Next Level Black Forest Gateau Recipe

Introduction

This next level Black Forest Gateau takes the classic cherry and chocolate combination to new heights with rich layers of soft chocolate sponge, luscious mascarpone cream, and juicy black cherries. Perfect for special occasions, this show-stopping cake is sure to impress both in flavor and presentation.

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 (reserve syrup)

Instructions

1. Step 1: Heat 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. Melt the butter and 200g dark chocolate together in a heatproof bowl either in short bursts in the microwave or over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then set aside.
2. Step 2: In a large bowl, combine the plain flour, sifted cocoa powder, baking powder, bicarbonate of soda, light brown sugar, and ½ tsp salt. In a jug, whisk together the natural yogurt, vanilla extract, and eggs until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients and gently fold to combine into a thick batter.
3. Step 3: Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes or until the cakes have risen and a skewer inserted in the center comes out clean. Allow to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely. Once cool, trim the tops to make them flat.
4. Step 4: Mix the reserved cherry syrup with the kirsch if using, and set aside. If you prefer not to use kirsch, just keep the syrup as is. This syrup can be kept chilled for up to three days.
5. Step 5: Using a vegetable peeler, shave the chilled dark chocolate into flakes. Chill or freeze the flakes on a baking parchment-lined tray until needed.
6. Step 6: In a large bowl, beat the mascarpone, double cream, caster sugar, and vanilla extract using an electric whisk until firm peaks form.
7. Step 7: Carefully cut each sponge in half horizontally, creating four even layers. Place one layer on a serving plate or cake stand, securing it with a little whipped cream.
8. Step 8: Generously brush the sponge with some of the cherry syrup. Spread half the cherry conserve over it.
9. Step 9: Add the second sponge layer, brush with syrup, then spread about a quarter of the whipped cream over it. Arrange enough black cherries on top to just cover the cream, reserving 12-14 cherries for decoration. Spoon more cream to cover the cherries.
10. Step 10: Add the third sponge layer, brush with syrup, and spread the remaining cherry conserve. Sandwich with the final sponge layer, cut side down, then brush the top with the remaining syrup.
11. Step 11: Reserve about a quarter of the whipped cream in a piping bag fitted with a star nozzle. Spread the rest of the cream smoothly over the top and sides of the cake using a palette knife.
12. Step 12: Press most of the cold chocolate shavings around the sides of the cake, re-pressing any that fall onto the tray back onto the cake for full coverage. Scatter remaining shavings on top.
13. Step 13: Pipe 12-14 swirls of cream around the top edge and place one reserved cherry on each swirl. Chill the cake until ready to serve.

Tips & Variations

• For a non-alcoholic version, omit the kirsch and use additional cherry syrup or water to soak the sponge layers.
• Chilling the chocolate flakes before decorating helps them hold their shape better on the cake.
• Use fresh black cherries in season for an extra burst of flavor and texture.

Storage

Keep the cake chilled, covered lightly with cake domes or cling film, for up to one day to preserve freshness and texture. It’s best enjoyed fresh, but the sponge layers can be stored separately wrapped in the fridge for up to three days or frozen for up to three months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the sponge layers several days in advance and keep them chilled or frozen. Assemble the cake a few hours before serving for the best texture.

What can I use instead of mascarpone?

If mascarpone is unavailable, you can substitute with cream cheese mixed with a little double cream to achieve a similar creamy texture, though the flavor will be slightly different.

Next Level Black Forest Gateau Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This next level Black Forest Gateau is a decadent, multi-layered chocolate and cherry cake featuring rich dark chocolate sponge layers soaked in cherry syrup, layered with mascarpone cream, cherry conserve, and fresh black cherries. Finished with chocolate shavings and cream swirls topped with juicy cherries, this classic German-inspired dessert is perfect for special occasions and guaranteed to impress.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Cake 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 (see below), 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 and syrup reserved (you may not need all the cherries)

Instructions

1. Prepare 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 them with baking parchment. Melt the butter and chopped dark chocolate together in short bursts in the microwave or over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir the mixture until smooth, then set aside.
2. Make Cake Batter: In a large bowl, combine the plain flour, sifted cocoa powder, baking powder, bicarbonate of soda, light brown sugar, and ½ tsp salt. In a jug, whisk together the natural yogurt, vanilla extract, and eggs until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients. Gently fold everything together until you get a thick, even batter.
3. Bake the Cake Layers: Divide the batter evenly between the two 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. Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, trim the tops of the sponges so they sit flat.
4. Prepare Cherry Syrup and Chocolate Shavings: Combine the reserved cherry syrup with the kirsch (if using) and set aside. If you prefer not to use kirsch, just set aside the syrup. Using a vegetable peeler, shave the chilled dark chocolate into flakes. Chill the flakes again or freeze them on a baking parchment-lined tray until ready to use.
5. Make Mascarpone Cream: In a mixing bowl, beat the mascarpone, double cream, caster sugar, and vanilla extract together using an electric whisk until firm peaks form.
6. Assemble the Cake: Carefully cut each cake sponge in half horizontally, creating four even layers. Place one layer on your serving plate or cake stand and secure with a little whipped cream. Generously brush the layer with some cherry syrup, then spread over half of the cherry conserve. Add the second sponge layer, brush with more syrup, and spread about a quarter of the whipped cream on top. Arrange enough black cherries to cover the cream (reserving 12-14 for decoration), then spoon a bit more cream over the cherries to cover them.
7. Continue Layering: Add the third sponge layer, brush with syrup, and spread over the remaining cherry conserve. Finish by placing the final sponge layer on top, cut-side down, and brush with the rest of the syrup.
8. Frost and Decorate: Spoon about a quarter of the remaining cream into a piping bag fitted with a star nozzle and set aside. Spread the remaining cream evenly over the top and sides of the cake, smoothing it with a palette knife. Place the cake on a large tray or dish, then press most of the cold chocolate shavings all over the sides, reapplying any fallen flakes to fully coat. Scatter any remaining chocolate shavings on top. Pipe 12-14 cream swirls around the top edge and place a reserved cherry on each swirl.
9. Chill and Serve: Chill the assembled cake until ready to serve. The cake will keep chilled for up to one day.

Notes

• You can store the sponges wrapped and chilled for up to three days or freeze them for three months.
• If you prefer not to use kirsch, simply omit it from the cherry syrup.
• Chilling the chocolate flakes ensures they maintain structure and give a beautiful textured finish.
• Be sure to let the cake chill well before serving to allow the flavors to meld.
• This cake is best enjoyed within a day of assembly for optimal freshness and texture.

Keywords: Black Forest Gateau, chocolate cake, cherry cake, mascarpone cream, layered cake, classic dessert, dark chocolate, cherry conserve