Eggless Black Forest Cake

Eggless Black Forest Cake is made with layers of soft, moist and rich chocolate cake , sandwiched with whipped cream frosting , dark morello cherries. Decorated with chocolate shavings, and fresh cherries. Easy to make this eggless version with step by step pictures, and detailed instructions.

This Eggless version cake is as good as the cakes made with eggs. The egg substitute and the secret ingredient in this recipe is the soda . Soda aerates and gives a fluffiness to the cake batter which helps in the cake texture . Morello cherries gives the cake a rich flavor. When you soak the cake with the Sweetened Cherry flavored syrup, It helps the cake to stay moistened. And of course when you finish it off with the whipped cream frosting and some chocolate shavings, who wouldn’t want a bite of it.

Its our family favorite cake too. When I ask the kids which flavor cake they want its always chocolate, chocolate and more chocolate. So I end up making it for their birthdays. It is easy to make the cake when you have all the ingredients measured and kept ready. You can even leave the cake without decorating ( covering / coating) it with whipped cream frosting and chocolate shavings ( less calories version). The cake tastes delicious without the frosting too. So why wait to make this black forest cake?

Alternative For Two Cake Pans And Kitchen Aid

I used two 9 Inch cake pans , But if you do not have two pans you can pour the batter in one single cake pan. But the baking time will change. (Approximately 20 to 25 minutes). After the cake is baked and completely cooled . Gently take them out of the pans and using a long knife cut the cake starting from one side and slowly sliding the knife to the other side of the cake. Make sure you cut them evenly.

If you do have the Kitchen Aid to make the whipped cream frosting , Use a electrical hand mixer . Do not forget to put the bowl you are using to whip the cream and the attachments of the electric hand mixer in the refrigerator .

Stiff Peak Whipped Cream Consistency

Perfect Stiff peak consistency can be gotten, when you use kitchen aid or electric hand mixer to make the whipped cream frosting.

Stiff Peak Means –Cream should stand straight up when you take some cream in your spatula and lift it up or when you put a spatula or teaspoon inside the whipped cream bowl and shake the bowl gently, the spatula should not droop or slide down).

Ingredient Responsible For The Cake Texture

Soda is one of the main ingredient and is responsible for the cake texture. So make sure you open the soda just before adding it to the cake.

Also check for the date of expiry on the soda. Its need to be within the date of expiry.  Buy Soda in the cans for longer shelf life.

If You Do Not Find Morello Cherries?

If you do cannot find Morello Cherries in syrup , Use any cherries to make the syrup. Take 2 cups of chopped cherries in a sauce pan and add 2 cups of water and 1 cup of sugar and bring them to a boil and stir well for 3 to 5 minutes or until the sugar is dissolved and the syrup slightly changes it color. You can add few drops of red food coloring in the syrup.

Serving Size Instruction

This recipe serves Two layer 9″ cake which serves 16 to 22 people.

Other Cake Recipes , 

• Oreo Ice Cream Cake – No bake cake recipe
• Easy Tiramisu Recipe – No Bake Dessert
• Eggless Chocolate Cake With Chocolate Buttercream Frosting

Dessert Recipes ,

• French Macarons With Mango Buttercream
• Microwave Milk Peda | Sweet In 5 Minutes
• Cantaloupe Fruit Kesari | Semolina Sweet
• Easy Pumpkin Crinkle Cookies Recipe
• No Churn – Eggless Pistachio Gelato

Step By Step Pictures Of How To Make The Cake

Ingredients For Making The Cake , Cherry Sauce And Whipped Cream Frosting – Take condensed milk ,salt , butter, vanilla extract , baking soda, baking powder , cocoa powder, All purpose flour / maida and aerated soda (Do not OPEN yet ) and keep it separately for making the cake.

Ingredients for making the cherry sauce – morello cherries with syrup (strain the cherry and syrup separately) and white granulated sugar. Ingredients for whipped cream frosting – heavy whipping cream, vanilla extract and white granulated sugar.

Preheat The Oven

Grease the two – 9 inch baking pans by spraying any oil on both the pans. Preheat the Oven to bake mode to 350 F / 180 C (Use a oven thermometer for accurate oven temperature).

How To Make The Cake?

