A Christmas Eve tradition in our home
Christmas Eve wouldn’t feel complete in our house without a Black Forest Gateaux. Every year, this cake marks the start of our festive celebrations. Last Christmas, I made a Black Forest Log with rich chocolate ganache and it was truly unforgettable. This year, however, I wanted to return to a classic Black Forest Gateaux and elevate it with lighter sponge layers, fragrant kirsch and a beautifully balanced mascarpone cream.
We enjoyed a slice with afternoon tea and I’ll admit, after dinner, I went back for another. Light, fruity and delicately boozy, this Black Forest Gateaux for Christmas Eve has now firmly cemented itself as a tradition I don’t plan on changing any time soon.
Below, I’ll walk you through exactly how I make my version of this festive classic.
What makes this Black Forest Gateaux special
This cake is all about balance. The sponge is airy, light and moist, the cream is rich yet delicate and the cherries bring freshness with a gentle warmth from kirsch. It’s indulgent without being heavy, perfect after a Christmas Eve meal.
A fluffy and light chocolate sponge
The foundation of a great Black Forest Gateaux for Christmas Eve is a light chocolate sponge. Because I’m generous with the cream and cherries, I always prefer a sponge that feels almost weightless.
Key tips for success
- No butter for this sponge which keeps it light
- Cake flour for a softer crumb
- Warmed eggs to maximise volume
Method overview
Preheat oven to 160°C (fan).
Sift together cake flour, cocoa powder, salt and a touch of baking powder. This removes lumps and makes folding easier later. In a jug, mix whole milk with sunflower/vegetable oil and set aside.
To achieve maximum volume, gently warm the eggs with sugar using a double boiler. Place the eggs and sugar in a heatproof bowl over simmering water and whisk constantly until the sugar dissolves and the mixture feels just warm (around 37-40°C). This step helps dissolve the sugar and creates a more stable foam.
Transfer immediately to a stand mixer fitted with a whisk attachment and beat on high speed for 5-7 minutes until pale, thick and tripled in volume. The mixture should hold its shape when you draw an “S” with the whisk.
Gently fold in the dry ingredients using a spatula, working quickly but carefully to preserve the air. Add the milk and oil mixture and fold again until just combined.
Divide the batter between three greased and lined 8-inch cake tins and bake for 23-25 minutes. A skewer should come out clean. Cool briefly then turn out onto a rack and allow to cool completely before levelling.
Cherries in kirsch – a signature element
Cherries soaked in kirsch are essential for an authentic Black Forest Gateaux for Christmas Eve. I use jarred cherries in kirsch for convenience and consistency.
Drain the cherries through a sieve, separating the fruit from the kirsch juice. Keep both – each plays an important role in flavouring the cake.
Homemade cherry sauce for extra depth
To take this cake to the next level, I prepare a simple cherry sauce.
Add frozen cherries and a few tablespoons of sugar to a saucepan. Bring to a gentle boil, then simmer for around 10 minutes, stirring occasionally until the cherries soften and the juices thicken slightly.
Sprinkle in a little gelatine powder to give the sauce body then add a dash of kirsch juice. Simmer for another couple of minutes then remove from the heat and allow to cool completely.
This sauce adds moisture, colour and extra burst of cherry flavour between the layers.
Mascarpone whipped cream frosting
Instead of plain whipped cream, I like to enrich and stabilise it with mascarpone. This keeps the frosting light but gives it a luxurious velvety finish – ideal for layering and piping.
Whisk together double cream, mascarpone, icing sugar and a splash of vanilla extract on high speed. This only takes 1.5-2 minutes. Stop as soon as steep peaks form to avoid over-whipping.
The result is a smooth, creamy frosting that pairs beautifully with chocolate and cherries.
Assembling the Black Forest Gateaux
Now comes the most satisfying part.
Brush both sides of the first sponge layer with reserved kirsch juice and place it on a serving plate or cake stand. Spread a generous layer of mascarpone cream over the top. Pipe a small border around the edge then spoon in half of the cherry sauce and scatter over some kirsch-soaked cherries.
Repeat with the second layer.
For the third layer, brush again with kirsch then frost the top. Decorate with piped cream, cherries in kirsch and a few fresh cherries for contrast.
Final thoughts
This Black Forest Gateaux for Christmas Eve is everything I love about festive baking – classic, elegant and deeply comforting. Light sponge, silky cream and cherries infused with kirsch come together in perfect harmony.
If you’re looking for a show-stopping dessert for this Christmas that feels traditional yet refined, this cake is truly worth the effort. It’s a celebration on a plate and one I’ll be baking every Christmas Eve for years to come.
Wishing you a very Merry Christmas!
The Ultimate Black Forest Gateaux for Christmas Eve (Classic, Light and Luxurious)
Description
This Black Forest Gateaux for Christmas Eve is a festive classic made lighter and more elegant. Fluffy chocolate sponge layers are brushed with fragrant kirsch, filled with juicy cherries and homemade cherry sauce, then finished with a smooth mascarpone whipped cream frosting. Rich yet airy, fruity yet indulgent, this cake has become our Christmas Eve tradition and the perfect centrepiece for a festive afternoon tea or dessert table.
Ingredients
Chocolate Sponge
Cherries & Syrup
Cherry Sauce
Mascarpone Whipped Cream
Instructions
-
Make the Chocolate Sponge
- Preheat oven to 160°C (fan). Line three 8-inch round cake tins.Â
- Sift together flour, cocoa powder, baking powder and salt. Set aside.Â
- Mix milk and oil in a jug.Â
- Place eggs and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches about 37-40°C. Transfer to a stand mixer and whisk on high for 5-7 minutes until pale, thick and voluminous. Check the blog post for how to check when the mixture is ready.Â
- Gently fold in the dry ingredients then fold in the milk and oil mixture until just combined.Â
- Divide evenly between tins and bake for 23-25 minutes.Â
- Cool completely and level layers.Â
-
Prepare the Cherries
- Drain the cherries through a sieve, reserving the kirsch juice.Â
- Set both aside.Â
-
Make the Cherry Sauce
- Simmer frozen cherries and sugar in a saucepan for 10 minutes until softened.Â
- Sprinkle in gelatine, add kirsch, stir and simmer for another couple of minutes.Â
- Remove from heat and cool completely.Â
-
Make the Mascarpone Cream
- Whisk cream, mascarpone, icing sugar and vanilla on high speed for 1.5-2 minutes until soft peaks form. Do not over-whip.Â
-
Assemble the Cake
- Brush each sponge layer (both sides) with kirsch juice.Â
- Place first layer on a serving plate or cake stand, spread with mascarpone cream, pipe a border and fill with half the cherry sauce and cherries.Â
- Repeat with the second layer.Â
- Top with the final sponge, frost generously and decorate with piped cream, cherries in kirsch and fresh cherries if desired.Â
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 552.22kcal
- % Daily Value *
- Total Fat 36.97g57%
- Cholesterol 198.84mg67%
- Sodium 246.84mg11%
- Potassium 287.46mg9%
- Total Carbohydrate 48.81g17%
- Dietary Fiber 2.7g11%
- Sugars 34.16g
- Protein 9.4g19%
- Vitamin A 317.57 mcg
- Vitamin C 2.39 mg
- Calcium 120.97 mg
- Iron 2.49 mg
- Vitamin D 1.61 mcg
- Vitamin E 2.88 mg
- Vitamin K 2.88 mcg
- Vitamin B6 0.11 mg
- Vitamin B12 0.46 mcg
- Phosphorus 214.53 mg
- Magnesium 40.66 mg
- Zinc 1.12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
