Rich chocolate sponge with layers of whipped vegan cream and cherry compote made with cherry brandy.
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Prep Time 1 hourhr
Cook Time 30 minutesmins
Course Dessert
Cuisine German
Servings 1Cake
Ingredients
Sponge
175gplain flour sieved
25gcornflour sieved
100ggolden caster sugar
30gcocoa powder
7gbaking powder
5gbicarbonate of soda
60mlcoconut oilmelted
200mlsoda water
50mlplant-based milk
10mlapple cider vinegar
Cherry Compote
300gfrozen cherries
50ggolden caster sugar
60mlcherry brandy*
30gcornflour
Assembly
30mlcherry brandy*
270mlpot vegan cream suitable for whipping
25gicing sugar
5fresh cherriesoptional
Dark chocolate chilled
Instructions
Sponge
Prepare two or four 22cm cake pans with baking parchment.
Preheat the oven to 180°C
Sieve the flour, cornflour and cocoa powder into a large mixing bowl.
Add in the sugar and bicarbonate of soda, mix together thoroughly.
Add in the melted coconut oil, apple cider vinegar, plant-based milk and soda water
Add the baking powder and mix by hand using a whisk until smooth. Alternatively use a stand or hand mixer. Watch and not over mix at this stage.
Divide the mix into your two pans leaving enough mix for another 2 if you are only doing 2 at a time.
Bake in the oven for 15 minutes, using a knife or skewer, Insert into the sponge and if it’s clean when you remove it you know the sponge is ready.
Place the pan onto a cake wire rack for 5 mins to allow it to cool slightly.
Turn cakes out on the wire rack to cool completely.
Cherry Compote Filling
Mix 60ml of cherry brandy in a bowl with 30g of cornflour. Mix until there are no lumps then put to one side.
Add 300g of frozen cherries and 50g golden sugar to a pan over medium heat.
Once the cherries have defrosted slightly and released some liquid remove 2 tablespoons of the cherry liquid from the pot and place this to the side in a bowl with 2 tablespoons (30ml) of cherry brandy. This will be used to pour onto the sponges.
Add the cornflour and brandy mix to the pot and bring to a boil, turn the heat off when it has thickened.
Pour the compote into a container and set it aside.
Assembly
Whisk the cream with the icing sugar until it is thick, you can use a stabiliser if needed, depending on the cream you use.
Drizzle 1 tablespoon of the reserved cherry juice and brandy liquid over each sponge and let it soak in.
On the bottom sponge pipe on the cream around the edge leaving a space in the middle to spread out your cherry compote. Alternatively, you can spread the cream on.
Place the 2nd sponge on top of the bottom one and repeat this process with the cream and compote until you reach the top of the cake.
Using a sharp knife carefully scrape along the bar of chilled chocolate to make chocolate shards or rolls.
Sprinkle these on the top and decorate with more cream and fresh cherries.
Notes
If you don’t want to use alcohol, you can use cherry juice or just skip soaking the sponge.