This sublime Black Forest Cake is a true masterpiece, tailored for those who enjoy indulgences free from eggs and dairy. With three layers of moist chocolate sponge cake, each soaked in a delightful cherry filling and enveloped in vanilla whipped cream, this dessert is not only delicious but also visually striking. Flavored with kirsch and adorned with fresh cherries and lavish chocolate shavings, it promises a decadent dessert experience.
Why You'll Love This Recipe: This cake brings a guilt-free twist to the traditional Black Forest Cake by eliminating eggs and dairy, making it suitable for vegans and those with dietary restrictions. The rich chocolate layers paired with the tartness of cherries and the sweet, airy texture of whipped cream create a balanced and irresistible flavor profile. Each component, from the sponge to the filling and topping, is crafted to ensure a perfect bite every time, satisfying both chocolate and fruit dessert lovers alike.
Perfect Occasion: Ideal for celebrations such as birthdays, anniversaries, or any festive gathering, this cake also serves as a thoughtful offering for those with specific dietary preferences. Its elegant appearance and exquisite taste make it a standout dessert for holiday dinners or as a special treat to enjoy any time of the year.
Decoration Tips: For a stunning presentation, arrange fresh cherries on top of the cake along with generous chocolate shavings. To elevate the look further, consider adding gold leaf pieces or drizzling with a chocolate ganache. Serve each slice with a sprig of mint or a dusting of cocoa powder for added flair.
Ingredients:
Chocolate Sponge Cake:
- 225ml milk (almond milk or your choice)
- 1/2 tablespoon white vinegar
- 70g plain unsweetened yogurt (almond milk yogurt or your choice)
- 100g castor sugar (or cane sugar)
- 55g light brown sugar
- 64ml oil (vegetable, sunflower, grapeseed)
- 2 teaspoons vanilla extract
- 22g cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 160g all-purpose flour
- 1/8th teaspoon salt
Cherry Filling:
- 220g fresh cherries, pitted and halved
- 125ml juice (cranberry or cherry)
- 120g cane sugar
- 20g corn starch
- 1 tablespoon lemon juice or kirsch
Vanilla Whipped Cream:
- 360ml whipped cream (non-dairy, unsweetened)
- 90g powdered sugar
- 2 teaspoons vanilla extract
Topping:
- Fresh cherries
- Chocolate shavings
1. Sponge Cake Preparation:
- Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake tins or two 8-inch round cake tins with oil and baking paper.
- In a mixing bowl, stir together milk, vinegar, and yogurt. Let sit for 5 minutes. Add both sugars, oil, and vanilla extract, mixing until sugars nearly dissolve.
- Sift in cocoa powder, baking powder, baking soda, flour, and salt. Mix gently until a smooth batter forms. Divide the batter equally among the prepared tins.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
2. Cherry Filling:
- In a saucepan, whisk half the cherries with juice, sugar, and corn starch. Bring to a boil on medium heat, stirring constantly. After boiling for 30 seconds, remove from heat.
- Stir in the remaining cherries, add lemon juice or kirsch, and mix until glossy. Cover with plastic wrap touching the surface and chill for 4-5 hours.
3. Vanilla Whipped Cream:
- In a chilled bowl, whip the cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until assembly.
4. Assemble the Cake:
- Place one sponge layer on a plate, spread with whipped cream, and create a border. Fill the center with cherry filling. Repeat with the next layer and top with the final sponge.
- Crumb coat with whipped cream, then frost with a final layer of cream. Decorate with fresh cherries and chocolate shavings.
Enjoy this decadent Black Forest Cake, where each slice is a perfect harmony of chocolate, cherry, and cream, celebrating the art of dairy-free and egg-free baking. Enjoy!