Black Forest Cake
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Author: Janet Hudson Status: published Published: Jan 06,2010 license cc-by tags: Chocolate, Birthday, Yummy, Cherries, HazelnutKreme, Iamnotacakedecorator,
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½ cup vegetable margarine
1¼ cup raw sugar
Egg Replacer for 2 eggs
1¼ cup cake flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup soy yogurt
Filling
¼ cup Kirschwasser
2 cups pitted cherries
3 cups non dairy cream or nut kreme, chilled (previous post)
¼ cup confectioners' sugar
Chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries
Fudge Topping (previous post)
Preheat oven to 350 degrees
Line 3 9-inch cake panswith greaseproof or other non-stick paper.
With mixer, beat the margarine until white and fluffy.
Add egg replacer. Then the vanilla, and rest of ingredients. Mix until
the batter is smooth.
Transfer to cake pansand bake at 350 degrees just until set in the middle, approximately 20
minutes. Do not over-bake!
Drain cherries in a colander to remove most of the thickened juices.
Beat the "cream"
with confectioners' sugar until it thickens. I add 1/4 cup cocoa here also.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Pour kirsch over one layer, then arrange some cherries and cover with filling. Repeat for the other two layer and them finish frosting and decorate with garnish.
12 servings.
