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Eggless black forest cake
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 

Eggless black forest cake or black forest gateau, is moist and golden brown in colour, is made up of lot’s of cherries.

Course: Dessert
Cuisine: German
Servings: 4
Ingredients
Dry ingredients.
  • 150 grams/1 1/4 cup all-Purpose flour 
  • 180 grams/1 cup white sugar
  • 50 grams/½ cup cocoa powder
  • 3 grams/½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 grams/½ teaspoon salt
Wet ingredients
  • 80 ml/1/3 cup melted butter 
  • 330 ml/1 1/3 cups milk
  • 13 ml/1 tablespoon vinegar
  • 7 ml/1/2 tablespoon vanilla extract
For cherry syrup
  • 150 grams fresh cherries with pits
  • 50 grams sugar
  • 175 ml 3/4 cup water
For whipped  cream
  • 300 ml/1 1/4 cup whipping cream
  • A pinch of cream of tartar
  • 2 teaspoons confectioner sugar if required
  • chocolate shavings and fresh cherries for decoration
Instructions
Preparing cake sponge
  1. Preheat oven to 200 degree celsius or 390 F.

  2. Prep cake tin by greasing and lining the base of deep 6" round cake tin with grease-proof paper/baking parchment/butter paper.

  3. In a large mixing bowl, pour melted butter, add sugar and mix for 30 seconds.
  4. Pour milk and vanilla essence into the mixture and whisk to incorporate it together.
  5. In the wet ingredients sift dry ingredients all purpose flour, cocoa powder, baking powder, baking soda and salt.
  6. Mix it to a smooth flowing batter. Lastly add vinegar and mix.
  7. Pour batter in greased cake tin.
  8. Bake for 35 to 40 minutes or till the skewer comes out clean upon inserting in middle.
  9. Once the cake is done take out of the oven and allow to rest in tin for 2-3 minutes.
  10. Then invert on cooling rack to cool down completely.
Mean while let's prepare the cherry sauce.

  1. Take a cherry and cut into half. Take out the seed with point of knife.  


  2. In a pan put all halved cherries.

  3. Add water and sugar. Stir once. Let it come to rolling boil. 

  4. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.

  5. Switch off the burner. Syrup will thicken slightly when cooled. Cooking time may vary slightly depending on ripeness of cherries.

  6. Strain the syrup and reserve it. Take out the cherries in a bowl. 

Preparing the whipping cream
  1. Whip the remaining cream until soft peaks forms. Then add cream of tartar to stabilise the cream. Whisk again to form stiff peaks.
Assembling the cake
  1. Once the cake sponge gets cool down. Cut it into halves with a serrated knife.
  2. Take a skewer and poke the cake few times. Then brush cherry sauce on the surface of cake.
  3. Put a dollop of whipped cream and spread it to the circumference.
  4. Then place all the cooked cherries and spread it into a thin layer.
  5. Carefully place the other half of the cake and poke this layer with skewer also. Brush with cherry sauce.
  6. Then cover the cake on all sides with whipped cream. I have crumb coated the cake. Which means just to cover the cake with a thin layer of frosting. Also known as naked cakes.
  7. With the help of star nozzle place rosettes at the edge of the cake. Place some cherries in between for garnishing.

  8. Place some chocolate curls at the center and stick on the sides. 

    For best results it is advised to refrigerate the cake for an hour to two prior to serving. Slice while well chilled.