tools
Mixing Bowls: Use various sizes of mixing bowls to prepare the cake batter and whip the cream.
Whisk or Electric Mixer: A whisk or an electric mixer will help you mix the ingredients for the cake batter and whip the cream.
Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure the ingredients for the cake batter and frosting.
Cake Pans: You'll need round cake pans to bake the cake layers. Choose pans of the desired size to achieve the desired thickness.
Parchment Paper: Line the cake pans with parchment paper to prevent the cake from sticking.
Cooling Rack: Place the baked cake layers on a cooling rack to cool before assembly.
Sharp Knife or Cake Leveler: Use a sharp knife or a cake leveler to trim the tops of the cake layers for even assembly.
Offset Spatula or Icing Spatula: An offset spatula or an icing spatula is handy for spreading the whipped cream frosting on the cake layers.
Cherry Pitter: If using fresh cherries, a cherry pitter will help you remove the pits easily
Decorating Tools (optional): Depending on your desired decoration, you may want to have piping bags, decorating tips, and a spatula or spoon for adding decorative touches or garnishing the cake.
These tools will assist you in creating your Vegan Black Forest Cake with ease. Adapt the tools based on your preferences and what you have available in your kitchen. Enjoy the process of creating this delectable cake!
Welcome to the delightful world of vegan desserts! Get ready to savor the heavenly goodness of our Vegan Black Forest Cake. This moist and indulgent creation brings together the irresistible combination of rich chocolate, creamy whipped cream frosting, and a touch of cherry liqueur, topped with fresh cherries. It's pure bliss in every bite.
Originating from Germany, where it was known as Schwarzwälder Kirschtorte, this classic cake has charmed taste buds around the globe. Now, we've transformed it into a vegan delight without compromising on taste or texture. Our recipe captures the essence of the original, making it perfect for any joyous celebration or sweet occasion.
With layers of chocolatey goodness that melt in your mouth, our Vegan Black Forest Cake is a true delight. It's a testament to the fact that vegan desserts can be just as scrumptious and satisfying as their traditional counterparts.
Join us on this mouthwatering adventure as we share our secrets to creating this plant-based masterpiece. From the moist chocolate layers to the dreamy whipped cream frosting, we'll guide you through each step, ensuring your cake turns out perfectly.
So, whether you're a seasoned baker or a novice in the kitchen, our website is your go-to destination for a fun and friendly tutorial. We've simplified the process, making it accessible and enjoyable for everyone.
Are you ready to impress your loved ones and indulge in the delightful flavors of our Vegan Black Forest Cake? Grab your apron, gather the ingredients, and let's embark on this sweet journey together. Get ready to experience pure bliss and create memories that will last a lifetime.
Enjoy every delectable slice!
About the Recipe
Ingredients
cocoa sponge cake:
• 125g Aquafaba
• 80g Sugar
• 75g All-purpose Flour
• 15g Cacao powder
• 5g baking powder
• 10g Cornstarch
• 20g Plant-based yogurt
Cherries:
• 250g Frozen Cherries
• 20g Vanilla Sugar
Syrup:
• 70ml Water
• 50g Sugar
• 50g Cherries
• 30ml Kirsch or Amaretto
Dark Chocolate Mousse:
• 100g Vegan Dark Chocolate
• 165g Vegan Whipped Cream
Black forest Cream:
• 200ml Vegan Whipped cream
• 1tbsp Kirsch (or Amaretto)
• 20g Icing Sugar
• (½ tbsp Vanilla extract)
Ganache drip :
• 50g Plant-based milk
• 50g Vegan dark chocolate
• 10g Cacao Powder
• 50g Vegan dark chocolate
Preparation
Cacao Sponge Cake (GENOESE):
Preheat your oven to 180°C (350°F).
Sift the flour with the cocoa and cornstarch.
Grease 26 cm diameter sponge cake tin.
Lightly whisk the aquafaba and the sugar until it’s light and fluffy, then add the oil.
Gently add the sieved mixture, stirring with a rubber spatula to not break the air bubbles.
Pour the batter into the mold. Bake for 10 minutes. Then lower the oven temperature at 150°C (300°F). Continue cooking for 30 to 35 minutes.
Unmold the sponge cake on wire rack and let cool.
BLACK FOREST CREAM:
Let the cherries unfrosted and drain them (keep the juice).
Sprinkle the cherries with vanilla sugar and put them in the oven for I0 minutes.
Pour the liquid cream into a bowl and whisk vigorously to obtain a firm whipped cream.
Add the kirsch, the icing sugar, the vanilla extract. Whisk lightly and store in the fridge.
SYRUP:
Bring to a boil the water, caster sugar and cherries water.
Let cool then add the kirsch. (If you want it alcohol free you can completely skip the Kirsch)
Dark CHOCOLATE MOUSSE:
Put the Vegan Dark Chocolate in a large Bowl (if you’re using a chocolate bar make sure to cut it in small pieces so that it will melt easily)
Bring the plant-based milk to a boil (or at least 80°C, 175°F) and pour it on top of the chocolate
Whisk it until it’s all incorporated
In a separate bowl whisk the whipped cream until light and fluffy
And now incorporate the cream into your chocolate mixture.
ASSEMBLING AND FINISHING THE black forest:
Cut the sponge cake into three discs;
Place the first disk of sponge cake on a plate dish with syrup.
Spread the chocolate mousse to I cm thickness.
Sprinkle plenty of cherries.
Cover with a second disc of sponge cake. Soak again with the syrup.
Spread a little white cream, then cover with the cherries.
Put the last disc of sponge cake. Lightly soak the top.
Cover the cake with the cream.
Leave to rest in the fridge
Chocolate Drip
Melt the chocolate with the plant-based milk
Let it cool for 10 minutes
Pip it on the edges to make a dripping effect
Pip the remaining whipped cream on the edges
Put the chocolate shavings in the middle, and a few cherries.
ENJOY!!!
# tags:
2. Black Forest Cake, 7. Chocolate Cake, 8. Whipped Cream Frosting, 9. Cherry Liqueur, 10. Fresh Cherries, 11. German Desserts, 14. Celebrations, 15. Special Occasions, 19. Recipe Tutorial, 20. YouTube Tutorial
