Besides its fantastic taste and texture, this eggless black forest cake is made of wheat flour and has less oil plus it is prepared using the commonly available ingredients. It is easy for the beginners to make, so check out the steps.
Preparation Time: 50 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 25 minutes
Medium-sized eggless chocolate cake or sponge chocolate cake
For the eggless chocolate cake:
a) 3/4 cup sugar (150 grams)
b) 1 pinch salt
c) 1 cup whole wheat flour (120 grams)
d) 1 cup cold water (250 ml)
e) 1 tbsp lemon or lime juice
f) 3 tbsp cocoa powder
g) 1/2 tsp baking soda
h) 1/4 cup oil or melted butter (62.5 ml)
i) 1/2 tsp vanilla extract, essence or powder
a) 3 tbsp chopped red berries
b) 2 or 3 tsp cherry syrup or 1 tbsp sugar mixed in about 3 t 4 tsp water.
Note: You can also use wine or rum rather than sugar syrup.
c) 5 tbsp icing sugar
d) 8 to 10 whole cherries for decoration
e) 7 to 8 chocolate or chocolate shavings.
f) 200 ml chilled Amul fresh cream or chilled heavy whipping cream
g) Chocolate shavings for decoration (optional)
Steps To Make Black Forest Cake:
1. Prepare eggless chocolate cake mixture
a) Grease a round baking pan of about 7.5 inches diameter and two inches height with the oil.
b) Pre-heat the oven to 200 deg Celsius (392 deg Fahrenheit)
c) Sieve about 1 cup whole wheat soda on a plate and use only good quality cocoa powder.
d) Take about 3/4 cup sugar in another bowl or pan.
e) Now, add 1 cup cold water and stir this mixture well so that sugar gets mixed.
f) Add melted butter or 1/4 cup oil and mix them briskly.
g) Add 1 tbsp lime juice to it and stir it again.
h) Then add vanilla extract or powder.
i) Add the sieved dry ingredients to the wet blend and with a wire whisk, combine them well.
j) Transfer the cake mixture to the prepared cake pan.
k) Tap the side of the cake pan to eliminate the extra bubbles.
2. Baking eggless chocolate cake
a) Bake the cake in a pre-heated oven at 200 deg Celsius for 35 to 40 minutes.
b) For baking in the convection mode, pre-heat it at 180 degrees Celsius for nearly 15 minutes. Then, bake the cake at 180 deg F for 30 to 35 minutes.
c) For doneness, just check it with a toothpick. It must come out clean and once it gets cooled, unmold and put it on a wired rack.
d) If the toothpicks are sticky, the put the cake in the oven and bake for more minutes. Just cool the cake entirely before frosting it.
3. Make black forest cake
a) Keep the top of cake facing towards you. Then, slice it neatly and use a big knife and from amid, slice it into two halves.
Note: If the crumbs fall, garner them and then add them to atop the creamy layer.
b) Eliminate the top half and keep it to one side. Now, keep the base cake half facing you and cover them to keep aside while you prepare cream icing.
c) Take icing sugar and sugar mixer in a stand mixer. You can also use electric beater too.
Note: Use the chilled heavy whipped cream by placing it in the refrigerator for at least for one whole day.
d) Run the wire whip blade and whip until the cream gets harder the highest speed.
Note: Avoid overdoing the beating as the cream might convert into butter. When you get hard peaks, turn off the beater or mixer. To check it, just invert the bowl, and if the cream doesn’t fall, it has got hard peaks.
e) Sprinkle little amount of sugar syrup on the cake evenly. To prepare the sugar syrup, just mix one tsp sugar in 3 or 4 tsp water.
f) With a spatula, spread nearly 1/4 or 1/3 whipped cream.
g) Spread it evenly and as this is the moist cake so the crumbs will appear when you spread cream on it.
h) Now, add a layer of chopped red berries and sprinkle grated chocolate on the top.
i) Cover the top have of cake and spread little cream on the top. Spread it on sides. For this, use a cake decorating stand or small flat plate covered with aluminum foil and put the cake on it before icing.
j) Add the left whipped cream in a piping bag and use any decorative nozzle. Decorate the cake with the cream from the piping bag.
k) Put whole cherries on the cake add as many as cherries as you like.
l) Sprinkle few grated chocolate or add chocolate vermicelli or shavings.
m) Put the grated chocolate on the sides of the cake and cover it with a big bowl without touching the sides and put it in the refrigerator for the cream icing to set. Keep it to set for about 3 to 4 hours or a whole night.
n) Slice and serve the black forest cake after the cream icing has set well.
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