Cherry and chocolate always bring me back to childhood celebrations.
This Black Forest Gateau gets a fresh twist with a creamy pistachio layer nestled between classic chocolate sponge and cherry compote. It’s rich, nutty, and decadently fruity—a slice of nostalgia with a delightful surprise.
Ingredients: (Serves 10)
For the chocolate sponge:
– 1 ¾ cups (220 g) all-purpose flour
– 2/3 cup (65 g) unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– ¼ teaspoon salt
– 1 cup (200 g) granulated sugar
– 4 large eggs
– ½ cup (120 ml) vegetable oil
– ½ cup (120 ml) whole milk
– 1 teaspoon vanilla extract
For the cherry compote:
– 2 cups (300 g) fresh or frozen cherries, pitted
– ½ cup (100 g) granulated sugar
– 2 tablespoons water
– 1 tablespoon lemon juice
– 1 tablespoon kirsch or cherry liqueur (optional)
For the pistachio cream:
– 1 cup (240 ml) heavy cream
– ½ cup (120 g) mascarpone cheese
– ¼ cup (60 g) powdered sugar
– ½ cup (70 g) pistachio paste or finely ground pistachios
To finish:
– Whipped cream for decorating
– Whole pistachios and cherries for garnish
– Shaved chocolate
Rich chocolate, tart cherries, and smooth pistachio cream—this gateau is a celebration in every bite.