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Black Forest CakeRecipe : Black Forest Cake
Procedure :
------------------------------------CAKE------------------------------------ 1 c Water 1 c Honey 1/2 c Applesauce 1 ts Vanilla 1 ts Vinegar 2 c Wholewheat pastry flour or -- unbleached white flour 3/4 c Cocoa powder 1 tb Baking powder 1 ts Baking soda -----------------------------------SYRUP----------------------------------- 1/2 c Water 1/4 c Honey 2 ea Thin lemon or orange slices 1/3 c Kirsch -----------------------------------ICING----------------------------------- 3/4 c Raw cashews 3/4 c Water 2 ts Vanilla 1/2 c Honey 10 oz Firm tofu 3 oz Semi-sweet chocolate, melted 16 oz Jar pitted cherries, drained CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture. Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy. Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers. SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch. ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before using. TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired. Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days. |
