Eggless Black Forest Cake- tiers of chocolate cake loaded with sweetened whipped cream & cherries and topped with shaved dark chocolate. Eggless Black Forest Cake will be the perfect dessert to celebrate Valentine's Day or even just about any occasion!
This Eggless Black Forest Cake has 3 parts to it
Chocolate Cake: 2 layers of rich chocolate cake which are baked in a six inch round pan. For getting that great rich chocolate flavor, its really important to make use of a high quality cocoa powder. I was never really able to appreciate just how much of a difference a great quality cocoa powder makes until I applied one! It made all of the difference! I highly recommend Rodelle, Valrhona or even Anthony's.
Cherry Syrup: this cherry syrup is not difficult to produce with sugar, water and cherries. You could use fresh cherries when they're in season but I have worn maraschino cherries here which are readily available year round at food market stores. We used the syrup to soak each layer of the cake. I also add cherries to every level but you might ignore only and then place them on top.
Whipped Cream: new homemade whipped cream made with little bit and heavy cream of sugar. It's lightly sweetened and only the perfect frosting for this cake.
The cake is then covered with chocolate shaves/curls and topped with even more cherries! And so pretty, isn't it?
If you want to bake eggless black forest cake for Valentine's Day or even any other day, it's recommended to produce the chocolate cake layers one day in advance. Cover them up tightly with a cling wrap and then put it completely the next morning. That way you will not need to do everything in 1 day. Hope you guys this way Eggless Black Forest Cake and give it a go this Valentine's Day!
Essential Ingredients For Eggless Black Forest Cake
Chocolate Cake Layer
- 1.5 cups all purpose flour 195 grams
- ½ cup unsweetened cocoa powder 48 grams
- 1 cup granulated white sugar 200 grams
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk 8 oz
- 1 tablespoon white vinegar
- ½ cup canola oil or any flavorless oil 4 oz
- 1 teaspoon vanilla extract
- 2 tablespoons water optional, if needed
Cherry Syrup
- 1 cup water
- 2 tablespoons sugar
- 1 cup maraschino cheeries
- Whipped Cream
- 2 cups heavy cream 16 oz
- 2-3 tablespoons powdered sugar
Method To Make Eggless Black Forest Cake
- Sift together flour and cocoa powder in a large bowl.
- Add sugar, baking soda as well as salt and mix well. To be able to make the buttermilk, mix one cup milk with white vinegar and put aside for 5 minutes.
- After five minutes the milk will curdle a bit, at this point include oil as well as vanilla extract to it.
- Add the dry ingredients to the damp and blend until the ingredients are just combined.
- Add 2 tablespoons of water at this point if the batter appears to be too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
- Transfer batter to 2 six x two inch round pans lined with parchment paper.
- Bake the cakes at 350 F degrees for 25-27 minutes or until a toothpick inserted in the middle comes out clean.
- Even though the cakes are in the oven, produce the cherry syrup. To a pan on medium-high heat add water, sugar and cherries. You could add more sugar if employing fresh cherries. These maraschino cherries are very sweet so two tablespoons was enough. Let the syrup reach a boil and then allow it to simmer for 2 3 minutes.
- Take away the syrup from heat and drain it right into a bowl with the use of a strainer. Transfer the cherries to another set and bowl aside.
- Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20-30 minutes until chilled. Then add to it heavy cream as well as powdered sugar.
- Using the wire whisk attachment of your stand mixer or making use of your hand mixer, beat the cream with powdered sugar at medium high speed until it forms peaks. to be able to assemble the cake, first grate the chocolate or perhaps work with a peeler to shave the chocolate. Make use of plain chocolate here.
- When the cakes have cooled down, cut each cake into two layer. You are going to total of 4 layers. Place the first layer on your serving plate or even turn table. Brush the entire level generously with the prepared cherry syrup.
- Then apply whipped cream and then put some cherries on top. You could skip the cherries in level, this is optional. I also cut cherries in half before adding to the level.
- Repeat again with another cake level > comb with cherry syrup > whipped cream > cherries (if using). Repeat with the other layers.
- Finally apply a solid layer of whipped cream on the top-layer and on the sides of the cake.
- Pat down milk chocolate shavings on sides in the cake. Place the bigger chocolate curls in center.
- Pipe the remaining whipped cream as rosettes. Top with leftover cherries and serve. I like to put this eggless black forest cake in the fridge for few hours before serving. Once it is slightly set, its much easier to cut into slices.
- Pre-heat the oven at 350 F degrees.
- Sift together flour as well as cocoa powder in a big bowl. Next add sugar, baking soda as well as mix and salt well.
- In order to help make the buttermilk, mix one cup whole milk with white vinegar and put aside for five minutes.
- After five minutes the milk is going to curdle a bit, at this time include oil as well as vanilla extract to it.
- Add the dry ingredients to the damp and blend until the materials are just combined. Add two tablespoons of water now in case the batter appears to be too thick. This's optional, I did include it with the batter of mine. Remember to not over mix the batter.
- Lightly spray 2 six x two inch round pans lined with parchment paper with non stick spray. Transfer batter on the prepared pans.
- Bake the cakes at 350 F degrees for 25 27 minutes or perhaps until a toothpick inserted in the middle comes out clean.
- Even though the cakes are in the oven, produce the cherry syrup. To a pan on medium high heat add water, cherries and sugar. You might add more sugar if utilizing fresh cherries. These maraschino cherries are very sweet so two tablespoons was enough.
- Let the syrup reach a boil and then allow it to simmer for 2 3 minutes. Get rid of the syrup from high heat and drain it right into a bowl through a strainer. Transfer the cherries to a different set and bowl aside.
- Make the whipped cream. Place the whisk attachment as well as the steel bowl into the fridge for 20 30 minutes until chilled. Then put in to it heavy cream as well as powdered sugar.
- Using the wire whisk attachment of your stand mixer or even making use of your hand mixer, overcome the cream with powdered sugar at medium high speed until it forms peaks.
Assemble the cake
- In order to create the cake, first grate the chocolate or perhaps make use of a peeler to shave the milk chocolate. Make use of plain chocolate here.
- When the cakes have cooled down cut each cake into two layers. You are going to total of four layers.
- Place the very first level on your serving plate or perhaps turn table. Brush the entire level generously with the equipped cherry syrup.
- Then apply whipped cream after which put some cherries on top. You might skip the cherries in level, this's optional. I also cut cherries in 50 % before adding to the level.
- Repeat once more with another cake level > comb with cherry syrup > whipped cream > cherries (if using). Repeat along with other layers also.
- Finally use a heavy layer of whipped cream on the top-layer and on the sides of the cake.
- Pat down milk chocolate shavings on sides in the cake. Place the larger chocolate curls in the middle.
- Pipe the remaining whipped cream as rosettes. Top with leftover cherries and work. I love to put the cake in the fridge for few hours before serving. After it is somewhat set, its much easier to cut into slices.
- And your cake is ready.
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