Black forest is a traditional cake from Germany. The classic recipe calls for whipped cream between layers. We, however, have thought of our vegan friends, with an equally mouthwatering variation, but without whipped cream.
A layer of cocoa and a layer of cream. On top, a mountain of cherries.
These would be the three main ingredients if we were going to make the classic dessert. Our food bloggers, however, like to vary in the kitchen; they like to play with combinations; they like to experiment. And that’s how the desire to revolutionize the ingredient list of Schwarzwälder Kirschtorte – the traditional name for the black forest cake – a bit and make a 100% vegan one was born.
Green light to coconut milk and the creaminess of avocado, then!
Ingredients for 6 single-portion cupcakes
For the base:
- Organic Sweets Flour
- 75 g of bitter cocoa
- 250 g of sugar
- 450 ml of coconut milk
- 40 g of coconut oil
- 1 sachet of baking powder
- a pinch of salt
For the mousse:
- ½ ripe avocado (about 100 g)
- 1 teaspoon of bitter cocoa
- 85 g of 70% dark chocolate
- 20 g of powdered sugar
- 35 ml of water
- a pinch of salt
For decoration:
- 125 g of red currants
- 120/150 g of cranberry puree (store-bought, no sugar added)
Preparation
First, devote yourself to preparing the mousse.
In a small saucepan, melt the chocolate in a bain-marie; next, place all the ingredients in a blender and blend until smooth. Place the cream in a piping bag and let it rest in the refrigerator, at least 1 hour.
While you wait for the mousse to be ready, you can move on to the base of your cake.
In a fairly large bowl, combine the flour, cocoa, sugar, baking powder, and a pinch of salt. Mix well, helping yourself with a whisk.
Once the mixture is well blended, pour in the milk andoil a little at a time, stirring continuously to avoid lumps.
Pour the resulting mixture into a rectangular baking dish (30 x 20 cm is fine), covered with baking paper.
Turn on the oven and bake at 170° C, static mode, for about 40 minutes. Remove from oven and let cool.
Now that the base and mousse are ready, all you have to do is assemble the cupcakes!
Cut the base horizontally, resulting in 2 layers, and with a pastry cutter cut out the 6 round cupcakes (each will now consist of two layers).
In the middle of each cupcake spread 2 to 3 teaspoons of the cranberry puree and top with the second layer. Finally, decorate the surface of each cupcake as you like: with avocado mousse or a dusting of cocoa. As icing on the cake, add a sprig of red currants on top of each cupcake.
NB → You can store the cupcakes for 1 to 2 days in the refrigerator.
For the recipe, thanks to Michela of Biancofarina.
