Natural cocoa powder is more acidic and will yield a different result in the cake, both in taste and texture. You can also use unsweetened dark chocolate cocoa powder. Sunflower oil keeps the chocolate cake moist, you can also use light olive oil, vegetable oil, or rapeseed oil.ĭutch-processed cocoa powder gives the chocolate cake a deep intense flavor. From my experience, soy milk works best for creating buttermilk, but you can absolutely use another plant-based milk such as almond milk or oat milk depending on your dietary preferences. Non-dairy milk is mixed with apple cider vinegar which creates a vegan buttermilk substitute. For a kid-friendly version, try extra cherry juice or apple juice. You can also use sweeter cherry brandy, regular brandy, or Amaretto here. Kirsch is a clear, cherry-flavored liquor. Completely eggless, dairy-free, and nut-free with a kid-friendly option.Īuthentic German Black Forest gateau uses Kirschwasser.It also makes an epic Black Forest birthday cake. Perfect for special occasions such as Mother's Day, and anniversaries.Uses frozen cherries and can be enjoyed any time of year.Fluffy, moist, and tender chocolate cake.Easy to make and based on my trusty vegan chocolate cake recipe.I mean, there's a reason a no-bake black forest gateau made it onto the cover of my cookbook! Pin Jump to: The combination of chocolate and cherry always takes me straight back to my childhood. from birthday parties to anniversaries and family get-togethers. Schwarzwälder Kirschtorte) was the cake for celebrating every occasion. Growing up in a German household Black Forest Gateau (aka. Paired with boozy Kirschwasser cherries and homemade vegan whipped cream. Pipe around the edge of the cake and 8 swirls in the middle place the reserved cherries on the swirls.This delicious vegan Black Forest cake is much easier to make than it looks! The cake is based on my vegan chocolate cake recipe.

Stick the chocolate shavings over the sides of the cake with your palm. Using a palette knife, cover the top and sides of the cake with the rest of the cream. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle set aside. Brush with syrup (you may have a little syrup left). Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Sandwich together with a second sponge and brush again with the syrup. Brush the sponge with some of the syrup spread over the raspberry preserve. Place a little kirsch cream on a serving plate and secure one of the sponges on top. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely. Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges.

Black forest german chocolate cake