Introduction

Dark Forest Cake is a stunning twist on the classic Black Forest, featuring rich chocolate layers, tart cherry filling, and a striking black ganache. This dairy-free version is perfect for impressing guests with its bold flavors and elegant appearance.

The image shows a square chocolate cake with three main layers. The bottom and top layers are dark, rich chocolate sponge, while the middle layer is thick with shiny, dark red cherry filling. The very top layer is covered with a smooth, glossy dark chocolate glaze. On top of the cake, there are whole shiny red cherries with stems and curled dark chocolate shavings scattered around. The cake sits on a white marbled surface with a few small chocolate crumbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
¾ cup dark cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups sugar
¾ cup vegetable oil
1 cup plant-based milk
2 tsp apple cider vinegar
1 tsp espresso powder
½ tsp charcoal powder (optional)
2 cups pitted black cherries (fresh or frozen)
¼ cup sugar (for cherry compote)
2 tsp cornstarch
2 tbsp lemon juice
1 cup vegan cream
1 ½ cups dark chocolate chips
1 tbsp black gel food coloring

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line two 8-inch cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and optional charcoal powder. In another bowl, combine vegetable oil, plant-based milk, apple cider vinegar, and espresso powder. Gradually add the wet ingredients to the dry, mixing until smooth. Divide batter evenly between pans and bake for 35–40 minutes. Let layers cool completely on a rack.
Step 2: In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries soften. Mix cornstarch with a little water to make a slurry, then stir into the cherries. Cook until thickened to jam-like consistency. Cool completely.
Step 3: Warm the vegan cream until hot but not boiling. Pour over dark chocolate chips in a heat-proof bowl. Let sit for two minutes, then stir until smooth. Add black gel food coloring gradually, stirring until the ganache is glossy and deep black.
Step 4: Place one cake layer on a serving platter and spread half the cherry filling on top. Add the second layer and spread remaining filling. Cover the entire cake with black ganache, smoothing the sides. Refrigerate for at least one hour to set. Decorate with whole cherries and dark chocolate curls if desired.

Tips & Variations

For an extra intense chocolate flavor, brew strong espresso instead of using espresso powder.
Use frozen cherries when fresh are out of season; just thaw and drain excess juice before cooking.
Swap the charcoal powder for extra cocoa powder if you prefer a milder dark color.
For added texture, sprinkle chopped nuts between layers along with the cherry filling.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving to soften the ganache. Leftover cake layers can be wrapped and frozen for up to one month.

How to Serve

A single slice of rich dark chocolate cake is shown on a white plate with a smooth, shiny dark chocolate glaze covering the top layer. The cake has three visible layers: two dense, moist chocolate sponge layers alternating with two thick layers of dark cherry filling mixed with glossy chocolate ganache, creating a deep red and black textured middle. On top of the cake slice, there is a whole fresh cherry with its green stem upright. Next to the cake on the plate is one halved cherry revealing its juicy, red inside. The white plate rests on a white marbled surface, which softens the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend designed for cakes, ensuring the texture remains tender.

Is it necessary to use black gel food coloring?

While optional, the black gel food coloring gives the ganache its signature glossy black finish. Without it, the ganache will still be rich and delicious but less dramatic in appearance.