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Next Level Black Forest Gateau Recipe

★★★★★

4.4 from 140 reviews
  • Author: Jack
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This decadent Black Forest Gateau recipe takes the classic German dessert to the next level with layers of moist chocolate sponge, rich mascarpone and cream filling, cherry conserve, and kirsch-soaked cherries, all beautifully decorated with chocolate shavings and fresh cherries. Perfect for special occasions, this cake offers a perfect balance of intense chocolate flavor and fruity brightness.

Ingredients

Scale

For the Sponge

  • 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 (topped up with water if needed)
  • 2 tbsp kirsch (optional)

For the Filling and Decoration

  • 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 (reserve syrup)

Instructions

  1. Prepare the Cake Tins and Melt Chocolate: Heat the oven to 180C/160C fan/gas 4. Butter the bases of two deep 20cm springform cake tins and line with baking parchment. Melt the butter and dark chocolate together in a heatproof bowl 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.
  2. Combine Dry Ingredients: In a large bowl, mix together the plain flour, sifted cocoa powder, baking powder, bicarbonate of soda, light brown soft sugar, and ½ teaspoon salt to create a uniform dry mix.
  3. Mix Wet Ingredients and Make Batter: Whisk the natural yogurt, vanilla extract, and eggs together in a jug until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients, then gently fold together to form a thick cake batter.
  4. Bake the Sponge Layers: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 30-35 minutes, or until the cakes have risen and a skewer inserted in the center comes out clean. Cool in the tins for 10 minutes, then turn out onto wire racks and cool completely. Trim the tops so the sponges sit flat.
  5. Prepare Cherry Syrup and Chocolate Shavings: Mix the reserved cherry syrup with kirsch if using, or set syrup aside plain. Shave the chilled dark chocolate into flakes using a vegetable peeler and chill or freeze until ready to use.
  6. Make the Cream Filling: Beat the mascarpone, double cream, caster sugar, and vanilla extract together using an electric whisk until firm peaks form.
  7. Assemble the Cake Layers: Cut each sponge horizontally in half to create four layers. Place one layer on a serving plate and secure with a little whipped cream. Generously brush with cherry syrup, spread half the cherry conserve over it, then top with the second sponge layer. Brush with syrup, spread about a quarter of the whipped cream, arrange enough cherries to cover the cream, and spoon a little more cream over the cherries.
  8. Add Remaining Layers and Syrup: Place the third sponge layer on top, brush with more syrup, spread remaining conserve, then add the final sponge layer cut-side down. Brush all over with the rest of the syrup.
  9. Frost and Decorate the Cake: Spoon a quarter of the remaining cream into a piping bag fitted with a star nozzle and set aside. Spread the rest of the cream evenly over the top and sides of the cake using a palette knife. Press most of the cold chocolate shavings onto the sides, pressing any that fall back into place. Scatter remaining shavings on top.
  10. Pipe Cream Swirls and Add Cherries: Pipe 12-14 cream swirls around the top edge of the cake and place a cherry on each swirl. Chill the cake until ready to serve. The finished cake keeps chilled for up to one day.

Notes

  • If kirsch is unavailable or undesired, you can omit it without compromising flavor by using only the cherry syrup.
  • Ensure your bowls and utensils are chilled when whipping the cream for best results in firmness.
  • This cake can be prepared up to three days in advance, but decorate with chocolate shavings and cherries shortly before serving for best presentation.
  • For best slicing, let the cake chill thoroughly before serving.
  • Leftover cake can be wrapped and frozen for up to three months.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European, German-inspired

Keywords: Black Forest Gateau, Chocolate Cake, Cherry Cake, Layer Cake, Mascarpone, Kirsch, Chocolate Shavings, Cream Cake

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Find it online: https://eatwithjack.com/next-level-black-forest-gateau-recipe/