Veg Recipes of India

eggless black forest cake recipe, how to make black forest cake

by

eggless black forest cake recipe
Jump to Recipe Print Recipe

Sharing is Caring!

eggless 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 (atta), has less oil and uses ingredients which 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 eggless black forest cake, you need an 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.

if you are looking for more eggless recipes then do check vanilla cake, banana cake, tutti frutti cake, pressure cooker cake and eggless banana bread recipe.

eggless black forest cake recipe below:

4.68 from 56 votes
eggless black forest cake recipe
print
eggless black forest cake recipe
prep time
50 mins
cook time
35 mins
total time
1 hr 25 mins
 

eggless black forest cake recipe - an eggless recipe of the classic black forest cake.

course: desserts
cuisine: world
servings: 1 medium black forest cake
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 medium sized eggless chocolate cake or sponge chocolate cake OR check the below recipe
for eggless chocolate cake:
  • 1 cup whole wheat flour (atta), levelled or 120 grams atta
  • 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
how to make recipe
making eggless chocolate cake batter:
  1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
  2. oven to 200 degrees celsius/392 degrees fahrenheit.
  3. 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.
  4. in another pan or bowl, take ¾ cup sugar.
  5. add 1 cup cold water and stir so that the sugar dissolves.
  6. now add ¼ cup oil or melted butter. i added oil. 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.
  9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
  10. there should be no lumps in the cake batter. the batter is not thick but thin.
  11. pour the cake batter in the prepared cake pan.
  12. tap the sides of the cake pan so that the extra air bubbles are let out.
baking eggless chocolate cake:

  1. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. 

  2. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 fahrenheit degrees for 15 minutes. then bake the cake at 180 degrees celsius/356 degrees fahrenheit for the 30 to 35 minutes.

  3. 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. 

  4. 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 black forest cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. now with a spatula spread about ¼ or ⅓ of the whipped cream.

  7. 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.
  8. 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.
  9. sprinkle grated chocolate on top.
  10. cover with the top halve of the cake.
  11. 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.
  12. add the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake with the cream from the piping bag.
  13. don't worry about design flaws as we will be adding more grated chocolate on the cakes. so imperfections can be hidden 🙂
  14. place whole cherries on the cake.
  15. you can add the amount of cherries you want to make a neat looking cake.
  16. sprinkle some grated chocolate all over. you can also add chocolate shavings or chocolate vermicelli.
  17. also place the grated chocolate on the side of the cake. i also added some chocolate shavings from top.
  18. 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.
  19. when the cream icing has set well, slice and serve the eggless black forest cake.


step by step eggless black forest cake recipe:

1. 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.

making basic chocolate cake recipe

2. here are the sieved dry ingredients.

ingredients for basic chocolate cake recipe

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

sugar for basic chocolate cake recipe

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

making eggless cake batter

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

butter for basic chocolate cake recipe

6. stir briskly so that everything is mixed well.

making basic chocolate cake batter

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

making basic chocolate cake batter

8. now add ½ tsp vanilla extract or powder. here i added vanilla powder.

making basic chocolate cake batter

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

making basic chocolate cake batter

10. using a wired whisk, mix everything well. there should be no lumps in the cake batter. the batter is not thick but thin.

eggless basic chocolate cake batter

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

eggless basic chocolate cake batter

12. bake the cake in a preheated oven for 200 degrees celsius/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 for 15 minutes. then bake the cake at 180 degrees celsius for 30 to 35 minutes. for doneness check the cake with a tooth pick. the tooth pick should come out clean.  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.

eggless chocolate cake recipe

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

eggless chocolate cake recipe

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 a 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.

making black forest cake recipe

16. remove the top slice of the cake and keep aside. here we have the bottom cake halve. just cover and keep aside.

making black forest cake recipe

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. 

cream for eggless black forest cake recipe

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.

sugar solution for basic chocolate cake recipe recipe

19. here’s the consistency of the cream.

cream for eggless black forest cake recipe

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.

sugar syrup for eggless black forest cake recipe

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

cream for eggless black forest cake recipe

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.

cream on eggless black forest cake recipe

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.

cherries on eggless black forest cake recipe

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

chocolate for eggless black forest cake recipe

25. cover with the top halve of the cake.

making eggless black forest cake recipe

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.

cream on eggless black forest cake recipe

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

cream on eggless black forest cake recipe

28. here’s one more pic. decorate as per your likeness.

decorating eggless black forest cake recipe

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

decorating eggless black forest cake recipe

30. place whole cherries on the cake.

cherries on eggless black forest cake recipe

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

cherries on eggless black forest cake recipe

32. sprinkle some grated chocolate.

chocolate on black forest cake recipe

33. cover the flaws with the grated chocolate. you can also add chocolate shavings or chocolate vermicelli.

cherries on eggless black forest cake recipe

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.

preparing eggless black forest cake recipe

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.

eggless black forest cake recipe, black forest cake recipe

36. when the cream icing has set well, slice and serve eggless black forest cake.

eggless black forest cake recipe, black forest cake recipe




Sharing is Caring!

