Eggless black forest cake recipe – delicious, rich & a perfect eggless cake to bake for occasions & celebrations. Wishing everyone a very happy & prosperous New year. Black forest cake is a classic dessert made with several layers of chocolate sponge cake soaked with kirschwasser (cherry spirit), then sandwiched with whipped cream & cherries. Lastly it is decorated with some whipped cream frosting, maraschino cherries & chocolate shavings.
Black forest cake is not the same across the world. It is made with slight changes based on the region. In India black forest cake is made without alcohol. The recipe shared here is not only alcohol free but is also eggless.
Tips on eggless black forest cake
1. Making chocolate cake
For the base, I have roughly adapted this Eggless chocolate cake recipe. If you eat eggs and prefer a fluffy chocolate spongy cake then you can use this Chocolate sponge cake recipe.
If you do not have a oven, you can also bake this cake in a cooker or heavy bottom pot or pan following this Cooker cake recipe
2. Cherries
Fresh cherries are best to use for layering & decorating. Alternately maraschino cherries or tinned cherries can be used if you like the flavor. Just pit the cherries and chop them to bite sizes. Set aside some whole cherries for decoration. Allow the cherries to come down to room temperature before using it on the cake.
3. Cherry syrup
Originally kirschwasser, a clear spirit made of cherries is used to moisten the cake. Alternately freshly made cherry syrup or sugar syrup can be used. You can also use the cherry syrup from canned cherries. Do not use the syrup from the maraschino cherries as the flavor is not good due to the additives. This can be prepared 1 day ahead.
4. Frosting
For the frosting, whipping cream with at least 36% or above works best. I used cream with 36% fat. The more fats the more stable your whipped cream frosting will be. I haven’t used any stabilizers but used homemade confectioners sugar. I used 1 tbsp cornstarch for every 1 cup of sugar & blended them together.
More Cake recipes,
Eggless vanilla cake
Chocolate cake
Banana cake
Eggless carrot cake
Eggless black forest cake
Eggless black forest cake
Ingredients (1 cup = 240ml )
For the chocolate cake (makes two 6 inch cakes)
- 1½ cups flour (wheat or all-purpose flour)
- ¼ cup cocoa (good quality)
- 1 tsp baking soda (recheck expiry date)
- ¼ tsp salt
- 1 cup fine sugar or sugar powdered
- 1 cup milk or water (at room temperature, refer notes)
- 1/3 cup oil (I used virgin coconut oil)
- 1 tbsp vanilla extract
- 1 tbsp vinegar or lemon juice
Other ingredients
- ½ to ¾ cup chopped cherries (fresh or maraschino)
- 2 tbsp sugar (skip if making cherry syrup)
- 4 to 5 tbsp water
For frosting
- 1½ cups whipping cream chilled (36% fat or above)
- 3 tbsp powdered sugar or confectioners sugar (refer notes)
Ingredients for decorating
- 6 to 8 cherries (fresh or maraschino)
- 1 chocolate bar for chocolate shavings
How to make the recipe
To make chocolate cake
- Grease & line two 6 inch cake pans or one 8 inch pan. Preheat the oven to 170 C for at least 15 mins.
- Sieve together flour, salt, cocoa and baking soda to a mixing bowl. Mix up the sugar and make a well in the center.
- Pour oil, vinegar, vanilla and milk or water. Mix well until just combined and is free of lumps.
- Pour the batter to the cake pans and knock to the kitchen counter a few times.
- Bake the cake for – 20 mins if using two 6 inch pans. Bake for – 23 to 28 mins if using one 8 inch pan. When done tester inserted comes out clean.
- Cool the cake pan on a wire rack for 8 to 10 mins. Invert it on the rack and cool completely before frosting.
Making cherry syrup
- If using sugar syrup boil 2 tbsps of sugar in 4 to 5 tbsps of water until the sugar dissolves and comes to a rolling boil. Or add 3 tbsps water to chopped cherries and set aside for 45 to 50 mins. Strain the cherries and collect the syrup. Pat the cherries gently to remove excess juices.
