18 Decadent Black Forest Gateau Recipes Irresistible

Calling all chocolate lovers! If you’re dreaming of rich, indulgent desserts that wow a crowd (or just treat yourself), you’re in the right place. Black Forest gateau—with its layers of moist chocolate cake, tart cherries, and pillowy whipped cream—is the ultimate showstopper. Whether you’re a baking pro or a newbie, these 18 decadent recipes will make your sweet tooth sing. Ready to dive in? Let’s bake!

Classic Black Forest Gateau with Fresh Cherries

This showstopping dessert layers rich chocolate cake, boozy cherries, and billowy whipped cream for a nostalgic treat that tastes as stunning as it looks.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking soda
• ¾ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee
• 2 cups fresh cherries, pitted and halved
• 3 tbsp kirsch (cherry brandy)
• 3 cups heavy cream
• ¼ cup powdered sugar
• Dark chocolate shavings (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
2. Batter: Whisk flour, cocoa powder, granulated sugar, baking soda, and salt. Beat in eggs, buttermilk, oil, and vanilla. Gradually mix in hot coffee until smooth (batter will be thin).
3. Bake: Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
4. Cherries: Toss fresh cherries with kirsch; let macerate 15 minutes.
5. Whip cream: Beat heavy cream and powdered sugar to stiff peaks.
6. Assemble: Slice each cake horizontally into two layers. Stack with whipped cream and cherries between layers. Frost outside with remaining cream. Garnish with chocolate shavings and reserved cherries.

The kirsch-soaked cherries seep into the cake overnight, making every slice irresistibly moist with a grown-up kick.

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Vegan Black Forest Gateau with Coconut Cream

This decadent twist on a classic German dessert swaps dairy for luscious coconut cream, making it rich, indulgent, and totally plant-based.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ⅓ cup melted coconut oil
• 1 ½ tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup cold water
• 1 (14-oz) can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 1 (21-oz) can cherry pie filling
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, and 1 cup sugar. Add ⅓ cup melted coconut oil, 1 ½ tsp vanilla, 1 tbsp vinegar, and 1 cup cold water. Mix until smooth.
3. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
4. Open the chilled coconut milk can and scoop out the solid cream into a bowl. Whip with 2 tbsp powdered sugar until fluffy.
5. Place one cake layer on a plate. Spread half the cherry filling, then half the coconut cream. Repeat with the second layer. Garnish with chocolate shavings.

The tangy cherry filling cuts through the deep chocolate layers, while the coconut cream adds a silky lightness—no one will guess it’s vegan!

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Gluten-Free Black Forest Gateau with Almond Flour

Gluten-Free Black Forest Gateau with Almond Flour

This decadent gluten-free twist on a classic Black Forest Gateau is rich, moist, and packed with dark chocolate and cherry flavors—perfect for impressing guests without the gluten!

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs, room temperature
• ¾ cup granulated sugar
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup canned tart cherries, drained (plus juice reserved)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ cup dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs and granulated sugar until fluffy. Stir in coconut oil and vanilla.
4. Fold dry ingredients into the wet mixture until just combined. Divide batter evenly between pans.
5. Bake for 25–28 minutes, or until a toothpick comes out clean. Let cakes cool completely.
6. Meanwhile, whip heavy cream and powdered sugar to stiff peaks. Stir 2 tbsp reserved cherry juice into the cream for a hint of tartness.
7. Place one cake layer on a plate, spread half the whipped cream, and scatter half the cherries. Repeat with the second layer.
8. Garnish with dark chocolate shavings and chill for 1 hour before serving.

The almond flour gives this cake a nutty depth, while the tart cherries cut through the richness for a perfectly balanced bite.

Tip: For extra cherry flavor, brush each cake layer with a little reserved juice before assembling!

Mini Black Forest Gateau Cupcakes

These Mini Black Forest Gateau Cupcakes pack all the decadent flavors of the classic German dessert into adorable, bite-sized treats—perfect for parties or a sweet afternoon pick-me-up!

