Lenten chocolate and cherry cake
Post cake with chocolate and sour cherries The first time I tried a post cake, I admit I was a bit nervous. I didn't know exactly what to expect, considering I don't often use soy milk and I'm used to cakes with eggs and milk. I decided to make it out of curiosity, with a 20 cm mold, and in the end, it rose beautifully, even better than I expected. Quick Info Total time: approx. 2 hours (including cooling and assembly) Preparation time: 30 minutes Baking time: 35-60 minutes (depending on the pan) Servings: 10-12 slices Difficulty: medium Recipe type: vegan dessert / birthday cake / holidays Ingredients For the cake: - 125 g margarine at room temperature (make sure it's plant-based, not all varieties are vegan) - 200 ml chocolate soy milk (or plain, if you can't find chocolate) - 250 g sugar - 2-3 drops of rum essence - 100 ml sparkling mineral water - 250 g flour - 3 tablespoons cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda For the syrup: - 500 ml water - 2 tablespoons honey (you can omit for strict fasting) - 3 tablespoons sugar - Juice and grated zest of 1 medium lemon For the cream: - 400 g dark vegan chocolate (check the label to ensure it contains no milk) - 400 ml liquid plant-based cream (soy or coconut, according to preference) - 2 cups pitted sour cherries (fresh or from a jar, well drained) For decoration: - 400 ml plant-based cream - 2-3 drops of vanilla extract Preparation method 1. Preparing the cake - Preheat the oven to medium heat (180°C). - In a bowl, sift together the flour, cocoa powder, baking powder, and baking soda. - Separately, beat the margarine with the sugar until creamy. - Add the soy milk and rum essence to the margarine and sugar. Mix well. - Gradually incorporate the dry ingredients, alternating with the sparkling water. Mix until you achieve a consistency similar to thick sour cream. If it seems too liquid (depending on the density of the soy milk), add a bit more flour. If it's too thick, add a splash of sparkling water. - Pour the batter into a greased and lined 20 cm cake pan. - Bake for 35-45 minutes at medium heat. If using a larger pan, it will bake faster. For a taller cake (7 cm, like mine), it may take up to an hour. Do not open the oven door in the first 30-40 minutes. Do the toothpick test after 30-35 minutes – if it comes out clean, the cake is done. Remove the cake and let it cool in the pan. 2. Preparing the syrup - Put the water on the stove with the honey, sugar, and lemon juice. - Boil until the sugar dissolves and it begins to thicken slightly (it shouldn't be very viscous). - Remove from heat and add the grated lemon zest. Let it cool completely. 3. Chocolate ganache - Break the chocolate into small pieces. - Heat the plant-based cream (in a double boiler or microwave) until just about to boil. - Pour the hot cream over the chocolate, let it sit for 2-3 minutes. - Gently stir with a spatula until the chocolate is completely melted and the cream is smooth. - Let the cream reach room temperature, then beat for 2-3 minutes on medium speed until it becomes firmer. 4. Assembling the cake - Remove the cooled cake from the pan, remove the parchment paper. Cut it horizontally into 3 layers. - Place the first layer on a serving plate or cardboard disc. - Lightly soak the first layer with the lemon syrup. Spread one-third of the ganache and sprinkle some of the sour cherries. - Add the second layer, repeating with syrup, cream, and cherries. - Place the last layer, soak it, and cover with the remaining cream, including the sides. Level it as best as you can. - For decoration, whip the plant-based cream with the vanilla extract and cover the cake. Leftover ganache can be used for simple decorations or decorative stripes. Why I make this recipe often The cake turns out dense, with a surprisingly airy layer for a vegan recipe. It's useful for when I have guests with dietary restrictions, but also if I want something lighter, without eggs or dairy. It keeps well and remains tasty the next day. Tips and variations Tips - Read the labels on margarine and chocolate – many varieties still contain milk or whey. - Do not open the oven during baking, especially if the cake is thick. - Adjust the batter consistency based on the density of the soy milk. Substitutions - Soy milk can be replaced with almond or oat milk if you don't have strict restrictions on the type of plant-based milk. - For the honey in the syrup, if you're strictly fasting, you can omit it or replace it with extra sugar. Variations - Sour cherries can be replaced with cherries, raspberries, or berries, depending on the season and preference. - The cake can be flavored with a little coffee dissolved in water if you like the chocolate-coffee combination. Serving ideas - Goes well with black coffee or simple tea. - Can be easily portioned if well chilled before cutting. Frequently asked questions 1. What type of chocolate should I choose for the cream? Look for dark chocolate that is clearly labeled as vegan or dairy-free. 2. Can I use canned sour cherries? Yes, drain them well before use to avoid making the cream too soggy. 3. Can the cake be frozen? The plain cake can be frozen without issues. I do not recommend freezing the assembled cake, as the plant-based cream changes texture. 4. If I don't have plant-based cream, can I use only ganache for decoration? Yes, you can cover the entire cake with ganache and decorate it to your taste. 5. Can I cut the cake into just two layers if I don't have a large knife? Sure, it will have a thicker layer of cream, but it's no problem for the structure. Nutritional values Approximately, one slice (from 12) has around 350-400 kcal, of which: - Carbohydrates: 45-50 g - Fats: 18-22 g - Proteins: 3-5 g Approximate values, depend on the chocolate chosen, margarine, and type of plant-based cream. Storage and reheating The cake keeps well in the fridge for 2-3 days, covered. The plain cake can stay simple, without cream, for up to 4 days. I do not recommend reheating. If you make it a day in advance, the flavor intensifies and the cream achieves an even more stable texture.
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