Preheat oven to 175°C.
Grease and line two 7″ pans.
In a bowl mix together flour, baking powder, baking soda, cocoa powder and sugar.
Whisk it thoroughly. Add milk, oil, vanilla and curd.
Whisk to form a thick batter.
Now add hot coffee decoction in the batter and mix well. You can also dissolve 1 tsp of instant coffee powder in hot water and use instead.
Divide the batter between two tins.
Bake for 25-30 minutes.
Insert a tooth pick and it should come out clean.
Let the pans sit on counter for 5 minutes.
Now flip the cakes on to a wire rack and allow it to cool completely.
Cover with cling wrap and refrigerate for at least 4 hours or until firm.
Chill bowl and beaters for whipping cream.
Pour the chilled cream in the bowl and beat on high speed until double in volume.
Add icing sugar little by little and beat until combined.
Now beat until the cream reaches soft peaks.
Add in the vanilla pudding mix and beat until it forms stiff peaks.
Cover with cling and refrigerate.
Open the tin of cherries and drain them. Reserve the syrup.
Remove seeds and slice the cherries into small pieces.
Now place a blob of whipped cream on a cake board and place a cake on top.
Soak the cake with the reserved syrup.
Now arrange the sliced cherries on top.
Top it with whipped cream. With a spatula spread the cream.
Now place the other cake on top and soak it with the syrup.
Cover the whole cake with cream.
Use spatula and bench scraper to frost the cake with a perfect finish.
Apply 3-4 coats of cream for a neat finish.
Now with a peeler peel room temperature chocolate to form curls.
Arrange them on top of the cake.
Take the whipped cream in a piping bag with a star nozzle and pipe out rounds along the edges.
Place cherries in the centre. Refrigerate the cake.
Now cut out a tracing sheet to the circumference of the cake and height of the cake.
Take melted chocolate in a paper cone and drizzle it on the paper.
Let the chocolate set to 50%
Now wrap the paper on the chilled cake and set it again in the refrigerator for 30 minutes.
Once the chocolate is set, remove the paper so that the chocolate remains on the cake.
I made this cake recently with a chocolate collar. I also made a video to demonstrate the whole recipe starting from the sponge to whipping cream, covering the cake with cream and finally making a simple chocolate collar. Do not miss the video.
Eggless Black Forest Cake
Ingredients
For The Cake
- Flour/ Maida-1 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Cocoa Powder-4 tbs
- Milk-1/2 cup
- Vanilla Essence-1 tsp
- Oil-1/2 cup
- Curd/ Yogurt-1/2 cup
- Granulated Sugar-3/4 cup
- Hot Coffee-1/4 cup
- Heavy Cream/ Fresh Cream- 400 ml
- Confectioner's Sugar-4 tbs
- Vanilla Pudding Powder-2 tbs
- Tinned Cherries-1 cup
- Grated chocolate-1 cup
- cup Dark Chocolate-1/4for the chocolate collar
Instructions
Procedure
- Preheat oven to 175°C.
- Grease and line two 7" pans.
- In a bowl mix together flour, baking powder, baking soda, cocoa powder and sugar.
- Whisk it thoroughly. Add milk, oil, vanilla and curd.
- Whisk to form a thick batter.
- Now add hot coffee decoction in the batter and mix well. You can also dissolve 1 tsp of instant coffee powder in hot water and use instead.
- Divide the batter between two tins.
- Bake for 25-30 minutes.
- Insert a tooth pick and it should come out clean.
- Let the pans sit on counter for 5 minutes.
- Now flip the cakes on to a wire rack and allow it to cool completely.
- Cover with cling wrap and refrigerate for at least 4 hours or until firm.
- Chill bowl and beaters for whipping cream.
- Pour the chilled cream in the bowl and beat on high speed until double in volume.
- Add icing sugar little by little and beat until combined.
- Now beat until the cream reaches soft peaks.
- Add in the vanilla pudding mix and beat until it forms stiff peaks.
- Cover with cling and refrigerate.
- Open the tin of cherries and drain them. Reserve the syrup.
- Remove seeds and slice the cherries into small pieces.
- Now place a blob of whipped cream on a cake board and place a cake on top.
- Soak the cake with the reserved syrup.
- Now arrange the sliced cherries on top.
- Top it with whipped cream. With a spatula spread the cream.
- Now place the other cake on top and soak it with the syrup.
- Cover the whole cake with cream.
- Use spatula and bench scraper to frost the cake with a perfect finish.
- Apply 3-4 coats of cream for a neat finish.
- Now with a peeler peel room temperature chocolate to form curls.
