Black Forest Cake

READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CAKE:
  • Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well.
  • Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch.
  • Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers.
  • FOR THE SYRUP:
  • Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum.
  • Set aside.
  • FOR THE ICING:
  • In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy.
  • Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
  • To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave.
  • Blend it well and chill both of the icings before using. I put them in the fridge overnight.
  • TO ASSEMBLE THE CAKE:
  • Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
  • Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on.
  • Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries.
  • Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor.
  • Bon Appetit!
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