Black Forest Gâteau

Cherries and chocolate are wonderful together and star in this classic German cake. Black Forest Gâteau was popular back in the 1970s, but it’s such a pretty and delicious cake that I think it deserves to come back in style. Dark chocolate cake is layered with mascarpone cream and a fresh cherry sauce. Then chocolate ganache is poured over the top and the cake is garnished with more cherries and shaved chocolate curls. This one is special enough to celebrate a birthday or an anniversary.

Makes 12 servings

• For the Macerated Cherries
• 2 cups (12 ounces/340 grams) cherries, pitted
• ¼ cup (57 milliliters) Kirsch or other fruit brandy
• ¼ cup (57 grams) granulated sugar
• For the Devil’s Food Cake
• 1½ cups (213 grams) all-purpose flour
• 1½ cups (340 grams) granulated sugar
• ½ cup (57 grams) unsweetened cocoa powder
• 1¼ teaspoons baking soda
• ¾ teaspoon salt
• 1 cup (225 milliliters) buttermilk
• ⅓ cup (71 milliliters) vegetable oil
• ½ cup (115 milliliters) strong brewed coffee, cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• For the Mascarpone Cream
• 1 cup (225 grams) mascarpone cheese
• ¼ cup (28 grams) confectioners’ sugar
• ¼ cup (57 milliliters) heavy cream
• 1 recipe Rich Chocolate Ganache
• 3 whole cherries, for decorating
• Chocolate shavings, for decorating (see Ingredients)

1 To make the macerated cherries: In a small bowl, mix the cherries, Kirsch, and sugar. Set aside to macerate at room temperature for at least 2 hours or, preferably, overnight in the fridge.

2 To make the cake: Preheat the oven to 350°F (180°C). Grease two 9-inch cake pans and line them with parchment paper.

3 In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.

4 In a medium bowl or large measuring cup, whisk together the buttermilk, oil, coffee, eggs, and vanilla.

5 Slowly whisk the buttermilk mixture into the flour mixture until just incorporated.

6 Divide the batter between the prepared pans.

7 Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. These cakes bake very quickly. Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.

8 To make the mascarpone cream: Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the mascarpone and confectioners’ sugar together until smooth. Pour in the cream and whip until the mixture has thickened. Refrigerate until needed.

9 To assemble the cake: Place one cake layer on a flat serving platter or cake pedestal. Spread the mascarpone cream evenly over the top. Spoon over the macerated cherries and some of the juice. Set the second cake layer on top, pressing down gently to hold it in place.

10 To finish, pour the chocolate ganache over the top, letting it drip over the sides. Garnish with extra cherries and shave over some chocolate.