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Dark Forest Cake Recipe

Decadent Dark Forest Cake Recipe You'll Love to Indulge In

Indulge in this Dark Forest Cake recipe featuring rich chocolate and tart cherry compote for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 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 can substitute with gluten-free flour blend
  • 3/4 cup cocoa powder use Dutch-processed for smoother taste
  • 1 tbsp baking powder ensure it's fresh for best results
  • 1 tsp baking soda omit if using baking powder exclusively
  • 1/2 tsp salt sea salt adds a delightful depth
  • 1 cup sugar coconut sugar can be used for lower glycemic index
  • 1 tbsp charcoal powder optional, enhances the cake's dark color
  • 1/2 cup vegetable oil can substitute with melted coconut oil
  • 1 cup plant-based milk almond or oat milk are excellent options
  • 1 tbsp apple cider vinegar lemon juice can be a suitable substitute
  • 1 tbsp espresso powder intensifies chocolate flavor
For the Cherry Compote
  • 2 cups pitted cherries fresh are best, but use frozen if drained
  • 1/4 cup sugar adjust to taste based on cherry sweetness
  • 1 tbsp lemon juice lime juice works as an alternative
  • 1 tbsp cornstarch arrowroot starch is a good substitute
For the Ganache
  • 1 cup vegan cream coconut cream can be used for non-dairy version
  • 1 cup dark chocolate chips ensure they're dairy-free
  • 1 tsp black gel food coloring omit if not desired or use natural colorants

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • Cake pans
  • Saucepan
  • wire rack
  • heatproof bowl

Method
 

Cake Preparation
  1. Preheat your oven to 175°C (350°F) and prepare two 8-inch round cake pans with parchment paper and grease.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and optional charcoal powder.
  3. In a separate bowl, mix the vegetable oil, plant-based milk, apple cider vinegar, and espresso powder until combined.
  4. Gradually fold the wet ingredients into the dry mixture until no lumps remain, then divide the batter between the prepared pans.
  5. Bake for 35-40 minutes, then cool in pans for 10 minutes before transferring to a wire rack.
Cherry Compote and Ganache
  1. Simmer the pitted cherries, sugar, and lemon juice in a saucepan until cherries break down; thicken with cornstarch slurry.
  2. Heat vegan cream in a saucepan until bubbling, pour over dark chocolate chips, let sit, and stir until smooth.
Assembly
  1. Level the cooled cakes, place one layer on a plate, add cherry compote, top with second layer, and coat with ganache.
  2. Decorate with fresh cherries and optionally dark chocolate curls and edible gold leaf.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 250mgFiber: 4gSugar: 20gVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Ensure cakes are completely cool before layering to avoid crumbling. Use high-quality chocolate for ganache.

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