Black Forest Poke Cake
This secretly healthy Chocolate Cake is smothered in Cherry Pie Filling and topped with Whipped Cream and grated Chocolate. It is decadant take on the classic Black Forest Flavour.
Prep Time30 mins
Cook Time35 mins
Total Time2 hrs
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup pureed/mashed cooked Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato- This can be swapped for 1/2 Cup ripe mashed Banana.
- 1/2 Cup Maple Syrup rice malt syrup can be substituted
- 3/4 Cup Milk of choice
- 1 tablespoon Vanilla Extract
Cherry Pie Filling
- 2 packed Cups of stoned Cherries fresh or frozen- approx. 400 grams
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 1 teaspoon Lemon Juice
- 1 Tablespoon Arrowroot
- 2 Tablespoons Water
- 2 Cups Coconut Cream/Milk 2 or 3 400ml cans, lid removed and placed in the fridge over night. Use the thickened cream and discard the watery remains
- 3 teaspoons Vanilla Extract
- 4 teaspoons Maple Syrup
- 50 grams Chocolate for grating and decorating
- Cherries for decorating
Preheat oven to 180C/360F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added. This cake can also be made in a 20cm round cake tin.
Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined. If you are worried about the Sweet Potato being too obvious, first blend it with the milk before adding,
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin for 30 minutes.
After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
Spread the Cherry Pie Filling over the Cake, making sure to spread it over the top and into the holes. Place the cake in the fridge to help set the filling on the cake for at least 1 hour (longer or overnight is fine)
Remove the cake from the tin using the longer edges of baking paper and place on a serving tray.
Spread the Whipped Cream over the top of the cake. Top with Cherries, grated Chocolate and any left over Cherry Pie Filling.
Serve and devour!
The cake does need to be kept in the fridge.
Cherry Pie Filling
Place the cherries, sweetner and lemon juice in a saucepan. In a small bowl blend the water and the arrowroot into a smooth paste. Add to the saucepan.
Bring the cherry mixture to the boil over a medium/high heat.
Reduce the heat to medium and simmer for 10-12 minutes. Stir regulary to prevent sticking or burning.
Place the Cherry Pie Filling in a bowl and place in the frdige to cool until needed.
Spoon the thickened cream out of the cans, discarding the watery remains. The cream should measure 2 cups.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. Place the whipped cream back in the fridge to thicken before using.