A decadent medley of rich dark chocolate sponge and sweet cherries, balanced with freshly whipped cream, Black forest cake is everyone’s cup of tea. A crowd favourite reserved for only the most special of occasions, it is a work of art, a labour of love. We have developed this recipe to be as simple as possible, extremely versatile to suit all dietary requirements/preferences and of course, delicious while remaining refined sugar free and gluten free.
1 cup milk of choice (I used almond)
1 tbsp apple cider vinegar
2 cups flour (I used ½ almond meal, ½ gf flour)
1 ¼ sugar cups (I used coconut)
¾ cup cacao powder or higher being
2 tsp baking powder
1 ½ tsp bicarbonate soda
Large pinch of salt
½ cup melted butter or oil (coconut oil works well)
2 eggs or equivalent (2 flax eggs or ⅔ cup applesauce)
1 tbsp vanilla
1 cup boiling water (I used half hot coffee, half boiling water)
2 cups pitted cherries
1 ½ cups cherry juice
2 tbsp coconut sugar
3 tbsp cornflour
1 kg thickened cream (or 2 x 400ml coconut milk, chilled)
½ cup maple syrup
1 tbsp vanilla
100g dark chocolate
- Preheat oven to 170°C and line 3 x 18cm cake tins.
- In a small bowl, combine milk of choice with the apple cider vinegar and set aside.
- In a large bowl, combine dry ingredients and stir before adding in milk mixture, oil, eggs, vanilla and boiling water/coffee if using (this just adds depth of flavour). Stir until smooth and then divide between the 3 cake tins before placing in oven to bake for roughly 20 minutes or until inserted knife comes out clean. Leave to cool.
- While the cakes are cooking, combine 1 ½ cherry juice and sugar in a medium saucepan on low heat, reserving ½ cup juice in a small bowl. Bring to a simmer then stir cornflour into the reserved cherry juice before pouring into saucepan, stirring constantly until thickened. Add cherries to the saucepan and continue to stir until cherries are softened. Turn off and leave to cool.
- If using coconut milk, spoon out the firm cream at top of can, reserving the liquid for another use. Place cream (coconut or dairy) into large bowl and whisk until soft peaks form. Add maple and vanilla and continue to whisk until thick and creamy.
- One all elements are prepared and cooled, start assembling the cake. Place one cake layer on serving plate, cover with roughly ¼ of the cream then top with half the cherries and sauce and spread evenly. Repeat with second layer before top[ing with final cake layer.
- Spread the remainder of the cream over the top and sides of the cake to cover if you’re game, otherwise you can leave the sides bare and just decorate the top. Garnish with grated chocolate shavings made with a vegetable peeler or grater and don't forget the cherry (or cherries) on top!
- Leave to cool in fridge to set before serving. Enjoy!
- If you don’t have 3 tins, consider using just 2, or if you use one tin (larger than 18cm), you can cut the cake into three or two layers once cooled. Be sure to allow more time for baking.
- This recipe is very versatile depending on your dietary requirements and preferences or availability of ingredients. Feel free to switch out flours, oils, eggs and their replacements and milks. Sugars can also be altered, this recipe is designed to be refined sugar free.