Take all dry ingredients – All purpose flour , Cocoa powder , salt , baking powder and baking soda and SIFT / SIEVE  altogether 2-3 times using a strainer ( dump all ingredients into the strainer over a mixing bowl (fine-meshed strainer is best) Holding the handle with one hand and tapping the strainer gently with the other hand, the flour will slowly sift through the sieve) . Set aside the dry ingredients.

Wet ingredients – take a wide bowl and add the soften butter , condensed milk ,vanilla extract and beat /whisk  well using a hand beater . Set aside.

Now OPEN the aerated soda and measure 200 ml , Take the condensed milk mixture , Flour mixture and keep all the three ready.

In the condensed milk mixture bowl and add some of the sifted flour mixture and JUST use SPATULA and Cut and Fold both mixtures gently . Now add few tablespoon of soda into the condensed milk mixture and again slowly Cut and Fold the batter. Add Sifted Flour mixture and soda ALTERNATIVELY to the condensed milk – butter until all the flour and soda are fully used up.

Combine them well using the spatula only. Divide the batter into two equal halves (measure it equally using a kitchen scale ). Pour the batter into the two greased cake pans and tap the cake pans on the counter once or twice gently to escape any air bubbles .

Check for oven temperature if it reached 350 F. Put the cake pans into the oven and set the timer to 18 minutes (Keep an eye from 16 minutes). Remove the cake from the oven once the cake is done and check if the cake is baked completely by pricking the tooth pick in the center of the cake and it should come out clean ( Also when you look into the oven when the cake is baking you should see the cake leaves the sides of the pan when its done). Cool the cake with the pan completely before you take it out of the pan.

Making The Cherry Sugar Syrup

Take cherry syrup in a small sauce pan, along with sugar and heat in low flame until sugar has dissolved ( Approx 3 to 5 minutes). Remove from heat and let it cool. Keep the separated cherries from syrup ready.

Whipped cream frosting using a Kitchen Aid

Take the mixer bowl and add heavy whipping cream , vanilla extract and sugar and stir using a hand mixer to combine well, until the sugar has dissolved . Now cover the bowl with plastic wrap and put it in refrigerator for minimum 30 minutes. Also put the wire whisk attachment in the refrigerator.

After 30 minutes take both out of the refrigerator and remove the plastic wrap and fit the mixer bowl in the kitchen aid with the wire whip attachment . Start from low speed and start mixing the cream and gradually increase to maximum speed and beat until stiff peak / firm peak.

Test For Stiff Peak

Cream should stand straight up when you take some cream in your spatula and lift them up or when you put a spatula or teaspoon inside the whipped cream bowl and shake the bowl gently, the spatula should not droop or slide down). You can also see the consistency of the cream will thickens .

Assembling the cake

Take a round shaped cake base board and put a ladle of the prepared whipped cream frosting on the base board in the middle to stick the cake. Remove the cakes out of the pans. Take the first cake and turn the top side of the cake facing down and place it over the base board circle (top of cake becomes bottom). Brush the top layer ( on the crumb side ) with 1/4 cup (60 ML) of prepared sweetened cherry syrup. Make sure to brush the edges of the cake with the syrup.

Spread 1 cup of whipped cream on the moistened cake . Place the cherries evenly over the whipped cream.

Now take the second cake and brush 1/4 cup of prepared syrup on the top layer of the cake , then turn over the top layer of the cake (moistened side) down and put it on top of the first cake (over the whipped cream and cherry layer) and gently press to compact the space. Take 2 tablespoon from the remaining syrup and brush on the top of the turned cake. RESERVE 1-cup of whipped cream and spread the remaining cream over the top and the sides of the cake . Make sure the frosting is spread evenly on all sides of the cake.

Add the reserved cream to a pastry bag fitted with a large size star tip and pipe them on top of the frosted cake. Place the Fresh cherries with stem on top of the pipped design. Take the chocolate bar and shave the chocolate (using a knife) or peel ( using a peeler ) . You will get chocolate curls / shavings. Now you can decorate the top and sides of the cake with the chocolate shaving as you wish ( for decorating side – use your hands and take some chocolate shavings and gently stick them on the whipped cream) .

Cake tastes best and flavors deepens when made the previous day or make it several hours before serving .