From the day I posted the Eggless Black Forest Cake Recipe, I have been getting numerous queries on White Forest Cake. So what is white forest cake? It is the opposite of Black Forest Cake. With white chocolate cake, the layers are filled and frosted with whipped cream and decorated with white chocolate. I decided to make a video for the recipe to make the demonstration easier. I have decided to make cake videos every week and so if you want me to do a cake with simple decorations, pour in your suggestions. I will be happy to do.
This Eggless White Forest cake has two white chocolate cake layers. At first I decided to make just plain old eggless vanilla cake, but at the final moment went for a white chocolate cake. The recipe is an adaptation of my eggless mud cake. Only changes I made are using oil instead of butter and white chocolate instead of dark chocolate and reduced a little bit of sugar. I was really happy with the way the cake turned. It has the mild white chocolate flavour and is not overly sweet.
As this cake is served chilled, I used oil in the recipe. As you know, butter cakes tend to go firm when refrigerated. And I also used lots of sugar syrup to drench the cake. This ensured the moistness even after refrigeration. I also used vanilla pudding mix along with the whipped cream and so the frosting tastes so much like vanilla ice cream. And I also added a white chocolate collar for the cake and I just loved the final look. This is very easy to make. Just follow my basic guidelines and I am sure you will end up with a great looking and delicious cake.
For The Eggless White Chocolate Cake:
White Chocolate – 100 gm
Oil- 125 gm
Sugar – 1/3 cup
Vanilla Essence – 1 tsp
Maida – 1 2/3 cup
Baking Soda – 1/2 tsp
Baking Powder- 3/4 tsp
Curd / Yogurt – 2 tbs
Sugar – 1 cup
Whipping Cream (dairy or non dairy) – 1 cup
Vanilla Pudding Powder – 2 tbs
Icing Sugar – 4 tbs (if using dairy cream)
Cherries (glazed or tinned)
For Chocolate Collar:
White Chocolate – 50 gm
Gel Colour – a few drops
The Chocolate Cake:
Preheat oven to 180°C.
Grease, dust and line two 6″ tins.
In a bowl mix together chocolate, water, oil , sugar and vanilla.
Heat in MW or on stove until the chocolate melts.
Let it cool.
Mix together maida, baking soda and baking powder.
Add warm chocolate mixture and whisk until you get a lump free smooth batter.
Add curd and whisk to combine.
Divide the batter between two tins, level and tap on counter.
Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.
Flip it onto a wire rack, remove pan and lining paper and allow it to cool.
Wrap in two or three layers of cling wrap and refrigerate until use.
Whip cream until soft peaks form.
If using unsweetened dairy cream, add in the icing sugar and whip at this stage.
Then add pudding powder and beat until stiff peaks form.
Make sure that the bowl, beater and cream are all chilled while beating.
Cover and refrigerate until use.
Boil together sugar and water until sugar dissolves.
Cool and transfer to a bottle with nozzle.
Arranging The Cake:
Trim the top of the cake with a bread knife.
Drench both the cakes with the syrup.
Apply a blob of whipped cream on cake board and place a cake on it.
Spread chopped cherries as an even layer.
Add whipped cream and spread it evenly with a spatula.
Now place the second cake on top.
Apply some cream and seal the gap between layers.
Crumb coat the whole cake.
Refrigerate the cake for 30 minutes.
Now add more frosting and using spatula and dough scraper, frost the cake evenly.
Refrigerate it again for 30 minutes and then add one more layer of frosting.
Refrigerate the cake and work on the chocolate collar.
Cut a strip of paper measuring the height and the circumference of the cake.
Melt white chocolate and add some gel colour and mix well.
Pour it into a piping bag or zip lock and cut out a small hole.
Pipe 45° lines on the paper. Keep lines near to give strength to the collar.
Once done with the drizzling, remove the paper and place it on a neat surface.
Bring the chilled cake and wrap the paper around the cake. Do not overlap the paper.
Trim off any excess paper.
Chill until the chocolate is firm.
Gently remove the paper.
Fill a piping bag with star nozzle and whipped cream.
Pipe out small rosettes and place half cherry on top.
Chill and serve.