Eggless Black Forest Cake Recipe (Whole Wheat)
This simple Eggless Black Forest Cake recipe not only offers delightful flavors but also incorporates whole wheat flour for a slightly healthier twist. Rest assured, this exquisite chocolate layer cake retains its wonderful taste and texture, sure to leave your guests craving another slice.
Ingredients
For Chocolate Sponge
- 1 cup whole wheat flour (leveled) – 120 grams
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar – 150 grams, raw sugar or white sugar
- 1 cup cold water
- ¼ cup oil – any neutral oil
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract or vanilla essence
For Sugar Syrup
- 1 tablespoon sugar – raw or white sugar
- 3 tablespoon water
For Cream Frosting
- 200 ml whipping cream or heavy cream, cold or chilled
- 5 tablespoons icing sugar confectioner's sugar, castor sugar or powdered sugar
For Layers
- ¼ cup chopped red cherries – glazed or canned cherries or fresh sweet cherries
- ½ cup chocolate shavings – bittersweet, dark or semi-sweet, add as needed
Instructions
Preparation
- First grease a round baking pan of 7.5 inches diameter with oil. You could also line the pan with a parchment paper. Or use two round cake pans (6 inches diameter) and divide the batter equally between two pans.
- Sift whole wheat flour, cocoa powder, salt, baking soda on a plate. Use good quality cocoa powder.
- In another pan or bowl, take sugar.
- Add cold water. Stir and mix until all the sugar dissolves.
- Add oil. Stir briskly for 2 to 3 minutes so that everything is mixed well and emulsifies. Use any neutral oil.
- Add lemon juice and vanilla extract. Stir and mix again.
- If you do not have lemon juice, use 1 tablespoon apple cider vinegar or white vinegar.
- Ensure that there are no lumps in the cake batter. The batter has a medium thin consistency.
- Pour the cake batter in the prepared cake pan or pans.
- Tap the pan/pans on the countertop, so that the extra air bubbles are let out.
Baking Chocolate Sponge
- Placing the pans in the center rack of your oven, bake the cakes in the preheated oven at 200 degrees Celsius/392 Fahrenheit for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.
- For baking in a convection mode of microwave oven, preheat the oven at 180 degrees Celsius/356 Fahrenheit degrees for 15 minutes. Then bake the cake at 180 degrees Celsius/356 degrees Fahrenheit for the 30 to 35 minutes.
- For doneness check the sponge cake with a tooth pick. The tooth pick should come out clean.
- If the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes.
- Place the pans on a wired tray and let the cakes cool at room temperature.
- Note that before frosting let the cake cool completely at room temperature or wrap the cake with a cling film and refrigerate for a couple of hours. You can keep the cake in a covered box and refrigerate.
Whipping Cream
- In a stand mixer take the the cold whipping cream and icing sugar/confectioner's sugar/powdered sugar.
- At the highest speed, whip until the cream becomes stiff. This process will vary depending on the power of your mixer.
- To check, just invert the bowl. If the cream does not fall, the cream has stiff peaks. Be sure not to over-whip your cream.
- Remember to chill the cream in the refrigerator at least for a day or two before you use it.
- If you have used the Indian brand of Amul cream it may take 8 to 10 minutes to whip.
Assembling
- If you have baked one cake, then slice the cake neatly from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two.
- Place one layer of the cake with the bottom side facing you. If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.
- Place one layer of the cake with the bottom side facing you. If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.
- Place one layer of the cake with the bottom side facing you. If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.
Frosting The Sponge Layers
- Then add a layer of finely chopped glazed red cherries. You can use canned red cherries, glazed cherries or fresh sweet cherries.
- Sprinkle grated chocolate or chocolate shavings all over.
- Sprinkle grated chocolate or chocolate shavings all over.
- Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a rotating cake stand, this will make frosting the cake much easier.
- TIP: If you don’t have a cake stand, then use a small, flat plate covered with aluminum foil and place the cake on it before icing. The foil covered plate along with the cake is kept on a heavy board. This way you can easily rotate the foil covered plate while spreading icing on the sides.
Making Black Forest Cake
- Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake however you like.
- Place whole cherries on top of the cake. Top with some chocolate shavings or grated chocolate.
- Now cover the sides of the cake with the chocolate shavings. Take some chocolate shavings in your fingers. Gently pat and press them on the cream layer with your fingers.
- Turn the cake stand as you go on placing the chocolate shavings on the cream layer all over the sides. Some chocolate shavings will fall on the the cake stand. Collect these and use them for the decoration on the sides.
- Cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.
- When the cream icing has set well, slice and serve eggless black forest cake.
Serving Suggestions And Storage
- Serve black forest cake as is or for a rich luxurious treat pair with a chocolate or vanilla ice cream. Enjoy as an after meal dessert or as a sweet snack anytime of the day.
- The cake stays well for about 2 to 3 days in the refrigerator. Keep the cake in a covered box or container when storing in the fridge.
Nutrition
Calories: 375kcalCarbohydrates: 45gProtein: 4gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 29mgSodium: 71mgPotassium: 218mgFiber: 4gSugar: 30gVitamin A: 310IUVitamin C: 1mgCalcium: 35mgIron: 2mg
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