I love that this recipe gives me a moist, rich chocolate cake that pairs perfectly with the tartness of cherries and berries. The whipped cream adds softness, and the dark chocolate ganache brings a glossy, luxurious finish. I also appreciate that the components can be prepared ahead of time, making assembly stress-free. This is one of those cakes that delivers a big visual impact but is surprisingly straightforward to make.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chocolate Cake 200ml milk 50g butter, diced ½ cup vegetable oil (110ml) 2 tsp vanilla essence 2 eggs, whisked 2 cups plain flour (300g) ¾ cup cocoa powder (75g) 2 tsp baking soda 1 tsp baking powder 2 cups sugar (440g) 1 tsp salt 1 tsp instant coffee 1 cup boiling water
Berry sauce 1 cup frozen cherries (130g) 1 cup frozen mixed berries (130g) ¼ cup sugar (60g) ½ cup water
Ganache 120ml cream 120g dark chocolate
To Serve 380ml cream, whipped 30g dark chocolate, grated
Directions
I begin by preheating the oven to 170°C fanbake and greasing and lining two 23cm round cake tins. I warm the milk and butter in the microwave just until the butter melts, then pour it into a large mixing bowl. I add the oil, vanilla, and whisked eggs.
I sift the flour, cocoa, baking soda, and baking powder into the bowl, then add the sugar and salt. I dissolve the instant coffee in the boiling water and pour it into the mixture. I whisk everything together, making sure there are no lumps. I divide the batter evenly between the two tins and bake for 35–40 minutes, or until a tester comes out clean. I let the cakes cool completely before assembling.
For the berry sauce, I cut the frozen cherries in half and add them to a small saucepan with the mixed berries. I add the sugar and water, bring the mixture to a boil, and then simmer until it thickens, about 10 minutes. I let it cool to room temperature, then chill it until I’m ready to use it.
For the ganache, I combine the cream and dark chocolate in a microwave-safe bowl and heat for about 1 minute. I whisk until smooth and let it cool to room temperature so it thickens slightly.
To assemble, I cut each cake in half horizontally to create four layers. I place the first layer on a serving plate, drizzle over a third of the berry sauce, and spread a third of the whipped cream. I repeat the process with the remaining layers. I spread the chocolate ganache over the top and finish with grated dark chocolate. I chill the gateau for at least 3 hours before serving so the layers can set beautifully.
I sometimes add a splash of kirsch to the berry sauce for a more traditional Black Forest flavor. If I want extra chocolate richness, I add a thin layer of ganache between each cake layer. I also swap the mixed berries for all cherries when I want a stronger cherry profile. For a lighter version, I reduce the amount of whipped cream or fold in a bit of Greek yogurt for tang.
Storage/Reheating
I store this cake in the refrigerator in an airtight container for up to 3 days. I find it tastes even better the next day as the flavors meld. Since it’s a chilled dessert, I don’t reheat it; I simply bring it to room temperature for about 10–15 minutes before serving for the best texture.
FAQs
Can I make the cake layers ahead of time?
Yes, I often bake the cakes the day before and store them in an airtight container until I’m ready to assemble.
Can I use only cherries instead of mixed berries?
Yes, I sometimes use all cherries for a more traditional Black Forest flavor.
What type of chocolate works best for the ganache?
I prefer dark chocolate with 50–70 percent cocoa for a smooth, balanced ganache.
Can I add kirsch to the recipe?
Yes, a splash of kirsch in the berry sauce or brushed onto the cake layers adds classic flavor.
How do I keep the cake from sliding when stacking layers?
I make sure the whipped cream is thick and the berry sauce is cooled and slightly thickened before assembling.
Can I make this cake without coffee?
Yes, although I like using it because it enhances the chocolate flavor without making the cake taste like coffee.
What if I don’t have fanbake?
I bake at 180°C in a conventional oven instead.
Can I freeze the cake?
I don’t freeze the assembled cake, but I sometimes freeze the cake layers before assembling.
Why is my ganache too runny?
It may still be warm; I let it cool until it thickens before spreading.
Can I use whipped topping instead of fresh cream?
Yes, although I prefer fresh cream for the best flavor and texture.
Conclusion
I love how this Black Forest Gateau brings together rich chocolate, bright berries, and soft cream in a showstopping layered dessert. It’s the kind of cake that feels celebratory yet approachable, and each slice reveals beautiful textures and flavors. Whether I make it a day ahead or assemble it the same day, it always turns out impressive and delicious.
A showstopping yet approachable Black Forest Gateau made with soft chocolate cake layers, lush berry sauce, whipped cream, and glossy dark chocolate ganache. Beautifully layered, rich yet light, and perfect for celebrations.
Total Time:1 hour 40 minutes
Yield:16 servings
Ingredients
Chocolate Cake:
200 ml milk
50 g butter, diced
1/2 cup (110 ml) vegetable oil
2 tsp vanilla essence
2 eggs, whisked
2 cups (300 g) plain flour
3/4 cup (75 g) cocoa powder
2 tsp baking soda
1 tsp baking powder
2 cups (440 g) sugar
1 tsp salt
1 tsp instant coffee
1 cup boiling water
Berry Sauce:
1 cup (130 g) frozen cherries, halved
1 cup (130 g) frozen mixed berries
1/4 cup (60 g) sugar
1/2 cup water
Ganache:
120 ml cream
120 g dark chocolate
To Serve:
380 ml cream, whipped
30 g dark chocolate, grated
Instructions
Preheat oven to 170°C fanbake (or 180°C conventional). Grease and line two 23 cm round cake tins.
Warm the milk and butter until melted. Transfer to a bowl and whisk in the oil, vanilla, and eggs.
Sift in flour, cocoa, baking soda, and baking powder. Add sugar and salt.
Dissolve instant coffee in the boiling water and pour into the batter. Whisk until smooth.
Divide batter evenly between pans and bake 35–40 minutes, or until a tester comes out clean. Cool completely.
Make berry sauce: Combine cherries, berries, sugar, and water in a saucepan. Boil, then simmer 10 minutes until thickened. Cool, then chill.
Make ganache: Microwave cream and chocolate for 1 minute. Whisk until smooth and let cool to thicken.
Whip the cream for filling and topping.
Assemble: Cut each cake in half to make four layers. Place first layer on a serving plate, drizzle with berry sauce, then spread whipped cream. Repeat for remaining layers.
Spread ganache over the top and garnish with grated chocolate.
Chill for at least 3 hours before slicing.
Notes
Add kirsch to the berry sauce for a traditional flavor.
Use all cherries instead of mixed berries for a stronger cherry profile.
Ganache can be added between layers for extra richness.
Cake layers can be made a day ahead.
Whipped cream must be thick so layers stay stable.
