Black Forest Cake (No Oven, No Eggs) | How to make Black Forest Cake without Oven
easy eggless black forest cake recipe without Oven
Author: Preeti Nayak
For making chocolate sponge cake:
1 1/2cupAll purpose flour/Maida
1/2tspInstant coffee powder
For making Cherry Syrup:
10-15roughly chopped cherries
For Whipped Cream Icing:
500mlnon-dairy whipping cream
For Chocolate collar/Chocolate lace:
1/2cuproughly chopped dark chocolate compound
8whole cherriesdecorating the cake
A small block of chocolate for making chocolate shavings
For the Oven set up:
A kadhai/Indian Wok
First, we will make an oven set up to bake the cake.
Put salt in the base of the Kadhai/Indian Wok. Spread it evenly. Now put a stand on it. Cover with a lid. Heat it on the lowest flame. This process is same as preheating the Oven.
Prepare a chocolate sponge cake for making a black forest cake.
Take hot water in a bowl. Add instant coffee powder and vanilla essence in it. Mix it well and keep it aside.
In a large mixing bowl, add butter, condensed milk, sugar, coffee and vanilla mixture. Whisk it well.
Sift all purpose flour/maida, cocoa powder, baking powder & baking soda. Add this to the wet ingredients. Mix it using cut & fold method.
Pour the batter in a cake tin. Tap it twice to remove any air bubbles in it.
Open the lid of the Pan. Place the cake tin over the stand. Cover it with the lid.
Bake it on the lowest flame for 45 minutes. Check with a toothpick. If you insert a toothpick in the middle of the cake and it comes out clean, the cake is ready. Switch off the flame.
Carefully take out the cake tin. Let it cool down for 5 minutes in the cake tin.
Loosen the sides of the cake with a knife. Place a plate over the cake tin and flip it. Remove the butter paper. Chocolate sponge cake is ready for making the black forest cake. Let the cake cool down completely. Cling wrap it and refrigerate.
Prepare a cherry syrup for making the back forest cake.
Heat water in a pan. Add chopped and deseeded cherries and sugar in it. Mix it well.
Bring it to a boil. Now simmer it for 5 minutes. Switch off the flame.
Let it cool down completely. Cherry syrup is ready.
Prepare the whipped cream icing.
Whip heavy cream and icing sugar in a mixing bowl until it reaches stiff peaks.
Cover it with a cling wrap and keep it in the fridge. The icing is ready for making a black forest cake.
Assembling the black forest cake:
Using a serrated knife remove the dome shape of the cake. You can use the removed pieces later for making the cake pops.
Cut the cake in layers. Keep it aside.
Take a cake board. Place some icing on it.
Put a layer of sponge cake over it.
Pour some cherry syrup over it.
Apply whipped cream icing and spread it evenly. No need to spread it evenly.
Put some cherries over it.
Now cover it with a second layer of sponge cake. Gently press it. Repeat the same process (5, 6 & 7) until the last layer is placed.
Finally, put the last layer of the sponge cake. Pour some cherry syrup over it. Apply a generous amount of icing on the top. Smoothen it.
Apply whipped cream icing on the sides and smoothen it.
Keep it in the fridge for 30 minutes or in the freezer for 15 minutes to set.
Make rosettes on the top of black forest cake.
Prepare a chocolate lace wrap for black forest cake:
Take a butter paper
length = circumference of the cake tin + 1-inch
height = height of the prepared iced cake + 1 inch or half inch
Melt roughly chopped chocolate compound on a double boiler. Whisk it to remove any lumps. Fill it in an icing bag.
Draw a pattern on the butter paper with melted chocolate. Let it sit for 5 minutes.
Hold it and wrap the chocolate side on the iced cake side.
Keep it in the freezer for 10 minutes. Touch it and if the chocolate is hard then remove the butter paper and a beautiful chocolate lace for the black forest cake is ready.
Make shell design at the bottom of the cake.
Put cherries on the top of black forest cake.
With the help of a peeler prepare some chocolate shavings. Sprinkle it on the top of the cake.
Black forest cake is ready.
1. Make sure the cake batter is not too thick. If the batter is thick add 2-3 tbsp warm water to the batter. 2. Do not over mix the batter. It will make the sponge cake hard. 3. Try to check after 30 minutes of baking whether the cake is ready. Test with a toothpick. If the cake is over baked it will turn hard. The timings of baking may differ. 4. Keep the whipping cream pack in the freezer and chill overnight. Once chilled thaw it till it is 50% ice. Now take it out and whip. It will whip faster. No need to chill the bowl, beater blades etc. 5. Grease a cake tin with oil and dust it with flour. Line a butter paper/parchment paper on the base of cake tin. Also, grease the butter paper with oil and dust it with flour too.
Full recipe: https://theyummydelights.com/eggless-black-forest-cake-without-oven/