- Arrange them on top of the cake.
- Take the whipped cream in a piping bag with a star nozzle and pipe out rounds along the edges.
- Place cherries in the centre. Refrigerate the cake.
- Now cut out a tracing sheet to the circumference of the cake and height of the cake.
- Take melted chocolate in a paper cone and drizzle it on the paper.
- Let the chocolate set to 50%
- Now wrap the paper on the chilled cake and set it again in the refrigerator for 30 minutes.
- Once the chocolate is set, remove the paper so that the chocolate remains on the cake.
Eggless black forest cake with cherry stuffing looks very innovative and delicious.
Yummy treat
Looks really good Gayathri! I am going to try this 🙂
Wow. You have made this so simple and easy to follow and prepare. Is it teaspoon or tablespoon of baking powder?
Looks yummy. Thanks for sharing.
tried this Gayathri . just awesome cake . it just melted in my mouth.
the cake tasted superb without icing and cherries as well.
the cake was super moist and I could nt topple it down . I guess reducing the amount of butter would help. what do you say.
I am exploring other recipes .
It luks wonderful.wat cream did u use.
I used fresh cream from Nilgiris, Aparna..
Tried ur coconut cake…..it came out moist. ….soft….&truly awesome. Thanks gayathri for ur recipes. ….truly loving it!
i tried this recipe and it was a flop show. pls help.
in the step 2, you didnt mention adding the sugar. so i didnt and then when i mixed it came out like dough instead of gooey mix. i then added the sugar and a little more milk to get the gooey consistency. now when i baked it, the middle didnt cook and when i put it for 10m, then 5 min it was still not done. so i just left it. now it is sunk totally in the middle
I am sorry I missed out the sugar in recipe. The middle being raw may be because of over heat in oven or may be you opened the oven before it is completely baked.
thanks for the reply. How do i fix this problem. i opened the oven door only after the first 35min.
btw, the cake sunk totally in the middle like a bowl. sides are cooked and middle seems cooked but not sure. can i make cake pops with it? also i would feel more comfortable if i put it in the oven again to make sure its cooked before i do the cake pops. what do you suggest. the cake is now in my fridge!
Cut it into small squares, bake in oven for 10 minutes and then after cooling proceed with cake pops..
Hi , I would love to try your black forest cake – eggless version .I have few queries regarding eggless cakes .Last time i tried making eggless cake , the cake had soggy bottom . I tried it few times the result was the same – what would be the reason for soggy bottom and how to avoid it ? Thanks alot in advance
Hi Jasmine, there could be only reason for the bottom getting soggy. If the cake is not cooled properly, then it might get soggy. If the hot cake remains inside the hot pan for a longer period, then steam will be created and it will be absorbed by the cake making it soggy. To avoid this once the cake comes out of oven, let it sit for 5 minutes. Then flip it immediately to a wire rack and remove any baking paper if you have used one. Allow it to cool completely before covering it with cling wrap or decorating it..
Hi Gayatri . Can I make the whipped cream one day before and store in the refrigerator ?
Sowmya, it is better to whip it fresh. It losses some texture while storing…
Can i make the cake in a 9 inch cake pan
You need to double the quantity of batter. The one I have given makes one 9″ cake..
Hii gayatri.. The cake looks super…i love the way you simplyfy the recepies.. I have a question I want to make it on valentinens day so going to use heart shape cake pan… Is it fine if I use only one 9 inch pan for the above recipe? Please do reply..
Yes, for the mentioned quantity, a 9″ tin would be perfect.
Thanks gayatri… For the quick reply..
Hi Gayatri, I tried this recipe and my cake sunk in the middle. It is cooked though. I didn’t have two 7 inch pans so i baked it in one and thought i would cut it in the middle. Was this the reason for this? Over the net it is written the probable cause for this could be too much leavening agent……… don’t know what to say!
Sinking of cake might be due to too many reasons. Temperature of the oven, too much leavening, opening of oven door before the cake is baked are some of the reasons.
Hi gayathri,
Will this be a half kg cake?
It would weigh nearly 2 kg.
Hello Gayathri,
I made this cake today and it turned out simply awesome! I am amazed at myself 🙂
Thank you for all the tips, your video on youtube. If we just follow every step in this recipe and read carefully, it will surely turn out superb!
Thanks Gayathri, for sharing this recipe. It turned out great and tasted delicious. Just one question. What is vanilla pudding powder and where do you get it? I used vanilla flavored custard powder instead but since it has yellow colouring it tingedthe whipped cream to pale yellow, so I added just 1 Tbsp and stopped. Didnt want to ruin the appearance. Kindly clarify. Thanks very much
Pudding powder is different from custard powder. It has agar agar which acts as a setting agent. Custard powder wouldn’t do that..
