Eggless Black Forest Cake

Rich, chocolaty and decadent Black Forest Cake made with eggless chocolate sponge that is topped with whipped cream and cherries.

Author: Pavani

Prep Time: 30

Cook Time: 45

Cooling Time:: 3

Total Time: 4 15

Course: Dessert

Cuisine: American

Servings: servings

1 cup Heavy Cream
2~3 tablespoons Confectioners sugar
1 packet Whipping Cream stabilizer* (I use Dr.Oetker Whip it or use 2tbsp Instant Vanilla Pudding powder)
½ cup Canned Maraschino Cherries, drained and syrup reserved
¼ cup Grated chocolate, for garnish

Preheat the oven to 350°F. Lightly grease 7" or 8" round cake pans with cooking spray. Line the the bottom with parchment paper, then grease the parchment as well.
In a large mixing bowl, sift the flour, sugar, cocoa, baking soda and salt. Mix well.
Combine water and milk in a measuring cup or a small bowl. Warm them until they are quite hot to touch, about 1 minute in the microwave. Add oil, vinegar, vanilla extract to the hot milk mixture and mix well until combined.
Add the wet ingredients into the bowl with dry ingredients. Whisk until well combined and there are no pockets of flour anywhere. DO NOT overmix.
Pour the into the prepared baking pan 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 in the pan for 5~10 minutes.
Then carefully flip the pan over a wire rack. Peel off the parchment and let the cake cool completely on the wire rack.

Drain the cherries and reserve the syrup. If you want to add chopped cherries inside the cake, then chop some of them finely for the filling and leave some whole for top garnish.

Chill the beaters and bowl for at least 30 minutes.
Pour the cold whipping cream, confectioners cream and stabilizer and whip until stiff peaks form.

Carefully cut the cake into 2 equal halves. Place one of the halves on cake stand. Liberally brush the layer with the reserved cherry syrup.
Place a dollop of whipped cream and spread it evenly on the cake with a spatula. If desired, 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 syrup. 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 for at least 1 hour and up to 1 day before cutting and serving.

Add up to ½ cup of whole wheat pastry or barley flour to add fiber to the cake.
You can use all milk or all water in the recipe. I use a 50:50 ratio.
Unsweetened oat or almond milk are my favorite. But feel free to use your other non-dairy milks. Dairy milk would also work.
Any light flavored oil will work in this recipe. I use canola oil.
You can use either white vinegar or apple cider vinegar.
If you want to make the cake ahead of time:
- The base chocolate cake can be baked up to 1 month in advance. Completely cool it, wrap it in foil or plastic and freeze.
- Whipped cream can be made 2 days in advance and stored in the fridge. Cake can be assembled up to 1 day in advance.
When using frozen cakes, leave them on the counter for about an hour to thaw before frosting.
Place parchment pieces on the cake stand for easy clean up and mess-free look.

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