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Chocolate cherry cake

Posted Sep 23 2009 11:08pm

For quite a long time I've been walking around here wondering how to make a vegan Schwarzwalderkirch torte. I have vague memories of this cake. Actually I never liked the original version. Doing it my way would mean ommiting the eggs, butter, sugar, cream and alcohol. So what would be left of the cake then? I suppose just the idea of making a rich chocolate cake with cherries! Okay, don't compare this cake with a Scharzwalderkirsche torte. Just enjoy it as it is and actually it turned out to be a wonderful vegan cake!

1 cup whole wheat flour
1 cup all purpose flour
1/3 cup cacao powder
1/2 sucanat
1 tsp salt
1 tsp baking soda
1 tsp baking powder

1 1/4 cup soy milk
1/4 cup organic canola oil
1/3 cup dark maple syrup
2 tsp apple cider vinegar

organic cherry jam
1 jar preserved organic cherries

preheat the oven to 190C/375F

Place all the dry ingredients in a bowl. Sieve all these ingredients into another bowl.

Whisk all the wet ingredients together (except for the vinegar).

Using a spatula, incorporate the wet ingredients into the dry ingredients until you have a smooth batter.

Now add the vinegar and give the batter a quick stir.

Pour the batter into a springform (24cm/9inch). The springform should be lined at the bottom and greased on all sides.

Cover the springform with either parchment paper or a lid. I use the bottom part of another springform as a lid.

Place the cake into the oven and bake for about 45 to 60 minutes. You'll know when the cake is ready when it feels firm and a cocktail stick comes out clean.

Take the cake out of the oven and let it cool. Remove the sides of the springform.

Using a large knife cut the cake in half. Remove the top part of the cake carefully.

Spread a generous amount of cherry jam on one side of the cake. Then place the preserved cherries over the jam. Place the other part of the cake back over the cherry part of the cake.

The cake is now ready to be decorated. I melted a bar of dark organic chocolate in a small pan. Stir the chocolate adding soy milk and agave syrup. When the chocolate ganache is ready spread this over the cake with a spatula. Let the ganache drop a little over the sides of the cake. Place the cake in the fridge to firm up and chill.

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