Dark Forest Cake Recipe
This Dark Forest Cake recipe is a stunning dairy-free twist on the classic Black Forest cake, featuring moist chocolate layers enriched with espresso and charcoal powder for a dramatic ebony color. It’s filled with a tart and luscious black cherry compote and finished with a glossy vegan dark chocolate ganache. Perfect for celebrations or an indulgent treat, this cake is rich, velvety, and visually striking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegan
Ingredients
Scale
Cake Batter
- 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)
Cherry Filling
- 2 cups pitted black cherries (fresh or frozen)
- ¼ cup sugar
- 2 tsp cornstarch
- 2 tbsp lemon juice
Ganache
- 1 cup vegan cream
- 1 ½ cups dark chocolate chips
- 1 tbsp black gel food coloring
Instructions
- Prepare the Cake Batter: Preheat the oven to 175°C (350°F) and line two 8-inch cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, sugar, and optional charcoal powder. In another bowl, combine vegetable oil, plant-based milk, apple cider vinegar, and espresso powder. Gradually mix the wet ingredients into the dry until smooth and lump-free. Divide the batter evenly between the pans and bake for 35 to 40 minutes until the cake springs back lightly when pressed and smells rich. Let layers cool completely on a wire rack.
- Make the Cherry Filling: In a medium saucepan over medium heat, combine pitted cherries, sugar, and lemon juice. Cook until cherries soften and release juices. Mix cornstarch with a little water to form a slurry and stir it into the cherries to thicken to a jam-like consistency. Remove from heat and allow the compote to cool completely.
- Prepare the Black Chocolate Ganache: Heat the vegan cream until hot but not boiling. Pour it over the dark chocolate chips in a heat-proof bowl and let sit for about two minutes. Stir gently until smooth and glossy. Gradually add black gel food coloring until the ganache is a deep, shiny black color.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread half of the cherry filling evenly over it. Top with the second cake layer and spread the remaining filling. Coat the top and sides with the black chocolate ganache, smoothing it evenly. Refrigerate the assembled cake for at least one hour to set. Decorate with whole cherries and dark chocolate curls before serving.
Notes
- Using charcoal powder is optional but enhances the cake’s dark color dramatically.
- Make sure the cake layers are completely cooled before assembling to prevent the ganache from melting.
- The cherry filling can be made a day ahead and refrigerated to save time.
- For a firmer ganache coating, chill the cake longer after applying ganache.
- If fresh cherries are out of season, frozen cherries work well for the filling.
Keywords: Dark Forest Cake, Vegan Chocolate Cake, Black Cherry Cake, Dairy-Free Chocolate Cake, Vegan Ganache, Plant-Based Dessert
Find it online: https://ricoloranz.com/dark-forest-cake-recipe/