To make chocolate shavings
- Keep the chocolate at room temperature for a while until it is easy to handle. Shave the chocolate bar using a fruit peeler. Keep it in the fridge until used.
Preparing frosting
- Chill a bowl & beaters for at least 2 hours to whip the cream. I also chill the cake for an hour.
- If made to a single 8 inch cake then cut it to 2 layers. I do not prefer to slice the cake so I bake in two 6 inch pans. Pour some cherry syrup or sugar syrup on each layer of the cake. Set this aside.
- Pour the whipping cream to the chilled bowl and begin to whip on a low speed then on medium speed until bubbly and slightly thick. Then add the powdered sugar and vanilla. Whip until stiff peaks.
- Fit a pipping nozzle inside a piping bag or use a disposable plastic bag. Transfer half cup of whipped cream to the bag. Refrigerate until used. Do not handle the bag a lot else the cream will soften.
Decorating the cake
- Spread 1 tbsp whipped cream on the cake stand and place a cake layer over it. Then begin to spread some frosting over it. Spread chopped cherries over the cream.
- Next place another layer of cake and spread the frosting. Finish up on the top portion and sides as well. Refrigerate the cream and the cake too for 45 to 50 mins if the cream begins to turn soft.
- Lastly spread a generous amount of whipped cream to finish off. Cover the sides of the cake with the chocolate shavings.
- Then decorate the cake border using the piping bag. I made about 12 roses you can do as many as you like – big or small. You can make your own designs too.
- Place the chilled whole cherries on the roses and then fill up the gaps with chocolate shavings.
- Refrigerate the eggless black forest cake until needed.
Video
NUTRITION
Notes
- Sugar: If you prefer to use powdered sugar, measure 1 cup sugar first and powder it.
- Milk or water: Milk makes the cake slightly dense but adds richness and flavor to the cake.
- Make the cake previous night and store it at room temperature.The flavor of cake enhances by the next day.
- Prepare the frosting and decorate the same day. Refrigerate the cake and finish in 2 days otherwise the texture of the cake turns slightly dense.
- You can heat up the cake in microwave and spread fresh frosting once it cools down.
Step by step photos on eggless black forest cake
1. For stepwise photos of the eggless cake, you can check the eggless chocolate cake recipe post. (link in the introduction of this post).
2. Remove the cakes from the pan and cool completely. While the cakes cool, make the sugar syrup or cherry syrup. To make sugar syrup, boil 2 tbsp sugar with 4 to 5 tbsp water until the mixture comes to a rolling boil. or make cherry syrup by adding 3 tbsps water to chopped cherries. Rest for 45 mins. Later strain the syrup and use it here. Pat the cherries gently to remove excess juice.
3. Pour 1 to 2 tbsps of the syrup evenly on the cakes. Set this aside.
Whipping cream for eggless black forest cake
4. Chill the bowl & beater for few hours. Then transfer the cream to the chilled bowl and start whiping on a low then to medium speed until it turns bubbly and slightly thick.
5. Then slowly add powdered sugar.
6. Whip until stiff peaks. Be careful not to over whip.
7. Fit a pipping nozzle inside a piping bag. Transfer half cup whipped cream to it. Avoid handling the bag a lot as it will soften the cream. Immediately refrigerate.
Decorating eggless black forest cake
8. The eggless black forest cake is decorated with some chocolate shavings and cherries. For the chocolate shavings you can use any good quality chocolate. Keep the chocolate bar out of the fridge until it is easy to handle then using a grater or knife just make some shavings. You can make this ahead and refrigerate.
9. Add a tsp of cream to the cake stand and place 4 parchment papers on all the 4 sides. Then place one layer of the cake over it. Spread cream on the cake. Then layer the chopped cherries.
10. Place another cake on top and spread the frosting there too. Do not handle the cream a lot, it begins to deflate.
11. Spread a thin layer on the sides as well and refrigerate for 45 to 60 mins.
12. Repeat frosting cream all over the cake. Then decorate the cake on the borders.
13. Cover the sides of the cake with chocolate shavings. Then place the cherries on top and fill the gaps with chocolate shavings.
