This modern take on the classic dessert is enjoying a retro revival in 2019 and we think it definitely deserves a place at the Christmas table this year! Yes, this boozy Black Forest Gateau is sure to be the ultimate crowd-pleaser at your Christmas festivities!

With three layers of gin-soaked chocolate sponge, two thick layers of mascarpone cream filling spiked with Luxardo Maraschino Cherries and a generous drizzling of dark chocolate gin ganache, this decadent dessert is the ultimate indulgence.

We used The Arbikie AK’s Gin, our Gin of the Month from our December 2016 gin box, which gives the chocolate sponge and dark chocolate ganache a deep, rich flavour, but you could use any good-quality, neutral gin.

Ingredients: 

For the Chocolate Sponge Cake:
300g of Butter, softened, plus extra for greasing
300g of Caster Sugar
220g of Self-Raising Flour
1tsp of Baking Powder
85g of Cocoa Powder
5 Medium Eggs

For the Gin Syrup
100ml of Gin
50g of Sugar

For the Mascarpone Cream filling:
600g of Double Cream
250g of Mascarpone
300g of Luxardo Maraschino Cherries (including some of the syrup)

For the dark chocolate ganache: 
250g of good-quality Dark Chocolate
235ml of Double Cream
2 tbsp of Gin

For decoration:
500g of Fresh Cherries
150g of Redcurrants
Sprinkling of Icing Sugar

Preparation time: 45 minutes
Serves: 8-10 people

Directions:

1)    Preheat the oven to 180C. Grease a 26cm rectangular cake tin and line it with baking parchment. 

2)    Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and mix until smooth. Pour the mixture into the prepared cake tin and spread evenly using a spatula. 

3)    Bake for 35-40 minutes or until the cakes are well risen and springy to the touch. Remove the cakes from the oven and cool for 5 minutes before turning them out onto a wire rack. Remove the parchment paper and leave the cakes to cool. 

4)    Whilst the cakes are cooling, make the gin syrup by adding the gin and sugar to a saucepan and set over high heat. Stir until the sugar has dissolved and then bring to a boil. Boil for 1 minute and then remove the syrup from the heat. Set aside and leave to cool.

5)    When you are ready to construct the cake, make your cream filling by adding the double cream to an electric mixer and whisk until stiff. Add the mascarpone and maraschino cherries and whisk further until well combined.

6)    When the cake has cooled, cut it into three even layers using a long-bladed serrated knife. Place the cakes back on the wire rack and then brush each sponge with the gin syrup. 

7)    Transfer one of the sponges very carefully to a cake stand and spoon about half of the whipped cream on top. Spread the whipped cream out evenly before topping with another sponge. Top with the remaining whipped cream and spread out evenly. Top with the last layer and place in the fridge where you make your chocolate ganache. 

8)    To make your ganache, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil and then pour over the chopped chocolate and whisk until smooth. Add the gin and continue to whisk. Once combined, allow the ganache to cool slightly before spreading over the top of the cake. 

9)    To decorate, top with the fresh cherries and then keep in the fridge until ready to serve.  

It’s best to eat this cake on the same day but if you are making it in advance, chill it in the fridge for up to 24 hours and allow it to stand at room temperature for 30 minutes before serving. Sprinkle with icing sugar before serving.

Enjoy responsibly!