Eggless Black Forest Cake | How to make Eggless Black Forest Cake

By dipika chauhan  |  10th Jul 2016  |  
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  • Eggless Black Forest Cake, How to make Eggless Black Forest Cake
Eggless Black Forest Cakeby dipika chauhan
  • Prep Time

    40

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

38

0





About Eggless Black Forest Cake Recipe

A different take on chocolate cake with a high cream content.

Eggless Black Forest Cake is an authentic dish which is perfect to serve on all occasions. The Eggless Black Forest Cake is delicious and has an amazing aroma. Eggless Black Forest Cake by dipika chauhan will help you to prepare the perfect Eggless Black Forest Cake in your kitchen at home. Eggless Black Forest Cake needs 40 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Eggless Black Forest Cake. This makes it easy to learn how to make the delicious Eggless Black Forest Cake. In case you have any questions on how to make the Eggless Black Forest Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like dipika chauhan. Eggless Black Forest Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Eggless Black Forest Cake

Ingredients to make Eggless Black Forest Cake

  • For the cake:
  • Condensed milk - Milkmaid 400 grams (1 can)
  • Butter 125 grams
  • Maida/Flour 225 grams
  • Cocoa powder 3-4 tablespoons
  • baking powder 1 teaspoon
  • Baking soda 1 teaspoon
  • 1 cup butter milk
  • 1 cup milk
  • For the sugar syrup:
  • Sugar ½ cup
  • Water ½ cup
  • For the cream:
  • Fresh cream 300 ml
  • Powdered sugar 4-5 tablespoons
  • Vanilla essence 1 teaspoon
  • For filling and garnish:
  • A cup of cherries
  • A bar of milk chocolate
  • Few chocolate sprinkle

How to make Eggless Black Forest Cake

  1. Grease and line an 8 round baking tin. Preheat oven to 150C.
  2. Melt butter (keep it at normal temperature for sometime) take it in a bowl. Add milkmaid and beat well.
  3. Sift together maida, cocoa powder, baking powder and baking soda. Add maida mix to the milkmaid-butter mixture alternating with buttermilk and milk and mix it.
  4. Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean. Cool on a wire rack.
  5. In a thick bottom pan, mix the sugar and water and boil till the sugar melts.Keep aside to cool.
  6. Keep cream and the beater blades in the freezer for about half an hour. Add sugar and essence to the chilled cream. Beat well till the cream is thick and forms soft peaks. Keep refrigerated till use.
  7. A cup of cherries chopped fine - I used glazed cherries, reserve a few for garnishing on top. Make chocolate shavings out of the bar and keep refrigerated till use.
  8. Cut the cake into 3-4 layers horizontally [I cut it into 3 layers]. Keep one layer of the cake on the serving plate.
  9. Sprinkle 3-4 tablespoons of sugar syrup on it. Now spread 2-3 tablespoons of whipped cream on top of the cake.
  10. Add the chopped cherries on top. Repeat with other layers.
  11. Cover the cake completely with whipped cream on all sides and the top. Level the top and sides with a broad spatula dipped in chilled water.
  12. Decorate the top with chocolate shavings, halved cherries and chocolate sprinkle. Keep chilled in the fridge till use.

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