Black Forest Cake
Black Forest Cake, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Black Forest Cake
Ingredients
Cake
- 1 c Water
- 1 c Honey
- 1/2 c Applesauce
- 1 ts Vanilla
- 1 ts Vinegar
- 2 c Wholewheat pastry flour or
- – unbleached white flour 3/4 c Cocoa powder
- 1 tb Baking powder
- 1 ts Baking soda
Syrup
- 1/2 c Water
- 1/4 c Honey
- 2 ea Thin lemon or orange slices
- 1/3 c Kirsch
Icing
- 3/4 c Raw cashews
- 3/4 c Water
- 2 ts Vanilla
- 1/2 c Honey
- 10 oz Firm tofu
- 3 oz Semi-sweet chocolate, melted
- 16 oz Jar pitted cherries, drained
Method
- CAKE: Preheat oven to 350F.
- Combine liquid ingredients in a large bowl & whisk well.
- Sift dry ingredients together & whisk into liquid mixture.
- Pour into greased & floured 9″ cake tin & bake for 35 minutes or until springy.
- Cool cake completely & remove from pan.
- With a serrated knife, cut cake horizontally to make 3 thin layers.
- SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes.
- Let cool & then add kirsch.
- ICING: In a blender, combine cashews, water & vanilla.
- Blend till smooth & creamy.
- Add honey & tofu & blend again.
- Set aside 2 c for the vanilla icing to go on top & sides of cake.
- To the rest of the mixture, add melted chocolate & 3 tb of syrup.
- Blend till smooth.
- Chill both icings before using.
- TO ASSEMBLE: Carefully remove the top two layers of cake.
- Brush some syrup onto bottom layer & spread half of chocolate icing over it.
- Place the middle cake layer on top & brush with syrup & icing.
- Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick.
- Place the top layer on the cherries & brush again with syrup.
- Frost top & sides with vanilla icing.
- Decorate with cherries & pipe rosettes if desired.
- Chill several hours before serving.
- The cake can be kept covered if not being served till the following day.
- However, the frosting may discolour after about 3 days.
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