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk
• 1 cup canned cherry pie filling
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Dark chocolate shavings (for garnish)

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Cream ¾ cup butter and 1 ½ cups sugar until fluffy. Beat in 3 eggs, one at a time, then 1 tsp vanilla.
4. Alternately mix dry ingredients and ¾ cup milk into the butter mixture until just combined.
5. Divide batter among liners (fill ⅔ full). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
6. Use a spoon to scoop a small well in each cupcake. Fill with 1 tsp cherry pie filling per cupcake.
7. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Pipe onto cupcakes and top with chocolate shavings.

The tangy cherries and rich chocolate balance beautifully in these mini delights, and the whipped cream adds a cloud-like finish. Tip: For extra boozy flair, brush the cupcakes with 1 tbsp kirsch (cherry liqueur) before filling!

Black Forest Gateau Cheesecake Fusion

This decadent mashup combines the rich chocolate-cherry flavors of Black Forest cake with the creamy indulgence of cheesecake—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups chocolate sandwich cookie crumbs (like Oreos)
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup canned cherry pie filling
• ½ cup semi-sweet chocolate chips, melted
• Whipped cream and chocolate shavings for garnish

Instructions:

1. Prep crust: Mix 1 ½ cups cookie crumbs with 6 tbsp melted butter. Press into a 9-inch springform pan and freeze for 10 minutes.
2. Make filling: Beat 24 oz cream cheese with ¾ cup sugar until smooth. Add 3 eggs one at a time, then mix in 1 tsp vanilla and ½ cup sour cream.
3. Layer: Pour half the batter over the crust. Dollop ½ cup cherry pie filling, swirl gently, then top with remaining batter.
4. Bake: Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
5. Finish: Drizzle with ½ cup melted chocolate, top with remaining ½ cup cherries, and garnish with whipped cream and chocolate shavings.

The magic here? Tart cherries cut through the richness, while the cookie crust adds crunch—no boring graham crackers allowed!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Black Forest Gateau Roll with Chocolate Ganache

This elegant yet approachable dessert combines rich chocolate, tart cherries, and fluffy whipped cream in a showstopping spiral—perfect for impressing guests without spending all day in the kitchen.

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup canned cherry pie filling, drained
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream (for ganache)

Instructions

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Batter: Beat eggs, 3/4 cup granulated sugar, and 1 tsp vanilla on high for 5 minutes until pale. Sift in 1/2 cup flour, 1/3 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt; fold gently. Spread evenly in pan.
3. Bake: Bake for 12 minutes until springy. Immediately invert onto a towel dusted with powdered sugar. Roll cake + towel into a log; cool completely.
4. Filling: Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Unroll cake, spread cream, then scatter drained cherry filling. Re-roll tightly.
5. Ganache: Heat 1/4 cup heavy cream until steaming. Pour over 1/2 cup chocolate chips; let sit 2 minutes, then stir until smooth. Drizzle over cake.

The contrast of velvety ganache against the airy sponge and juicy cherries makes every slice feel like a celebration. Tip: For clean slices, chill the rolled cake for 30 minutes before adding ganache.

Eggless Black Forest Gateau with Whipped Cream

This eggless Black Forest Gateau is a dreamy, decadent dessert that swaps traditional ingredients for a foolproof, fluffy chocolate cake layered with whipped cream and cherries—perfect for those with egg allergies or pantry surprises!

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 2 cups heavy whipping cream, chilled
• ¼ cup powdered sugar
• 1 (14.5 oz) can pitted dark sweet cherries, drained (reserve ¼ cup juice)

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl. Add 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, and 1 tsp vanilla extract. Mix until smooth.
3. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
4. Beat 2 cups heavy cream and ¼ cup powdered sugar until stiff peaks form.
5. Place one cake layer on a plate. Brush with half of the reserved cherry juice, then spread with 1 cup whipped cream and half the cherries. Repeat with the second layer, finishing with cream and cherries on top.

The vinegar reacts with baking soda for an airy crumb, while the cherry juice keeps every bite moist—no one will guess it’s eggless!

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Black Forest Gateau with Kirsch-Infused Cherries

This decadent Black Forest Gateau layers rich chocolate cake with boozy cherries and pillowy whipped cream—a showstopper for special occasions!

