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?
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.
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.
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.
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) .
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
- 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 .
Servings:
16
yield(s)
Prep Time:
30
mins
Cook Time:
20
mins
Total Time:
50
mins
Ingredients
- 14 oz Sweetened Condensed Milk / Milkmaid (400 grams, I used the one full tin which is usually 14 oz size)
- 1 tsp Vanilla Extract / Flavor / Essence
- 1 tsp Baking Soda / Soda Bicarbonate
- 1 tsp Baking Powder
- 4 tbsp Cocoa Powder Unsweetened (Heaped / Spoonful)
- 175 g All Purpose Flour / Maida (g = grams, or 1 and 3/4th cup)
- 100 g Unsalted Butter (Or 1/2 cup / 8 Tablespoon , Room Temperature Butter)
- 1/4 tsp Salt
- 200 ml Aerated Soda (Use only freshly opened soda and use soda within the manufacturing date only)
- 2 Cake Pan (two - 9 inch cake pans )
- 24 oz Dark Morello Cherries In / With Syrup (700 Grams)
- 1/2 cup White Granulated Sugar
- 2 and 1/2 cup Heavy Whipping Cream / Heavy Cream / Double Cream (Or 600 ml, Should contain at least 36% or more milk fat)
- 1 tsp Vanilla Extract / Flavor / Essence
- 1/4 cup White Granulated Sugar (Or 4 tablespoon)
- 10 Fresh Cherries With Stem (Or Marchino Cherries or you can use the same Morello Cherries used for making Cherry sauce)
- 100 g Milk Chocolate Bar (Or Dark Chocolate , As per your preference )
For Making The Cake
For the Cherry-Sugar Syrup
For Making The Whipped Cream Frosting
For Decoration
Instructions
- Take 14oz condensed milk ,1/4 tsp salt , 100 g butter, 1-tsp vanilla extract , 1 tsp baking soda, 1 tsp baking powder , 4 tblspn heaped cocoa powder, 240 grams All purpose flour / maida and aerated soda (Do not OPEN yet ) separately for making the cake. In another plate take all ingredients under making the cherry sauce - 24 oz of morello cherries with syrup (strain the cherry and syrup separately) and 1/2 cup white granulated sugar. And then take ingredients under whipped cream frosting - 2 and 1/2 cup heavy whipping cream, 1 tsp vanilla extract and 1/4 cup white granulated sugar.
- 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). Now take All purpose flour , Cocoa powder , salt , baking powder and baking soda and SIFT / SIEVE them 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 strainer) and set aside. Now take a wide bowl and add the soften butter , condensed milk and vanilla extract and beat /whisk them well using a hand beater and set aside. Now OPEN the aerated soda and measure 200 ml and keep it ready.
- Take 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 them equally using a kitchen scale ). Pour the batter into the two greased cake pans and tap the cake pans once or twice gently to escape air bubbles . Check for oven temperature reached 350 F and 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 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). Now cool the cake with the pan completely before you take them out of the pan.
- Take 250 ml / 1 cup of cherry syrup in a small sauce pan, along with the 1/2 cup of 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.
- 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 them 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 slowly increase to maximum speed and beat until stiff peak / firm peak ( Cream stands 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 thickens .
- Take a round cake base board and put a ladle of the prepared whipped cream frosting on the base board in the middle to stick the cake. Take the cakes out of the pans. Take the first cake and turn the top side of the cake facing down and place them 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. Take 1 cup of whipped cream and spread 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 place them 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.
- Place the reserved cream in 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) .
- Keep the cake in the cake box and Cover and refrigerate the cake for for at-least few hours or overnight. Cake tastes best when done a day before serving .
Preparation
Making the Cake
Making the cherry sugar syrup
Making whipped cream frosting using a Kitchen Aid
Assembling the cake
Recipe Notes
*Use only a rubber spatula to cut and fold the flour mixture and soda to the condensed milk-butter mixture. Do not use a wire whisk or electrical hand mixer. *You can use any Cherry flavored liquor to soak the cherries overnight or few hours and then add them in the cake. *Make sure to keep an eye on the cake when baking. As mentioned when the cake is done , cake will leave the sides of the pan or you can take them out of the oven and check by pricking a toothpick in the center of the cake to see if its done baking ( toothpick should come out clean). *Avoid opening the oven often in the initial minutes of baking . *You can always bake the cake ahead of time and make the whipped cream frosting the next day and frost the cake. *Cake tastes best and flavors deepens when made the previous day or make it several hours before serving . *Other kids friendly birthday Cake Recipes are here , Check it out.
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