Eggless Black Forest Cake Recipe

Ingredients

For cake:
 1.5 cups all-purpose flour
 1/3 cup unsweetened cocoa powder
 1 cup+ 3tblsp granulated sugar
 1/2tsp baking powder
 1/2tsp baking soda
 1/4 cup cherry syrup you get by draining canned cherries
 2tblsp vanilla essence
 ¾ cup water
 ¾ cup oil
 2tblsp vinegar
 A pinch of salt
For icing
 1 box of cool whip cream if available as it is already whipped till peak
 Or 2 cups whipping cream and 2tblsp granulated sugar
 3 cups ice cubes
 For garnishing
 1 bottle canned cherries
 1 cup chocolate shavings

Directions

1

Preheat the oven to 170 degree Celsius.

2

Following the same old cake baking techniques sift all the dry ingredients in a large bowl and whisk all the liquid ones in a separate bowl.

3

Now slowly add liquid ones into the dry ones mixing well. Transfer in a baking tin.

4

Bake for around 20-25 minutes until the inserted toothpick comes out clean.

5

Once out from the oven after 15 minutes wrap it in a plastic sheet tightly and keep in fridge. This will retain cakes moisture and will prepare it for icing.

6

For icing try and buy whip cream if available. I have always used cool whip cream easily available at Wal-Mart. If you do not have that mix whipping cream with sugar in a large bowl until you get nice stiff peaks.

7

Keep whip cream in fridge for some time. Meanwhile cut canned cherries in halves and keep aside f0r garnishing.

8

Now in a large vessel spread ice cubes and keep whip cream bowl on it. This way whip cream will remain chilled.

9

Cut cake in two parts layer wise. For the bottom layer spread a good amount of whip cream and spread cherries on it. Also sprinkle chocolate shavings and cover with the upper layer of cake.

10

Now spread a good amount of whip cream on the upper layer also covering the sides of the cake.

11

Decorate using cherries and chocolate shavings.

12

Refrigerate for at least 6-8 hours before eating to enjoy all flavors.

13

Cooking tip: If you see that your cake is not moist you can make sugar syrup and pour on every layer before icing. If you make little holes in the cake before pouring sugar syrup it will make it moister. Adjust the quantity as per the size and texture of your cake.

Ingredients

For cake:
 1.5 cups all-purpose flour
 1/3 cup unsweetened cocoa powder
 1 cup+ 3tblsp granulated sugar
 1/2tsp baking powder
 1/2tsp baking soda
 1/4 cup cherry syrup you get by draining canned cherries
 2tblsp vanilla essence
 ¾ cup water
 ¾ cup oil
 2tblsp vinegar
 A pinch of salt
For icing
 1 box of cool whip cream if available as it is already whipped till peak
 Or 2 cups whipping cream and 2tblsp granulated sugar
 3 cups ice cubes
 For garnishing
 1 bottle canned cherries
 1 cup chocolate shavings

Directions

1

Preheat the oven to 170 degree Celsius.

2

Following the same old cake baking techniques sift all the dry ingredients in a large bowl and whisk all the liquid ones in a separate bowl.

3

Now slowly add liquid ones into the dry ones mixing well. Transfer in a baking tin.

4

Bake for around 20-25 minutes until the inserted toothpick comes out clean.

5

Once out from the oven after 15 minutes wrap it in a plastic sheet tightly and keep in fridge. This will retain cakes moisture and will prepare it for icing.

6

For icing try and buy whip cream if available. I have always used cool whip cream easily available at Wal-Mart. If you do not have that mix whipping cream with sugar in a large bowl until you get nice stiff peaks.

7

Keep whip cream in fridge for some time. Meanwhile cut canned cherries in halves and keep aside f0r garnishing.

8

Now in a large vessel spread ice cubes and keep whip cream bowl on it. This way whip cream will remain chilled.

9

Cut cake in two parts layer wise. For the bottom layer spread a good amount of whip cream and spread cherries on it. Also sprinkle chocolate shavings and cover with the upper layer of cake.

10

Now spread a good amount of whip cream on the upper layer also covering the sides of the cake.

11

Decorate using cherries and chocolate shavings.

12

Refrigerate for at least 6-8 hours before eating to enjoy all flavors.

13

Cooking tip: If you see that your cake is not moist you can make sugar syrup and pour on every layer before icing. If you make little holes in the cake before pouring sugar syrup it will make it moister. Adjust the quantity as per the size and texture of your cake.

Eggless Black Forest Cake Recipe