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups granulated sugar
• 2 large eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup hot coffee
• 1 (14.5 oz) can pitted dark sweet cherries, drained (juice reserved)
• 2 tbsp Kirsch (cherry liqueur)
• 2 cups heavy cream
• ¼ cup powdered sugar
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking soda, ½ tsp salt, and 1 ½ cups sugar in a bowl. Add eggs, ¾ cup buttermilk, ½ cup oil, and 2 tsp vanilla; beat until smooth. Stir in ¾ cup hot coffee (batter will be thin). Divide evenly between pans.
3. Bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack.
4. Meanwhile, combine drained cherries, 2 tbsp Kirsch, and 2 tbsp reserved cherry juice in a bowl. Let soak 15 minutes.
5. Whip 2 cups heavy cream and ¼ cup powdered sugar to stiff peaks. Place one cake layer on a plate, top with half the cream, then half the cherries. Repeat with second layer. Garnish with chocolate shavings.

The Kirsch-infused cherries cut through the chocolate’s richness, while the coffee in the batter deepens the flavor—no one will guess it’s from a can!

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Low-Sugar Black Forest Gateau with Stevia

This decadent yet guilt-free twist on the classic Black Forest Gateau swaps sugar for stevia, delivering rich chocolate flavor with a fraction of the sweetness.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp liquid stevia
• 1 cup heavy whipping cream
• 1 cup pitted cherries (fresh or thawed frozen)
• Dark chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups almond flour, ½ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat eggs until frothy. Add ½ cup melted coconut oil, 1 tsp vanilla extract, and ½ tsp liquid stevia, mixing until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
5. Whip 1 cup heavy cream until stiff peaks form. Slice the cooled cake horizontally into two layers.
6. Spread half the whipped cream over the bottom layer, then top with 1 cup cherries. Place the second layer on top, frost with remaining cream, and garnish with chocolate shavings.

The stevia keeps this cake light without overpowering the deep cocoa and tart cherry flavors—perfect for impressing guests who never guess it’s low-sugar!

Tip: For extra moisture, brush each cake layer with a tablespoon of cherry juice before assembling.

Black Forest Gateau Parfait with Layers of Delight

This showstopping dessert layers rich chocolate, tart cherries, and fluffy whipped cream for a no-bake twist on the classic Black Forest cake.

Ingredients:

• 1 ½ cups heavy cream, chilled
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 (21 oz) can cherry pie filling
• ½ cup chocolate cookie crumbs (about 8 Oreo cookies, filling scraped out)
• 2 tbsp melted butter
• Dark chocolate shavings, for garnish

Instructions:

1. Prep the crust: In a small bowl, mix chocolate cookie crumbs with 2 tbsp melted butter until evenly moistened. Divide mixture among 4 parfait glasses, pressing gently to form a base.
2. Whip the cream: In a large bowl, beat 1 ½ cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
3. Layer: Spoon half the cherry pie filling over the crusts, followed by half the whipped cream. Repeat layers once more.
4. Chill & serve: Refrigerate for at least 2 hours. Top with dark chocolate shavings before serving.

The magic here? The cookie crumbs soften just enough to mimic cake layers, while the cherries stay vibrant against the cloud-like cream.

Tip: For extra decadence, warm the cherry filling slightly before layering—it’ll melt into the cream like a dream.

Black Forest Gateau Trifle with Chocolate Custard

This decadent twist on a classic trifle layers rich chocolate cake, tart cherries, and velvety custard for a showstopping dessert that’s surprisingly simple to assemble.

Ingredients:

• 1 (9-inch) baked chocolate cake, cut into 1-inch cubes
• 1 (21-oz) can cherry pie filling
• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (3.4-oz) package instant chocolate pudding mix
• 2 cups whole milk
• 1/2 cup chocolate shavings (for garnish)

Instructions:

1. Make the custard: Whisk chocolate pudding mix and milk in a bowl for 2 minutes until thickened. Chill for 10 minutes.
2. Whip the cream: Beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form, about 3 minutes.
3. Layer the trifle: In a large glass bowl, layer half the cake cubes, half the cherry filling, half the custard, and half the whipped cream. Repeat layers.
4. Chill & serve: Refrigerate for at least 2 hours. Top with chocolate shavings before serving.

