Easy eggless black forest cake for beginners. Moist, soft & delicious black forest cake made with 3 layers of chocolate cake, cherries, whipped cream & topped with chocolate shavings.
INGREDIENTS (1 CUP = 240ML )
For the chocolate cake (makes two 6 inch cakes)
* 1½ cups flour (wheat or all-purpose flour)
* ¼ cup cocoa (good quality)
* 1 tsp baking soda (recheck expiry date)
* ¼ tsp salt
* 1 cup fine sugar or sugar powdered
* 1 cup milk or water (at room temperature, refer notes)
* 1/3 cup oil (I used virgin coconut oil)
* 1 tbsp vanilla extract
* 1 tbsp vinegar or lemon juice
Other ingredients
* ½ to ¾ cup chopped cherries (fresh or maraschino)
* 2 tbsp sugar (skip if making cherry syrup)
* 4 to 5 tbsp water
For frosting
* 1½ cups whipping cream chilled (36% fat or above)
* 3 tbsp powdered sugar or confectioners sugar (refer notes)
Ingredients for decorating
* 6 to 8 cherries (fresh or maraschino)
* 1 chocolate bar for chocolate shavings
HOW TO MAKE THE RECIPE
To make chocolate cake
* Grease & line two 6 inch cake pans or one 8 inch pan. Preheat the oven to 170 C for at least 15 mins.�
* Sieve together flour, salt, cocoa and baking soda to a mixing bowl. Mix up the sugar and make a well in the center.�
* Pour oil, vinegar, vanilla and milk or water. Mix well until just combined and is free of lumps.�
* Pour the batter to the cake pans and knock to the kitchen counter a few times.�
* Bake the cake for – 20 mins if using two 6 inch pans. Bake for – 23 to 28 mins if using one 8 inch pan. When done tester inserted comes out clean.�
* Cool the cake pan on a wire rack for 8 to 10 mins. Invert it on the rack and cool completely before frosting.�
Making cherry syrup
* If using sugar syrup boil 2 tbsps of sugar in 4 to 5 tbsps of water until the sugar dissolves and comes to a rolling boil. �
* Or add 3 tbsps water to chopped cherries and set aside for 45 to 50 mins. �
* Strain the cherries and collect the syrup.
* Pat the cherries gently to remove excess juices.�
To make chocolate shavings
* Keep the chocolate at room temperature for a while until it is easy to handle. �
* Shave the chocolate bar using a fruit peeler. Keep it in the fridge until used.
Preparing frosting
* Chill a bowl & beaters for at least 2 hours to whip the cream. I also chill the cake for an hour.�
* If made to a single 8 inch cake then cut it to 2 layers. I do not prefer to slice the cake so I bake in two 6 inch pans. �
* Pour some cherry syrup or sugar syrup on each layer of the cake. Set this aside.
* Pour the whipping cream to the chilled bowl and begin to whip on a low speed then on medium speed until bubbly and slightly thick. �
* Then add the powdered sugar and vanilla. Whip until stiff peaks.
* Fit a pipping nozzle inside a piping bag or use a disposable plastic bag. �
* Transfer half cup of whipped cream to the bag. Refrigerate until used.�
* Do not handle the bag a lot else the cream will soften. �
Decorating the cake
* Spread 1 tbsp whipped cream on the cake stand and place a cake layer over it. �
* Then begin to spread some frosting over it. Spread chopped cherries over the cream.
* Next place another layer of cake and spread the frosting. �
* Finish up on the top portion and sides as well. �
* Refrigerate the cream and the cake too for 45 to 50 mins if the cream begins to turn soft.
* Lastly spread a generous amount of whipped cream to finish off. �
* Cover the sides of the cake with the chocolate shavings.
* Then decorate the cake border using the piping bag. �
* I made about 12 roses you can do as many as you like – big or small. You can make your own designs too.
* Place the chilled whole cherries on the roses and then fill up the gaps with chocolate shavings.�
* Refrigerate the eggless black forest cake until needed.