Reader Interactions

{ 319 Responses }

  1. Mam, please advice how to hide the cake crumbs while icing the cake. No one share this particular trick. I thought atleast u will share but u also avoided very carefully telling in pt no 7 that as it’s a home made cake it doesn’t need to be that perfect. Mam, i want my cake to look professional. Please, please help.

    • pradipta, its not i have avoided. in one recipe i have mentioned but not in this one. when i write a post then it a detailed process and at times i do forget to mention a few points here and there. a thin layer of crumb coat works well for cake crumbs. this crumb coat can be a thin layer of buttercream icing or a glaze icing. a glaze icing is a simple icing made of powdered sugar + water or milk. apply the icing in a thin layer and then refrigerate the cake for a couple of hours. then later you can do the cream icing. if you chill the cake overnight and the do the icing, then also the crumbs will be less. hope this helps.

      • A heartfelt thanks for you Mam. My Mom’s birthday is on 23rd Nov. I want to surprise her with a cake that looks professional but gradually she will come to know that I made it specially for her. Sorry, if I had hurt you. Actually I was anxiously reading the recipe and finally stumbled on that particular point I was searching for quite a long time. Mam can you tell in which particular recipe you had mentioned this, so that I can read it. Thanks once again.

        • welcome pradipta. you did not hurt me. i can understand. regarding the cake crumbs i remember writing it for a cake recipe. i went and checked all the recipes and its not there in the recipes which i have already posted, but in a recipe which is not yet published. its eggless chocolate truffle cake and this recipe has been lying in my drafts from a very long time. i had forgotten which recipe i had written about cake crumbs but i did remember writing it. for almost daily i write a recipe and sometimes i forget the important points etc, though i do make a note of it physically or mentally.

          • Mam please do publish it. the pictorial elaboration helps to understand it properly. Wish you Merry Christmas and very Happy New Year.

            • pradipta, i will add the recipe. i did not publish it as there were many crumbs and so i had to do the crumb coat on the cake.in fact i want to share many cake recipes. i will be adding pineapple upside down cake recipe in a couple of days. happy new year to you too.

  2. HeLlo…i m going to try this recipe today..just one confusion about wheat flour.i hv never used wheat flour for cake..pls give me suggestion…pls…

  3. Hi dassana,
    I read in the comments section that whipping cream can be made at home using malai. Can I mix malai with some amount of milk to create like 60-70% cream? I was thinking that use of pure malai will make the cake very heavy.

    • ruchi, yes you can easily make whipping cream at home with malai. you can do this way. the cream will be slightly thinner. thats it. but for the cake, this cream+milk cannot be used. reason being it won’t whip. the milk in it won’t allow the cream to have stiff peaks. so for the cake you will need to use the malai for cream without adding milk. for gravies, soups, baked dishes etc you can use the cream+milk.

      • Oh ok. Actually I thought of doing so because Amul cream can get whipped even though the label says that it is 25% cream. I thought rest 75% they add milk. Am I missing something here? I don’t know much about baking-icing fundamentals, I was just wondering if we can it make this way at home.

        On another note, there seems to be a funny thing going on with the ‘search this website’ option of your blog. For example, when I typed and searched Chocolate cake, then it directly opened the recipe of Chocolate cake in pressure cooker. I searched raita and it opened just the Dill leaves raita recipe. It’s not showing different results of recipes related to the keyword. It’s been happening since past couple of days I think. You might look into it since I use this feature a lot 🙂

    • harshit, instead of cream, you can use unsalted white butter or cream cheese. but then the cake will be a chocolate cake with butter icing or cream cheese icing.

  5. I am feeling very skeptical. Never done an eggless cake that does not either have milk or curd. But the amount of positivity in the comments makes me feel to close my eyes and follow. So here i go 🙂

  6. Hi dassana..Chocolate gratings…whether the cooking chocolate directlycan b used to grate or any other chocolate…n one more thing not related to this…after u use ur iron kadai do u season it every time….I just saw in net….that first time while using v should keep in oven n all for hr….do u do all those…thinking to get one…so wanted my expert opinion:-)

    • Shubha, cooking chocolate can be grated directly. i have only seasoned once. but i use it very often. if you don’t use for a long time then may be seasoning will be required. i don’t keep in the oven. i just heat it directly on the flame with some oil applied to it. then wipe the oil and then put a second layer of oil and heat and then store it with the oil layer. before cooking just remove the layer of oil with a cloth napkin or tissue paper.