The magic here? The cherry filling seeps into the cake, creating pockets of jammy sweetness against the cool, creamy layers—no fancy piping required!

Tip: For a boozy twist, drizzle 2 tbsp of kirsch over the cake cubes before layering.

Black Forest Gateau Mousse with Cherry Compote

This dreamy dessert layers rich chocolate mousse with tart cherry compote for a showstopping twist on the classic Black Forest cake—no baking required!

Ingredients

• For the mousse: 1 1/2 cups heavy cream, 1/2 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, 1/8 tsp salt
• For the compote: 2 cups frozen dark cherries, 1/4 cup granulated sugar, 1 tbsp lemon juice, 1/2 tsp cornstarch
• To garnish: 1/4 cup chocolate shavings

Instructions

1. Make the compote: In a saucepan over medium heat, combine frozen cherries, granulated sugar, and lemon juice. Cook for 8-10 minutes until juicy. Mix cornstarch with 1 tbsp water, stir into cherries, and simmer 2 minutes until thickened. Cool completely.
2. Whip the mousse: Beat heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt with a mixer on high until stiff peaks form, about 3 minutes.
3. Layer: Spoon half the mousse into glasses, top with cherry compote, then repeat layers. Chill 1 hour.
4. Serve: Garnish with chocolate shavings just before serving.

The contrast between airy chocolate mousse and jammy cherries makes every spoonful irresistible—plus, it’s secretly easy!

Tip: For boozy flair, stir 1 tbsp kirsch into the cooled compote.

Black Forest Gateau Brownies with a Twist

These decadent brownies marry the rich flavors of Black Forest cake with fudgy chocolate goodness—perfect for when you crave something indulgent but easy.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup tart cherry preserves
• 1/2 cup whipped cream, for topping
• Dark chocolate shavings, for garnish

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk together melted butter and 2 cups sugar until smooth. Beat in eggs one at a time, then stir in 1 tsp vanilla.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt. Fold until just combined, then stir in chocolate chips.
4. Spread batter into the pan. Dollop 1/2 cup cherry preserves over the top and swirl gently with a knife.
5. Bake for 25–30 minutes until the edges are set but the center is slightly fudgy. Cool completely.
6. Slice and serve topped with whipped cream and dark chocolate shavings.

The cherry preserves add a tangy surprise to each bite, balancing the deep chocolate flavor just like the classic cake—but in handheld form!

Tip: For extra richness, warm the brownies for 10 seconds in the microwave before serving.

Black Forest Gateau Ice Cream Cake

This decadent mashup of Black Forest cake and ice cream is a showstopper—rich chocolate, tart cherries, and creamy vanilla come together in every cool, dreamy bite.

Ingredients

• 1 (15.25 oz) box chocolate cake mix (plus ingredients listed on box: typically eggs, oil, water)
• 1 (21 oz) can cherry pie filling
• 1.5 quarts vanilla ice cream, slightly softened
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate shavings or curls

Instructions

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package instructions. Bake in a 9×13-inch pan for 25–30 minutes until a toothpick comes out clean. Cool completely.
2. Spread cherry pie filling evenly over the cooled cake. Freeze for 30 minutes to set.
3. Scoop softened vanilla ice cream over the cherry layer, spreading smoothly. Freeze for 2 hours until firm.
4. Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Spread over ice cream layer, then sprinkle with chocolate shavings. Freeze for 1 more hour before slicing.

The magic here? Layers stay distinct yet meld into a perfect forkful—no baking required after the cake base!

Tip: For cleaner slices, dip your knife in hot water and wipe dry between cuts.

