaining conserve.
Step 13: Finish with the last sponge layer, cut-side down, and brush with the remaining syrup.
Step 14: Spoon about a quarter of the remaining cream into a piping bag fitted with a star nozzle and set aside. Use the rest of the cream to cover the top and sides of the cake, smoothing with a palette knife.
Step 15: Press most of the chocolate shavings around the sides of the cake. Reapply any fallen flakes back onto the cake to fully coat it. Scatter remaining shavings on top.
Step 16: Pipe 12–14 cream swirls evenly around the top edge and place a reserved cherry on each swirl. Chill the cake until ready to serve.

Tips & Variations

For an alcohol-free version, omit the kirsch and simply use cherry syrup.
Use high-quality dark chocolate for richer flavor in both the sponge and shavings.
Chilling the chocolate shavings before decorating helps them retain their shape and look more appealing.
Wrap and chill leftover sponge layers for up to three days or freeze for up to three months.

Storage

Store the assembled cake covered in the refrigerator for up to one day to keep the cream fresh and the flavors vibrant. For longer storage, keep cooled and wrapped sponge layers separately for up to three days or freeze for up to three months. When ready to serve, defrost sponge layers fully before assembling.

How to Serve

A tall, layered chocolate cake covered on the outside with dark chocolate shavings sits on a deep blue cake stand against a white marbled texture. The cake has three main layers: two thick, dark brown chocolate sponge layers sandwich a middle layer filled with whole dark cherries and white cream. The top layer is whipped cream, decorated with swirls evenly spaced around the edge, each topped with a shiny dark cherry. A slice cut from the cake reveals the creamy, cherry-studded center and rests on a white plate nearby, showing its moist texture and rich layers. The scene has warm bokeh lights softly glowing in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the sponge layers up to three days in advance and keep them chilled or freeze for longer storage. Assemble the cake on the day you plan to serve it for the best texture and freshness.

What if I don’t have kirsch?

Kirsch is optional and can be omitted. The cherry syrup alone provides plenty of fruity flavor, so you can safely skip the kirsch if you prefer a non-alcoholic version.