Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. This saves buying extra cherry juice, and you can always top up the juice with a little water if the amount doesn't quite add up.Preheat the oven to 180C/160C Fan/Gas 4. You can also use dark sweet cherries or fresh cherries.Īs the recipe calls for unsweetened cherry juice, I usually defrost the cherries over a sieve for a couple of hours and use the drained juice that they naturally leak out. I use frozen sour cherries for this recipe as I love the bright red color they give. Natural cocoa powder is more acidic and will yield a different result in the cake, both in taste and texture. You can also use unsweetened dark chocolate cocoa powder. Sunflower oil keeps the chocolate cake moist, you can also use light olive oil, vegetable oil, or rapeseed oil.ĭutch-processed cocoa powder gives the chocolate cake a deep intense flavor. From my experience, soy milk works best for creating buttermilk, but you can absolutely use another plant-based milk such as almond milk or oat milk depending on your dietary preferences. Non-dairy milk is mixed with apple cider vinegar which creates a vegan buttermilk substitute. For a kid-friendly version, try extra cherry juice or apple juice. You can also use sweeter cherry brandy, regular brandy, or Amaretto here. Kirsch is a clear, cherry-flavored liquor. Completely eggless, dairy-free, and nut-free with a kid-friendly option.Īuthentic German Black Forest gateau uses Kirschwasser.It also makes an epic Black Forest birthday cake. Perfect for special occasions such as Mother's Day, and anniversaries.
Uses frozen cherries and can be enjoyed any time of year.Fluffy, moist, and tender chocolate cake.Easy to make and based on my trusty vegan chocolate cake recipe.I mean, there's a reason a no-bake black forest gateau made it onto the cover of my cookbook! Pin Jump to: The combination of chocolate and cherry always takes me straight back to my childhood. from birthday parties to anniversaries and family get-togethers. Schwarzwälder Kirschtorte) was the cake for celebrating every occasion. Growing up in a German household Black Forest Gateau (aka. Paired with boozy Kirschwasser cherries and homemade vegan whipped cream. This delicious vegan Black Forest cake is much easier to make than it looks! The cake is based on my vegan chocolate cake recipe.
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