Immediately refrigerate the black forest cake until needed.
Priyanj says
Hi Swasthi i really really want to try your recipes but i am stuck with measurement issues could you please help me
swasthi says
Hi Priya,
Yes I can help you.Here are the details
1 cup =240 ml cup
1 tbsp= 1 tablespoon=15 ml
1 tsp = 1 teaspoon=5 ml.
Hope this helps
Sunitha says
Hi swasthi,
Thanks for the wonderful recipe….I have a doubt regarding the amount of vanilla…if using vanilla essence how much should we use?
swasthi says
Hi Sunitha,
You are welcome. About half tsp of essence should be enough. Actually it depends on the brands too.Some are too strong and just need a few drops. Essence is made with synthetic ingredients & is not good for our body so try to find a extract if possible.Hope you enjoy making this cake.
🙂
sunitha says
hi dear,
thanks for your quick reply and valuable suggestion too… 🙂 will surely try to find vanilla extract next time….i am planning to bake this cake for my husband’s birthday and shall surely let you know the results…between which chocolate would you suggest for preparing chocolate shavings that would be easily available here…..
swasthi says
Hi Sunitha,
You can use any sweetened plain chocolate without nuts etc. I used a dark chocolate for this post. But I had once used milk chocolate from cadbury. It is usually lighter in color than the dark chocolate & may not look so good. If you love the dark chocolate look then you can try for bournville in cadbury. It is easily available in India. You can check the pics of milk chocolate shavings I used on this chocolate sponge cake. Hope you enjoy baking the cake. Wishing you all a great day! God bless!
🙂
Uma says
Hi Swathi,
Thanks for sharing the recipe. I have the same doubt. Should I use exact measurements in your recipe example 1 1/2 cups flour.. and I should use 3 pans instead?
So if I need only 2 cakes, then I should reduce the quantities you had stated. 1 cup of flour instead. Is this correct?
swasthi says
Hi Uma,
You are welcome. If you follow the recipe as is with 1 1/2 cups flour, you can make 2 – 6 inch cakes. Please use 2 – 6 inch cake pans. Hope this is clear.
Uma says
Hi,
Thanks for sharing the recipe. I have the same doubt. Should I use exact measurements in your recipe example 1 1/2 cups flour.. and I should use 3 pans instead?
So if I need only 2 cakes, then I should reduce the quantities you had stated. 1 cup of flour instead. Is this correct?
Kamal says
Hi
Can you please share how can I make Black forest cake with EGG ?
Thanks
swasthi says
Hi Kamal,
You can make the cake base using this sponge cake recipe. Then follow the frosting as mentioned in the above post.
kavita yadav says
Hi,
The cake I made using your recipe was awesome!! Thank you very much! There was a small deviation though, I made a 9 inch double layered black forest cake, so, used your recipe measurements X 2 to make two chocolate sponge layers and rest all instructions were followed as is. Thanks again for the wonderful egg less black forest recipe!!
-Kavita
swasthi says
Hi Kavita
You are welcome. Thanks a lot for the info on 9 inch cake. Very happy to know the cake turned out good.
🙂
Chinni says
my black forest cake turned out awesome. Very delicious and fantastic. But my whipped cream wasn’t so stable like yours. Did you stabilize yours?
swasthi says
I Didn’t stabilize. Which cream did you use?
Tawee says
Hi please tell me what brand of cream you had used
swasthi says
Hi Tawee
I have used emborg whipping cream. If you live in India you can look for milky mist.
Rohini says
I am keen to try this but I am unclear as to how you baked 3 cakes and the recipe says to use 2 pans
swasthi says
Hi Rohini,
I made 1 and a half times the recipe so I got 3 cakes. But the recipe mentioned above can also be made in three 6 inch pans. Just go ahead and make the recipe as is and use 3 pans