Back home in Australia we call this Black Forest Cake but, as my European friends
have let me know, it is also commonly called Black Forest Gateau. Chocolate,
cherries and cream – simply heaven.
Prep time 40 minutes
Cooking time 30- 40 minutes
Ingredients for base
2 cups Golden caster sugar
1 ½ cups Vegetable oil
1 tsp Cinnamon
1 tsp Vanilla extract
1 cup cocoa powder
2 tsp Baking powder
2½ cups Buckwheat flour
1½ cups Soy milk
Ingredients for the filling
1 can of black cherries
50g arrowroot powder
Vegan cream (Make sure it is the type that thickens when it is whipped)
Castor sugar
Vanilla Extract
200g dark chocolate
Fresh cherries to decorate
Method
1. Beat together the sugar, oil, cinnamon and vanilla extract.
2. Add the cocoa powder and beat again.
3. Add the baking powder and the buckwheat. Gradually add the soymilk and mix
with a wooden spoon until combined.
4. Line an 8 inch spring form cake tin with greaseproof paper
5. Smear the sides with a little oil.
6. Dust the cake tin with a sprinkle of buckwheat flour and shake off any excess.
7. Transfer the batter to the tin and bake at 180º for 40 minutes or until
a toothpick comes out clean. Allow the cake to cool
Method for the filling
1. Pour the juice from the cherries into a pan and heat.
2. Make a solution of the arrowroot and water and once the juice comes to the
boil pour in the arrowroot. The liquid will quickly begin to turn to jelly so
make sure to whisk constantly, until the mixture begins to turn clear and jam-like.
3. Split the cake base into 2. Spread half the jam mix onto the base and the
other half onto the top.
4. To make chocolate curls for the top, melt the dark chocolate and pour onto
a clean, flat surface. Spread into a thin layer and allow to cool. Using the
palm of your hand polish the chocolate until you have a smooth dull surface.
5. Run your knife over the surface of the chocolate to create curls.
6. Beat together the cream, sugar and vanilla extract until they have the texture
of whipped cream.
7. Smother the cake with the cream and top with chocolate curls and fresh cherries.
Serving Suggestion
Because of the buckwheat and the arrowroot, this is a gluten free recipe. The
fact that it has no gluten means that the cake is much more delicate then a
cake containing gluten, so handle it carefully when removing it from the cake
tin.
