Black Forest Cake
A super moist chocolate sponge soaked with cherry juice, layered with fluffy whipped cream, rich chocolate ganache, and juicy cherries. It’s a delightful treat for any occasion!
Ingredients
For the Sponge:
- 2½ cups self-rising flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup light brown sugar
- 1½ cups dairy-free milk
- 1 tbsp apple cider vinegar
- ⅓ cup dairy-free yogurt
- ⅓ cup light olive oil
For the Cherry Layer:
- 1½ cups frozen cherries
- 4 tbsp water
- 2 tbsp maple syrup
For the Cream Layer:
- ⅔ cup dairy-free cream whipped
For the Chocolate Ganache:
- ⅔ cup dairy-free milk
- 1 cup dark chocolate chopped
Instructions
Preheat Oven:
- Set your oven to 340°F (170°C).
- Line two round cake pans with parchment paper.
Prepare the Sponge:
- In a small bowl, mix the dairy-free milk and apple cider vinegar, and set aside to thicken.
- In a separate large bowl, whisk together the olive oil and yogurt. Gradually mix in the thickened milk.
- Sift the flour, cocoa powder, baking powder, baking soda, and brown sugar into the wet ingredients. Gently fold everything together until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Make the Cherry Layer:
- In a saucepan, combine the cherries, water, and maple syrup. Heat over medium heat until the cherries release their juices and begin to simmer.
- Remove from heat and let the cherry mixture cool.
Prepare the Whipped Cream:
- Whip the dairy-free cream using a stand mixer on high speed until light and fluffy.
Make the Chocolate Ganache:
- Heat the dairy-free milk in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Allow it to cool and thicken.
Assemble the Cake:
- While the sponges are still warm, drizzle some of the cherry juice over them to soak in the flavor.
- Once the cakes have cooled completely, spread a layer of whipped cream on one sponge. Top with the cooled cherry mixture.
- Place the second sponge on top and spread another layer of whipped cream over the top.
- Pour the chocolate ganache over the cake, letting it drip down the sides.