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This Eggless yet Xotic Black Forest Cake is a very special one and is there for celebrations. And the cherry on the top is that this recipe is of a healthy cake made with wheat flour and brown sugar.

Today on XXIV day of BlogchattersA2Z Challenge, this Xotic Black Forest Cake, from alphabet X, is for all my co-bloggers who have successfully sailed through till date and are just 2 steps away from reaching a yet another milestone.

Also, this cake is especially exotic for me as this happens to be my 200th post in a span of 2.3 years of my food blogging.. Hurray!!! A BIG THANKS to all my friends, readers and well-wishers for their support and timely feedback that keeps me enthused all the time.

 Black Forest Cake
Black Forest Cake
Black Forest Cake

What is Black Forest Cake?

Black Forest Cake is nothing but a chocolate cake with layers of whipped cream and cherries inside it. I also make it the same way except for one little difference. But this little difference makes a huge difference in the taste. And this is that I spread a layer of strawberry sauce also. The bright red, sweet and tangy strawberry sauce, merges well with the chocolate layer, hence not seen apparently but gives a wonderful taste with each bite. Since strawberries are available for a very short period of time, I generally keep these in the freezer and use it when required.

Use Of Healthy Ingredients In The Cake

As you must have seen in my earlier posts, all my cakes are now made with wheat flour and wherever possible, white sugar is replaced by brown sugar or jaggery. When baking a chocolate cake, brown sugar/jaggery is very convenient as there is no fear of missing out on the white/yellow colour. Like, in vanilla cakes, at times, I have to use white sugar to retain the white colour of the cake but in chocolate cake, there is no such compulsion.

Memory Lane

If I recall my childhood then, in the beginning, there was just one option and that was Pineapple cake. Being fond of cream cakes it was my favourite. Unlike today, very few bakeries were there at that time, and Pineapple cake was my go-to cake for. And then suddenly, we got a new choice in the form of Black Forest Cake. The choice was really tough and we would settle for half each. Ever since then, Black Forest Cake has ruled the kingdom of children.

And years back when I myself started baking, obviously, I had to try it. Since then, I have baked this cake umpteen times. It has always been eggless in my case. The recipe remains more or less the same with healthy quotient setting in and thus certain ingredients being replaced by their healthy counterparts.

Black Forest Cake

Step By Step Instructions With Pics

For The Chocolate Cake

  • Preheat oven at 180 degrees C.
  • Grease a 7’cake pan and keep it aside.
  • Sift together wheat flour, corn flour, cocoa powder, baking powder, baking soda and salt at least 2 to 3 times.
Black Forest Cake
  • In a big bowl, take curd, oil, brown sugar, and vanilla essence and beat it for 4 to 5 minutes till creamy and the sugar is dissolved fully.
Black Forest Cake
  • Add the dry mix into the wet mix in 2 or 3 instalments using cut and fold method.
  • Adjust consistency by adding milk. You need ribbon-like consistency.
  • Lastly add vinegar/lemon juice, give a final mix and put the batter in cake pan.
 Black Forest Cake
  • Bake in the preheated oven for 30 minutes approx, till the skewer inserted comes out clean.
  • Take it out of the oven. Wait for 4 to 5 minutes. Run a knife around the edges and invert the cakes on a wire rack.
  • Let them cool completely. Once cool, wrap these in cling film and keep in the refrigerator at least for 4 to 5 hours before starting the icing.
Black Forest Cake

For The Filling

  • Take heavy cream in a big vessel and whip it till soft peaks are formed. Add icing sugar and whip again till you get stiff peaks. Keep this in the refrigerator till required.
Black Forest Cake
  • Prepare Strawberry Sauce.
  • Chop cherries into small pieces, keeping about 10 to 12 intact for decorating on the top of the cake.
  • Dissolve sugar powder in the water and keep it aside. Instead of this, you can use the syrup from the cherries tin also.

Assembly

  • Take out the cake. Level it by removing the cracked/domed surface. Keep these trimmings as these will be used in decorating the cake. Now, divide it into 3 parts. For this, put a mark along the edges with a knife all around the cake. Then, separate it using a thread.
  • Similarly, separate the third part also.
  • Sprinkle sugar syrup, about 1 tablespoon on each layer. This is done to keep the layers moist. Repeat the process after 10 minutes.
  • Spread strawberry sauce and put some chopped cherries on it.
 Black Forest Cake
  • Take a cake board. Put a dollop of whipped cream and place the lower layer of cake on it. The cream is put so that the cake sticks on the cake board and does not move. Spread the whipped cream all over it.
  • Place the second layer on this and repeat the process.
  • Finally, put the third layer.
  • Now cover the whole cake with whipped cream. This is called the crumb coat. Do not try to get finishing at this stage. Once the cake is covered with cream, keep it in the refrigerator for at least half an hour.
Black Forest Cake
  • Take out the cake, again apply cream all over it.
  • Fill some cream in a piping bag fitted with a star nozzle.
  • Decorate the cake with whipped cream roses, cherries and grated chocolate or cke crumbs.
 Black Forest Cake

Recipe Card Of Eggless Black Forest Cake

Black Forest Cake
5 from 3 votes
Print

Eggless Black Forest Cake

This Black Forest Cake is not only exotic to look at but is healthy too as is made with wheat flour & brown sugar. 

