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Oct 12

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Eggless Black Forest Cake –

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Ever popular and everybody’s favorite chocolate cake is easy to make at home. Follow these steBlack Forest Cakeps to get a moist and spongy Eggless Chocolate Cake

 

 

 

 

 

 

 

For Cake: 

Ingredients:

  • All Purpose Flour (Maida) – 1 Cup + 1 Tbsp extra for dusting the pan
  • Milk Powder – 3 Tbsp
  • Unsweetened Cocoa Powder – 6 Tbsp
  • Salt – 1/4 tsp
  • Baking Soda – 1 tsp
  • Baking Powder – 1/2 tsp
  • Sugar – 3/4 Cup
  • Yogurt (Curd) – 1/4 Cup at room temperature
  • Hot Water – 1/2 Cup
  • Whole Milk (full fat milk) – 1/2 Cup at room temperature
  • Butter – 1/2 Cup (melted)
  • Vanilla Extract – 1 tsp
  • Distilled White Vinegar or Lemon or lime juice – 1 Tbsp
  • Instant Coffee Powder (like Nescafe instant Coffee) – 1 tsp (Optional)

Process:

  1. In a mixing bowl, sift All purpose Flour, unsweetened Cocoa Powder, salt, baking soda, baking powder, milk powder. Set it aside.
  2. In another bowl, add sugar, melted butter, yogurt, milk, vanilla. Mix until homogeneous . Set it aside.
  3. Into boiling water add in instant coffee powder and mix until homogeneous. Set this aside. Omit coffee and use just hot water if you don’t want to use coffee.
  4. Just before mixing the dry and wet ingredients, start preheating any thick pan or a pressure cooker with 2 Cups of salt or sand.
  5. Place another small bowl or cooker plates after adding the salt. Preheat the pan for five mins covered with a lid on HIGH heat.
  6. Now start greasing the pan and lining with parchment paper or dusting with flour, so that cake doesn’t stick and comes out clean.
  7. Next mix in the dry ingredients with the wet all together.
  8. Mix well until you get a smooth batter.
  9. Once the pressure cooker is preheated and ready, then mix in the vinegar or lemon juice with the batter just until combined.
  10. Immediately add the batter into the cake tin and place on top of another bowl or cooker plate. Cover with the lid. Bake on MEDIUM heat for 5 mins.
  11. After 5 mins. reduce the flame to LOW MEDIUM and bake for 35 – 40 mins or until tooth pick inserted at the center of the cake comes out clean.
  12. Once the cake is baked, carefully move it onto a wire rack and rest it in the pan for 5 mins.
  13. After 5 mins of resting, invert the cake onto a cake cooling rack and serve it as it is.
  14. Let the cake cool completely, Meanwhile prepare the sugar syrup and frosting.

For Frosting:

Ingredients:

  • Heavy Whipping Cream – 500 ml
  • Sugar – 3 Tbsp
  • Powdered Sugar – 6Tbsp
  • Vanilla Extract – 1/2 tsp
  • Candied Karonda or Canned Cherries – as required
  • Chocolate curls – as needed to garnish

Process:

  1. Into a sauce pan heat 1/2 Cup of water and add 3 Tbsp of Sugar, Bring the mixture to a boil and make sure all the sugar is dissolved properly.
  2. Turn OFF the heat and let the mixture cool completely before using in the recipe.
  3. In a bowl add in the cream and start beating till it slightly thickens, then add in powdered or icing sugar and whip it further.
  4. Whip the cream in a clean bowl using clean grease free whisk until soft peaks. Add in the vanilla exract and give it a final mix. Do not over whip it.
  5. Refrigerate until the cake is completely cooled to room temperature.

For assembling the cake:

  1. Cut the cake into three layers.
  2. Seperate the layers and keep aside.
  3. Place one of the layers onto the cake decorating turn table. Sprinkle 4 Tbsp of prepared sugar syrup onto the cake layer evenly.
  4. Place 1/4 of the frosting on top and spread evenly.
  5. Repeat this process for the remaining layers.
  6. For the top most layer, add all the remaining frosting (Save some for piping some rosettes on top) on top and sides, spreading it evenly.
  7. Transfer remaining frosting into a piping bag or any ziplock bag with a star nozzle.
  8. Pipe some rosettes on top along the circumference of the cake and place cherries on top.
  9. Sprinkle some chocolate flakes in the center and to the sides of the cake.
  10. Refrigerate the cake for 5 hrs before serving. Serve it chilled.

Points to remember: 

  1. Timing is important while cooking. So, mixing the dry and wet ingredients should be done just while pan or the pressure cooker is preheating.
  2. Mixing vinegar into the cake should be done just before baking.
  3. Omit coffee if you are making for kids.
  4. Depending on the type of the pan you are using, baking time varies. So, keep an eye so that you don’t end up with an over baked cake.
  5. Cover it with Chocolate Ganache or frosting of your choice once the cake has cooled down completely.
  6. One can bake the same cake in oven at 350 F for 25 – 35 mins.
  7. Use canned cherries if you like instead of candied Karonda.
  8. If using canned cherries, drain them before using and save the syrup. USe the syrup to moisten the cake layers instead of preparing the sugar syrup.
  9. Whipping cream should be cold so it whips up faster to peaks. If needed use chilled mixing bowl and beaters to whip the cream faster.

 

 

 

 

 

 

 

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