Chocolate and Cherry Layered Dessert
Gang/Type: Dessert
Ergibt/Yield: 8 - 10 Portions
For the chocolate cake:
  • 240 g (1 1/2 cups) all purpose flour
  • 25 g (1/4 cup) cocoa powder
  • 1 tsp soy flour
  • 1 tsp corn starch
  • 100 g (1/3 cup plus 2 tbsp) sugar
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 pinch vanilla
  • 100 ml (1/3 cup plus 1 tbsp) neutral tasting oil
  • 220 ml (1 cup minus 1 tbsp) carbonated water
For the cherries:
  • 1 jar cherries
  • 100 ml (1/3 cup plus 1 tbsp) water
  • 1 tbsp corn starch
  • 1 tbsp kirschwasser or rum
For the cream:
  • 1 pk. Soyatoo soy whip
  • 1 tsp corn starch
  • 1/4 tsp vanilla
For the topping:
  • 2 tsp dark chocolate flakes
  • 75 g (2.6 oz) almond flakes
  • 2 tbsp sugar
  • 1 pinch vanilla
  • 1 tbsp cacao nibs
  1. Grease an 8 inch loaf pan and preheat the oven to 160° C (320° F).
  2. In a bowl combine the dry ingredients with a whisk, add the wet ingredients and stir briefly until just combined.
  3. Pour the dough in the pan and bake for 55 - 60 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes then remove and transfer to a cooling rack. Let cool completely, then crumble into a baking dish.
  4. Drain the cherries but keep the juice. Combine the juice with water, corn starch and alcohol and bring to boil. Let boil for one minute and then stir in the cherries. Spread on the chocolate cake crumbles and let cool.
  5. For the whipped cream combine all ingredients and beat for 4 - 5 minutes until fluffy. Spread on the cherry layer and sprinkle over the chocolate flakes.
  6. Mix the almond flakes with sugar and vanilla and let caramelize in a non-stick pan over medium heat. When they turn golden, spread on a sheet of parchment paper and let cool. Sprinkle over the dessert.
  7. At last sprinkle over the cacao nibs and allow the dessert to infuse in the fridge. Let come to room temperature before serving.
If kids are eating this too, omit the alcohol.
Recipe by Blueberry Vegan at