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–+ servings
Dark Forest Chocolate Cake

Indulge in Irresistible Dark Forest Chocolate Cake Bliss

Discover the rich flavors of Dark Forest Chocolate Cake featuring chocolate, black cherries, and espresso—a perfect addition to any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 3/4 cup Cocoa Powder Use Dutch-processed for a milder taste.
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Fine sea salt preferred.
  • 1.5 cups Granulated Sugar Coconut sugar is a good alternative.
  • 2 tbsp Optional Charcoal Powder For deep color if desired.
  • 1/2 cup Vegetable Oil Melted coconut oil or applesauce can be used.
  • 1 cup Plant-Based Milk Almond or oat milk works well.
  • 1 tbsp Apple Cider Vinegar Lemon juice can be used instead.
  • 1 tbsp Espresso Powder Instant coffee is a suitable substitute.
  • 2 cups Fresh/Frozen Pitted Black Cherries Ensure thawed and drained if using frozen.
For the Cherry Compote
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1 tbsp Lemon Juice Balances sweetness.
  • 1 tbsp Cornstarch Arrowroot can be used as an alternative.
For the Ganache
  • 1 cup Vegan Cream Canned coconut cream is an excellent substitute.
  • 1 cup Dark Chocolate Chips Choose dairy-free for a vegan dessert.
  • 1 tbsp Optional Black Gel Food Coloring Enhances visual appeal.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • saucepan
  • Cake Pans
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, salt, and sugar. Add charcoal powder if using.
  3. In a separate bowl, combine the wet ingredients: vegetable oil, plant-based milk, apple cider vinegar, and espresso powder. Mix until smooth.
  4. Pour the wet mixture into the dry ingredients, gently stirring until just combined. Do not overmix.
  5. Divide the batter between the prepared pans and bake for 35-40 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes.
  6. To make the cherry compote, combine cherries, sugar, and lemon juice in a saucepan over medium heat until juices release. Add cornstarch mixed with water and cook until thick.
  7. Heat vegan cream until simmering, pour over dark chocolate chips, and stir until smooth. Add food coloring if desired. Let cool slightly.
  8. Assemble the cake by placing one layer on a serving plate, spreading half the compote on top, then adding the second layer with the remaining compote.
  9. Pour ganache over the top, allowing it to drizzle down the sides. Chill for at least one hour before serving.
  10. Garnish with fresh cherries or chocolate curls before serving. Enjoy your indulgent Dark Forest Chocolate Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 220mgPotassium: 250mgFiber: 3gSugar: 25gVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Store in an airtight container for up to 3-4 days. Wrap tightly for freezing up to 2 months.

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