black forest cake (eggless & whole wheat)

Black forest cake recipe with step by step pics. One of the favorite cakes liked by everyone is black forest cake. Apart from having a fabulous taste and texture, this black forest cake recipe has a few more plus points.

• One the entire chocolate sponge cake is made from whole wheat flour.
• has less oil
• and uses ingredients that are easily available.
• The cake recipe is also easy and can be made by beginners too.

Preparing good or excellent eggless frosting cakes or gateau at home is creative as well as a satisfying effort. And trust me the process is not difficult. But yes takes time and you have some extra pans, bowls and stuff that needs to be cleaned 🙂

To make the work seem less daunting, I suggest to bake the cake a day before and do the frosting the next day. The cake can be refrigerated overnight and the frosting can be done the next day.

To make this egg free black forest cake, you need a chocolate cake or a chocolate sponge cake. You can get the cake from outside or make your own at home. I have used my basic eggless chocolate cake made from whole wheat flour as a base for this black forest cake.

There were some eggless cakes I had learnt in my home science classes and this cake was one of them. I really have good memories of preparing these frosted cakes and its due to the practice and training there, I can make them effortlessly now.

In the step by step pics, I have shared some steps to make the eggless plain chocolate cake. Otherwise you can also check the entire step by step recipe on this link – Eggless chocolate cake.

Serve the black forest cake chilled. The cake weighed more than 500 grams, about 700 grams. So goes very well as a dessert or for celebrations like birthdays and anniversaries.

How to make black forest cake

1. Preheat your oven to 200 degrees celsius/392 degrees Fahrenheit. Sieve 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. Use good quality cocoa powder.

2. here are the sieved dry ingredients.

3. in another pan or bowl, take ¾ cup sugar.

4. add 1 cup cold water and stir so that the sugar dissolves.

5. now add ¼ cup oil or melted butter. I added oil.

6. Stir briskly so that everything is mixed well.

7. next add 1 tbsp lime juice. Stir again.

8. Now add ½ tsp vanilla extract or powder. Here I added vanilla powder.

9. add the sieved dry ingredients to the wet mixture.

10. Using a wired whisk, mix everything well. There should be no lumps in the cake batter. The batter is not thick but medium thin.

11. Pour the cake batter in a greased cake pan of 7.5 inches diameter x 2 inches height. Tap the sides so that the extra air bubbles are let out.

Baking cake

12. bake the cake in a preheated oven for 200 degrees celsius/392 Fahrenheit for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check. For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius for 15 minutes. Then bake the cake at 180 degrees celsius for 30 to 35 minutes.

For doneness check the cake with a toothpick. The toothpick should come out clean. If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting, let the cake cool completely.

14. Here’s the inverted chocolate cake which has been cooled completely.

15. Place the cake top side facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two. With a knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the icing layer.

16. Remove the top slice of the cake and keep aside. Here we have the bottom cake halve. Just cover and keep aside.

Making icing for cake

17. In a stand mixer take 200 ml chilled cream and 5 tbsp icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as thats the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whip well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it. 

18. At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won’t have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

19. Here’s the consistency of the cream.

Making black forest cake

20. Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of water.

21. Now with a spatula spread about ¼ or ⅓ of the whipped cream.

22. Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.

23. Then add a layer of finely chopped red cherries. Red cherries are easily available. These are in the Indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at miThai shops here.

24. Sprinkle grated chocolate or chocolate shavings on top all over.

25. Cover with the top halve of the cake.

26. Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing. The foil covered plate along with the cake is kept on a heavy board. This way you can easily rotate the foil covered plate while spreading icing on the sides.

27. Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake.

28. Here’s one more pic. Decorate as per your likeness.

29. Don’t worry about design flaws as we will be adding more grated chocolate on the cakes. So imperfections can be hidden 🙂

30. Place whole cherries on the cake.

31. You can add the amount of cherries you want to make a neat looking black forest cake.

32. Sprinkle some grated chocolate.

33. Cover the flaws with the grated chocolate. You can also add chocolate shavings or chocolate vermicelli.

34. Also place the grated chocolate on the sides of the cake. I also added some chocolate shavings from top. Here our eggless black forest cake is ready.

35. Cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.

36. When the cream icing has set well, slice and Serve eggless black forest cake.

Few more eggless recipes

• Vanilla cake
• Banana cake
• Biscuit cake
• Cooker cake
• Choco lava cake

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Black Forest Cake

4.79 from 65 votes

By Dassana Amit

This black forest cake recipe is too good and is an eggless version of the classic black forest cake. The base sponge chocolate cake is made from whole wheat flour. 

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Prep Time 50 mins

Cook Time 35 mins

Total Time 1 hr 25 mins

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Cuisine World

Course: Desserts

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Servings 1 medium black forest cake

Units

Ingredients

• ▢ 1 medium sized eggless chocolate cake or sponge chocolate cake or check the below recipe

for eggless chocolate cake

• ▢ 1 cup whole wheat flour , levelled or 120 grams
• ▢ 3 tablespoons cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ 1 pinch of salt
• ▢ ¾ cup sugar or 150 grams sugar
• ▢ 1 cup cold water, 250 ml
• ▢ ¼ cup oil or melted butter, 62.5 ml
• ▢ 1 tablespoon lime or lemon juice
• ▢ ½ teaspoon vanilla extract or vanilla powder or vanilla essence

icing for black forest cake

• ▢ 200 ml chilled amul fresh cream or chilled heavy whipping cream
• ▢ 5 tablespoons icing sugar
• ▢ 3 tablespoons chopped red cherries
• ▢ 7 to 8 tablespoons grated chocolate or chocolate shavings, you can also add as required
• ▢ 2 to 3 teaspoons cherry syrup or 1 teaspoon sugar dissolved in 3 to 4 teaspoon water. you can use rum or wine instead of sugar syrup
• ▢ 8 to 10 whole cherries for decoration or as required
• ▢ some chocolate shavings for decoration, optional

Instructions

making chocolate cake batter

• First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your
• Oven to 200 degrees celsius/392 degrees fahrenheit.
• Seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. Use good quality cocoa powder.
• In another pan or bowl, take ¾ cup sugar.
• Add 1 cup cold water and stir so that the sugar dissolves.
• Now add ¼ cup oil or melted butter. I added oil. Stir briskly so that everything is mixed well.
• Next add 1 tbsp lime juice. Stir again.
• Now add ½ tsp vanilla extract or powder.
• Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.
• There should be no lumps in the cake batter. The batter is not thick but medium thin.
• Pour the cake batter in the prepared cake pan.
• Tap the sides of the cake pan so that the extra air bubbles are let out.

baking chocolate cake

• Bake the cake in a preheated oven for 200 degrees celsius or 392 fahrenhiet for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check. 
• For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius or 356 fahrenheit degrees for 15 minutes. Then bake the cake at 180 degrees celsius or 356 degrees fahrenheit for the 30 to 35 minutes.
• For doneness check the cake with a tooth pick. The tooth pick should come out clean. Once the cake becomes warm or cools down, unmold and place it on a wired rack. 
• If the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. Before frosting let the cake cool completely.

making icing for black forest cake

• Keep the top of the cake facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use a dental floss to slice the cake into two. With knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the cream layer.
• Remove the top half and keep aside. Keep the the bottom cake half facing you. Just cover them and keep aside while you prepare the cream icing.
• In a stand mixer take cream and icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as that the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whipped well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it.
• At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won't have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

making black forest cake

• Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of sugar syrup.
• Now with a spatula spread about ¼ or ⅓ of the whipped cream.
• Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.
• Then add a layer of chopped red cherries. Red cherries are easily available. These are in the indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at mithai shops here.
• Sprinkle grated chocolate on top.
• Cover with the top halve of the cake.
• Spread some cream on the top evenly. Spread on the sides. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing.
• Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake with the cream from the piping bag.
• Place whole cherries on the cake. you can add the amount of cherries you want to make a neat looking cake.
• Sprinkle some grated chocolate all over. You can also add chocolate shavings or chocolate vermicelli.
• Also place the grated chocolate on the side of the cake. I also added some chocolate shavings from top.
• Cover the black forest cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.
• When the cream icing has set well, slice and serve the eggless black forest cake.

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