Eggless black forest cake recipe

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Grease and line two 6-inch cake pans or one 8-inch pan. Preheat the oven to 170 °C and let it heat for at least 15 minutes.
2. Sift together the flour, salt, cocoa and baking soda into a mixing bowl. Stir in the sugar and make a well in the centre.
3. Add the oil, vinegar, vanilla and milk or water. Mix until just combined and no lumps remain.
4. Pour the batter into the pans and tap them on the counter a few times.
5. Bake two 6-inch pans for 20 minutes, or one 8-inch pan for 30 to 35 minutes, until a tester inserted comes out clean.
6. Cool the pan on a wire rack for 8 to 10 minutes, then invert onto the rack and cool completely before frosting.
7. Make the cherry syrup: boil 2 tbsp sugar in 4 to 5 tbsp water until the sugar dissolves and comes to a rolling boil. Or, stir 3 tbsp water into the chopped cherries and set aside for 45 to 50 minutes. Strain, keep the syrup, and gently pat the cherries dry.
8. Shave the chocolate bar with a fruit peeler after leaving it at room temperature until easy to handle. Keep the shavings in the fridge until needed.
9. Chill a bowl and beaters for at least 2 hours. Chill the cake for about an hour. If you baked one 8-inch cake, slice it into 2 layers. Brush or pour cherry syrup or sugar syrup over each layer and set aside.
10. Whip the cream on low speed, then medium, until bubbly and slightly thick. Add the powdered sugar and vanilla and whip to stiff peaks.
11. Fit a piping nozzle into a piping bag (or a disposable plastic bag). Transfer half a cup of whipped cream to the bag and refrigerate until used, handling it as little as possible so it stays firm.
12. Spread 1 tbsp whipped cream on the cake stand and set a cake layer on it. Spread frosting over the layer, scatter chopped cherries over the cream, then add the second layer and frost the top and sides.
13. If the cream starts to soften, refrigerate the cake and cream for 45 to 50 minutes.
14. Spread a generous amount of whipped cream over the top and sides to finish. Press chocolate shavings onto the sides, then pipe a border with the piping bag and make roses as you like.
15. Place the chilled whole cherries on the roses, fill the gaps with chocolate shavings, and refrigerate the cake until serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

MilkCreamChocolateCherry