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Eggless Black Forest Cake


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



  • 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.