Black Forest Cake
Dutch processed cocoa powder or regular cocoa powder
coconut milk/regular milk
Use full fat
Apple Cider vinegar
flavourless vegetable oil
I used sunflower
water + 2 tsp instant coffee granules
according to your preference
optional and according to preference or add the liquid from the pack of canned cherries if using
Preheat your oven to 175°C and grease and line three 7 inch round cake pans. In a large bowl mix the coffee into the warm water, add the oil and sugar and mix well.
Once the liquid is not hot, add the eggs one by one, mixing after each addition. DO NOT add the eggs to the hot liquid or else they will scramble. Then add your vanilla.
In a separate bowl, sift your flour, cocoa, salt, baking powder and baking soda then add this to your wet mixture in three stages alternating with the milk. Lastly add the vinegar.
Bake your cakes for about 25 minutes, keep checking after 20. Let the cakes cool on a wire rack before taking them out of the pan.
Brush your cakes with the cherry liqueur and layer them up with freshly whipped cream and chopped cherries (you can also use canned cherries) add some chocolate shavings and voila!
Refrigerate the cake for about an hour and serve!