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Dark Forest Cake Recipe

Indulge in Plant-Based Dark Forest Cake Recipe Today

Indulge in this delicious Dark Forest Cake Recipe that combines moist chocolate layers with vibrant cherry compote, perfect for all occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Flour can substitute with a gluten-free flour blend
  • 3/4 cup Cocoa Powder use Dutch-processed for richer taste
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Baking Soda ensure it's fresh
  • 1/2 tsp Salt enhances flavor
  • 1 cup Sugar can substitute with coconut sugar
  • 1 tbsp Charcoal Powder optional, enhances color
  • 1/2 cup Vegetable Oil can replace with melted coconut oil
  • 1 cup Plant-Based Milk unsweetened almond or soy milk works well
  • 1 tbsp Apple Cider Vinegar can substitute with lemon juice
  • 1 tbsp Espresso Powder can replace with brewed coffee
For the Cherry Compote
  • 2 cups Pitted Cherries can use frozen if fresh are unavailable
  • 1/2 cup Sugar adjust based on tartness of cherries
  • 1 tbsp Lemon Juice necessary for balance
  • 2 tbsp Cornstarch can use arrowroot powder as a substitute
For the Ganache
  • 1 cup Vegan Cream ensure it's quality
  • 1 cup Dark Chocolate Chips choose high-quality dairy-free chocolate
  • Black Gel Food Coloring optional, enhance visual appeal

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Saucepan
  • Cake pans
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large mixing bowl.
  3. Whisk together the vegetable oil, plant-based milk, apple cider vinegar, and espresso powder in a separate bowl.
  4. Pour the wet mixture into the dry ingredients, gently folding until a smooth batter forms.
  5. Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes.
  6. Let the cakes cool on a wire rack for about 10 minutes before removing from pans.
  7. Cook pitted cherries, sugar, and lemon juice in a saucepan over medium heat until bubbly; add cornstarch slurry and let cool.
  8. Heat vegan cream and pour it over dark chocolate chips, stirring until melted and smooth; add food coloring if desired.
  9. Layer the cooled cakes with cherry compote and pour the remaining compote over the top.
  10. Pour the ganache over the layered cake and smooth it out; chill for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 300mgFiber: 3gSugar: 25gVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Ensure cake layers are completely cool before assembly. Measure ingredients accurately for optimal results. Use quality chocolate for ganache.

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