Vegan German Black Forest Cake

Ingredients

• For the Chocolate Sponge Cake:
• 420 g (3.25 cups) all-purpose flour (Type 405)
• 230 g (1 cup) sugar
• 40 g (0.33 cups) cocoa powder
• 8 g (0.25 oz) baking powder
• 8 g (0.25 oz) vanilla sugar
• 100 ml (0.33 cups) sunflower oil
• 500 ml (2 cups) sparkling water
• 100 ml (0.33 cups) cherry brandy (Kirschwasser)
• For the Cherry Compote:
• 370 g (13 oz) sour cherries (drained weight)
• 40 g (0.33 cups) cornstarch
• For the Cream:
• 600 ml (2.5 cups) vegan whipping cream
• 24 g (0.75 oz) cream stabilizer
• 16 g (1.5 tbsp) vanilla sugar
• Also:
• 150 g (5.25 oz) dark chocolate shavings
• 12 sour cherries (from the jar)
• vegan butter for greasing

Instructions

1. 1

   Preheat the oven to 180°C / 360°F (convection heat). In a large bowl, mix the flour, sugar, cocoa powder, vanilla sugar, and baking powder for the chocolate sponge. Then add sunflower oil and sparkling water, and stir briefly until the batter is smooth and lump-free.

2. 2

   Grease a springform pan (Ø 26 cm / 10-inch) with vegan butter and pour in the batter. Bake the chocolate sponge on the middle rack for 30–40 minutes, testing with a skewer to ensure it’s cooked. Let it cool completely, then use a long bread knife or a cake slicer to cut it horizontally into three even layers.

3. 3

   For the cherry layer, drain the sour cherries and save the juice. Mix 100 milliliters / 0.33 cups of the cherry juice with cornstarch in a small bowl until smooth. Set aside 12 cherries for decorating the cake and let them drain on a towel.

4. 4

   Heat the remaining cherry juice and cherries in a small pot, then stir in the cornstarch mixture. Let it simmer for 1–2 minutes until thickened, then set it aside to cool. Whip the vegan cream with vegan cream stabilizer and vanilla sugar until stiff, then chill it.

5. 5

   Sprinkle 1–2 tablespoons of kirschwasser over the bottom chocolate sponge layer and evenly spread the cooked cherries on top. Spread a layer of whipped vegan cream over the cherries. Place the second sponge layer on top, sprinkle it with 1–2 tablespoons of kirschwasser, and spread another layer of whipped vegan cream. Add the third sponge layer, sprinkle with 1–2 tablespoons of kirschwasser, and coat the entire cake with the remaining vegan cream.

6. 6

   Decorate the cake all around with chocolate shavings. To do this, press the shavings gently into your cupped hand, place your hand against the side of the cake, and slide upward so the shavings stick to the whipped cream.

7. 7

   Finally, top the cake with 12 whipped cream swirls and place one of the reserved cherries on each swirl. Chill the cake for at least 2–3 hours before serving, and enjoy within 4–5 days.