Last weekend was full of celebration and when it comes to birthdays, you must have cake. One of my roommates has an egg allergy and it was her birthday. She requested a black forest cake. While I know some absolutely love egg-free, gluten-free items, I am not a huge fan. I know they permit those who have food allergies ways to enjoy food and have added health benefits. Most of the egg-free desserts I have tasted seem overly dense with minimal rise in the cake and one-notes of flavor. Scouring the internet, I was looking for ingredients that would be full of flavors and brought about levity and binding to the cake. I headed straight to the kitchen to begin creating a delicious recipe. This was served later that evening and was an absolute crowd-pleaser! Keep reading for the full recipe.
Egg-Free Black Forest Cake
yield: 2 8-inch round cakes
Ingredients:
For cake:
- 3 C all purpose flour, sifted
- 6 T cocoa powder
- 2 C sugar
- 2 t baking soda
- 1 t salt
- 1 T almond extract
- 1 T vanilla extract
- 2 t white vinegar
- 10 t canola oil
- 2 C water
- 6 oz blackberries
- 2 containers of maraschino cherries, drained, stems on
- 4 oz raspberries
For cherry vanilla buttercream filling:
- 6 T unsalted butter, softened
- 2 T cherry preserves, melted
- 2 C powdered sugar
- 1 t salt
- 1 T vanilla extract
For chocolate ganache:
- 10 oz semi-sweet chocolate chips
- 1 C heavy whipping cream
- 1 T rum, white or dark
For whipped cream:
- 1 pint heavy whipping cream
- 1/4 C sugar
- 1 T vanilla extract
For flavored rum:
- 3 T rum, white or dark
- 2 t cherry juice, from canned cherries
- dash of vanilla extract
Directions:
Preheat the oven to 350. Grease and flour your round pans. Using a pencil, trace the bottom of the cake pans on parchment paper. Use scissors, cut out parchment rounds and place into the bottom of the pans. To make the cake batter, sift all the dry ingredients into a large mixing bowl. Using a paddle attachment, mix dry ingredients on low. Add white vinegar and allow it to react with the baking soda. Add other wet ingredients and mix thoroughly. Divide batter between two cake pans. Bake for 25-28 minutes. When a toothpick comes out clean, the cake is done. Remove from oven and let cool.
Set butter out and let it come to room temperature. Using a butter knife, cut down into smaller pieces. Using a paddle attachment, cream butter and powdered sugar, starting on low and then increase to a medium speed. Melt cherry preserves in the microwave for 30 seconds on high. Add preserves, vanilla extract, and salt to icing. Mix thoroughly. You may need to add additional powdered sugar or milk to get the correct buttercream consistency depending on your elevation and humidity in your kitchen and climate. Place in bowl and set to the side.
Grab a small saucepan and set up a double boiler. Heat water over medium high heat and then reduce. Add small glass bowl and place on top. Heat cream to just below a boil. Slowly add chocolate chips. Using a spatula stir until chocolate chips are melted and your ganache is at the correct consistency (it should coat the back of a spoon and have a slow drizzle). Add rum and stir in. Reduce heat to low and stir occasionally until you assemble the cake.
Using a whisk attachment, whip heavy whipping cream, sugar, and vanilla extract until whipping cream has peaks. Place in an airtight container and refrigerate until serving.
In a small bowl, add the rum, cherry juice, and vanilla extract. Stir and set to the side.
To assemble the cake:
Remove cakes from the oven and allow to cool. Run a butter knife around the edge of the pan to release the cake. Remove parchment rounds from the bottom of the cake. Place on a cooling rack. Using a serrated knife, level off the tops of the cake. Place scraps to the side. With a pastry brush, brush the cake with rum and cherry juice mix. Do this on both cakes. (Make sure all cakes are cool to the touch at this point.) Pick with cake you want to be the bottom. Apply a thick layer of cherry vanilla buttercream for filling. Place the other cake round on top. Place a cooking sheet and layer of parchment below the cooling rack. Pour chocolate ganache on top of the cake. Allow ganache to settle and sit for 10 minutes. Rinse fruit and allow to drain and dry off on paper towels. When fruit is dry place on top of cake. I loved the stems of the cherries and the way they looked all the way around. Adding blackberries and raspberries to the mix, I placed these on top of the cake. Let ganache cure at room temperature and wait to serve for 2-3 hours. If serving 4-8 hours later, place in the fridge and remove shortly prior to serving.
For serving:
When slicing cake, use a sharp knife to cut through the ganache coating. Place on plate with a dollop of whipped cream on the side and serve.