Black Forrest Cake

1. Preheat your oven to 250 degrees. Grease two 9 x 13″ baking pans and line them with parchment paper (leave an inch or two sticking out for handles). Set aside
2. Measure out two cups of milk. Replace two tbsp of milk with two tbsp of lemon juice. Give it a stir and let it sit at room temperature for 10 minutes. This will create a low FODMAP buttermilk replacement.
3. Add the butter and both types of sugar to a large bowl. Beat on medium speed until the butter becomes light and fluffy (about 4 minutes).
4. Add the eggs one at a time, beating them into the batter after each addition. Then mix in the vanilla.
5. Combine the buttermilk substitute, sour cream, and homogenized milk in a medium-sized bowl.
6. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
7. Alternate adding the flour mixture and the milk mixture to the butter (three batches of flour and two batches of milk). Divide the batter evenly between your prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool completely in the pan. Pop them out onto a piece of parchment paper when they’re completely cool.

Raaspberry Compote

1. Place the raspberries, cane sugar syrup, and lemon juice in a medium saucepan and bring to a boil. Let the mixture boil for about 10 minutes to thicken, then let it cool in the pot. Sotre it in the fridge to help it firm up while your cakes are cooling.

Chocolate Ganache

1. Combine the cream, sugar, and 3 tbsp of water in a saucepan over medium heat. Stir until the sugar has dissolved and bring the mixture to a light boil.
2. Remove the pan from the burner and mix in the chocolate, stirring gently until all of the chocolate has dissolved. Let the chocolate rest in the pot until it has thickened but can still be poured (about 2 hours).

Black Forrest Mini Cakes

1. Cut 24 rounds out of the cake with a 2″ round cookie cutter. Put half of the rounds on your serving platter and top them with the raspberry compote and the remaining cake rounds. Spoon the ganache over each mini cake and top with a raspberry. Serve with the chocolate warm, or refrigerate until the chocolate has set.