Gluten Free & Vegan Black Forest Cake, a retro twist on a Christmas Classic. Chocolate sponge, soaked in a dark, cherry syrup, filled with creamy vanilla buttercream and covered with a rich chocolate fudge frosting. Makes one very large showstopper or 12 mini cakes that make perfect Festive Gifts!
Cooling & Decorating Time4hrs
Course: Afternoon Tea, Christmas, Dessert
Keyword: Black Forest Cake, Chocolate christmas cake
Simmer together the cherries, sugar and water for about 15minutes until the liquid thickens.
For the Cake
Grease & line 3 tall 20cm cake tins and preheat the oven to 180C
In a large mixing bowl beat together Margarine, Vegetable Oil, Golden Syrup and Sugar.
In a separate bowl sift together the cocoa powder and flour. Then stir in the chia seeds until completely combined. Next gently fold these dry ingredients into the margarine mixture alongside the water & milk.
Divide into the 3 cake tins and add the cherries from the syrup in a layer over 2 of the uncooked cakes.Bake for 40-45mins or until a skewer comes out clean. (Keep an eye on them from 35minutes)
Spoon over the cherry syrup and Leave to cool.
Make the two buttercreams - Its a really easy job as long as you remember to use the baking block and margarine at room temperature. Also beware of icing sugar clouds! All you have to do is put the ingredients in a bowl and beat together until soft. You may need to add a small amount of dairyfree milk just to loosen the frosting slightly.
Sandwich the three cakes together by piping vanilla buttercream in between the sponges. Chill in the fridge for an hour just to set the buttercream slightly, so that when you try and ice the outside the cake stays still!
Pipe the chocolate buttercream in rings around the outside of the cake and around the top. Smooth over and decorate as you want!
To Make Mini Cakes
You will need 2 trays with 12 cupcake or mini cake holes.
Divide the mixture between the 24 moulds and bake for about 14 minutes. Tip out and leave to cool and decorate as the large cake.