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Eggless Black Forest Cake Yum
Eggless Black Forest Cake
Course dessert
Cuisine european
Prep Time
20 minutes

Cook Time
30 minutes
Servings
round
Ingredients
For Chocolate Sponge Cake:
  • Recipe adapted from Rak’s Kitchen:
  • cups All purpose flour
  • 1 cup Sugar
  • 3 tbsps Cocoa Powder
  • 1 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Soymilk
  • 1 tbsp Apple cider Vinegar
  • ¼ cup Oil
  • ½ tsp Vanilla extract
For Filling & Frosting:
  • 1 cup Cherry Pie Filling – (approximately)
  • 1 7 oz Cherries Canned – . can
  • cups Heavy Cream
  • 1 ~ 1½ cups Sugar Confectioners
  • ½ tsp Vanilla extract
Course dessert
Cuisine european
Prep Time 20 minutes
Cook Time 30 minutes
Servings
round
Ingredients
For Chocolate Sponge Cake:
  • Recipe adapted from Rak’s Kitchen:
  • cups All purpose flour
  • 1 cup Sugar
  • 3 tbsps Cocoa Powder
  • 1 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Soymilk
  • 1 tbsp Apple cider Vinegar
  • ¼ cup Oil
  • ½ tsp Vanilla extract
For Filling & Frosting:
  • 1 cup Cherry Pie Filling – (approximately)
  • 1 7 oz Cherries Canned – . can
  • cups Heavy Cream
  • 1 ~ 1½ cups Sugar Confectioners
  • ½ tsp Vanilla extract
Eggless Black Forest Cake
Instructions
  1. Prepare the Cake: Preheat the oven to 350°F. Grease and flour the cake pans.** Layer the bottom of the cake pan with a parchment paper.
  2. In a mixing bowl, combine soy milk and vinegar. Set aside for a few minutes to curdle. Add sugar, oil and vanilla extract to the soy milk mixture.
  3. In a large mixing bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
  4. Add wet ingredients to dry ingredients and using a whisk mix until just combined. DO NOT overmix.
  5. Pour the batter into the prepared pans and bake for 35-40 minutes if using a 8″ round pan/ 20-22 minutes for the cupcakes/ 22-25 minutes for the 5″ round pan.
  6. Let the cake cool in the pan for 10 minutes before inverting it over a wire rack to cool completely.
  7. Prepare the Filling & Frosting: Drain the cherries and reserve the syrup.
  8. Refrigerate the bowl and the beaters used for beating cream for at least 30 minutes. Once ready whip the cold heavy cream along with confectioners sugar and vanilla extract until stiff peaks form. Use right away or refrigerate until ready to use.
  9. Assemble the Cake: Once the cake is completely cooled using a serrated knife cut the cake into 2 horizontally.
  10. Brush the drained cherry syrup on both the cake layers.
  11. Place the bottom layer on a plate or cake stand. Spread with the whipped cream and top it with the cherry pie filling. Don’t spread the filling till the edge of the cake, leave at least ½” gap from the edge. This way filling won’t spill out when the top layer is placed.
  12. Gently place the top layer over the cherry filling. Brush generously brushing with the cherry syrup. Frosting with the remaining whipped cream and decorate according to your preference. I used Wilton 1M tip to make the dollops on top. Then I arranged the drained cherries on top of the cake.
  13. Refrigerate for at least 2~3 hours or preferably overnight before cutting and enjoying the cake.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 33.

I have been planning to make cupcakes for the Blogger’s Buzz Photography Club (#BBPC), but haven’t been able to. I have a yummy cupcake idea in my head and I think I found a recipe that will probably work. But it’s still in theory stage, not sure when I will have time to actually make them. Which is why I decided to make this cake and cupcakes at the same time, so that I will have my #BBPC covered for this month. 

For the Cupcake: I cored the cupcake (removed the middle part of the cupcake) and filled it with the pie filling, brushed it with cherry syrup. Then frosted them with the same whipped cream frosting.

For this month’s assignment, we were asked to take a picture of Cupcake using diffused Backlighting. Here’s my attempt at doing it.

Update December 2013: Sending this cake over to Valli’s Cake Mela.

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