The Ultimate Chocolate Blackberry Gateau
- Pinch of Mint
- 18 hours ago
- 3 min read
Today we’re making a rich and decadent Blackberry Gateau. Inspired by a Black Forest gateau, but completely its own thing. Layers of soft chocolate sponge, blackberry conserve, berry liqueur syrup, whipped vanilla cream, dark chocolate flakes, and heaps of fresh blackberries… this one is seriously special.
Watch The Recipe Video Below
The Ultimate Chocolate Blackberry Gateau
Serves
10–12
Ingredients
For the Chocolate Sponge
6 eggs
1 tsp vanilla extract
250g golden caster sugar
100g plain flour
50g cocoa powder
150g unsalted butter, melted and cooled
For the Blackberry Syrup
200ml water
175g golden caster sugar
2 tbsp blackberry or black raspberry liqueur (such as Chambord)
For the Cream Filling
600ml whipping cream
75g golden caster sugar
2 tsp vanilla extract
3 tbsp blackberry or black raspberry liqueur
For Assembly & Decoration
Blackberry conserve (or raspberry jam)
Dark chocolate (around 50–55% cocoa solids)
Fresh blackberries
Fresh mint leaves (optional)
Method
Preheat the oven to 160°C fan.
Grease a 22cm loose-bottom cake tin with butter and line it with parchment paper.
For the chocolate sponge, crack the eggs into the bowl of a stand mixer or large mixing bowl. Add the vanilla extract and golden caster sugar.
Whisk on high speed for around 10 minutes, until the mixture becomes thick, pale, and leaves ribbon-like trails on the surface when lifted.
Sift the plain flour and cocoa powder into a separate bowl.
Gradually fold the dry ingredients into the whipped egg mixture in stages until fully incorporated, taking care not to knock out too much air.
Pour in the melted and cooled butter and gently fold through until smooth.
Transfer the mixture to the prepared cake tin and level the surface.
Bake on the middle shelf of the oven for 50–60 minutes, or until:
a skewer inserted into the centre comes out clean
the sponge feels springy to the touch
Leave the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the syrup, place the water and golden caster sugar into a saucepan.
Bring to a boil over medium heat, stirring until the sugar dissolves completely.
Reduce the heat and simmer gently for around 5 minutes.
Remove from the heat and leave to cool slightly for another 5 minutes before stirring in the blackberry liqueur.
Set aside to cool completely.
Using a potato peeler, shave flakes from the dark chocolate.
Place the chocolate flakes into the fridge to keep them cold until needed.
For the cream, pour the whipping cream into a large mixing bowl and add the golden caster sugar.
Whisk until firm peaks form.
Add the vanilla extract and blackberry liqueur, then gently whisk again until fully incorporated.
Be careful not to over whip the cream.
Once fully cooled, carefully slice the cake horizontally into layers.
You can make:
2 layers
3 layers
or more
For this gateau, the cake was sliced into 6 thin layers for maximum filling and texture.
Take your time when slicing to avoid breakage.
Place a small spoonful of cream onto your serving plate to secure the first cake layer.
Lay down the first sponge layer and brush generously with the blackberry syrup.
Spread over a thin layer of blackberry conserve.
Top with another layer of sponge and brush again with syrup.
Spread over a layer of the blackberry cream.
Repeat the process with the remaining layers.
For the final top layer, add:
syrup
blackberry conserve
and cream
Using the remaining cream, cover the top and sides of the cake.
Press the chilled chocolate flakes all around the outside of the gateau.
Finish with a generous pile of fresh blackberries and a few mint leaves if desired.
Tips
A serrated knife works best for slicing neat cake layers.
Chill the cake slightly before slicing for cleaner cuts.
Raspberry jam works well if blackberry conserve is unavailable.
Keep the chocolate flakes cold so they don’t melt in your hands.
Storage
Store covered in the fridge for up to 3 days. Best served chilled.
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