Eggless Black Forest Cake | Eggless Cake Recipe

My 32nd Recipe, “Black Forest Cake”, a German Cake this Indian Girl fell in love with. To this day, I am not sure about the reason why I fell for it. Is it for the soft spongy and melt in your mouth texture or the sugary n Chocolaty taste or just the sight of a beautiful cherry sitting in top of a snow covered mountain. It could be probably the one dish I would have eaten the most in my life 🙂 I got the privilege of trying many different flavors of cakes after moving to US. Even though they were delicious in their own rights, nothing even came close to dislodging this little fella from the perch. Another small secret. This is the first time I am posting something on Revi's Foodography which I did not prepare. Yeah, this cake was made by RK as a cute little birthday present, to top off my already memorable birthday. I just had to lend my foolproof recipe and my hands for decorating, photography 😀

Serves	:	4
Total Time	:	1 hr
Preparation Time	:	15 mins
Cooking Time	:	45 mins

Ingredients:-
Sweetened Condensed Milk -100 ml (7 Tbsp)Sugar -⅓ CupAll purpose flour -1 ¼ CupsButter -¾ Cup (Melt after measuring)Baking Powder -½TbspCocoa Powder -¼ CupAerated Cola (Coke, Pepsi, etc) -400 ml ( I used little more than ¾ of 440 ml Coke Can)Sugar -½ Cup (Powder after measuring)Heavy Whipping Cream -3 CupsVanilla Essence -2 dropsSugar -3 TbspWater -¾ CupRose Essence -2 dropsMaraschino cherries -¾ Cup (Reserve 5 for topping and chop the remaining)Chocolate shavings -As needed

For Sponge Cake
For Icing
For Sugar Syrup
For Topping

Method:-

1)	First we will start making the sponge cake. Mix all the dry ingredients (flour, baking powder, cocoa) together in a bowl.

2)	In a separate bowl, take the condensed milk, sugar and beat nicely. Add the warm melted butter to the mixture and beat until fluffy.


3)	Now, transfer the wet ingredients into the dry ingredients and fold slightly.

4)	Add the cola little by little and fold into the mixture. Take care not to burst all the bubbles formed when pouring the cola.

5)	Line a sheet pan with parchment paper. Preheat the oven to 400 F. Pour the cake mixture in the sheet pan and spread it out evenly.

6)	Bake in the 400 F oven for 15 mins. Turn of the oven and leave it inside the warm oven for another 15 mins. Let it cool down completely for a couple of hours, before starting the layering process.

7)	We will move on to preparing the sugar syrup. Mix the sugar and water and bring it to a boil. Add the rose essence and turn off the flame. Once the sugar syrup cools down a bit, add the chopped cherries to the syrup. Refrigerate for 30 mins until cold.


8)	Now, time to prepare the whipped cream. Transfer the cold whipping cream to a cold bowl. Beat it until fluffy. If using a electric beater, do it in Med-High speed. Now add the powdered sugar, vanilla essence and continue to beat until it forms stiff peaks. Refrigerate for 30 mins before using.



9)	The final step in the process is assembling the cake. Cut the cake into 3 equal sized rectangles. Lay down once of those sheets, and drizzle the sugar syrup on top. Do not add too much sugar syrup. Add enough syrup which the cake can absorb.


10)	Now apply a thick layer of whipped cream on top of the cake layer.Add the chopped cherries on top of the whipped cream layer. Similarly complete the 2nd layer. Also, repeate the same for the top most layer. But do not add chopped cherries.



11)	Now apply cream to the sides of the cake. Smoothen out the cream layer. Shave some chocolate bar using a potato peeler. Add the chocolate shavings to the side of the cake.


12)	Add any additional decoration as wish. Top of with cherries and enjoy chilled.

Notes:-

•	Do not over whip the cream. It will fall apart when layering the cake.
•	Keep the bowl used for whipping the cream and the beater in the freezer for 15 mins, before whipping. It helps to get good whipped cream.

Submitted to "Bake Along Challenge # 6" , hosted by Daily Cuppa.

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