Thanks for your reply. Could you please tell me which brand of Pudding powder is available?
It is Bakers brand.
Thank you so much for the help!
Thank you so much for the help!
Mam, pudding powder is not available in my place. What is the substitute for pudding powder mam?
If you use non dairy cream, then you can completely skip it.
Hi Gayathri, how do you make the chocolate collar for the above cake?
Please take a look at the video. I have shown it..
instead of baking in two part, cant we go for straight and slice in two part…again white chocolate slurry for collar how much water/oil etc to be used. pl advise.
Yes, you can make a single cake, slice it horizontally and use. Baking in two pans is a fuss free way of getting even layers without wasting too many crumbs. I didn’t understand your second query.
Hi gayatri could we use cornstarch powder instead of pudding mix for the frosting ? If yes, how much do we need to put for this particular recipe ??
For a cup of cream add 1/2 tsp of corn flour.
on line all are offering custard powder and not pudding powder/mix … is there any other culinary name ??
coming to collar, how much moisture supposed to be added to 1/4 cup chocolate ??
hope you are following to american measuring standard ….
thanks
Hope this link helps – http://www.irely.in/bakers-the-authentic-taste-of-india-vanilla-pudding-mix-powder-80gm.html#
And I didn’t add anything to the collar. Just chocolate. Melt it and pipe it. Once cool it will set..
thanks …after a marathon i got pudding mix (Blue bird) mumbai/surat … INSTANT VANILLA PUDDING MIX ..
Any way i will go through the link so kindly provided by you.
Hi Gayathri,
Can I use the same measurement for baking 2 (6in) cakes
Thanks
Yes, Rohini, you can..
Thank you so much Gayatri for this fabulous cake recipe, my family just loves it! Can you please tell the proportion to make bigger cake 6lb and 8lb. Trying to have a potluck party and want to make this for my friends. Please dear can you reply soon as the party is next week.
Thank you and God Bless you 🙂
You can easily double or triple the recipe. The recipe I have given can be made into one 9″ cake. So you can double the recipe for two cakes and a bigger cake.
Also what size pans I should use, since I used two 9″ pans for your recipe above!
Thank you again
The batter given will fill one 9″ pan. You need to use double the recipe for two 9″ pans..
Thank you so much for the reply dear 🙂
Which oil should one use? Can melted butter be used instead of oil.
Butter tends to harden in fridge, so the final cake will be hard. That is why we use oil.
What is the size of the cup?
It is a 200 ml cup..
Hi Gayatri could i omit the coffee decotion in the cake as it is for a young kid ? Would omitting 1/4 cup coffee affect the proportion of batter or should I add plain water instead? TIA
Use 1/4 cup water instead. It would be fine..
Will this recipe make 8 into 10 inch rectangle sponge? I need to do 1.5 Kgs
You can use one and a half times the given recipe to get a 1.5 kg cake. For that you can use the rectangle pan.
Hi Gayatri,
Thanks for sharing this delicious recipe. Tried it today but did not turn out as expected because i know i am trying it for the first time
Hi can I make it half and bake in a 6 inch tin….
Yes, you can.
Can I wrap edible chocolate transfer sheet on this cake; whipping cream frosted cake ? Pl advice
Regards
Surendran Nair
But you need to first apply it with chocolate and then wrap it around the cake. It would be beautiful.
Hi Gayathri,
Few questions before I make this cake.
I have made similar cake before and when we refrigerate the cake it hardens .i mean once I brush it with sugar syrup and finish the final frosting at the time of cutting the cake it’s quite hard and not soft and spongy.Should I take it out n bring it to room temperature before cutting it
Secondly I use non diary whipping cream tropolite which already is sweet already, so should I add conflour to this too?
If you use a butter based cake, it will harden once refrigerated. So always use oil based cakes for this type. And as for the cream, tropolite itself is quite stable. So don’t add corn flour or sugar.
Thank u
I made it without vanilla pudding mix and the frosting was a mess. So don’t miss that.
Mam in ur every recipe baking soda in double from baking powder nd on other side i found opposite in every youtube recipe.
Y so.
Bcz whnever i used more BS in my cake it left taste in the cake..
If you have tried this recipe and found that you don’t like the taste, please reduce the amount by 1/4 tsp. But this combination works well for a curd based recipe.
I have only one 8 inch round cake pan .Can you please guide what measurements need to be adjusted.Thanks
You can bake this as a single 8″ cake
Thanks