Introduction

Dark Forest Cake is a stunning twist on the classic Black Forest, featuring a moist, deeply chocolatey cake paired with a vibrant cherry filling and glossy black ganache. This dairy-free version delivers rich flavor and drama perfect for any special occasion.

A slice of rich chocolate cake is shown on a white plate, featuring three visible layers: two dark brown chocolate sponge layers with a moist, slightly crumbly texture, separated and topped by glossy dark cherry jam that contains bits of cherries, adding a red speckled look inside. The top layer is covered with a smooth, shiny dark chocolate glaze that reflects light, crowned with a single fresh, bright red cherry with a green stem. Next to the slice is one cherry cut in half, showing its juicy interior. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
¾ cup dark cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups sugar
¾ cup vegetable oil
1 cup plant-based milk
2 tsp apple cider vinegar
1 tsp espresso powder
½ tsp charcoal powder (optional)
2 cups pitted black cherries (fresh or frozen)
¼ cup sugar
2 tsp cornstarch
2 tbsp lemon juice
1 cup vegan cream
1 ½ cups dark chocolate chips
1 tbsp black gel food coloring

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line two 8-inch cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and optional charcoal powder. In a separate bowl, mix the vegetable oil, plant-based milk, apple cider vinegar, and espresso powder until combined. Gradually add the wet ingredients to the dry mixture, stirring until smooth and lump-free. Divide the batter evenly between the pans and bake for 35 to 40 minutes until the cake springs back when pressed. Let the layers cool completely on a rack.
Step 2: While the cakes cool, prepare the cherry filling. In a medium saucepan over medium heat, combine the pitted cherries, sugar, and lemon juice. Allow the cherries to soften and release their juices. Mix cornstarch with a little water to form a slurry, then stir it into the simmering cherries to thicken the filling to a jam-like consistency. Remove from heat and cool completely.
Step 3: Make the black chocolate ganache by warming the vegan cream until hot but not boiling. Pour it over the dark chocolate chips in a heat-proof bowl and let stand for two minutes. Stir gently until smooth and glossy. Gradually add black gel food coloring, stirring until the ganache achieves a rich, deep black color.
Step 4: Assemble the cake by placing one cake layer on a serving platter. Spread half of the cherry filling evenly over the top. Add the second layer, then spread the remaining filling. Cover the entire cake with the black chocolate ganache, smoothing it over the top and sides. Refrigerate for at least one hour to set before serving. Optionally, decorate with whole cherries and dark chocolate curls.

Tips & Variations

Use fresh cherries when in season for the best flavor, or frozen cherries if fresh are unavailable.
Omitting charcoal powder will result in a less intense black color but won’t affect taste.
Espresso powder can be skipped, but it enhances the chocolate flavor beautifully.
For decoration, try adding toasted almonds or edible flowers to personalize the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving to enjoy the ganache’s silky texture. Leftover cherry filling can be refrigerated separately for up to a week and used as a topping on desserts or toast.

How to Serve

A slice of three-layer dark chocolate cake sits on a white plate, each layer separated by glossy dark red cherry filling. The top is covered with a smooth, shiny chocolate glaze, and a bright red cherry with a stem rests on top. Chocolate crumbs and two whole cherries lie beside the slice. A silver fork is placed on the right side of the plate. The scene has soft natural light and a white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy milk instead of plant-based milk?

Yes, you can substitute dairy milk if you do not require a dairy-free version. The cake will still be moist and delicious.

Is it okay to use frozen cherries for the filling?

Absolutely! Frozen cherries work well and may need a slightly longer cooking time to soften and thicken properly.