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–+ servings
Vegan Black Forest Cake

Vegan Black Forest Cake

Chocolate cake layers soaked with cherry compote & billowy whipped cream! The chocolate bark really makes this cake stand out!
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Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings 10

Ingredients
  

For the Chocolate Cake

  • 2 cups All Purpose Flour 250g
  • 1 cup Cake Flour *see notes 120g
  • ½ cup Natural Cocoa Powder 45g
  • 2 cups Granulated Sugar 400g
  • 1 teaspoon Salt 6g
  • 2 teaspoons Baking Soda
  • 2 teaspoons Apple Cider Vinegar 10ml
  • 2 teaspoons Vanilla Extract 10ml
  • ¾ cup Vegetable Oil 177ml
  • 2 cups Brewed Coffee (or water) 480ml

For the Icing & Filling

For the Chocolate Bark

  • 12 oz Tempered Chocolate

For the Cherries

  • 1 lb Fresh or Frozen Cherries
  • ¼ cup Sugar
  • 1 cup Kirschwasser Cherry Brandy 240ml

Instructions
 

  • BE SURE TO READ THE ENTIRE INSTRUCTIONS & WATCH THE VIDEO BEFORE BEGINNING THIS CAKE AS SOME ITEMS MUST BE PREPARED THE DAY AHEAD
  • Preheat the oven to 350℉ & grease & parchment line 3-7" cake pans
  • For the Cake Sift both flours, baking soda, salt & sugar together in a large mixing bowl.
  • Combine the natural cocoa powder with the hot coffee & then add the vinegar, oil & the vanilla extract.
  • Pour the wet ingredients into the sifted dry ingredients & whisk vigorously with a hand whisk until smooth (about 20 strokes)
  • Bake immediately for approximately 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs
  • Be sure to read the whipped cream article for my homemade recipe before beginning this recipe: or choose your favorite store brand *you will need a total of 4 cups fully whipped cream for this entire cake
  • For the Chocolate Bark Temper your chocolate according to my instructions in the video linked above the recipe & then spread it out onto a parchment lined sheet pan to about 11" X 6"
  • Let it almost set then roll up the paper on the short end & refrigerate this rolled up log until needed
  • For the Cherries reserve 10 of the best cherries with their stems for the garnish of the final cake & chop the rest of them into small bite sized pieces, place in a bowl with the sugar
  • Add the Kirshwasser & let macerate in the refrigerator overnight OR if you are not working ahead, you can quickly simmer the entire mixture over a very low heat in a small sauce pot until the sugar dissolves
  • Assemble the cake as shown in the video

Video

Notes

Be sure to read the notes for success above the recipe for best results! 
Storage Black Forest Cake should be stored in the refrigerator at all times. It will stay fresh for up to 5 days
 
Tried this recipe?Let us know how it was!