Are you looking for a simple and delicious cake recipe to make for a birthday or other special event? Then give this recipe for eggless Black Forest cake a try. It's a simple cake to create that is rich, chocolatey, and moist. A favourite cake for every occasion is this eggless black forest cake!
Eggless Black Forest Cake consists of layers of chocolate cake stuffed with cherries and sweetened whipped cream, then covered with chocolate shavings. We will walk you through the recipe steps in this blog, for an amazing and lip-smacking eggless black forest cake.
Ingredients For Eggless Black Forest Cake
Cake
• 1 ½ cups (195g) refined flour/maida
• ¼ cup (25g) unsweetened cocoa powder (not Dutch-processed)
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coffee powder
• 1 cup (200g) castor sugar
• ¼ teaspoon salt
• 1/3 cup (75g) unsalted melted butter (if using salted butter, then skip the salt in the recipe)
• 1 tablespoon (15ml) lemon juice or vinegar
• 1 cup (240 ml) warm water
• 1 teaspoon (5ml) vanilla essence
Whipped Cream Frosting
• 2 cups (480ml) full fat whipping cream
• 2 tablespoon (30g) powdered/ icing sugar
• ½ cup (87g) dark chocolate
• ½ cup (100g) canned cherries
• 10-12 glazed/fresh cherries for garnishing
Steps In Making Eggless Black Forest Cake
Cake
1. First, preheat the oven to 170C (338F). Next, grease and line a 7-inch cake tin with parchment paper. (If you don't have parchment paper, sprinkle it with refined flour or cocoa powder).
2. Combine all of the dry ingredients, including cocoa powder, salt, baking soda, and baking powder, in a big basin. Add the sugar now and stir.
3. Transfer all of the liquid components—such as warm water, melted butter, and vanilla essence—into a separate bowl, then carefully stir them into the dry ingredients until thoroughly combined. Avoid overmixing to avoid a tough cake.
4. Fill the cake tin with the batter. It should now be baked for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, on the middle rack of the oven.
Take the cake out of the pan and place it on a wire rack to cool entirely.
Whipped Cream Frosting
1. Combine the powdered sugar and chilled whipping cream in a refrigerated basin. Use a hand mixer to whisk the mixture for three to four minutes, or until stiff peaks form. (Start at a low pace and work your way up to a high one.)
2. Using a whisk will also work, but it will take longer to whip.
Assembling the cake
1. Use a serrated knife to cut a thin layer off the top of the cake if it is not flat.
2. After putting the cake on a cake stand, divide it into two layers. Spoon one layer onto a plate, then use a brush to equally brush the other layer with the cherry syrup.
3. Next, add some whipped cream to it and use an offset spatula to spread it evenly.
4. Evenly distribute a generous amount of canned pitted cherries on the cake.
5. Cover the top and edges of the second half of the cake with whipped cream after brushing it with cherry syrup once more. Try to even it out as much as you can.
6. To help the cake firm up after the initial crumb coating, place it in the refrigerator for at least 30 minutes.
7. Prepare the chocolate shavings by using a knife to carefully chop them into any tiny bits while the cake is chilling in the fridge. (Once cooked, store in the fridge to prevent melting.)
8. Evenly cover the entire cake with the last coat of icing after it has solidified.
9. Spoon some whipped cream into a piping bag fitted with a large star nozzle and pipe rosettes (or any other design) over the top of the cake.
10. Add some chocolate and glazed cherries as a last garnish.
11. Before slicing, let the cake rest in the refrigerator for at least one hour.
12. Since it will facilitate the blending of flavors and the firming of the cake.
13. Bring your black forest cake to room temperature before consuming it, and store it in the refrigerator for up to four days.
Recipe Notes: For Eggless Black Forest Cake
• Before baking, always preheat the oven for at least ten minutes.
• Full fat whipping cream is required; fresh cream is ineffective.
• Make sure the cream and the bowl are cooled before whipping. (For 30 minutes, refrigerate the bowl and the hand beater's blades.)
• Don't overwhip the cream; just whip it until firm peaks form.
• If the whipped cream starts to get runny, chill it for a while then whip it again until it solidifies.
• To keep your cake moist, brush it with sugar syrup or cherry syrup before frosting.