Eggless Black Forest Cake

Black Forest Cake used to be our most favourite cake during childhood days and we used to only order that for birthdays, probably because that was the only chocolate based cream cake that we knew then.

I had never dreamt that one day I shall make this at home and that too eggless and such a delicious one if I may add so. Though I am not an expert in frosting and always get nervous while doing so, but I can proudly say that this cake

was everything you would want in a black forest cake (ofcourse flavour wise and not looks wise). Extremely moist, flavourful, not very sweet, lots of cherry pieces in every bite, excellent chocolate base cake and so on. I had baked this cake to celebrate Father’s day. Though my hubby doesn’t like to cut cakes, I made my brother in law cut it (as my sister and family were at our place then) and we all enjoyed the cake.

Dark Chocolate Shavings

The morning when I was about to frost the cake, I realised that I did not have any dark chocolate slab with me to make chocolate shavings which is more commonly used in a black forest cake. So I immediately made some dark chocolate ganache with Amul fresh cream and used Nestle semi dark chocolate chips and piped the design on the sides of the cake. I have used a 240 ml cup.

Ingredients:

• Eggless Chocolate cake
• Canned cherries around 30-40
• Whipping cream ~400 ml
• Dark chocolate

Method:

• Bake the cake and once it is fully cooled, cling wrap them and store in the refrigerator overnight or for few hours.
• I have doubled the recipe of my eggless Chocolate cake and made 2 cakes each in an eight inch round cake tin.
• Slice each cake horizontally into 2 slices.

• Thaw the whipping cream in the refrigerator for few hours (take it from freezer where you have stored it).
• De seed around 25-30 cherries and chop them into small pieces and keep them ready.
• Chill the bowl in which you will whip the cream and the blades of the electric beater in the freezer for half an hour before you whip the cream.
• Now whip the cream starting from a low speed till you get stiff peaks. This will take around 4-6 minutes. I use Rich or Tropolite brand of non dairy whipping cream.
• Apply some cream on a cake board and place a cake layer on it. Sprinkle around 1-2 tablespoon of the cherry juice ( from the canned cherries tin ).
• Next liberally apply the cream on top of the cake layer. You can use a spatula for doing it or fill a piping bag with the cream and squeeze a good layer on the cake top.
• Now sprinkle chopped cherry pieces on top.

• Place the second slice of the cake on this and repeat the procedure.
• Next, frost the entire cake with the cream. First crumb cost it well and refrigerate it for some time.
• Now coat one more layer of the cream on the cake.
• You could either decorate the sides with dark chocolate shavings or make some other pattern of your choice.
• Decorate the top of the cake with piped cream and cherries.
• Refrigerate the frosted cake for a couple of hours.
• Take the cake out of the oven around half an hour before you plan to cut it.
• Your delicious home made black forest cake is ready to be devoured. Enjoy 🙂