Black Forest Cake
Total Time: 3 hours and 20 minutes
Prep: 3 hours
Cook: 20 minutes
Yield: 12 servings
- Chocolate Cake
- 2 cups almond milk
- 2 teaspoons white vinegar
- 2/3 cup canola oil
- 1 1/2 cups granulated sugar
- 4 teaspoons vanilla extract
- 2 cups all purpose flour
- 2/3 cups cocoa powder, sifted
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- Cherry Filling
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 cups frozen Montmorency tart cherries, extra for garnish
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons chocolate syrup, divided
- 1-4 oz. bar of bittersweet baking chocolate
Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with non stick cooking spray and set aside.
In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.
For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium low heat to melt frozen Montmorency tart cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
To assemble cake: Slice one 8-inch round in half and place onto cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1 inch border. Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of cake.
Recipe courtesy of Lauren Brennan, LaurensLatest.com