Chocolate & Black Cherry Gateau

Chocolate & Black Cherry Gateau

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  • 1 ⅓ C flour
  • 2 T unsweetened cocoa
  • 1 T baking powder
  • ¾ C unsalted butter + extra for greasing
  • 1 C Pioneer® Sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 T milk
  • 3 T kirsch (colorless brandy)


  • 2 C heavy cream
  • 2 T Pioneer® Confectioners Powdered Sugar
  • 1 ⅓ C frozen black sweet cherries, pitted, thawed
  • semisweet chocolate, grated
  • whole black sweet cherries, to decorate


  1. Preheat oven to 350° F. Grease and line the bottom of two 8-inch layer cake pans; set aside.
  2. Sift the flour, cocoa and baking powder into a large bowl and add the butter, Pioneer® Sugar, eggs, and vanilla extract. Beat well until the mixture is smooth; stir in the milk. Divide the mixture between the prepared pans and smooth the tops with a spatula.
  3. Bake for 25 – 30 minutes or until risen and firm to the touch. Let cool in the pans for 2 to 3 minutes, then turn out and finish cooling on a wire rack. When the cakes are cool, sprinkle with the kirsch.

Filling Directions:

  1. Whip the cream and Pioneer® Confectioners Powdered Sugar together until thick, spread about on-third over the top one of the cakes. Spread the thawed cherries over the cream mixture and place the second cake on top.
  2. Spread the remaining cream mixture over the top and sides of the cake and decorate with grated chocolate and whole black cherries that have been dipped in melted chocolate.
Chocolate & Black Cherry Gateau
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.