Dark Forest Cake Recipe
This vegan Dark Forest Cake combines intense cocoa flavors with tart black cherry compote and a glossy black chocolate ganache. Featuring rich layers with a moist crumb, luscious fruit filling, and silky vegan ganache, this dairy-free cake is a dramatic and elegant dessert perfect for special occasions or chocolate lovers looking for a bold twist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10 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 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, dark cocoa powder, baking powder, baking soda, salt, sugar, and optional charcoal powder. In another bowl, mix the vegetable oil, plant-based milk, apple cider vinegar, and espresso powder until silky. Gradually add the wet mixture to the dry ingredients and blend until smooth and lump-free. Divide the batter equally between the pans and bake for 35 to 40 minutes until the cake springs back lightly when touched and smells chocolaty. Cool completely on a rack.
- Make the Cherry Filling: In a medium saucepan over medium heat, combine the pitted cherries, sugar, and lemon juice. Simmer and soften the cherries, releasing their juices. Mix cornstarch with a small amount of water to make a slurry, then stir it into the simmering cherries to thicken to a jam-like consistency. Allow the compote to cool completely to prevent sogginess when layering.
- Prepare the Black Chocolate Ganache: Warm the vegan cream just until hot but not boiling. Pour the hot cream over the dark chocolate chips in a heatproof bowl and let sit for two minutes to melt. Stir gently until smooth and glossy. Gradually mix in the black gel food coloring to achieve a deep black sheen, creating the signature ganache coating.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread half of the cherry filling evenly on top. Add the second cake layer and spread the remaining cherry compote. Cover the entire cake with the black chocolate ganache, smoothing it over the top and sides for a sleek finish. Refrigerate the assembled cake for at least one hour to set the ganache. Garnish with fresh cherries and dark chocolate curls if desired before serving.
Notes
- Use fresh or frozen black cherries; just thaw if frozen before cooking.
- Charcoal powder is optional but enhances the dramatic dark color of the cake.
- The espresso powder intensifies the chocolate flavor without adding a coffee taste.
- Ensure the cherry filling is cooled completely to avoid soggy cake layers.
- Vegan cream can be substituted with any non-dairy creamer suitable for heating.
- Refrigerate cake after assembly for the best texture and easier slicing.
- Decorate with edible gold leaf or dark chocolate curls for an elegant presentation.
- Serve with vegan vanilla or coconut ice cream for an indulgent pairing.
Keywords: Dark Forest Cake, vegan chocolate cake, black cherry compote, vegan ganache, dairy-free dessert, dramatic chocolate cake
Find it online: https://mixitwitjoe.com/dark-forest-cake-recipe/
