How did I make this cake?
In this recipe of Black Forest Cake, I have used two Eggless Chocolate Sponge cakes, each halved horizontally to get a total of 4 slices. All the cake slices are moistened with syrup from the tinned cherries. Between two layers of cakes, is a layer of fresh whipped cream frosting topped with a layer of crushed cherries. The cake top is frosted with more whipped cream frosting, some Maraschino cherries and grated chocolate.
How does this cake taste?
Black Forest Cake is new to none. This recipe of Black Forest cake, gives you a soft, spongy and airy chocolate cake layered with mildly sweet whipped cream frosting with sweetness and tartness of the cherries.
Notes:
- You can use fresh cherries instead of canned. The quantity of sugar might vary depending on the sourness of the cherries.
- If you do not have much liquid to reserve for sprinkling on the cake, you can prepare Simple syrup with 1:1 Sugar and Water.
- If Maraschino Cherries are not available, then you can use candied Cherries.
Ingredients
FOR THE CAKE:
All Purpose Flour – 3 cups
Baking Soda – 2 teaspoons
Unsweetened Cocoa Powder – 1/2 cup (loosely filled)
Cinnamon Powder – 1/2 tsp
Salt – 1/2 teaspoon
Fine Granule Sugar – 1 3/4 cups
Vanilla Essence – 2 teaspoons
White Vinegar – 2 tablespoons
Water – 1 3/4 cups
Vegetable/Canola Oil – 1/2 cup
FOR FROSTING:
Heavy Cream or Heavy Whipping Cream - 4 cups
Powdered Sugar - 1/2 cup
Vanilla Extract - 2 tablespoons
FOR CHERRY FILLING:
Canned Cherries - 750gms
Sugar - 1/2 cup (adjust depending on the sourness of the cherries)
Vanilla Extract - 2 teaspoons
Corn Flour - 1 tablespoon
FOR DECORATION:
Dark Chocolate Bar, grated
Maraschino Cherries - around 4 to 6Â
Instructions
PREPARING CAKE:
- Preheat the oven to 180C/350F.
- Grease and dust two square cake tins of 8.5″.
- Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
- In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
- Pour oil.
- Now fold in the sifted flour. Mix gently using a spatula until well combined.
- Pour the batter into prepared tins.
- Bake for 40 – 45 minutes or until the skewer inserted in the center of the cake comes out clean.
- Place the cake tins on the wire rack to cool down.
PREPARING CHERRY FILLING:
- Drain the cherries from the can. Reserve the liquid.
- Pit the cherries and chop them.
- In a sauce pan, take 1/4 cup of reserved liquid, chopped cherries, cornflour and sugar. Cook it on medium flame until it thickens, stirring constantly. Turn off the heat. Stir in the vanilla extract. Let the mixture cool down to room temperature.
PREPARING WHIPPED CREAM :
- Chill the whipping bowl and beaters for 30 minutes.
- Now whip the heavy cream, powdered sugar and vanilla extract using an electric mixer at high speed until stiff peaks are formed.
ASSEMBLING THE CAKE:
- Halve both the cakes to get 4 slices.
- Sprinkle some of the canned cherry liquid on all the 4 cake slices to moisten them.
- Smear some prepared whipped cream on a cake board.
- Place a layer of cake on the cake board.
- Reserve 1 1/2 cups of whipped cream for frosting. Divide the remaining whipped cream into 3 portions. Spread one portion of the cream on the cake slice, top it with 1/3 portion of cherry filling.
- Top with second cake slice, top with a layer of frosting and then cherry filling. Repeat the same for the third cake layer.
- Now top it with the fourth cake layer.
- Frost the side of the cake.
- Pat the grated dark chocolate on the side of the cake.
- Transfer the reserved cream into a piping bag and pipe the cream around on top and bottom edges of the cake.
- Place the Maraschino cherries on top. Sprinkle some grated dark chocolate on top.
- Refrigerate the cake until serve.
