Ultimate Eggless Black Forest Cake Recipe

Eggless Black Forest Cake – I’ve made cotton soft black forest cake of egg version some time ago. There are quite a few request for the eggless version. The moist chocolate cake is super soft, just like the cotton sponge for egg version. I would say this is an easy but a phenomenal cake. This cake tasted like one of those in the bakery shop. You can make this cake for just about any occasions. Hope you’re inspired and give it a try. Enjoy!

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Ingredients:

420g [3 cups] fresh cherries
- can or bottled cherries can also be used)
- this amount is for overall needed for the whole cake including making the sauce syrup

• Cherry Sauce Syrup
70g [½ cup] fresh cherries
50g [¼ cup] sugar
15g [1 tbsp] lemon juice
1 tsp cherry essence

• Eggless Moist Chocolate Cake
72g [¼ cup + 1 tbsp] milk
15g [1 tbsp] vinegar
180g [1½ cup] cake flour
50g [½ cup] cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
180g [1¾ cup + 2 tbsp] fine sugar
80g [¼ cup + 1 tbsp] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
135g [½ cup + 1 tbsp] hot water

• Whipped Cream Frosting
480g [2 cups] whipping cream
30g [2 tbsp] fine sugar

• Deco
50g [¼ cup] dark chocolate, grated
Piping tip: 869


Instructions:

1. Wash the fresh cherries. Strain and dry them.
2. Remove the seeds with the straw hack.
3. Cut the cherries in halves. Place them on a paper towel to dry.

• Cherry Sauce Syrup
1. Place the cherry halves in a milk pot.
2. Add sugar and lemon juice. Cook over a medium low heat.
3. Mash the cherries to extract the juice. Cook until the sauce is thickened.
4. Strain the sauce.
5. Add in the cherry essence. Mix well and set aside.

• Eggless Moist Chocolate Cake
1. In a glass, add the milk and vinegar. Mix well. Let it rest for 5 minutes.
2. Sift all the dry ingredient: flour, cocoa powder, baking powder, baking soda, salt. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt, vanilla extract and the milk mixture. Mix vigorously until well combined.
4. Add in the sift ingredients in 2 batches. In between the 2 batches, add in the hot water. Mix just until combined, do not over mix.
5. Place the batter into a 6x6 inch prepared pan, greased and lined with parchment paper.
6. Bake in preheated oven at 180°C/355°F for 35 min or until inserted skewer comes out clean.
7. Let cake cool completely before slicing.
8. Slice the cake into 3 sheets.

• Whipped Cream Frosting
1. In a large mixing bowl, add whipping cream. With an electric mixer, mix on low speed for a few seconds.
2. Add in the sugar. Continue mixing on medium speed until stiff.
3. Transfer the cream into a piping bag.
• Assemble the Cake (follow as per video)


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