Eggless Black Forest Cake Recipe

Black forest cake is my most favourite cake.. Making black forest cake at home is like dream came true for me ..

Yesterday we celebrated our 8th wedding anniversary and I made this cake for the celebration. It came out very well.We loved it. It was soft , juicy and I used whipping cream for the first time ever…The cream was delicious and light..

 I must thank Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which I use for whipping curd but it pulled my leg. The cream dint come out well with soft peaks as I expected . So I used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sendhil’s help. He saw me struggling with the cream and he told “will buy a beater soon” , Yay . It was really tiring and painful but somehow I made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home.

 The recipe I have given here is perfect to make a delicious cream.. Hope I can do the cream in correct consistency with electric beater and design the cake well in future.. I used “ Tropolite”  heavy whipping cream to make the topping. I bought it from General food additives (GFA) at seshadripuram. 

Coming to this cake, I got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy.. .. I dint use cherry syrup for layers instead I used Thumps up drink and little sugar syrup to make the sponge soft and juicy.. 

Also I refrigerated the cake over night before cutting it. If you plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. U can use this cake recipe for making eggless chocolate cake too.

INGREDIENTS
 

For cake base Maida / All purpose flour – 1 cup  Sweetened condensed milk – 1/2 tin ( 200ml) Powdered sugar - 2 tbsp Baking powder – 3/4 tsp Baking soda – 3/4 tsp Cocoa powder – 3 tsbp Lukewarm Milk – 3/4 cup Unsalted Butter – 1/4 cup ( 50gms) Vinegar or apple cider vinegar - 1 tsp Vanilla essence – 1 tsp For sugar syrup Sugar – 1/2 cup Water – 1/2 cup Thumps up or pepsi or coke  – 4 tbsp  For whipping cream Heavy cream – 1 cup OR Thick Fresh cream – 2 cup (Amul cream) Icing sugar – 5 tbsp Vanilla essence – 1 tsp For decoration Cherries – 1/2 cup  ( Reserve few cherries for decoration and chop the remaining) Chocolate vermicelli – 1/2 cup Silver sprinkles – few Chocolate shard/gratings – 1/4 cup

METHOD

Refrigerate the heavy cream for 24 hours before using it..Keep ice cubes ready. Freeze the bowls ( which you are going to use for whipping) , paletted knife , beater blade for 1 hour.. Sieve maida , baking powder , baking soda , cocoa powder in a bowl. In another bowl Mix milk and vinegar. Set aside for 5 minutes. Then add melted butter, condensed milk , vanilla essence and mix well. Now add the maida mixing well in one hand. The mixture thickens to ribbon consistency. Grease the baking pan with butter and sprinkle maida over it OR line the pan with butter paper.  Pour the cake batter. Spread it well..Pat the pan for even spreading and pour the cake mixture to the baking pan..Pat it well.. Preheat the oven in 180c for 10 minutes and bake the cake for 20-25 mins in convection mode..Keep an eye after 15 minutes.. Remove the cake after 1 hour and let it cool down completely.. In the mean time , make the whipping cream. In  a wide bowl , take the ice cubes and keep another vessel over it. Then add 2 cups of whipping cream and beat it for 3 minutes. When it becomes slightly thick add the icing sugar , vanilla essence and mix well.Again beat it for 2-3 minutes till soft peaks form and the cream becomes thick. Do not over beat the cream. Over beating leads to cracking of cream while applying or it may become butter. Make the sugar syrup by mixing water and sugar. After the sugar is well dissolved , allow it to boil for few seconds , make a thin syrup , mix vanilla essence and keep it refrigerated to cool down. After the cake is completely cool, remove the extra dome in the cake and level it. Cut the cake horizontally and into two round shaped pieces. Sprinkle few tbsp of sugar syrup and thumps up all over the cake pieces. Make sure the cake should not be too soggy. Then apply the whipped cream on the both pieces for 1 inch thickness and sprinkle chopped cherries. Then invert the cake one over the other and drizzle some more syrup on top of the cake .Then apply a layer of cream to cover the cake completely. Refrigerate it for 30 minutes. Then remove the cake and frost the cake with another layer or whipping cream. Use a piping bag and a star mould to decorate the cake and place some whole cherries on top of the cake. Sprinkle the vermicelli and sprinklers..Refrigerate it over night or minimum of 3-4 hours..Serve and enjoy!!

NOTE

Whipping cream doubles in quantity . So adjust as per your need. For this measurement u get approximately 2 cups. I still have some left over whipped cream and iam blinking what to do with it.. . U can store the left over whipped cream for 3-4 days in refrigerator. I have used thumps up and sugar syrup for drizzling over the cake. U can also use cherry syrup instead of this.. As far as I heard rum is used to give a strength and flavour , but I wanted to make it alcohol free, So I used thumps up here..U can also use pepsi or coco cola or any aerated drink..

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