Black Forest Cake (eggless)
Author: 
Recipe type: Dessert
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6 servings
 
Black forest cake is a delicious German origin cake that has multiple layers of chocolate cake filled with cherries and whipped cream, frosted with whipped cream and covered in grated chocolate.
Ingredients
  • For the chocolate cake:
  • All purpose flour - 1 cup
  • Cocoa powder - ¼ cup
  • Baking powder - 1 tsp
  • Baking soda - ½ tsp
  • Melted butter - ½ cup
  • Regular Sugar - ¾ cup
  • Curd/yoghurt - ½ cup
  • Vanilla essence - 1 tsp
  • Coffee infused milk - ⅔ cup (add 1 tsp instant coffee powder in warm milk)
  • For the frosting:
  • Heavy whipping cream - 350 ml
  • Icing sugar - 2 tbsp (optional) (add only if your cream is not sweetened)
  • Vanilla essence - 2 to 3 drops
  • Canned cherries (pitted and chopped) - ½ cup or as required
  • Sugar syrup from the can of cherries to drench the cake - as required
  • To garnish the cake:
  • Grated or shaved chocolate - 1 cup
  • Whole cherries to decorate from top - as required
Instructions
  1. Line two 6 inch pans with parchment paper and grease them well. Keep aside.
  2. Preheat oven at 180 degree celsius.
  3. In a mixing bowl, sift thrice all purpose flour, cocoa powder, baking powder, baking soda and keep aside.
  4. In another mixing bowl, add sugar, melted butter, curd, vanilla essence and beat well using a electric hand blender or hand whisk until well combined.
  5. Slowly add in the dry mixture into the wet mixture alternating with coffee infused milk and finishing with the dry mixture.
  6. Using a spatula fold well. Fold only until you do not see any more flour because over mixing can result in a sunken cake.
  7. Now weigh the batter, and divide the batter weight by two and transfer that much batter into each cake pan.
  8. My cake layers were 6 inch round so they just took around 20 minutes to bake in a 180 oven. The time may vary in different ovens so keep a check.
  9. If your oven is not that big, bake them one at a time.
  10. If you are baking the whole batter in one cake pan, I suggest you to bake it in the next size pan i.e., a 7 inch round pan and it may take around 30 mins at 180 degree celsius depending upon your oven.
  11. Once both your cake layers are baked, let them cool down fully in a wire rack.
  12. Meanwhile prepare the whipped cream.
  13. In a large mixing bowl pour in required amount of heavy whipping cream and beat it with an electric beater or stand mixer until you see soft peaks.
  14. Just then add in your icing sugar if needed, vanilla essence and continue beating until stiff peaks or until when your turn your bowl upside down and nothing falls. Do not over beat which may lead to releasing butter. Keep the whipped cream refrigerated until it is put to use.
  15. The final step is to assemble the cake, you can frost the cakes after they have cooled but I like to wrap the cakes in a cling film and refrigerate them overnight. Doing this make the cakes easier to handle. Thats a choice, I like refrigerating it but most of the times I end up frosting the cakes just after they have cooled down.
  16. If your cakes have domed up from top, just use the cake leveler to remove the top and this way you get a flat top to ice. Do this with both the layers.
  17. So to assemble a 6 inch round cake, use a 7 inch cake board.
  18. Place it on a cake turntable which makes cake decorating really easy.
  19. Smear a little whipped cream on the cake board and stick one cake layer to it. This is done so that the cake sticks to the bottom and doesn't move when being iced.
  20. Transfer some whipped cream into a piping bag with a nozzle of your choice. I use a large floral tip most of the times.
  21. After placing the first layer, drizzle sugar syrup that comes with canned cherries on the cake or use a brush to pat it all over the cake layer.
  22. Then pipe whipped cream all over the cake layer, it should cover the whole cake layer. You can use an offset spatula to do this but I find it easier this way.
  23. Now place chopped cherries on top of the whipped cream.
  24. Top with the next cake layer and pat with the syrup again and pipe the whipped cream on top and sides as well to cover the cake.
  25. Use a bench scraper or a straight spatula to smoothen the sides. Even if you do not get perfect smoothness, dont worry the chocolate will cover it.
  26. Before that refrigerate the cake for 10 minutes and meanwhile grate chocolate. You can use milk or dark chocolate whatever you prefer. Shaving or grating is also a choice. I grated them, you can shave them.
  27. After 10 minutes take out the cake from refrigerator and cover the sides with grated chocolate. They will still to the whipped cream and stay.
  28. On the top pipe flowers in a row, forming a boundary and fill the center with more grated/shaved chocolate.
  29. Top each whipped cream flower with a whole cherry and there you go, your black forest cake is done.
  30. Refrigerate the cake until you serve.
Notes
Use whipped cream powder if you do not find heavy whipping cream. I have left a link below.
Recipe by at http://thefoodkiosk.org/black-forest-cake-eggless.html/