Next level black forest gateau

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Butter the bases of two deep 20cm springform cake tins and line with baking parchment. Melt the butter and chocolate together in a heatproof bowl in short bursts in the microwave, or over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside.

• step 2

  Combine the flour, cocoa, baking powder, bicarb, sugar and ½ tsp salt in a large bowl. Whisk the yogurt, vanilla and eggs together in a jug until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients, then fold together to combine into a thick batter.

• step 3

  Divide the batter between the tins and bake for 30-35 mins, or until risen and a skewer inserted in the centres comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely. Will keep chilled and wrapped for up to three days or frozen for three months. Trim the tops of the sponges so they sit flat.

• step 4

  Meanwhile, combine the cherry syrup with the kirsch, if using, and set aside. Will keep chilled for three days. (If you prefer not to use kirsch, set aside the cherry syrup as is.) Shave the chilled chocolate using a veg peeler, and chill the flakes again or freeze on a tray lined with baking parchment until ready to use. For the filling, beat the mascarpone, cream, sugar and vanilla together to firm peaks using an electric whisk.

• step 5

  To assemble, cut each sponge in half through the equator so you have four even layers. Secure one layer on a serving plate or cake stand using a little whipped cream. Generously brush over some of the syrup, then spread over half the cherry conserve. Top with a second sponge layer, brush with more syrup, then spread over about a quarter of the whipped cream. Arrange enough cherries on top to just cover the cream (reserving 12-14 to decorate), then spoon over a bit more cream to cover the cherries. Top with the third sponge, brush with more syrup and spread over the remaining conserve, then sandwich with the final sponge, cut-side down. Brush over the rest of the syrup.

• step 6

  Spoon about a quarter of the remaining cream into a piping bag fitted with a star nozzle and set aside. Spread the rest over the top and side of the cake, smoothing it with a palette knife. Put the cake on a serving plate or stand on a large tray or dish, and press most of the cold chocolate shavings all over the side of the cake, re-pressing any that fall onto the tray back onto the cake so it’s fully coated. Scatter any remaining chocolate shavings on top. Pipe 12-14 cream swirls around the top edge, then put a cherry on each swirl. Chill until ready to serve. Will keep chilled for up to a day.