Spread a really thin layer of vegan butter all over the inside of your cake pans.In order to prevent the cake layers from sticking: A couple minutes of preparation here will take out any stress and frustration that a stuck cake layer can cause. If your pans are a little larger than mine, make sure to keep that in mind and adjust the recipe as needed.įirst, prepare your cake pans. I bake this vegan black forest cake in 8″ round cake pans. That’s about all you need to make these rich and moist cake layers. Grab two cake pans, two bowls, a whisk, and a spoon. If you want to spread out the preparation and make the cakes and cherry filling one day, then make the frosting and compile it all the next day… you can.Īltogether, this cake takes me about 1 hour to prepare and when I spread out that preparation with cooling time in between, it’s a pretty simple and enjoyable process!Īnother benefit to baking a vegan cake is that the chocolate cake layers come together without the need of a mixer! The Cake Layers One thing I love about this vegan black forest cake is that it’s possible to make all the components ahead of time. I do not consider baking to be one of my great skills so I like to think that if I can make this recipe, you can certainly make this recipe! You have loved my Simple Vegan Carrot Cake and this classic combination of chocolate cake, cherry filling, and light whipped cream frosting is another show-stopper.Ī cherry filling with the perfect sweet and tart balanceĪnd it’s sure to impress vegans and non-vegans alike Make Ahead Friendly Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.I like to think of this vegan black forest cake as a second installment in my “cakes no one will know are vegan” series.Add top cake layer spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge.Invert one cake layer onto serving plate spread with glazed cherries top with 1 cup whipped cream.Beat heavy cream with confectioners’ sugar until stiff.Using a skewer, make several holes in each cake layer drizzle syrup over layers.In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar.Place pans on wire rack and cool 5 minutes remove from pans and cool completely.Bake 15 minutes or until surface springs back when pressed with finger. Fold in butter, in fourths, until just combined. Sift sifted flour with cocoa fold into egg mixture in fourths, using a wire whisk or rubber spatula.Add 1 cup granulated sugar gradually, beating well after each addition. In large bowl of electric mixer, beat eggs at high speed until light.Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.Let cool add cherries and stir well to mix. Bring to a boil, stirring constantly simmer 5 minutes until thickened. In small saucepan, mix cornstarch with cherry juice. Combine cherries with kirsch let stand 1 hour.Loosely grate remainder of chocolate bar and refrigerate until ready to garnish. Using a vegetable parer, scrape across chocolate to make curls refrigerate until needed.Cook time doesn’t include standing time for the glazed cherries." My step-son thinks this would be great with the glazed cherries doubled and placed on top of both of the bottom two layers instead of just the one. It is a light and airy sponge cake with just a hint of cherry brandy (kirsch). It is a bit of work but so fun to put together and so delicious. He recently flew back into town for the weekend and I made it for his birthday. I first made this for my step-son’s high school German class’ Oktoberfest potluck. It is so spectacular that you should skip dinner and just invite guests over for coffee and dessert!” I couldn’t agree more. The cake is frosted with more whipped cream and garnished with shaved chocolate and chocolate curls. Three layers of cake are drizzled with a cherry-brandy syrup and then filled with brandied cherries and whipped cream.
The intro says, “One taste of this fabulous dessert and you’ll understand why it is the most famous dessert of the Black Forest region of Germany. "A German cherry cake based on a recipe from McCall’s Cooking School, page #41 under Cakes, Cookies.
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