About Black Forest Cake-:
Black Forest Cake,
also known as Schwartzwalder Kirsch torte, is a traditional German dessert that
originated in the Black Forest region of Germany. It is a chocolate sponge cake
that is layered with whipped cream and cherries and is typically decorated with
chocolate shavings and maraschino cherries. The cherries used in the cake are
usually Morello cherries, which are sour cherries that are preserved in a syrup
made from the cherry pits.
The cake gets its name
from the cherry liqueur, called Schwartzwalder Kirsch, which is often used to
flavor the cake, as well as to soak the sponge cake layers. The traditional
recipe also calls for whipped cream as the frosting, but nowadays you can find
variations with different kinds of frosting like chocolate ganache and buttercream.
etc.
In recent years, there
has been an increased demand for eggless cakes in India, including Black Forest
Cake. This is due to a variety of reasons, including religious and dietary
restrictions, as well as concerns about food allergies.
To meet this demand, many
Indian bakers and bakeries now offer eggless versions of Black Forest Cake.
These cakes are typically made with substitutes for eggs such as yogurt,
vinegar, and baking powder. Some bakeries also use egg replacer powder which is
easily available in the Indian market.
In addition to that,
with the increasing awareness of health, Vegan cakes are also in demand, where
the recipe is modified to make it eggless, dairy-free, and gluten-free as well.
However, Black Forest
Cake is a popular dessert in Germany and is often served on special occasions
such as birthdays and holidays. It is also a popular choice in bakeries and
cafes around the world.
So, I’m sharing the eggless black forest
cake recipe in a simple and easy way, to make everyone at home.
Here is a recipe for a
Black Forest Cake that can be made without an oven and is eggless:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk (can be substituted with
non-dairy milk)
- 1/2 cup vegetable oil
- 2 tsp vanilla essence
- 1 cup canned cherries, drained and chopped
Frosting:
- 1 cup whipped cream
- 2 tbsp powdered sugar (If required more
sweet or unsweetened cream)
- 1 tsp vanilla essence
Instructions:
- In a large mixing bowl, combine the flour,
cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, combine the
milk, vegetable oil, and vanilla essence.
- Slowly add the wet ingredients to the dry
ingredients and mix until well combined.
- Fold in the chopped cherries.
- Grease a 7- 8 inch round cake pan and pour
in the batter.
- Place the cake pan on a gas and cover it
with a lid. Cook on low flame for about 30-35 minutes, or until a
toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes
before removing it from the pan.
- To make the frosting, beat the heavy
cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Cut the cake slices as per the required
layered.
- Assemble the cake slices in the cake board
and place them apply some whipped cream on the base to stabilize the
slices.
- Make a cherries sugar syrup or make a
simple sugar syrup to moist cake slices.
- Apply the whipped cream with the spatula or
piping beg, I suggest applying the whipped cream with piping beg to beginners,
who make this cake for the first time.
- Crum
coated well the cake and keep it in the fridge for half n hour.
- Cover the cake with cream and apply some
chocolate shredded on the bottom line and make some flowers on the top and
put the cherry on the decoration.
- Here the most loveable and favorite black
forest cake is ready, enjoy the cake.
- Make it and share your valuable feedback with
me or comment on my recipe #ashushomekitchen
Note: Cooking time and
temperature can vary based on the stovetop, so you may need to adjust
accordingly.