The chocolate sponge cake that I use is an easy eggless one bowl recipe which takes just a few minutes to put together. The cake layers are brushed with cherry syrup, then frosted with sweetened whipped cream and topped with chocolate shavings. A rich chocolate cake that is sure to please everyone.
About the Recipe
I love eggless baking because it is easy and does not require much prepping ahead of time. I am always looking to redo classic egg base recipes into eggless like this pineapple cool cake or this vegan tres leches cake. Here I have an eggless version of popular Indian Black forest cake. It is basically a chocolate sponge cake generously doused in cherry syrup. Then topped with whipped cream frosting and chocolate shavings. The eggless chocolate cake recipe needs just one pan and a whisk. It is the same recipe that I use for this eggless chocolate orange cake. This makes a moist, chocolaty cake that is perfect to layered. Canned maraschino cherries add a nice bright contrast. Frosting is a simple stabilized whipped cream - heavy cream whipped with stabilizer and powdered sugar. I went with a ’naked cake’ look because I am not a pro at frosting. But you can frost it traditional way also. All in all an easy eggless black forest cake that is perfect for even newbie bakers.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. To make the Black Forest pastry cake layer, you will need:
all purpose flour - I add ½ cup of whole wheat pastry flour for some added fibergranulated sugarbaking soda and saltunsweetened cocoa powdernon-dairy milk - I love using unsweetened oat or almond milk. But feel free to use your favorite. Dairy milk would also work. Skip milk altogether and use just water.unflavored oil - vegetable or canola etc.vinegar - white or apple cider vinegarvanilla extract
The other ingredients you need are:
heavy cream - this is sometimes called whipping creamwhip cream stabilizer - you can sub this with instant vanilla pudding powderpowdered or confectioners sugarvanilla extractmaraschino cherries
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. This black forest eggless cake has 3 components - sponge cake, whipped cream and assembling. Each of these are easy to make. So start with making the cake: Preheat the oven and grease a 7- or 8-inch round cake pans. Line the the bottom with parchment paper, then grease the parchment as well. In a large mixing bowl, sift the flour, sugar, cocoa, baking soda and salt. Mix well. Combine wet ingredients in a measuring cup. Add the wet ingredients into the bowl with dry ingredients. Whisk until well combined and there are no pockets of flour anywhere. DO NOT overmix. Pour the into the prepared baking pan. Bake in the oven until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan for 5~10 minutes. Then carefully flip the pan over a wire rack. Peel off the parchment and let the cake cool completely on the wire rack.
Make whipped cream
Chill the beaters and bowl for at least 30 minutes. Pour the cold whipping cream, confectioners cream and stabilizer and whip until stiff peaks form. Drain the cherries and reserve the syrup. If you want to add chopped cherries inside the cake, then chop some of them finely for the filling and leave some whole for top garnish. Carefully cut the cake into 2 equal halves. Level the top, if needed, and set it on the cake stand. Liberally brush the layer with the reserved cherry syrup. Place a dollop of whipped cream and spread it evenly on the cake with a spatula. If desired, sprinkle the finely chopped cherries on top of the cream. Gently place the second cake on top of the first. Liberally brush the cake with the reserved cherry syrup. Cover the top with more whipped cream. Since I wanted the naked cake look, I left the sides ‘almost’ unfrosted. To make grated chocolate, use a vegetable peeler to grate the chocolate on the top of the cake. Use the remaining whipped cream to make swirls and then top them with the whole cherries. Refrigerate the cake for at least 1 hour and up to 1 day before cutting and serving.
Expert Tips
Add up to ½ cup of whole wheat pastry or barley flour to add fiber to the cake.You can use all milk or all water in the recipe. I use a 50:50 ratio.Unsweetened oat or almond milk are my favorite. But feel free to use your other non-dairy milks. Dairy milk would also work.You can use either white vinegar or apple cider vinegar.If you want to make the cake ahead of time:The base chocolate cake can be baked up to 1 month in advance. Completely cool it, wrap it in foil or plastic and freeze. Whipped cream can be made 2 days in advance and stored in the fridge. Cake can be assembled up to 1 day in advance.When using frozen cakes, leave them on the counter for about an hour to thaw before frosting. Place parchment pieces on the cake stand for easy clean up and mess-free look.
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Here are a few more cake recipes that you might want to try for your next party: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
