Rich, chocolaty and decadent Black Forest Cake made with eggless chocolate sponge that is topped with whipped cream and cherries.
After the month long Mega marathon, the blogging marathon group is back with regular 3 days a week schedule. This week, I will be cooking for Valli’s Kid’s Delight Anniversary Party. What’s a kid party without a cake, right?? So my first dish is this decadent Black Forest Cake. I made this for my daughter’s birthday and it was a hit, everyone including the adults loved it.
Black Forest Cake:
Black forest cake is basically a chocolate cake that is generously doused in cherry juice. Then layered with cherries, whipped cream and shaved chocolate on top.
Eggless Chocolate Cake base:
This cake starts with an eggless chocolate cake base. This chocolate cake is moist to begin with. But after brushing with the cherry juice, it becomes even more moist and delicious.
I went with a ‘naked cake’ look because I am not a pro at frosting. And this latest trend seems to be the perfect match to my frosting skills.
Whipped Cream Frosting:
I love whipped cream frosting, it is light and not cloying sweet. That is exactly opposite to the buttercream frosting we get here in the US. But the problem with whipped cream is that it’s not stable. Which means it starts to weep if it gets a little warm.
How to keep whipped cream from weeping:
I’ve found this Whipped cream stabilizer by Dr. Oetker Whip It and it works great. The whipped cream keeps its peaks and makes piping on the cake much easier.
Also it keeps well in the fridge for longer without any weeping problems. If you can’t find the stabilizer, instant flavored pudding powders do the same trick with whipped cream.
Other Party Cakes to try:
Here are a few more cake recipes that you might want to try for your next party:
Black Forest Cake (Eggless Recipe)
For the Chocolate Cake:
- 3 cups all purpose flour
- 1½ cups sugar
- ½ cup Unsweetened Cocoa powder
- 2 tsps baking soda
- 1 tsp salt
- 1 cup water
- 1 cup Unsweetened Almond Milk (or Soy Milk)
- 2 tbsps apple cider vinegar
- 2 tbsps vanilla extract
For the Filling and Frosting:
- 2 cups heavy cream
- 4 tbsps Confectioners sugar
- 1 packet Whipping Cream stabilizer (I use Dr.Oetker Whip it or use 2tbsp Instant Vanilla Pudding powder)
- 1 cup Canned Cherries
- ½ cup Grated chocolate, for garnish
Make the Cake:
- Preheat the oven to 350°F. Grease and flour 2 9" round cake pans. I used 2 8" round cake pans that were 3" deep. For added assurance that the cakes come out of the pan without sticking, line the bottom with parchment paper, then grease and flour the parchment as well.
- Sift the dry ingredients (flour, sugar, cocoa, baking soda and salt) in a large mixing bowl.
- Warm water and milk until they are quite hot to touch. In a large measuring cup or a medium mixing bowl, add all the wet ingredients (hot water+soymilk, oil, vinegar, orange zest & orange extract) until well combined.
- Add wet ingredients to dry ingredients and whisk until well combined. DO NOT overmix.
- Divide the batter equally between the 2 prepared pans and bake in the oven for 35~40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool for 5~10 minutes.
- Then carefully flip the pan over a wire rack, peel off the parchment and let the cakes cool completely on the wire rack.
- I usually make the cake couple of days in advance, clingwrap it couple of times and freeze it until ready to use.
Prep the Cherries:
- Drain the cherries and reserve the syrup. remove the pits. Chop about ¾ of them finely for the filling and leave some whole for top garnish.
Make Whipped Cream:
- Chill the beaters and bowl for at least 30 minutes.
- Pour the cold whipping cream, confectioners cream and Whip It (or vanilla pudding powder) and whip until stiff peaks form.
Decorate the Cake:
- If the cakes are frozen, then leave them on the counter for about an hour to thaw before frosting. First level the top of a cake, if needed, and set it on the cake stand.
- Liberally brush the cake with the reserved cherry juice.
- Place a dollop of whipped cream and spread it evenly on the cake with a spatula. 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 juice.
- 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 until ready to cut and serve.