Black Forest gateau recipe by Ravneet Gill

Ravneet’s take on the classic German Black Forest gâteau recipe is rich, indulgent, and beautifully layered with silky malt chocolate ganache and tangy cherry compôte. This elegant dessert combines deep chocolate flavours with fresh cherries and whipped cream for a perfect celebration cake.

A luxurious dessert with rich dark chocolate and cream balanced by vibrant cherries. High in fat and sugar, this gâteau is a special treat best enjoyed on occasion.

MasterClass 20 cm Deep Cake Tin with PTFE, PFOA and BPA Free Non Stick, Robust 1mm Thick Carbon Steel and Loose Bottom, 8 Inch Round Pan, Grey

£16.45 (available from £14.99)

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Ingredients

For the dry cake mix

• 125g caster sugar
• 125g light brown sugar
• 80g cocoa powder
• 230g plain flour
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp sea salt flakes

For the wet cake mix

• 175ml mild olive oil, plus extra for greasing
• 2 free-range eggs
• 175ml buttermilk
• 170ml boiling water
• 1 tsp instant coffee

For the malt chocolate ganache

• 150g dark chocolate (70% cocoa solids), chopped
• 50g plain chocolate (55% cocoa solids), chopped
• 300g double cream
• 1 tbsp malt extract (or substitute black treacle, maple syrup, or honey)
• Sea salt flakes

For the cherry compôte

• 200g pitted fresh cherries
• 50g caster sugar

For the decorations

• 200g dark chocolate
• 200ml double cream
• Flaked sea salt
• 12 fresh cherries

Method

Bake the Cake

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in cake tins.
2. Combine all dry cake mix ingredients in a large bowl and whisk together until fully blended.
3. In a separate large bowl, whisk all wet cake mix ingredients except the boiling water and coffee.
4. Mix the instant coffee with boiling water, then pour into the wet ingredients and stir well.
5. Add the dry mix to the wet mix and whisk until smooth and well combined.
6. Divide the batter evenly between the prepared cake tins. Bake for 35 minutes or until a skewer comes out clean.
7. Let the cakes cool in their tins for 20 minutes before turning out onto a wire rack, then cool completely.

Prepare the Malt Chocolate Ganache

8. Place both chopped chocolates and a pinch of sea salt in a large heatproof bowl.
9. Heat the cream and malt extract in a saucepan until steaming, but not boiling.
10. Pour the hot cream over the chocolate and let sit for 1 minute.
11. Use a whisk to stir gently from the center outward until the ganache is silky and smooth.
12. Chill the ganache in the fridge for 1 hour to set.

Make the Cherry Compôte

13. Add cherries and 150ml water to a wide deep frying pan, bring to boil.
14. Simmer for 15 minutes, stirring occasionally, until cherries begin to soften.
15. Add sugar and stir until dissolved.
16. Continue cooking for another 15 minutes until cherries collapse slightly and sauce thickens and darkens.
17. Test syrup on a cool plate; if it wrinkles when pushed, it’s ready. Cool completely.

Prepare Decorations and Assemble

18. Freeze a lipped baking tray for 10 minutes.
19. Melt dark chocolate over simmering water in a heatproof bowl.
20. Remove tray from freezer, pour over melted chocolate and create shards with a metal bench scraper.
21. Whip double cream with a pinch of salt until soft peaks form.
22. Place one cake layer on a serving plate and spread 3 tablespoons of ganache evenly.
23. Top ganache with cherry compôte.
24. Spread most of the whipped cream over the cherries, then place second cake layer on top.
25. Refrigerate the assembled cake for 30 minutes to firm.
26. Cover the cake with remaining ganache, smooth with palette knife.
27. Pipe remaining whipped cream decoratively, top with fresh cherries and chocolate shards.