Black Forest Cake
Black Forest Cake with Amarana Cherries
This Black Forest Cake is made with dark muscovado sugar for extra richness. Layered with whipped coconut cream, Amarana cherries then decorated with fresh cherries and flaked chocolate. This is quite a showstopper and would be perfect for your next celebration.
For best results with the whipped coconut cream, use coconut milk that has be refrigerated overnight then prepare whipped cream the day before you’re baking the cake and keep in the fridge.
Black Forest Cake
A moist chocolate cake made with dark brown sugar, cherries and whipped cream.
Servings: 10 people
Ingredients
- 200g Plain Flour
- 1 1⁄2 tsp Bicarbonate of Soda
- 75g Cocoa Powder
- 250g Dark Brown Sugar
- 75g Coconut Oil
- 1 1⁄2 tsp Cider Vinegar
- Pinch of Sea Salt
- 2 tins of Full Fat Coconut Milk refrigerate overnight
- 5 tbsp Amarena Cherries in Syrup
- 2 tbsp Icing Sugar
- 25g Dark Chocolate chopped finely to decorate Fresh Cherries to decorate
Instructions
- Take your tinned coconut milk out of the fridge and scoop off the top layer of hardened cream from each can into a large bowl. With an electric whisk, stir together with the icing sugar until smooth. Refrigerate for as long as possible, over night is preferable as it’ll stiffen to keep the shape of the cake.
- Heat the oven to 180C and line a 20cm round cake tin with baking paper. Boil 375ml water in the kettle.
- With a fork, stir the flour, bicarb of soda, cocoa powder and salt until everything is mixed well and there aren’t any lumps.
- Using a separate bowl, combine the 375ml of boiled water, coconut oil, sugar and cider vinegar. Stir this through the bowl of dry ingredients until all of the flour is combined and you have a smooth batter. Pour into your lined cake tin and place in the middle of the preheated oven for 30-40 minutes.
- Check after 30 minutes with a skewer, keep cooking until the skewer comes out clear. Leave to cool in the tin for 10 minutes before cooling on a wire rack.
- Once the cake is cooled, cut horizontally in half, on the bottom half spoon over your Amareno Cherries and syrup. Cover with half your chilled whipped coconut cream then layer your cake with the top half and spread the remaining whipped cream over the top. Decorate with your fresh cherries and finish by scattering your chopped dark chocolate over the top.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. For another sweet treat check out this Ginger, Chocolate & Apple Traybake. You can also take check out my Instagram too where you can keep up to date with recipes I make.