This delicious, eggless black forest cake with a sweet cherry filling and whipped cream frosting literally takes the cake in moistness and supreme dessert decadence without eggs!
Cuisine: French, German
Author: Yummy Medley
For the sponge
400gabout 2 1/2 cups all purpose flour
40gabout 1/2 cup dutch process cocoa powder
1/4tspcinnamonadds a little interesting taste to your cake, you may omit it however
1 1/2cupsalmond milk
1/2cupvegetable oila neutral tasting oil like canola will work
1/2cuphot black coffee
2tspapple cider vinegar
For the cherry filling
3cupsof pitted dark cherriesfresh or frozen
For the Whipped Frosting
24oz3 cups cold heavy whipping cream
1 1/2cupspowdered sugar
3ozof dark chocolate grated
A handful of fresh dark cherries
Preheat your oven to 350 degrees Fahrenheit.
In a bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
In a different bowl, whisk the almond milk, sugar, oil and vanilla extract (be careful not to add in the coffee yet).
Combine the wet and the dry ingredients thoroughly with a whisk until there are no lumps (be careful not to over mix).
Pour the hot coffee over the cake mixture and whisk until the batter is homogeneous.
Split the cake mixture into two 8 inch cake pans, and bake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of the pan comes out clean.
While the cake is in the oven, heat up the pitted cherries and sugar in a sauce pot on low- medium heat for 20 minutes, stirring occasionally to prevent burning.
The cherry filling should have some syrupy juice and should not be jammy. Allow to cool completely before using.
Once the cake sponge and the cherry filling are completely cooled, prepare the whipped cream frosting by beating the frosting in a mixer or with a hand mixer until the cream starts to get frothy.
At this stage, gradually add in the powdered sugar and continue whisking until the consistency becomes thick enough to spread. Be careful not to over mix as the mixture will turn to butter.
To assemble the cake, top one of the cakes with the cooked cherries, reserving of the syrup. Cover the cherries with some whipped cream, and gently place the other cake on top of it.
Drizzle some of the syrup on top of the second cake, and cover the cake with the rest of the whipped cream.
On the side of the cake, gently pat on the grated chocolate, and top with some fresh cherries if you please.
Dutch processed cocoa powder can sometimes be labelled as cocoa rouge, special dark or especially dark. Be careful when assembling this cake, it is super moist!! To get the best whipped frosting, freeze the whisk and the bowl used to whip the frosting a couple of minutes before whipping.
Eggless Black Forest Cake Calories and Nutrition
Eggless Black Forest Cake Recipe as retrieved from yummymedley.com