02/01/2020Desserts - Pastries

Reimagined Vegan Black Forest Cake

Name: Reimagined Vegan Black Forest Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 serv. (8-inch pan)
Cuisine: Vegan
Ingredients: 30 mL apple cider vinegar; 240 mL plant-based milk; 1 pinch salt; 0.5 sachet baking powder; 80 g cornstarch; 250 g all-purpose flour; 100 g sugar; 120 g hazelnut powder; 100 g dark chocolate; 200 mL neutral oil; 250 mL soy cream; 200 g dark chocolate; 500 mL plant-based whipped cream; chocolate shavings; 200 g strawberries; 130 g cherries with kirsch

For hosting Christmas Autumn / Winter

For: 8 serv. (8-inch pan)Difficulty: EasyPreparation: 45 minCooking: 25 minFridge: 2h00

And bam, a big and beautiful cake to celebrate... whatever you want ;) happy birthday, happy Mother's Day, happy New Year, merry Christmas and all that jazz! One of my friends celebrated her birthday and I wanted to make her a Black Forest cake as it's one of her childhood favorites. I was afraid I wouldn't like it, because cherries with kirsch didn't really appeal to me... so, I gave it my own twist! With strawberries. I could have used fresh cherries, but it's really not the season for red fruits, so all I found were strawberries.

For the whipped cream, I made Linda Vongdara's Estérelle cream. But you can make a classic coconut whipped cream or any other recipe. There are also industrial soy whipped creams available.

Servings

Ingredients

Cups

For the soft biscuit

-apple cider vinegar 30 (mL)
-plant-based milk 240 (mL)
-salt 1 (pinch)
-baking powder 0.5 (sachet)
-cornstarch 80 (g)
-all-purpose flour 250 (g)
-sugar 100 (g)
-hazelnut powder 120 (g)
-dark chocolate 100 (g)
-neutral oil 200 (mL)

For the chocolate mousse

-soy cream 250 (mL)
-dark chocolate 200 (g)

-plant-based whipped cream 500 (mL)
-chocolate shavings
-strawberries 200 (g)
-cherries with kirsch 130 (g)

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Steps

Prepare the chocolate mousse: melt the chocolate (using a microwave or a double boiler). Whip the soy cream using an electric mixer. Pour in the melted chocolate while whisking by hand and finish with a rubber spatula. Refrigerate for at least two hours.
Prepare the soft biscuit: melt the chocolate with the oil. Whisk the hazelnut powder, sugar, flour, cornstarch, baking powder, and salt. Pour in the milk, vinegar, and oil with the chocolate. Mix well.
Pour into a greased sponge cake pan. Bake for 25 minutes at 180°C (356°F).
Cut the kirsch cherries in half and cook them down in a small saucepan. Allow to cool.
Once the soft biscuit has cooled, cut it in half horizontally to make two discs.
Place the bottom layer on your cake plate. Pipe the chocolate mousse onto the layer, without going all the way to the edge (to leave room for the whipped cream). Pipe whipped cream all around the perimeter. Place diced strawberries and cooked cherries on the chocolate mousse. Cover with the second layer. Pipe whipped cream all over the top of the cake and add more strawberry wedges and some cherries. Finish with chocolate shavings.