An easy and delicious adaptation of the black forest cake just with a few easy tweaks to make a show-stopping, delicious dessert.
Keyword cake, cherry, chocolate, dessert
Prep Time 30minutes
Bake time: 28minutes
Total Time 58minutes
50gUnsweetened cocoa powder
250mlCoconut milk(May use regular milk)
1 1/2tspApple Cider vinegar
90mlflavourless vegetable oil
2tps vanilla extract
200mlwater + 2 tsp instant coffee granules
190gUnsalted butter(room temperature)
2 tbspCherry puree(strained) made by blending a handful of pitted cherries in a blender until smooth and strained.
1/4tspCoconut extract(Add sparingly while keeping the flavour intensity in mind)
1dropPink food colour(OPTIONAL)
200gFresh pitted cherries
Preheat your oven to 175°C and grease and line two deep 7 inch round cake pans (I used deep pans so that I could cut the cake into half to get a total of 4 layerYou can by all means use two 8 inch round cake pans.
In a large bowl mix the coffee granules into the warm water, once dissolved add the oil and mix well.
Add both the sugar and whisk well, then add the eggs one by one, mixing after each addition. 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 23 minutes. When a toothpick inserted in the middle comes out clean, they’re done. Let the cakes cool on a wire rack before taking them out of the pan.
Make the frosting:
Add the room temperature butter into a medium large bowl and blend it using a hand held blender or a stand mixer for 5 minutes.
Add the sifted icing sugar and salt in two stages and mix on high speed.
Add the cherry puree and coconut extract (food colour if using) and whisk until well combined.
Assemble the cake:
After the cakes have cooled completely, cut them in half, I did so because I used deep 7-inch pans and I wanted more layers. You may avoid this step if you use 8-inch pans.
Place the first layer on a cake stand/plate and add a dollop of frosting and spread evenly.
Now add a layer of freshly pitted chopped cherries.
Add the next layer and repeat the process of adding the frosting and the cherries till the last layer.
If your cake seems weak to work with, refrigerate for 30 minutes and continue frosting.
I covered my cake in the buttercream and added more cherries and berries and mint leaves to decorate.
Refrigerate for 30 minutes before cutting and serving.