Vegan and Non-Vegan Version
The Black Forest Gateau is a traditional German dessert that is popular around the world, particularly in the United States, the United Kingdom, and India.
This dish is simple to make and has been modified to accommodate a wider range of dietary restrictions without sacrificing flavour.
For the vegan sponge cake – 300 g All-Purpose Flour Plain Flour – 300 g Caster Sugar – 60 g Cocoa Powder – 2 tsp Bicarbonate of Soda – 1/2 tsp Salt
For the vegan sponge cake – 120 ml Sunflower Oil – 2 Tbsp Maple Syrup – 2 tsp Cider Vinegar – 360 ml water For the Cherry Jam Filling – 24 Sour Cherries in Syrup
For the Maple Syrup Buttercream – 2 Tbsp Cornstarch – 240 ml Milk – 250 g Butter Vegan or Dairy – 250 g White Sugar – 1 Tbsp Maple Syrup Additional ingredients – 50 g Dark Chocolate Chips
Smooth cupcake batter
Divide in muffin tins and bake
Allow the cupcakes to cool before removing
Then make a hole on the top for the cherries
Cupcakes with hole
Add cherry and syrup
And a few chocolate chips
Put cornflour and milk in a small saucepan
On low heat, allow it to simmer until thick
Once thick, allow to cool down completely
Ingredients for the maple syrup buttercream
Add sugar and butter to the food processor
Mix until the sugar melts in the butter
Add the thickener and the maple syrup
Blend buttercream until fluffy and smooth
Homemade maple syrup buttercream
Only 286 calories in this Black Forest Cake
On July 16, 2006, K&D Bakery created the world's largest Black Forest cake, weighing around 3000 kg.