I’m an addict. A horrible, scratchy addict that will sneak about doing what it is I do. Today resulted in me eating an entire block of chocolate in about 5 minutes. That’s how bad I have it. And the chocolate wasn’t even mine – it was my partner’s. I feel bad, but I don’t. He didn’t mind, but I do. And it’s a nice reason to make a cute little cake for two. Because I ate his Black Forest chocolate, and so I will make a Black Forest cake. I will provide the original recipe’s icing mixture, because it’s more authentic. I actually went with a cherry and banana smoothie to make my icing, because I didn’t have any icing sugar in the new house. This recipe is an adaptation of one from onegreenplanet.com
Preheat the oven to 180*C and line 2 or 3 mini tins – 3 if tins are only 10cm across. So cute! In a mixing bowl, combine:
– 1 cup wholemeal self-raising flour
– 2 TB cocoa powder
– 2 TB dark sugar
– ½ cup apple sauce
– ¼ cup vegan butter, melted
In a small cup, allow ½ cup mylk to curdle with 1 tsp apple cider vinegar for 10 minutes. Add this to the mix. Once combined, pour into little tins and bake for 25-30 minutes.
To make the icing, whip 2 cups coconut cream, 2 TB steviaand 1 cup cherries soaked in 1/3 cup cherry liqueur.