Black Forest Cake (with vegan friendly version)

Funny story. The Boy requested a black forest cake for his birthday during Covid a few years ago. It was his favourite type of cake. And so I set about searching the internet for an easy, simple to follow recipe. As much as I love the idea of being a home baker, my cakes have a tendency to turn out rather flat. And this was going to be my first ever attempt at a black forest cake. 

After scrolling through Instagram for #blackforestcake recipes, one particular photo stood out for me. The cake was dripping in a rich, cherry sauce and the chocolate sponge looked heavenly moist. The linked recipe seemed achievable for a novice baker, and so I collected the ingredients - all readily available from my pantry, another bonus! (except for a quick dash to the store to get fresh cream). However, halfway through mixing the ingredients, it occurred to me that I had not used any egg or butter. What was going on? Had I totally skipped a step in the recipe? Or did the blogger make a huge typo on their blog? I deliberated over deviating from the recipe (which I have a habit of doing,  probably the reason why my baking does not always turn out well) by adding an egg or two on my own accord. But with some gentle persuasion from The Boy (it was his cake at stake after all), we stuck to the original recipe. Upon reading the introduction to the recipe more carefully, I realised that this cake was vegan and gluten-free recipe! Luckily, it also provided non-vegan options, such as using normal dairy milk instead of coconut milk, but if you are a vegan then this recipe might be good for you. 

And did the cake turn out good? Well, if I'm sharing it here then you bet! In fact, I now make this cake every year. Do you have a favourite black forest cake recipe? Share down in comments below. 

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Black forest cake recipe adapted from wifemamafoodie.com

Time needed: 

• Prep time (20 mins).
• Baking time (25 mins).
• Cooling time. Make early so you have time to allow cake to cool before adding cream layers. 

Serves: 10-12. 

EQUIPMENT

What you'll need:

• Preheat oven to 180 deg C (or 350 deg F)
• Two 8" or 9" inch round cake pans
• Baking paper cut into circles to line cake pans
• Butter to grease cake pans
• Mixing bowls
• Saucepan
• Spatula to mix
• Measuring cups and spoons
• Hand or stand mixer

INGREDIENTS

Chocolate cake:

• 2 cups plain flour
• 2 cups (276 g) caster sugar (alternative: coconut sugar)
• 2/3 cup (65 g) cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk (alternatives: almond milk or other milk of choice)
• 1 cup brewed coffee/espresso (alternative: additional milk)
• 1/2 cup oil of choice
• 2 teaspoons vanilla
• Dark chocolate shavings or curls to decorate (tip: use a vegetable peeler to shave chocolate off the side of a chocolate bar. Warm the side of the chocolate with your hand over the wrapper to help it curl more easily)

Homemade cherry sauce:

• 3 1/2 cup pitted cherries, fresh or frozen (optional: if using in a cake, roughly chop the cherries to make it easier to slice the cake)
• 1/2 to 1 cup water
• 1 1/2 tablespoons cornstarch
• 3 - 4 tablespoons maple syrup, honey or sugar (adjust amount to taste)
• 1/2 teaspoon vanilla extract, optional
• 1/4 teaspoon almond extract, optional (alternative: 1 - 2 tablespoons cherry liquor/kirsch)

Whipped cream: 

• 2 cups whipped cream
• 1/3 cup icing sugar
• 1 teaspoon vanilla extract

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INSTRUCTIONS

To make the cake: 

1. Preheat oven to 180 deg C (350 deg F). 
2. Grease and line the cake pans with baking paper. 
3. Mix batter - In a large bowl, combine dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt). Mix in wet ingredients (milk, coffee, oil, and vanilla). Beat until batter is smooth. 
4. Pour batter into the prepared pans and place onto middle rack of oven. 
5. Bake for 20 to 25 minutes or just until centre is set. Check inserting a toothpick near the centre and it should come out mostly clean. 
6. Cool - Let the cake cool completely before assembling with sauce and whipped cream. While you're waiting for cake to cool, make the cherry sauce. 

Homemade cherry sauce:

1. If you haven't pitted cherries yet, do this step now. 
2. Then, measure out 1/2 cup of water. In a separate small dish, combine cornstarch with a few spoonfuls of the measured water and mix until smooth. Mix in the rest of the measured out water. Set aside. 
3. Place pitted cherries in a small saucepan. Add cornstarch slurry and sweeter. Cook over medium-high heat until sauce has thickened. Remember to stir often. Sauce has to come to a low boil to activate the cornstarch. This may take several minutes. If it's too thick, stir in the additional 1/4 cup to 1/2 cup of water. 
4. Once thickened, remove from heat and stir in vanilla and/or almond extract(s). Transfer to an airtight container and refrigerate until needed. 
5. Makes about 2 1/2 cups of sauce. 

To make whipped cream: 

1. Combine 2 cups of double whipping cream along with 1/3 cup icing sugar and 1 teaspoon vanilla extract and beat with a mixer until fluffy. This will take several minutes. 
2. Keep refrigerated until ready to use. 

Assemble the cake: 

1. Place a cooled cake layer onto a serving plate. 
2. Layer with a generous amount of cherry sauce (about half the amount) then top with 1 cup to 1 1/2 cups of whipped cream. 
3. Repeat with the second cake layer. 
4. Garnish the top of the cake with fresh cherries, more cream and chocolate shavings. 
5. Keep cake refrigerated until ready to serve.