Black Forest Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 cup: Water,
1 cup: Honey,
1/2 cup: Applesauce,
1 tsp: Vanilla,
1 tsp: Vinegar,
2 cup: Wholewheat pastry flour or, unbleached white flour
3/4 cup: Cocoa powder,
1 tbsp: Baking powder,
1 tsp: Baking soda,
SYRUP
1/2 cup: Water,
1/4 cup: Honey,
2 each: Thin lemon or orange slices,
1/3 cup: Kirsch,
ICING
3/4 cup: Raw cashews,
3/4 cup: Water,
2 tsp: Vanilla,
1/2 cup: Honey,
10 ounce: Firm tofu,
3 ounce: Semi-sweet chocolate, melted
16 ounce: Jar pitted cherries, drained
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp