German Black Forest Cake | Christina's Kitchen: Global Book
iG
@celebrationsbycg
@christinagalioto
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SERVES 14
CHERRY FILLING
1 lb. fresh black cherries, pitted and chopped
¼ cup Kirsch (cherry liqueur)
CAKE
2 cups (500 mL) non-dairy milk
2 tablespoons (60 mL) apple cider vinegar or white vinegar
1 ½ cups (375 mL) natural cane sugar
2/3 cup (150 mL) grapeseed oil
2 tablespoons (30 mL) pure vanilla extract (yes, that’s correct!)
1 cup (250 mL) whole wheat pastry flour
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder, sifted
2 teaspoons (10 mL) baking soda
1 ¼ teaspoons (6 mL) fine-grain sea salt
KIRSCH FROSTING
3 ¾ cups powdered sugar
3 tablespoon vegan butter
2 tablespoons soy milk
2-3 tablespoons Kirsch
DARK CHOCOLATE GANACHE
16 ounces dark chocolate, coarsely chopped
1 14-ounce can full-fat coconut milk
½ teaspoon vanilla extract
GARNISH
Black cherries with stems
Blueberries
Raspberries
Blackberries
Sprinkle with powdered sugar
Cherry Filling- Roughly chop pitted cherries and place in a jar with ¼ cup of Kirsch overnight at room temperature.
Cake- Preheat the oven to 350°F (180°C). Lightly grease three 8-inch cake pans and line the base with a circle of parchment paper.
In a medium bowl, stir together the milk and vinegar. Set it aside for a minute or two. This combination makes vegan buttermilk.
Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.
In a large bowl, whisk together the pastry flour, all-purpose flour, cocoa powder, baking soda, and salt until combined.
Pour the milk mixture over the flour mixture and beat with a hand mixer until smooth.
Divide the batter evenly between the prepared cake pans and smooth out the tops.
Bake the cake for 30 to 35 minutes, rotating the pans halfway through the baking time. The cake is ready when it slowly springs back when touched and a toothpick inserted in the center comes out clean. Place the pans on a cooling rack to cool for 20 to 25 minutes. Now slide a butter knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. Let cool for 30 to 45 minutes more.
Kirsch Frosting- Add the powdered sugar, vegan butter, soy milk and kirsch to a mixing bowl. Using an electric mixer, start at low speed, gradually increasing until perfectly smooth. It should be very thick but easily spreadable. If it’s too thick, add a bit more kirsch, if it’s too thin, add more powdered sugar.
Chocolate Ganache- Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside. In a small saucepan over medium heat, warm the coconut milk until bubbles begin to appear around the edges and steam rises. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut mixture until glossy and smooth (this will take about 2 minutes of gentle stirring). Add the vanilla extract and stir until mixed. Use warm.
Assembly- Remove cherries from soaking liquid with a slotted spoon and set aside. Once the cakes are completely cool, place the first cake layer on a cake stand and poke holes in top, brush on 1/3 of the syrup. Cover with about ¾ cup frosting and top with ½ of the chopped cherries. Repeat with remaining layer and top with the flattest layer, do not put whipped cream on top layer. Gently drizzle chocolate ganache over top layer so it falls over sides of cake. Top with berries and dust with powdered sugar.
This is a pinterest dream cake so take lots of photos because you should be proud.
iG
@the.vegan.gypsy.cg
/ the.vegan.gypsy.cg
@christinagalioto
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