  7. Tried this today. Omg twas wonderful… And I decorated same as yours looked awesome. But I didn’t cut into halves as it was already short lengthwise you know 😊 as the cake was made with wheat flour and water instead of milk so tasted bit different than other cakes I tried from you. Can I use milk instead? Thanks.. you are amazing.

    • yes it is. if you don’t have lemon juice, then you can add vinegar or buttermilk instead. if you have convection mode in the microwave oven, then only you can bake it.

      • I have to make 1 kg
        Kindly guide me as I am bit confused with the ingredients to make 1 kg

        • smrati, i cannot give measurements for 1 kg as the ingredients will change and i do not know if the cake when baked turns out good or not. with these measurement its a tried and tested recipe. it yields about 700 grams of cake which is lesser than 1 kg.

  10. Hi,
    Which OTG do you use coz I want to buy?
    I want to learn baking but don’t have time to go to the classes, so thought of trying at home with the help of your recipes.
    Luv your recipes and its so easy to understand. 🙂

    • thanks sneha. i use bajaj OTG, 35 litres. previously i was using philips 18 litre OTG, but they have discontinued this model. bajaj OTG is good. its almost been a year now using it.

      • Can I bake in Microwave oven? I have Samsung 30ltr Microwave convection oven. And is there any difference in baking in Microwave oven & OTG?

        • sneha, you have to use the convection mode of the microwave oven for baking. in the convection mode the baking is like baking in an OTG. in the microwave mode, the cooking happens through the microwave rays.

  11. Hi ,
    I am a big fan of u and tried many vegetable recipes …When I was going to try this cake I got a little confused to see baking soda …can I use same quantity of baking powder in place of baking soda as mentioned in this recipe

    • thanks pamila. in this recipe baking soda cannot be substituted with baking powder. so baking soda is required. but you can use eno (fruit salt) instead of baking soda.

  12. HI,
    I have food processor with whip knob and whipping attachment for making butter,chas n lassi. can I use that for making whipped cream?I have bought Blue Bird whiping cram powder.will that work?or shall I buy Amul whipping cream? And can I make whipped cream before hand like 2 days before and refrigerate it for further use?

    • priyanka, you can use this whipping attachment. i have also used it before for making butter as well as for whipping cream. i had used malai to whip. you can use amul cream. but i am not sure about the whipping cream powder. yes you can make whipped cream 2 days before and refrigerate.

  13. Hey thanks a lot for this perfect recipe.I made black forest first time this valentines day and it turned out awesome.Everyone just loved it.

  14. Hello Dassana,
    Tried the cake but some queries are there. Pls help as I want to try it again.
    The bottom of tin was sticky? (the pan wasn’t clean)but the cake came out perfect. Greased the cake tin too. The cake cracked also that I think b’cos i took it out from the tin immediately.
    I preheated the oven as mentioned. Is it b’cos of msmts as ur recipe says 1cup =250ml and mine is of 200ml.
    The cake shud be taken out immediately or shud b left for 5mins in oven and then taken out as this happens with me almost every time otherwise the texture the taste everything is perfect.

    Thanks a lot ?

    • firstly always for any cake, let the cake cool down completely. if the cake is removed when it is hot or even warm, the cake will break or fall apart. stickiness is because the cake was still hot when it was removed. i do not think 200 ml cup should make a difference.

      after the cake gets done, remove it from the oven. then keep the pan on a wired rack, so that less condensation happens at the bottom of the pan. when the cake is completely cooled at room temperature, then remove it from the pan.

  15. Hi Amit
    I am a big fan of u. I use most of ur recipes specially for baking as ur recipes call for wheat flour (which is good for health) instead of maida. Just one query can we use vinegar in place of lime/lemon juice in ur cakes and in this cake u have mentioned cold water it has to be fridge chill or u mean the normal water.
    Thanks a lot for these awesome recipes ?

  16. Hello Amit

    I am a big fan of u.I usually use ur recipes to bake eggless cakes as u use whole wheat flour(as its good for health) instead of maida. Just one query many of ur recipes call for the use of lime juice. Can I use vinegar instead of lime juice in ur cake/muffin recipes.

