Ripe for a celebration
July is the month of birthdays in our family. My sister and I are born within 10 days of each other, with almost a decade in between. Being the bigger sibling, the role of making my sister’s birthday cake was often my (enjoyable) task through my teen years.
Whether spurred by my own interest or by my little sister’s request, black forest cake became an annual affair.
This year, I decided to create a special cake using fruit preserves grown in my summer garden. I don’t have a cherry tree (yet) but I do have several plums, including a dark-fleshed black doris. I think my sister’s birthday is a good enough reason to crack open a jar.
If you don’t have preserves on hand, there are tinned New Zealand-grown black doris plums available at most supermarkets, or use bottled cherries if you prefer.
Black doris forest cake
I share two versions of this cake, as I couldn’t decide on which route to take when developing the recipe.
Here is a more traditional one with a decadent chocolate icing, and an egg- and dairy-free version using coconut cream for the icing and ground flaxseeds as a clever egg substitute. I can barely taste the difference in the cake bases, although the coconut icing is distinctly coconut-y.
Preparation time: 30 minutes Cooking time: 35 minutes Serves: 12
■ 850g can black doris plums or homemade plum preserves
■ 1 cup ground hazelnuts or almonds
■ 2 cups white flour (or use gluten-free flour)
■ 1⁄2 cup cocoa powder
■ 2 teaspoons baking powder
■ 1 teaspoon baking soda
■ Pinch of salt
■ 200ml olive oil or neutral-tasting oil
■ 4 eggs
■ 3⁄4 cup sugar
■ 2 teaspoons apple cider vinegar
■ 1 teaspoon vanilla extract
Chocolate icing:
■ 400g mascarpone
■ 2-3 tablespoons maple syrup ■ 3 tablespoons cocoa powder
Preheat the oven to 160 degrees Celsius. Grease and line two 22cm round cake tins.
Open the jar or can of plums and tip the fruit into a sieve sitting over a bowl to drain and collect the syrup.
Place the dry ingredients into a bowl and use a whisk to combine and aerate. In a food processor combine the wet ingredients, including 1⁄2 cup drained plum syrup, blending until smooth. Add the dry ingredients and pulse, stop and scrap down the sides, then pulse again until combined.
Distribute the batter evenly between the two tins and smooth the surface. Bake for 30-35 minutes until an inserted skewer comes out clean. Remove the cakes from the tins and cool completely on a rack.
To make the icing, combine the mascarpone, maple syrup and cocoa in a bowl and whisk until smooth. Add extra syrup if needed.
To assemble the cake, place one cake on a serving plate. Spread with half of the icing and top with a layer of plum halves pressing them into the icing. Place the second cake on top and spread with the remaining icing, smoothing the surface with a knife. Decorate with edible flowers and serve.
Black doris forest cake: egg- and dairy-free
■ 850g can black doris plums or homemade plum preserves
■ 1 cup ground hazelnuts or almonds
■ 2 cups white flour (can use gluten-free flour)
■ 1⁄2 cup cocoa powder
■ 4 tablespoons ground flaxseeds
■ 2 teaspoons baking powder
■ 1 teaspoon baking soda
■ Pinch of salt
■ 200ml olive oil or neutral-tasting oil
■ 3⁄4 cup sugar
■ 2⁄3 cup coconut water, drained from coconut cream
■ 2 teaspoons apple cider vinegar
■ 1 teaspoon vanilla extract
Chocolate coconut Icing
■ 400g creamed coconut* (about 2 x 400ml cans)
■ 2-3 tablespoons maple syrup
■ 3 tablespoons cocoa powder
Make the cake following the method above. *Creamed coconut is the thick creamy part of a can of coconut cream.
Chill for several hours then scoop off the creamed coconut at the top of the can.
Use the remaining liquid coconut milk in smoothies and curries, and in the cake recipe above.