Black forest is one of my most favorite cakes. It is a German dessert that has chocolate cake layered with whipped cream and cherries. I like to add a layer of ganache in the layers for that extra chocolate flavor. This is an eggless black forest cake recipe. It is soft, chocolately and that flavor of balance is just amazing. You can spike the cake as well if you like. the traditional way.. lol. This cake is a no-brainer when you have guests over. It is loved by all and it is not overly chocolate so doesn’t get heavy.

Happy Baking!

Servings: 6-10 servings

Prep Time: 30 mins

Baking Time: 45 mins

Chilling Time: 3-5 hours

Total Time: 5-6 hours

Ingredients: 

• 1.5 cup AP flour

• 3/4 cup Castor sugar

• 1/2 cup Cocoa powder

• 1/2 tsp Baking powder

• 1 tsp Baking soda

• 1/2 tsp Salt

• 1/3 cup Whole milk at room temperature

• 1 tbsp White vinegar

• 3 tbsp Condensed milk

• 1/2 cup vegetable/canola oil

• 1 tsp Vanilla essence

• 1 cup warm water

To layer:

• 1-1.5 chopped cherries

• 1/2 cup simple syrup- 1/2 cup water and 6 tbsp water. Optional rum or cherry liqueur.

• 1/3 cup ganache- optional

Heavy Cream:

• 1-pint heavy cream

• 2-4 tbsp castor sugar

• 1 tsp vanilla essence

To decorate:

• 1/2 cup chocolate shavings

• 6-8 cherries

Directions: 

• Preheat the oven to 350F. Prepare a cake pan by greasing it and then flouring it/placing parchment paper on the base.

• Sift the flour and cocoa powder to prevent lumps.

• In a bowl, whisk together all the dry ingredients- Flour, sugar, cocoa powder, salt, baking powder, and baking soda

• In another larger bowl, whisk together milk and white vinegar. Let it sit for 5 mins. Add all the wet ingredients- Hot water, oil, vanilla essence, and condensed milk.

• Mix the dry ingredients into the wet ingredients bowl in 2 parts. This helps to get rid of any lumps.

• Make sure is all mixed and no lumps. Do not overmix.

• Pour it in the prepared cake tin about 3/4th the way up. The batter will rise so do not fill it all the way.

• Bake at 350F for about 30-45 mins for a 6-inch cake. Let it cool completely.

• Prepare simple syrup by melting sugar in the water till the sugar completely dissolves. Do not boil them together. Add 2-4 tbsp rum if you like.

• Whip heavy cream with sugar and vanilla essence till the cream is at medium peaks.

• Once the cake is completely cooled, slice it in layers. 2-4 layers as you like.

• Assemble:

  • Soak the cake layer with simple syrup.

  • Layer with 2-3 tbsp ganache.

  • Layer with whipped cream.

  • Top with cherries all over.

  • Sandwich with a cake layer and repeat till the last cake layer.

  • Soak it with simple syrup.

  • Frost the entire cake with a thin coat of whipped cream, called the crumb coat. Let it chill in the fridge for 2 hours.

  • Frost the entire cake with whipped cream again.

  • Decorate with cherries and chocolate shavings and whipped cream.

• Chill for 1-2 hours and serve.

Notes/Tips:

• You can use vegetable/olive oil if you do not have Canola oil.

• Vinegar is very important in this recipe.

• Do not over mix. Just mix till it has no lumps. You do not want gluten formation in cakes.

• This batter rises so do to overfill the tin. Fill it max 3/4th the way up.

• Let the cake cool before frosting.

• Do not overbeat the cream. You don’t want it gritty and want it smooth.

• Cherries- Use fresh cherries or the canned cherries you get in India. I do not recommend using maraschino cherries. I do like the texture of those cherries. If you like it, you can use it. I do not like using it though.