Easy Black Forest Dessert
Welcome to our kitchen! Today, we’re diving into a delightful recipe that’s perfect for any occasion, especially during the festive season. This Easy Black Forest Dessert is not only quick to make but also eggless, making it a treat everyone can enjoy. So, let’s get started and whip up this delicious cherry cake!
Ingredients You’ll Need
Here’s what you’ll need to make this scrumptious Black Forest Dessert:
- Frozen Cherries: 500g (2 cups)
- Brandy (optional): 60ml (¼ cup)
- Plain Flour: 300g (2 cups)
- Cocoa Powder: 45g (½ cup)
- Baking Powder: 2 ½ teaspoons
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Brown Sugar: 200g (1 cup)
- Plain Yogurt: 100g (about ½ cup)
- Vegetable Oil: 100ml (⅓ cup, 2 tablespoons)
- Milk: 320ml (1 ⅓ cups)
- Vinegar: 1 teaspoon
- Vanilla Extract: 1 teaspoon
For the Toffee Sauce:
- Butter: 100g (7 tablespoons)
- Brown Sugar: 100g (½ cup)
- Heavy Cream: 200ml (¾ cup, 2 teaspoons)
Make sure to preheat your oven to 170°C (338°F) and prepare a 20×20 cm (8×8 inch) baking pan.
Let’s Get Mixing!
Start by mixing the frozen cherries with brandy and setting them aside. In a large mixing bowl, combine the plain flour, cocoa powder, baking powder, baking soda, salt, and brown sugar. Mix well!
Next, add in the plain yogurt, vegetable oil, milk, vinegar, and vanilla extract. Mix everything until well combined.
Now, it’s time to fold in the cherries gently into the batter. Once that’s done, pour the mixture into your prepared baking pan.
Baking Time!
Place the pan in your preheated oven and bake for about 50-60 minutes. Keep an eye on it; you want it to look fudgy and moist.
Making the Toffee Sauce
While the cake is baking, let’s prepare the toffee sauce. In a microwave-safe bowl, combine the butter and brown sugar. Microwave for 1 minute and mix well.
Next, add the heavy cream to the mixture and stir until it’s well combined. Your toffee sauce is now ready!
Final Touches
Once your cake is baked, let it cool for a bit. Poke holes all over the top of the cake using a skewer or toothpick. Pour the warm toffee sauce over the cake, allowing it to soak in. Let the cake sit for about an hour to absorb all that delicious moisture.
Enjoy Your Black Forest Dessert!
And there you have it! A moist and rich Black Forest Dessert that’s perfect for sharing. It’s so delicious, you won’t want to stop at just one slice!
Easy Black Forest Dessert
Ingredients
- 500 g 2 cups frozen cherries
- 60 ml ¼ cup brandy (optional)
- 300 g 2 cups plain flour
- 45 g ½ cup cocoa powder
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 200 g 1 cup brown sugar
- 100 g ½ cup plain yogurt
- 100 ml ⅓ cup, 2 tbsp vegetable oil
- 320 ml 1 ⅓ cups milk
- 1 tsp vinegar
- 1 tsp vanilla extract
- For the Toffee Sauce:
- 100 g 7 tbsp butter
- 100 g ½ cup brown sugar
- 200 ml ¾ cup, 2 tsp heavy cream
Instructions
- Prepare the Batter
- Preheat your oven to 170°C (338°F) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Mix the frozen cherries with brandy (if using) and set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and brown sugar.
- Add the yogurt, vegetable oil, milk, vinegar, and vanilla extract. Mix until well combined.
- Gently fold in the cherries, then pour the batter into the prepared baking pan.
- Bake the Cake
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Make the Toffee Sauce
- In a microwave-safe bowl, melt butter and brown sugar for 1 minute, then stir well.
- Add heavy cream and mix until smooth.
- Assemble & Serve
- Once the cake is baked, let it cool slightly. Poke holes all over the top using a skewer.
- Pour the warm toffee sauce over the cake and let it soak for an hour.
- Slice and enjoy your rich and fudgy Black Forest Dessert!
- For best results, serve warm with whipped cream or vanilla ice cream. Enjoy!
Notes
Nutrition Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 150mg
- Fiber: 3g
- Sugar: 28g
