Eggless Black Forest Gateau

blk-forest-cake

A very common dessert loved by all is Black Forest cake or Black forest Gateau. Here, in my recipe, you would find the same traditional method where chocolate sponges are sandwiched with whipped cream frosting, red cherries and chocolate shavings. This is an eggless version of the cake. This cake gives you both the chocolate and vanilla flavors, a nice and simple treat for all chocoholics. When I had no reason to bake anything, I thought of baking this super moist eggless black forest gateau.

Preparation Time: 10 minutes

Baking Time: 30 minutes

Servings: 6-8 slices

Ingredients:

1 ½ cups All purpose flour

1 cup granulated sugar

½ cup cocoa powder

¾ cup sunflower oil

1 tsp baking powder

¼ tsp baking soda

½ cup curd

½ cup whole milk

1 tsp vanilla extract

 

For the frosting:

200 ml whipping cream

½ cup icing sugar

10-12 red cherries

½ cup lukewarm water

1 tbsp powdered sugar

½  tsp lemon juice

 

Procedure

Sieve all the dry ingredients (All purpose flour, baking powder, baking soda and cocoa powder) to ensure there are no lumps.

In a large bowl, add sugar and oil and blend them using a blender or mixer. I usually blend using an electric whisk.  Blend till they have mixed well and are light and fluffy.

Oil based cakes are usually more moist as compared to butter cakes. Especially if you are making eggless cakes, go for oil rather than butter.

Grease a cake tin and pre heat the oven at 180 °C for 10 minutes. Now, add the curd and mix again. Add vanilla extract and mix again.  Start adding dry ingredients in 3 batches slowly.  Just add the dry ingredients and mix them using cut and fold method. This will give proper aeration to the cake batter and make it light. Add the milk and mix well. Add in rest of the flour and mix till they have incorporated well. Scrap out everything from the sides of the bowl.

Pour the batter in the cake tin and tap it once. This will remove the trapped air bubbles and help to give a proper rise to a cake.  Bake it for 30 minutes at 180 °C.

Once the cake is done, let it cool for 15 minutes before demoulding.

Cut the cake in 2 -3 layers carefully.

 

For the frosting:

In a small bowl, add lukewarm water, powdered sugar and lemon juice and mix. Using a brush, soak the syrup to the chocolate sponge.  Also soak some chopped red cherries in the syrup. You can also use wine or rum to soak the sponges and cherries.

In a large bowl, whisk the whipping cream till they have form stiff peaks. Before whipping, make sure to place the bowl for whipping in the freezer. While whipping, place the whipping bowl over a larger bowl of ice cubes.  This will ensure proper and timely whipping of cream. Whip on a high speed. It might take around 6-8 minutes for the stiff peaks to form. If you turn the bowl upside down, the cream would not fall down.  Add the icing sugar and mix well. You might also add vanilla extract to the whipped cream.

Layer the syrup soaked sponge and pour the soaked chopped cherries over. Add the whipped cream in between the layers. Continue stacking the layers sandwiching them with whipped cream and soaked cherries.

Finally cover the entire cake with vanilla frosting. Decorate with chocolate shaving and red cherries on top.

Slice the super moist colorful cake and enjoy your day.

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