BLACK FOREST SHEET CAKE

Juicy cherries are one of the joys of summertime eating. This surprisingly easy to make Black Forest sheet cake is filled with chocolate sponge cake topped with cherry jelly and chocolate ganache.

5 from 1 vote

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Prep Time 15

Cook Time 4 20

Course Dessert

Cuisine American

Servings

Calories 232 kcal

Equipment

1 brownie pan

Ingredients

Chocolate Sponge Cake

1 cup flour
1/3 cup cane sugar
3 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1/4 cup coconut milk
1/4 cup coconut oil
1 tsp vanilla extract

Cherry Jelly

1 cup cherry
1/4 cup water
1/2 tbsp cornstarch
1 tbsp agar-agar powder

Chocolate Ganache

1 cup chocolate chips
2/3 cup coconut milk

Instructions

Chocolate Sponge

In a mixing bowl whisk together flour, baking powder, cane sugar, cacao powder and pinch of salt. In a separate bowl mix coconut milk with melted coconut oil and vanilla extract. Add coconut milk mixture to the flour mixture. Mix batter until smooth, but don't over mix it. Bake 365F 20-25 minutes. Let cool completely before the next steps.

Cherry Jelly

Cut pitted cherries into pieces, add to a saucepan. Add cane sugar, water, cornstarch (mix 1/2 tbsp of cornstarch with 1 tbsp of water) mixture and agar-agar powder. Let the mixture simmer for 3-5 minutes until glossy. Pour the jelly over chocolate sponge cake and refrigerate for 1-2 hours until set.

Chocolate Ganache

Pour coconut milk into a saucepan. Simmer for 3-5 minutes. Pour the milk over a chocolate chips. Let stand for 3 minutes. Stir until smooth.Pour chocolate ganache over cherry jelly layer and refrigerate for 1-2 hours.

Nutrition

Calories: 232kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 55mgPotassium: 119mgFiber: 1gSugar: 15gVitamin A: 9IUVitamin C: 1mgCalcium: 36mgIron: 2mg

Keyword vegan balck forest sheet cake, vegan sheet cake

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