The best delicious Black Forest Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Cake recipe today!
Hello my friends, this Black Forest Cake recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Cake is amazingly delicious, and addictive, everyone will be asking for more Black Forest Cake.
What Makes This Black Forest Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Cake.
Ready to make this Black Forest Cake Recipe? Let’s do it!
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–CAKE–
1 c Water
1 c Honey
1/2 c Applesauce
1 ts Vanilla
1 ts Vinegar
2 c Wholewheat pastry flour or
— unbleached white flour
3/4 c Cocoa powder
1 tb Baking powder
1 ts Baking soda
-SYRUP-
1/2 c Water
1/4 c Honey
2 Thin lemon or orange slices
1/3 c Kirsch
-ICING-
3/4 c Raw cashews
3/4 c Water
2 ts Vanilla
1/2 c Honey
10 oz Firm tofu
3 oz Semi-sweet chocolate, melted
16 oz Jar pitted cherries, drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large
bowl & whisk well. Sift dry ingredients together & whisk into liquid
mixture. Pour into greased & floured 9″ cake tin & bake for 35
minutes or until springy.
Cool cake completely & remove from pan. With a serrated knife, cut
cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3
minutes. Let cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till
smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for
the vanilla icing to go on top & sides of cake. To the rest of the
mixture, add melted chocolate & 3 tb of syrup. Blend till smooth.
Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some
syrup onto bottom layer & spread half of chocolate icing over it.
Place the middle cake layer on top & brush with syrup & icing. Put
down a layer of cherries & dot with a little vanilla icing to help
the top layer stick. Place the top layer on the cherries & brush
again with syrup. Frost top & sides with vanilla icing. Decorate
with cherries & pipe rosettes if desired.
Chill several hours before serving. The cake can be kept covered if
not being served till the following day. However, the frosting may
discolour after about 3 days.
“Vegetarian Times” December, 1993
Yields
12 servings
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