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Black forest cake (Eggless)

Black forest cake or its origin as the German say “Schwarzwalder Kirschtore “aka Black forest gateau  is a rich creamy cake consisting of dense layers of chocolate cake sandwiched with cherries and whipped cream…The Cook Historian says that “It is often prepared with the alcohol”.
I was waiting for the occasion to bake this  beauty, so finally I grabbed an opportunity to bake this wonderful cake on my  better half’s birthday.  Coming back to the recipe I have done a whole lot of research like referring books and blogs. Major part of the recipe is from Nita Mehta’s book.

Ingredients for the Sponge cake:

All purpose four-2 cups(225 gms)
Aerated cola- 300 ml
Butter-125 gms
Vanilla essence-1/2 tsp
Baking powder-1 tsp
Soda- bicarb-1 tsp
Milkmaid-400 gms
Cocoa powder-3-4 tbsp
 
Ingredients for Cream icing:
Cream(chilled)—300 gms (1 ½ cups)
Powdered sugar-5 tbsp
 
Ingredients for the syrup:
Cherry syrup-1/2 cup
Sugar-1/2 cup


 
Method for the chocolate sponge cake:

  1. Sift the maida with soda-bicarb,baking powder and cocoa powder and keep it aside.
  2. Mix sugar,butter and milkmaid and beat well with an electric beater.
  3. Add aerated cola and maida mixture gradually beating well after each addition.
  4. Add essence and beat  well for 3- 4 minutes till the mixture is smooth and light.
  5. Preheat the oven for 160 degree Celsius.
  6. Bake in a greased baking till for about 40 minutes or till done.
  7. Cool the cake and  keep it  aside.



Chocolate flakes(shavings) or curls:


  1. To prepare chocolate flakes, keep the milk chocolate with the wrappers on it, on the outer surface of a hot oven so that it melts slightly and becomes soft.
  2. Cool in the fridge but do not make it very hard.
  3. With the help of a potato-peeler, scrape the back side of the chocolate to get flakes.
  4. Keep the flakes in the freezer for half an hour to harden.
  5. I used dairy milk bars.
 
Method for the cream mixture:

  1. Add powdered sugar  to the chilled cream. 
  2. Beat the cream carefully till the cream is thick and can stand in soft peaks.
  3. Be careful not to over beat it.
  4. Keep refrigerated till use.

Stone 1 cup cherries, keeping aside a few for the decoration.


For assembling the cake:


  1. Cut the cake into two layers horizontally.
  2. Keep the top layer on the  serving plate ,top part  facing down.
  3. Sprinkle 3 -4 tbsp of cherry syrup over the cake .
  4. Spread 2-3 tbsp of beaten cream on each piece of cake..
  5. Put stoned cherries on the cream on one piece and cover these with the other piece of cake.
  6. Repeat the procedure.
  7. Cover the cake completely with cream on all sides and the top.
  8. Level top and sides with a broad knife.
  9. Make a border on the edges by piping swirls of cream.
  10. Place a cherry on each swirl.
  11. Put chocolate flakes in the centre and dust it on the entire cake.
  12. Serve chilled.

Tips:

You may also do 3 -4 layers of the cake.




About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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