My favorite recipe for black forest cake for so many reasons: The chocolate layers are so moist, they will melt in your mouth, the combination of chocolate, cherries, and softly whipped cream are to-die-for, and although it takes a few steps to make, each step is easy and simple to follow. the black forest cake base ( spongs is lightweight and soft.
Black Forest Cake
The traditional way of preparing a Black Forest Cake is to stack up two or three sponge cakes with layers of whipped cream and sweet black cherries (or sour cherries).
Today I am making free version dairy ( Vegan and Vegetarian ) both eat this recipe, it is a very high demand recipe.
Oil two 20 cm circular spongs tins and line them with baking parchment.Preheat the oven to 180C.Place all the cake ingredients, except the chocolate, in a food processor and beat together thoroughly.
Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.
Bake for 20-30 minutes, or until a cocktail stick inserted into the center of each sponge comes out clean. Allow cooling a litter, then turn out on to a wire rack to become completely cold. Place the cream cheese in a bowl and stir in the lime rind.
Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. sandwich together and put on a serving plate. Decorate the cake with fresh cherries or berries and serve with vanilla ice cream and hot chocolate sauce.
Black forest cake recipe
Ingredients
- 250 g self- raising wholemeal flour
- 250 g soft brown suger
- 2 tbsp cocoa powder
- 1 tbsp baking powder
- 125 ml rapeseed oil
- 150 ml soya milk
- 1 tbsp vegan yogurt, coconut cream
- 25 g dairy free dark chocolate, 70 percent cocoa solids
- fresh cherries or berries, to decorate
- FILLING
- 4 tbsp vegan cream cheese
- 1 tsp lime rind
- 4 tbsp cherry or blackberry jam
Instructions
- Oil two 20 cm circular spongs tins and line them with baking parchment.Preheat the oven to 180C.Place all the cake ingredients, except the chocolate, in a food processorand beat together thoroughly.Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula. Bake for 20-30 minutes, or until a cocktail stick inserted into the centerof each sponge comes out clean.Allow cooling a litter, then turn out on to a wire rack to become completely cold.Place the cream cheese in a bowl and stir in the lime rind.Spread one side of a cold sponge with the lime cream cheese, and spreadthe other sponge with jam. sandwich together and put on a serving plate.Decorate the cake with fresh cherries or berries and serve with vanillaice cream and hot chocolate sauce.