    Thanks a lot and keep posting new recipes too ?

  18. Hello
    May I know the shelf life of this cake? Can store this cake in fridge for 2 days? Because I am planning to bring ready made whipping cream (amul) from the market and we are only two people at home!

  20. Thank u Dassana, I tried this cake and it turned out to be awesome… It just made our Wedding anniversary more Special… Thank u so much… U r my most favoured chef, and I prefer ur recipes for every new thng to try… U r like my cooking lifeline …
    GOD bless you..

  21. hi dassana xan u please tell me if i can cook this cake in pressure cooker with the same pan used in sponge cake i dnt hv big pan….

    • megha, yes you can use the same pan used in sponge cake recipe and make in the pressure cooker. a few readers have tried this cake successfully in the pressure cooker, so you can also easily make it.

  22. thanks my Cooking Guru….why I am saying cooking Guru as I do already have a Guru in my life and learnt meditation from which I do every morning….so she is my mentor for salvation……but for cooking it’s only you and no one else promise.

    now about the cake which I baked today girl tomorrow my husband was so tempted that he said don’t want to wait till tomorrow so we end up cutting it today although he is not big fan of cake….but with this one he couldn’t stop and it turn out to be fantastic thank you so much for this cake recipes.
    I also like to say something to readers that if like to achieve results positive please make sure you follow every word of Dassana don’t ignore her emphasis on something.

    A very big thank you to Dassana please keep it as life so gets difficult without your recipes.

    lots of love
    urvashi shah

    • urvashi, thanks for calling me your cooking guru. i am humbled as well as grateful. from whom have you learnt meditation. if you don’t mind, you can tell your guru’s name.

      glad to know that all of you liked the cake. isn’t it such a good feeling to bake a birthday cake (does not matter who’s birthday is it – oneself or family members) and cut it too.

      thanks again urvashi. hugs and love 🙂

      • Hi Dassana sorry for late reply I was in India for my daughter’s Christmas holidays……ahh not at all My Guru Maa’s name is Maa Biyaya and she is from Patna……

        Do you believe on meditation? as the one I am doing is not only about meditation it’s all about spiritual life nothing material…..so what I mean I’d you stay in this world and do everything like your duty , enjoyment etc but perform your meditation every morning.

        hope it will help you to understand bit more.

        hugs and lots of love
        Urvashi

        • no problem urvashi. thanks for the info. i used to meditate first but now due to lack of time do not do often. but after doing meditation for so many years, it has become a part of me. now i can easily come to the space of no mind and no thought zone by just sitting silently.

          what you are doing is good. morning times are the best for meditation as well as yoga. keep it going as all these things eventually help us in our life and even after it.

          hugs and take care.

  23. Hi Dassana

    I have made this cake today wanted to send you pictures haven’t tried yet will try on my birthday tomorrow my 2.5years old love cake and she wanted me to bake one with her it was fantastic will let you know about taste tomorrow

    • great urvashi. its feels so good doing baking with kids. sure, do let me know how the cake turned out. wish you a happy birthday in advance. have a great day.

  25. HI
    Big fan of your recipes (I am a bachelor who loves to cook)
    During my stay in Germany in a german family, I learnt this pastry from the granny.
    I have a few suggestions with respect to the ingredients based on her recipe.
    Using dark red sour cherries instead of red ones gives a beautiful contrast with the sweet cake. Sour-ish cherries, sweet cake and dark chocolate

    It also ensures that the pastry doesn’t get too sweet
    And instead of rum or wine, there is a cherry liquor called Kirschwasser. It gives the cake a totally different flavour.

    • thank you sahil for these suggestions from your granny. i believe this must the original german black forest cake. i agree the sour cherries with the combination of a sweet cake and dark chocolate must be tasting too good. i need to try this combo if i can get sour cherries and also the cherry liquor here. thanks again.

  26. Hii mam..!! It’s my humble request to u that please upload the recipe of an eggless fondant cake..actually my daughter’s 1st birthday is coming..and I want to make her cake myself ..hope U’ll help me in dis..actually I hav seen many videos of making fondant cakes and I know this can’t help me bcoz the step by step pics and easy method of urs help me a lot and this only can give me a huge satisfaction and gr8 outcome..I’ll b very thankful to you ????

    • thank you inderpreet for this comment of yours. unfortunately, for fondant, there are certain ingredients required, that are not available where i live, like corn syrup or fructose syrup etc. so i am unable to add the recipe. i have got a few requests for fondant recipe, but due to the unavailability of these ingredients, i have not added the recipe. whenever i am able to get these ingredients, i will add the recipe of a fondant. moreover fondant making is tricky as things can go wrong. i have learnt how to make it, but it been many years i have not made it at home. you can try a frosted cake and that will be easier than making a fondant.

