BLACK FOREST CAKE (EGGLESS)
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
·
1 medium sized eggless chocolate cake or sponge chocolate cake
OR check the below recipe
for eggless chocolate
cake:
·
1 cup whole wheat flour/atta, levelled, 120 gms
·
3 tbsp cocoa powder
·
½ tsp baking soda
·
a pinch of salt
·
¾ cup sugar, 150 gms
·
1 cup cold water, 250 ml
·
¼ cup oil or melted butter, 62.5 ml
·
1 tbsp lime juice
·
½ tsp vanilla extract or vanilla powder
for the icing:
·
200 ml chilled amul fresh cream or chilled heavy whipping cream
·
5 tbsp icing sugar
·
3 tbsp chopped red cherries
·
7 to 8 tbsp grated chocolate or chocolate shavings, you can also
add as required
·
2 to 3 tsp of cherry syrup or 1 tsp sugar dissolved in 3 to 4
tsp water . you can use rum or wine instead of sugar syrup
·
8 to 10 whole cherries for decoration or as required
·
some chocolate shavings for decoration (optional)
1. preheat your oven to 200 degrees celsius/392 degrees
fahrenheit. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of
salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
2. here are the served dry
ingredients.
3. in another pan or bowl, take ¾
cup sugar.
4. add 1 cup cold water and stir so
that the sugar dissolves.
5. now add ¼ cup oil or melted
butter. Here Oil is added.
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6. stir briskly so that everything is mixed well.
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7. next add 1 tbsp lime juice. Stir again
8. now add ½ tsp vanilla extract or powder. here i added vanilla
powder.
9. add the sieved dry ingredients to the wet mixture.
10. using a wired whisk, mix everything well. there
should be no lumps in the cake batter. the batter is not thick but thin.
11. pour the cake batter in greased cake pan of 7.5 inches
diameter x 2 inches height. tap the sides so that the extr0061 air bubbles are
let out.
12. bake the cake in a preheated
oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since
temperatures vary from oven to oven, do keep a check. for baking in a
convection mode of microwave oven, preheat the oven at 180 degrees celsius for
15 minutes. then bake the cake at 180 degrees celsius for 30 to 35
minutes. for doneness check the cake with a tooth pick. the tooth pick
should come out clean. if the tooth pick is sticky, then place the cake
bake in the oven and continue to bake for some more minutes.Before frosting,
let the cake cool completely.
14. here’s the inverted chocolate cake
which has been cooled completely.
15. place the cake top side facing you. slice the cake neatly
and from the center with a large knife or serrated knife. you can also use a
dental floss to slice the cake into two. with a knife things can go uneven, so
slice carefully. if crumbs fall, collect them and then add them on top of the
icing layer.
16. remove the top slice of the cake and keep aside. here we
have the bottom cake halve. just cover and keep aside.
17. in a stand mixer take 200 ml chilled cream and 5 tbsp icing
sugar. you can use an electric beater and take the cream and icing sugar in a
bowl. i have used amul cream as thats the only cream i get here. also it works
very well for me. but one has to use icing sugar otherwise amul cream does not
whip well due to its low fat content. if you can get heavy whipping cream, then
nothing like it. Remember to chill the cream in the refrigerator at least for a
day or two before you use it.
18. at the highest speed, run the wire whip blade and whip till
the cream become stiff. i whipped amul cream for about 8 minutes in the
highest speed of the stand mixer. if you use heavy whipping cream, you won’t
have to whip for so long. don’t overdo the beating as the cream might turn into
butter, when you get stiff peaks, just stop the mixer or beater. To check, just
invert the bowl and if the cream does not fall, the cream has got stiff peaks.
19. here’s the consistency of the cream.
20. sprinkle some sugar syrup on the cake evenly. to make sugar
syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. you can also use rum or wine
instead of water.
21. now with a spatula spread about ¼ or
⅓ of the whipped cream.
22. spread evenly. since this is a moist cake, the crumbs will
be seen while spreading the cream. there is a method that can be used to to
avoid the crumbs. but since we are making at home, this much is alright.
23. then add a layer of finely chopped red cherries. red
cherries are easily available. these are in the indian variety of candied
karonda berries. they are also called as karonda murabba in hindi. i get them
easily at mithai shops here.
24. sprinkle grated chocolate or
chocolate shavings on top all over.
25. cover with the top halve of the
cake.
26. spread again ⅓ part of the cream on the top evenly. spread on the sides of the
cake too. if you have a cake decorating stand, then its best to use. for home
purpose, i use a small flat plate covered with aluminum foil and place the cake on
it before icing. the foil covered plate along with the cake is kept on a heavy
board. this way you can easily rotate the foil covered plate while spreading
icing on the sides.
27. add the remaining whipped cream in a
piping bag and use any decorative nozzle. decorate the cake.
28. here’s one more pic. decorate as per
your likeness.
29. don’t worry about design flaws as we will be
adding more grated chocolate on the cakes. so imperfections can be hidden.
30. place whole cherries on the cake.
31. you can add the amount of cherries
you want to make a neat looking cake.
32. sprinkle some grated chocolate.
33. cover the flaws with the grated
chocolate. you can also add chocolate shavings or chocolate vermicelli.
34. also place the grated chocolate on
the sides of the cake. i also added some chocolate shavings from top. here our
eggless black forest cake is ready.
35. cover the cake with a large bowl
without it touching the sides and place in the fridge for the cream icing to
set. keep to set for 3 to 4 hours or overnight.
YOU ARE DONE!!
HERE IS YOUR YUMMY AND DELICIOUS CAKE READY!
ENJOY!
yum yum tasty:):)
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