For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
This is it. The final recipe in this series of chocolate recipes for Vegan MoFo 2014. I had exactly one evening left to test this recipe and hope to all hope that it would turn out right. Just as I was halfway through baking the cake I had a feeling it might all go wrong, so I made up another recipe just in case. No early bed time for me last night.
But then it was the first cake that turned out superb. I’m not usually one for cherries in my sweets but this one, guys – prepare for a food orgasm. It’s probably best I made this cake in small size because it would be all too tempting to devour the whole thing and send myself into a food-induced coma.
I wanted to say thank you to you all for letting me share my chocolate recipes with you. If you read the introductory post in this series, you know how much this book – Chocolat: Fondre de Plaisir – means to me. It is by far the most stained cookbook I own, and I’m proud of that.
I could say I won’t be looking at another piece of chocolate for weeks after this month, but let’s be real – this is me, after all. And I still have 3/4 of this cake waiting in the fridge to be devoured…
Black Forest Mini Cake
Notes: I don’t like the cherry liqueur to be overpowering, but if you’re a fan, feel free to soak the cherries in a whole lot more liqueur, (and drink whatever’s left after draining the cherries, too, if you fancy). You could probably use 1/4 cup coconut oil instead of vegan butter, but I have not tried it personally.
For the cake:
150g (1 cup) plain flour
1 tsp baking powder
2-3 tbsp cocoa powder
2 tbsp soft brown sugar
125ml (1/2 cup) oat milk
1 tsp apple cider vinegar
125ml (1/2 cup) coconut oil
60ml (1/4 cup) vegan butter
For the cream and cherry filling:
750ml (3 cups) coconut cream, chilled
1-2 tbsp powdered stevia, or 4-5 tbsp icing sugar
approx. 120g (1 cup) frozen cherries, defrosted
approx. 80ml (1/3 cup) cherry liqueur
Chocolate shavings, to decorate
1. Pre-heat the oven to 180ºC (350ºF). Grease two small 15cm/6 inch cake tins.
2. Crumble the soft brown sugar, using your hands, into a large bowl, so it doesn’t make a lumpy batter. Sift the other dry ingredients into the bowl.
3. Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.
4. Combine the milk and ACV in a small cup and set aside to curdle.
5. Fold the wet ingredients into the dry ingredients, stirring until just combined. Divide the batter evenly between the two cake tins, smooth out the tops and bake for 30 minutes. Cool on a wire rack.
6. Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.
7. Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).
8. When the cakes are completely cooled, carefully slice them in half through the middle, using a bread knife. Slather a heaped tablespoon of coconut whipped cream onto the first slice, then top with a third of the soaked cherries. Place the second slice on top of the first, and again coat with coconut whipped cream and cherries, then top with the third slice. Repeat until you are left with the final, topmost slice, which you place on top of the third, and cover with more coconut whipped cream. Also cover the sides of the cake; this is best done with a spatula or a pallet knife. Decorate with a final flourish of chocolate shavings.
Keep in the fridge for up to 3 days (if it lasts that long).
What was your favourite recipe from my chocolate series?
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.