#Black #Forest #Poke #Cake

#Black #Forest #Poke #Cake
#Chocolate #Cupcakes

Prep Time 45 min
Cook Time 35 min

Cake

• 1 2/3 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup cocoa powder (I use Hershey’s special dark cocoa powder)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 teaspoon vinegar
• 1/4 teaspoon vanilla extract

Chocolate Ganache & Cherries

• 3/4 cup vegan semi-sweet chocolate chips
• 3 ounces almond milk (alternatively, you can use the liquid left over from the coconut cream)
• 1/2 tablespoon vegan butter
• 3 tablespoons cherry pie filling (go for the goo, not the fruit)
• 1 1/4 cups cherry pie filling

WHIPPED COCONUT CREAM

• 1 can (14 ounces) coconut cream, chilled overnight
• 1/2 cup + 2 tablespoons powdered sugar
• 3/4 teaspoon vanilla extract

chocolate shavings (optional)

CAKE

1. Preheat the oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and line it with parchment paper.
2. In a mixing bowl, combine the flour, brown sugar, cocoa powder, baking soda, and salt. Stir until all the lumps have been broken up.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the mixture of dry ingredients. Mix until smooth. Pour the batter into the prepared pan. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pan on a wire rack.
4. Once the cake has cooled, use the handle of a wooden spoon to poke holes in the cake (about 20-25 holes). Poke the handle into the middle of the cake, but not all the way to the bottom.

CHOCOLATE GANACHE & CHERRIES

1. Place the chocolate chips and vegan butter in a bowl. Heat the milk in the microwave for 1-1 1/2 minutes, or until bubbling. Pour the hot milk over the chocolate chips, cover, and let sit for 5 minutes. Stir until smooth. Stir in the 3 tablespoons cherry pie filling.
2. Pour the ganache over the cake, making sure it goes into all the holes. Optional: reserve 1/4 cup ganache to drizzle on top of individual portions. Refrigerate until the ganache has cooled, about 15 minutes.
3. Spread the remaining 1 1/4 cups cherry pie filling on top of the ganache.

WHIPPED COCONUT CREAM

1. Place the unopened can of coconut cream in the refrigerator the night before you plan to serve the cake.
2. Scoop out the chilled solid cream from the can, leaving behind the liquid at the bottom (you can use this liquid for the chocolate ganache if you like). Place the cream in the bowl of a mixer and mix until smooth (20-30 seconds is sufficient). Add the powdered sugar and vanilla extract and mix until fully incorporated. Spread the whipped coconut cream on top of the cherry layer, or top individual slices of cake with dollops of whipped coconut cream. Optional: sprinkle chocolate shavings on top.

NOTES

For non-vegan shortcuts, feel free to use hot fudge in place of the chocolate ganache, and whipped cream in place of coconut cream.
If you would like to make cherry pie filling from scratch, the amounts listed in the recipe for cherry pie French toast casserole will yield approximately what you need for this recipe.
By Put on Your Cake Pants.....Full Recipes

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

Bagikan Artikel ini