Amazing Black Forest Cake
Ingredients
- For the Chocolate Cake
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g)
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil 3/4 cup (177ml)
- Strong Brewed Coffee 2 cups
- For the Whipping Cream
- Soy Milk 2 cup (474ml)
- Coconut Oil melted 2 cup (454g)
- Granulated Sugar 1/2 cup (100g)
- Xanthan Gum 1/2 teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- For the Chocolate Bark
- 12oz - 1lb Semi Sweet Chocolate Couverture *Tempered
- For the Cherries
- Fresh or Frozen Cherries (fresh is better for the garnish on the final cake, but frozen is fine for the filling) 1Lb
- Sugar 1/4 cup
- Kirschwasser Cherry Brandy 1 cup
Preparation
For the Cake Sift both flours, baking soda, salt, and sugar together in a large mixing bowl
Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract
Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
Pour batter into 3 greased and parchment lined 7
Bake immediately in a preheated 350°f oven for approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs
For the Whipping Cream Combine everything in a high speed blender and blend for about 20 seconds
Pour into a clean container and refrigerate until cold preferrably overnight (I sometimes speed the process and place in the freezer for about an hour but not so it is getting hard)
