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Black Forest Cake

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


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


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.


  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.