Course Dessert
Cuisine Baked
Keyword Chocolate cake, Eggless, Wheat Cake
Prep Time 1 hour
Cook Time 35 minutes
Resting Time 4 hours
Total Time 1 hour 35 minutes
Servings 8
Author Samira

Ingredients

For The Chocolate Cake (My cup measures 250 ml)

  • 1 Cups Wheat Flour (Atta)
  • 1/4 Cup Corn Flour
  • 1/4 Cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Brown Sugar
  • 3/4 Cup Curd
  • 1/2 Cup Oil
  • 1/2 Cup(approx) Milk
  • 1 tsp Vanilla Essence
  • 1 tbsp Vinegar Or Lemon Juice

For Filling/Frosting

  • 1/4 Cup Strawberry Sauce
  • 1/2 Cup Cherries Pitted
  • 1/4 Cup Water with 2 Tbsp Sugar Powder
  • 400 ml Heavy Cream
  • 1 tbsp Icing Sugar
  • 50 g Dark Chocolate

Instructions

For The Chocolate Cake

  1. Preheat oven at 180 degrees C. Grease a 7″ cake pan and dust it with flour. Keep it aside.

  2. Sift together wheat flour, corn flour, cocoa powder, baking powder, baking soda and salt at least 2 to 3 times. Sifting incorporates air in the dry mix thus making it light which in turn makes the cake light.

  3. In a big bowl, take curd, oil, brown sugar, and vanilla essence and beat it for 4 to 5 minutes till creamy and the sugar is dissolved fully.

  4. Add dry mix into the wet mix in 2 or 3 instalments using cut and fold method.

  5. Adjust consistency by adding milk. You need ribbon-like consistency. The quantity of milk would vary depending upon flour and the curd used. Lastly add vinegar/lemon juice, give a final mix and put the batter in cake pan. 

  6. Bake in the preheated oven for 30 minutes approx, till the skewer inserted comes out clean.
  7. Take it out of the oven. Wait for 4 to 5 minutes. Run a knife around the edges and invert the cakes on a wire rack.
  8. Let them cool completely. Once cool, wrap these in cling film and keep in the refrigerator at least for 4 to 5 hours before starting the icing.

For The Filling

  1. Take heavy cream in a big vessel and whip it till soft peaks are formed. Add icing sugar and whip again till you get stiff peaks. Keep this in the refrigerator till required. Before whipping, keep the vessel and the whisking blades in the freezer for a minimum of 30 minutes. While whipping keep the vessel on an ice bath, that is on a bowl filled with ice cubes. Heavy cream is kept in the freezer only. So, shift it to the refrigerator a day before so that it thaws and you can whip it easily.
  2. Prepare strawberry sauce For the recipe you may check here. In place of strawberry sauce, you can use Mixed Fruit Jam also.
  3. Chop cherries into small pieces, keeping about 10 to 12 intact for decorating on the top of the cake.
  4. Dissolve sugar powder in the water and keep it aside. Instead of this, you can use the syrup from the cherries tin also.

Assembly

  1. Take out the cake. Level it by removing the cracked/domed surface. Keep these trimmings as these will be used in decorating the cake. Now, divide it into 3 parts. For this, put a mark along the edges with a knife all around the cake. Then, separate it using a thread.

  2. Similarly, separate the third part also.
  3. Sprinkle sugar syrup, about 1 tablespoon on each layer. This is done to keep the layers moist. Repeat the process after 10 minutes.
  4. Take a cake board. Put a dollop of whipped cream and place the lower layer of cake on it. The cream is put so that the cake sticks on the cake board and does not move.
  5. Cover it with the whipped cream.

  6. Place the second layer on this and repeat the process.
  7. Finally put the third layer.

  8. Now cover the whole cake with whipped cream. This is called crumb coat. Do not try to get finishing at this stage. Once the cake is covered with cream, keep it in the refrigerator for at least half an hour.

  9. Take out the cake, again apply cream all over it.
  10. Fill some cream in a piping bag fitted with a star nozzle.
  11. Decorate the cake with whipped cream roses, cherries and grated chocolate and leftover cake crumbs.

Recipe Notes

  1. Keeping the cake in the refrigerator eases the process of dividing it into 2 or 3 parts by reducing the crumbs.
  2. You can use the equivalent quantity of white sugar in place of brown sugar.
  3. You can use all purpose flour in place of wheat flour but use milk sparingly in that case.
  4. Salt enhances the taste of sugar so go ahead.
  5. Use any flavourless oil like groundnut, olive etc.
  6. The quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consistency of curd used.
  7. Vinegar makes the wheat cake extra spongy and porous so add it.
  8. In case you are left with whipped cream after frosting then use it for making fruit cream or add in your cold coffee/shakes etc.

 

Hope you will surely try out this yummy and healthy cake for your darlings. Please, do not forget to share your feedback.

 

My other recipes of Cream Cakes which you may find interesting are:

Rasmalai CakeButterscotch Cake

Number CakeTips To Make Perfect Whipped Cream

 

YOU CAN FIND ALL MY POSTS FOR THIS CHALLENGE UNDER BLOGCHATTERSA2ZCHALLENGE2019

Let’s connect on Facebook, Pinterest, Twitter, Instagram (#samirasrecipediary) too.

So, that was my recipe with alphabet X for the Blog Chatters A2Z Challenge. Time for Break… See you on Monday with alphabet Y. Till then Keep guessing and Stay tuned…


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Samira