Gayathri's Cook Spot: Eggless Black Forest Cake

Every time I see the snap of Black Forest Cake, I am so tempted to try it at home. But thinking about the richness of the cake and the calories, I just stay away from it. I have started taking cookery classes and one lady who came to get the details of the classes wanted me to teach Black Forest Cake. So it was the perfect time to try the cake and test the recipe. Immediately I started collecting all the ingredients required and made it the next day. I made an 8" chocolate cake, layered it with whipped cream and cherries, and frosted the cake with whipped cream and decorated it with cream and cherries. I made the cake as two layers but if you want it, you can slice the cake into 3 or 4 slices and layer them with whipped cream and cherries. For the soaking syrup I used the syrup that came in the tin with the cherries. As whipped cream frosting is used, it is better to refrigerate the cake once it is prepared. And after the cream was set, I sliced it up. I was so excited. And it turned out awesome...The cream, cherries and chocolate cake mingle together to create a divine dessert...If you want to know what I am talking about, you need to try this cake. The cake just melted in the mouth..

Schwarzwälder Kirschtorte literally means Black Forest Cherry Torte in German. The cake is named after the liquor from the region of Black Forest mountain range, as the liquor is used in the cake and gives it its distinct flavour.

Flour/ Maida-1 1/2 cup

Cocoa Powder-1/2 cup

Vanilla Essence-1 1/2 tsp

Melted Butter-1/3 cup

Caster Sugar-1 1/4 cup

Heavy Cream/ Fresh Cream- 400 ml

Confectioner's Sugar-4 tbs

Tinned Cherries-1 cup

Grated chocolate-1 cup

1. Mix together oil, butter, vanilla and milk.

2. In another bowl, mix flour, cocoa, baking powder and baking soda.

3. Add the flour mixture to the liquid ingredients and mix until incorporated.

4. Grease and dust an 8" round tin and pour the prepared batter.

5. Bake in a 170C preheated oven for 30-35 minutes or until a tooth pick inserted comes out clean.

6. Once done, transfer to a wire rack and let it cool for 10 minutes.

7. Flip the cake onto the wire rack and allow it to cool completely.

8. Cut into two round slices.

9. Remove the cherries from the tin and reserve the syrup.

10. Cut cherries into half and remove the seed.

11. Measure 1 cup and set aside.

12. Refrigerate bowl, whip and the cream until chill.

13. Whip the cream until soft peaks form.

14. Add the icing sugar and continue whipping until stiff peaks form. Do not over beat as you will end up with butter.

15. Now place one half of the cake in a plate.

16. Brush with the syrup.

17. Add 1/3rd of the whipped cream and spread it evenly on the cake.

18. Arrange the cherries on the cream.

19. Place the other half of the cake on the cherries.

20. Now brush it with the syrup.

21. Cover the whole cake with whipped cream reserving about 3/4 cup for decorations.

22. Level the frosting with a spatula.

23. Take a star nozzle in a piping bag.

24. Take the remaining whipped cream in the bag.

25. Grate chocolate and fill the top of the cake with grated chocolate.

26. Now decorate the cake with small whipped cream flowers. Place a cherry in the centre of each flower.

27. Chill the cake until serving time.

28. Slice it up, serve and enjoy!!!

Mix wet ingredients together.

Add the dry ingredients.

Mix to form a batter.

Pour into a greased and dusted tin.

Bake the cake and flip on wire rack and allow it to cool.

Whip cream until soft peaks for. Add icing sugar.

Whip until stiff peaks form.

Slice the cake into two. Place one half on a plate.

Brush generously with the cherry syrup.

Apply a coat of whipped cream.

Arrange the cherries.

Place the other half of the cake on top.

Apply syrup and cover it with whipped cream.

Top with grated chocolate.

Finish with whipped cream decorations.

Chill, slice it up and serve.

We just loved it....