Blogging Marathon# 33: Week 3/ Day 3
Theme: Eggless Cakes
Dish: Eggless Black Forest Cake
For the third day of BM# 33, we are celebrating my husband’s birthday with an eggless Black Forest Cake. He was travelling on his actual birthday, so we are celebrating it over the weekend.
Black forest cake brings back fond memories of enjoying time with family and friends back home. This was the usual pastry that we used to order at a bakery next to our school and this was also our favorite cake to order for birthdays and other occasions. Cool cakes, like this Pineapple Cool Cake, are quite famous in India. I remember black forest cake to be cool, moist and juicy — not too sweet with super light frosting that was simply to die for.
It has been a very long time, infact many many years, that I ate this cake. But I wanted to recreate the cake as I remember it. So first I looked for an eggless chocolate recipe and found this Moist & Soft Chocolate Cake recipe @ Rak’s Kitchen. Then I looked for black forest cake recipes for the filling and frosting ideas. After reading through a number of recipes I came up with below recipe.
* I couldn’t find Canned Cherries in the supermarket (!!!). How strange is that!!!!!! I probably see them in every aisle when I don’t them and today I couldn’t find ANY in the entire store. So I ended up getting a jar of cherry pie filling. If you don’t want to use the pie filling and would rather prepare your own filling, then simply cook some of the cherries in the drained cherry juice along with some sugar. Finally add some corn starch slurry to thicken the mixture and there you have a simple cherry filling.
** I used a 5″ round cake pan and used the remaining batter to make 5 cupcakes. But this recipe will make a 8½x4½ loaf or 8″ round cake or 12 cupcakes. Double the recipe and bake in 2 8″ round pans for a 2 layer cake.