Black Forest Cake

5.0 (1 reviews)

For the Cake:
3/4 cup flour
3/4 cup Florida Crystals sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. cider vinegar
1/2 cup vegetable oil
1 cup water

For the Fillings:
1 3/4 cup canned sour cherries, drained and juice reserved
1 oz. arrowroot powder
1/2 cup plus 2 Tbsp. vanilla soy milk
1 1/2 Tbsp. fine cornmeal
1 tsp. vanilla extract
1/4 cup Earth Balance margarine

To Assemble:
2 tsp. cherry brandy
Vegan chocolate shavings, to garnish
Maraschino cherries, to garnish

For the Cake:
• Preheat the oven to 375°F.
• Grease an 8-inch round cake pan and line with parchment paper. Lightly dust with flour.
• Sift together the flour, sugar, cocoa, baking soda, and salt.
• Make a well in the center of the dry ingredients. Pour in the vanilla extract, cider vinegar, and vegetable oil. Gradually add the water and stir just until smooth.
• Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
• Cool in the pan for 10 minutes. Remove and cool on a wire rack. Cut into 3 layers.

For the Fillings:
• In a medium saucepan, mix the reserved cherry juice with the arrowroot powder. Bring to a boil and simmer until thickened. Stir in the cherries and set aside.
• In another saucepan, gradually add the soy milk to the cornmeal and combine, using a wire whisk. Stir in the vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and cool.
• Cream the Earth Balance and gradually combine with the cooled cornmeal mixture until smooth and creamy. To reach the desired consistency, add the soy milk to thin.

To Assemble:
• Soak the bottom cake layer in the cherry brandy, then top with the cherry filling, spreading evenly.
• Top with the middle cake layer.
• Spread half of the Earth Balance- and-cornmeal filling on the middle cake layer. Top with the remaining cake layer.
• Spread the remaining filling over the entire cake.
• Garnish with the vegan chocolate shavings and the maraschino cherries.

Makes 10 servings