Black Forest Cake (Eggless)

It’s a super easy chocolate cake, a simple whipped cream for frosting, and fresh cherries. You just cannot go wrong with this cake. Just the cherries on top give that vibrant pop of color on the cake which makes it look so amazing. I have made this cake many times and never failed. It’s one of our favorite cakes when it comes to celebrating birthdays and anniversaries.

For the chocolate cake: 1 1/2 cups All purpose flour 1/4 cup cocoa powder 4 tbsp fine sugar 2 tsp baking powder 1 tsp baking soda 1 can sweetened condensed milk 3/4th cup butter melted 1 tbsp vanilla 1 cup water

For the cherry syrup: 175 ml (3/4 cup) water 1 cup pitted and chopped fresh cherries 4 to 5 tbsp sugar

You could also use the syrup from the maraschino cherries container. This is a better option when we do not have fresh cherries around.

For the whipped cream: 2 to 3 cups whipping cream 1/4 cup powdered sugar Or less

For decoration:

1/2 cup chocolate shavings and fresh
maraschino cherries or fresh cherries for decoration

How to make the cake:

We need to prepare the cherry syrup, the chocolate cake and the whipped cream frosting.

Preheat the oven at 300 f.

The cherry Syrup: 

Heat a sauce pan. Add cherries, water and sugar and bring it to boil. Simmer until they become soft. Let the syrup cool down completely. Drain the cherries and reserve the syrup separately.

  

  

The chocolate cake: 

Sift together flour, baking powder, baking soda and cocoa powder. 

 

In a seperate container, mix all wet ingredients sweetened condensed milk, melted butter, vanilla, water and sugar. Mix them well until sugar is dissolved. Add all the wet ingredients to the flour mixture. Mix until no lumps. Do not over beat the mixture.

  

Grease the cake pan preferably tall/deep 9*9 inch square pan lined with a parchment paper. You can use 13*9 inches cake pan which I did. Pour the batter into the pan and bake for 25-30 minutes. You can also use two or three separate pan and bake separate layers. Insert a skewer to check if it’s done.

 

Remove the cake on cooling rack and slice it into two or three layers. If you have used 13*9 inches cake pan, cut the cake into halves and it can be stacked one of top of the other as shown.

 

How to make whipped cream frosting:

The whipping cream needs to be chilled atleast for 30 mins in the freezer.

In a bowl, pour chilled heavy whipping cream. Use a hand mixer or stand mix with a whipping attachment to whip the cream. You can also use a hand whisk, but it will take a longer time to whip.

Place the whipping cream bowl in a larger bowl filled with some ice cubes. This will help the cream to remain chilled.

Start whipping the cream on a low speed. Whip it for two mins. Add powdered sugar and whip again for another 5 mins. Add vanilla extract and whip until the soft peaks are formed. Do not over beat the frosting or it might curdle.

 

Assemble the cake: 

Place the first layer on the cake board and poke holes with the fork and drizzle the cherry syrup on the layer.. Add a thick layer of frosting. Add the drained fresh cherries from the prepared cherry syrup . Then place the second layer of cake, then syrup and cherries. 

 

 

Then add a layer of frosting. Third and final layer of cake and repeat the cherries, syrup and frosting. Spread the frosting evenly on the top and the sides using a spatula.

 

Decorate the cake with the chocolate shavings on the top and on the side of the cake. Use a food grade glove to handle the chocolate shavings if possible, so as to prevent melting. Pipe swirls of frosting on top of the cake and place cherries in the center of each swirl.

 

Refrigerate the cake at least for 3 to 4 hours before serving.

Notes:

1. You can use the maraschino cherries and the syrup instead of fresh cherries.

2. You can use cake flour instead of all purpose flour.