Black Forest Gateau Pavlova with Chocolate Drizzle

This showstopping dessert combines the crisp-chewy magic of pavlova with the rich flavors of Black Forest cake—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup pitted cherries (fresh or jarred), plus extra for garnish
• 2 oz dark chocolate, chopped
• 2 tbsp cherry jam (optional, for drizzle)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment. Using a pencil, trace a 8-inch circle as a guide, then flip the parchment.
2. Beat egg whites on medium until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla.
3. Spread meringue onto the traced circle, building slightly higher edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream with 2 tbsp powdered sugar until medium peaks form. Spread over cooled meringue. Top with 1 cup cherries.
5. Melt dark chocolate and drizzle over the pavlova. Warm 2 tbsp cherry jam (if using) and swirl it lightly over the top. Garnish with extra cherries.

The contrast of airy meringue, lush cream, and tart cherries with dark chocolate makes every bite a little celebration—no fork required!

Tip: For clean slices, dip your knife in hot water before cutting.

Black Forest Gateau Eclairs with Cherry Filling

These elegant éclairs combine the rich flavors of Black Forest cake with a light, airy choux pastry—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup canned cherry pie filling
• 1/2 cup dark chocolate chips, melted

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup butter, 1 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth dough forms.
3. Beat in 4 eggs, one at a time, until glossy. Pipe 4-inch logs onto the baking sheet. Bake for 25 minutes until puffed and golden. Cool completely.
4. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks form. Slice éclairs horizontally and fill with cream and 1 cup cherry pie filling.
5. Drizzle tops with melted chocolate and chill for 30 minutes before serving.

The contrast of tart cherries, velvety cream, and crisp pastry makes these éclairs a showstopper—especially with that glossy chocolate finish!

Tip: For extra flair, garnish with fresh cherries or chocolate shavings.

Black Forest Gateau Macarons with Ganache Center

These decadent macarons combine the rich flavors of Black Forest cake with a luscious chocolate ganache—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• ½ cup cherry jam (or preserves)

Instructions:

1. Prep the macarons: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat egg whites, granulated sugar, vanilla, and salt until stiff peaks form, about 3–4 minutes. Gently fold the dry ingredients into the meringue until fully incorporated.
2. Pipe and rest: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a parchment-lined baking sheet. Let sit at room temperature for 30 minutes until the tops are dry to the touch.
3. Bake: Preheat oven to 300°F. Bake macarons for 15–17 minutes, rotating the tray halfway, until the shells lift cleanly off the parchment. Cool completely.
4. Make the ganache: Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Chill for 20 minutes to thicken.
5. Assemble: Spread a thin layer of cherry jam on half the macaron shells, then pipe ganache onto the other halves. Sandwich together and refrigerate for 1 hour before serving.

The cherry-chocolate pairing and delicate macaron crunch make these feel like a bite-sized celebration—no fork required!

Tip: For extra flair, dust the tops with cocoa powder or freeze-dried cherry powder before baking.

Black Forest Gateau Pancakes with Cherry Syrup

Imagine fluffy chocolate pancakes dripping with tart cherry syrup—a breakfast twist on the classic German dessert that feels downright decadent.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 3/4 cup buttermilk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup frozen dark cherries, thawed
• 1/4 cup maple syrup
• 1/2 tsp lemon juice
• Whipped cream and chocolate shavings for serving

Instructions

1. Make the syrup: In a small saucepan, combine cherries, maple syrup, and lemon juice. Simmer over medium-low heat for 8–10 minutes, mashing gently, until thickened. Set aside.
2. Mix dry ingredients: Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
3. Combine wet ingredients: In another bowl, beat the egg, then stir in buttermilk, melted butter, and vanilla extract.
4. Cook pancakes: Pour wet ingredients into dry ingredients, stirring just until combined (lumps are okay!). Heat a greased skillet over medium. Pour 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
5. Serve: Stack pancakes, drizzle with warm cherry syrup, and top with whipped cream and chocolate shavings.

The cherry syrup’s bright acidity cuts through the rich chocolate, just like in the original gateau—but now you get to eat it in pajamas.

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Conclusion

With 18 luscious Black Forest Gateau recipes, this roundup is your ticket to chocolatey, cherry-filled bliss! Whether you’re a baking pro or a weekend warrior, there’s a perfect cake here for you. Give one (or a few!) a try, and let us know which one stole your heart. Don’t forget to share the love—pin your favorites and spread the sweetness on Pinterest. Happy baking!