black forest cake recipe | easy eggless black forest cake recipe with detailed photo and video recipe. basically a layered chocolate sponge cake sandwiched with cherries and whipped cream. traditionally, a german dessert baking delicacy known as schwarzwälder kirschtorte which is termed as black forest gâteau or more popularly as black forest cake.
i have always been a big fan of eggless cake recipes and the chocolaty flavoured black forest cake is my latest addiction. i use to prepare normal chocolate cake for any occasion, but since i learned this simple and easy black forest cake recipe, there was no looking back. unlike other cake recipes, the main thing i like is the moistness within each layer of cake due the cherry syrup applied to each sponge cake. moreover the cherries added at each layer with whipped cream takes this cake recipe to next level.
furthermore, some important tips and suggestions for perfect and moist black forest cake recipe. firstly, in this recipe i have prepared 4 layered sponge cake by sandwiching the whipped cream and cherries. this can be reduced, 2 by preparing only cake and cutting them to 2 halves. secondly, do not apply too much cherry water, or otherwise cake may turn soggy. in addition, the chocolate cake can be prepared and stored in freezer until it is required. lastly, make sure the sponge cakes are brought to room temperature before icing them with whipped cream. otherwise, the cream would melt and would not stick to the cake.
finally, i would like to highlight my other eggless cakes recipes collection from my post. this main includes, eggless plum cake, cup cake, oreo cheese cake, banana bread, sponge cake, mug cake, red velvet mug cake, brownie mug cake and chocolate cake recipe. in addition do visit my other recipes collection board like,
easy eggless black forest cake video recipe:
recipe card for easy eggless black forest cake recipe
black forest cake recipe | easy eggless black forest cake recipe
Ingredients
for chocolate cake: ( double the ingredients to prepare 2 cakes for 4 layer black forest cake)
- 1 cup powdered sugar / icing sugar
- ¾ cup unsalted butter, at room temperature
- 1 tsp vanilla extract / vanilla essence
- 1¼ - 1½ cup buttermilk or 1½ cup warm milk + 1 tsp vinegar
- 1½ cups maida / plain flour / all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
for cherry syrup:
- ¼ cup cherry
- ½ cup water
- 1 tbsp sugar
for frosting:
- 2 cups thickened cream, 35% milk fat
- ¼ cup powdered sugar / icing sugar
- 1 tsp vanilla extract / vanilla essence
for cake decoration:
- 1 bar dark chocolate, for curls
- 9 cherry
Instructions
- firstly, in a take powdered sugar and butter. beat till the mixture turns smooth and fluffy.
- further add vanilla extract and buttermilk. combine well.
- now sieve maida, cocoa powder, baking powder, baking soda and pinch of salt.
- then cut and fold gently till the smooth dropping consistency batter formed.
- bake the cake at 180 degree celsius for 30 minutes.
- finally, cool down the cake completely and cut into 2 equal half.
- now place 1st layer and top with cherry syrup, frosting and cherries.
- repeat for 2, 3 and 4th layer.
- start spreading frosting over the sides of cake carefully.
- place chocolate curls in the centre and stick on sides.
- furthermore, decorate cake and place cherries in the centre.
- finally, black forest cake is ready to cut and serve.
how to make eggless black forest cake with step by step photo:
chocolate cake preparation recipe (baked cake twice – for 4 layer black forest cake):
- firstly, in a large mixing bowl take 1 cup powdered sugar and ¾ cup unsalted butter. you can also use salted butter, make sure to skip salt later.
- with the hand blender or whisk beat in one direction till the mixture turns smooth and fluffy.
- and also the mixture turns from yellow to whitish.
- further add vanilla extract and buttermilk. (instead of buttermilk add 1½ cup warm milk + 1 tsp vinegar)
- give a pulse and combine well.
- now sieve, 1½ cups maida, ¼ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda and pinch of salt.
- then cut and fold gently without disturbing the air bubbles.
- also add more buttermilk as required.
- make sure the batter is of smooth dropping consistency.
- meanwhile, preheat the oven to 180°c for 10 minutes and transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom and sides of tray to prevent from sticking.
- and also tap twice to level up uniformly and remove any air bubbles if present.
- bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 to 35 minutes. to bake in microwave or cooker check out the notes section below.
- to check the cake has baked completely, always insert a toothpick at the centre and see if it comes out clean. else bake for 5 more minutes.
- finally, cool down the cake completely. also transfer the cake to cooling rack to cool faster.
cherry syrup preparation recipe:
- firstly, in a small sauce pan take ¼ cup cherry, ½ cup water and 1 tbsp sugar.
- turn on the stove and dissolve sugar.
- further, get the mixture to boil for 2 minutes.
- also check the cherries are softened.
- finally, transfer to the bowl, cut the cherry into pieces and allow to cool completely.
cake frosting recipe:
- firstly, in a large bowl take 2 cups of heavy whipping cream or thickened cream and ¼ cup powdered sugar.
- also add 1 tsp vanilla extract and beat or whisk.
- beat till the cream turn thick, smooth and fluffy.
- also the thick and firm peaks appear to the frosting.
assembling black forest cake:
- firstly, cut the cake in centre dividing into 2 equal half. i have baked 2 cakes, resulting in 4 layers.
- now place 1st layer on the turning table.
- pour in 2 tsp of prepared cherry syrup to make cake more moist.
- furthermore, spread the generous amount of prepared frosting.
- now place another layer of cake and pour more cherry syrup.
- also spread frosting and place few chopped cherries in the centre.
- again repeat the same process for 3rd and 4th layer.
- start spreading frosting over the sides of cake carefully.
- then with the help of offset spatula or a knife, spread the prepared frosting evenly.
- spin it around as you frost for an even coating. finally give a final touch making sure there are no crumbs showing through the icing.
- now peel the chocolate to form chocolate curls. place in the centre.
- also stick few more chocolate curls on the sides of the cake.
- furthermore, with the help of piping bag, decorate cake and place cherries in the centre.
- finally, black forest cake is ready to cut and serve. refrigerate and can be consumed for atleast 3-4 days.
notes:
- firstly, frost the cake only after its cooled completely, else the frosting will melt.
- furthermore, use oil instead of butter if you are preserving the cake and eating later. as butter hardens once refrigerated whereas oil doesn’t and keeps cake more moist.
- also to bake in microwave convection mode pre heat and bake at 180 degrees for 30 minutes. and to bake in cooker check out how to bake in cooker.
- additionally, black forest cake can be done with just 2 layers.
- finally, use high quality cocoa powder for great result in eggless black forest cake recipe
Thanks archana for making our culinary sooo easy. Cake turned out very fluffy and tasty. Once again thanks for the wonderful recipe.
Thank you so much … It’s just amazing and simple recipe…. Today I baked and it was just yummy…thank you so much for this recipe…I want to share the cake image but don’t know how
thank you very much.. please share the image on facebook tagging Hebbar’s Kitchen..
can we use amul cream?
yes you can use amul whipping cream
Hi, first of all I love all your recipes. I never made a cake and thinking to make this cake for our anniversary. But I just want to know where can I find that butter lined paper and piping bags for decoration.
Thank you.
thats great to know you are baking… you can find butter lined paper and piping bags in bakery…
Hi, I tried this recipe. it is very tasty. Thanks.
Thanks a lot 🙂
What is the size of the cake pan you used
cake pan size: dia: 7 inch, height: 4 inch
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