  28. I have juicer,mixer and grinder options only in my mixy but I have a chopper also ..is this can help me making a whipped cream or not..

    • don’t use chopper for preparing whipped cream. the cream won’t get whipped if chopper is used or a chopper blade is used. there is whipping blade that comes with mixer-grinder and is usually used for blending lassi or curd. this blade has to be used for whipping cream.

      • Microwave mode in microwave oven .. When should i preheat the oven ?? At the beginning or few minutes before baking????

        • okay. microwave mode will burn the cake. in microwave mode, you just need to keep for 4 to 5 minutes. this cake recipe is meant to be baked in an OTG or the convection mode of microwave mode. but some readers have tried the recipe in the microwave mode and microwaved the cake for a few minutes. more than 5 to 6 minutes in the microwave mode and the cake will get burnt. in microwave mode, you cannot preheat the oven. oven can be preheated only in the convection mode.

  30. hello dear ..lovely rrceip..well u need sm favour. .plzzxx my idol do paste rrceip for eggless cheese cake ..its my favourite. ..n sadly I don’t know how to make it.:-(

    • pratibha, thanks for calling me your idol 🙂 i have eggless cheese cake recipe in drafts. one of the best vanilla cheesecake i have made. i will try to add the recipe in some time.

  32. hello mam, i have gone through many of ur recipes n have tried some of them. they ol turned out well i wanna try this one also bt the prob z that i do not hv an oven. can u plz suggest the pressure cooker recipe of this. i vl b really thankful to u. plz help

    • by hand blender i am assuming its a wired whisk. difficult with a wired whisk, if you use amul cream or 25% to 35% fat cream. if the cream has a 50 % or more of fat content, then you can use a wired whisk. if you are meaning an electric hand blender, then you can use it.

  34. Heyy can i make cream from icing sugar and malai in normal mixer which we have at home ?? And does that homemade cream tastes same like whipped cream which is made from amul whipping cream??

    • you can make cream with icing sugar and malai. there was a time, i used to make cream at home, as we used to get fresh milk and not packaged ones. the taste of whipped cream is same. in fact homemade one taste better than store brought one. but just don’t over do and use the whipper blade in your mixer. any other blade might ruin the consistency.

  36. Good aftrnoon..can u plzz tell me wat kind of pans we can use in oven to make this cake

    • pratibha, generally aluminium pans are used. you will get them in super stores or in shops which sell bakery stuff. non stick pans are also available and even silicon based ones, but i prefer the conventional aluminium pans.

  37. Hi, I tried this recipe earlier twice it came out good, thanks. But now I wanna double the ingredients to get a big cake! Can I ? Pls reply

  38. I tried ur basic chocolate cake recipe many a times, and loved the results, now i want to try this one but do not have the electric beater, can i beat the cream in a mixer? Thanks 🙂

    • thanks manjiri. you can whip the cream in a blender or mixer. but use the whipping blade. if you use the dry grinder or wet grinder blade, then there will be difficulty in getting the cream whipped well.

    • take all the ingredients as mentioned in the recipe, except the following:
      1.5 tablespoon cocoa powder
      1/4 teaspoon baking soda
      1/2 tablespoon lime juice
      1/4 teaspoon vanilla extract or essence

  40. The recipes on this page are too good. Accurate measuring of ingredients and perfect authentic taste of all food!!??? keep sharing n helping us reach our husbands’ hearts??

  41. very nice and easy. made it for my kids bday. can u pls share how big a pan to use when doubling the recipe and the time too.

  42. Can I use the same recipe to make cupcakes? And then probably remove a tiny bit of the center, add in a cherry and top with whipped cream and chocolate shaving? How else can I incorporate the blackforest taste in a cupcake?
    Thanks in advance!

  43. Made this black forest cake and was pleasantly surprised with the result. Wanted to share some of it with my neighbour but husband did not let me. I already have been requested to make it again. You are absolutely wonderful. Thank you so much.

  44. Hi,

    I want to try Black Forest cake for a long time and I came across your site… Just a quick question, where can I find/buy red cherry. I tried finding it at an Indian grocery store but couldn’t. If you can please let me know where I can buy, greatly appreciate it.

  45. Hi, I have tried many of your recipes and it has made a chef in my home.. All thnks to ur tasty recipes,. I do tried this cake last night. It taste good but it became dry n hard at corners.. Can u tell me where I got wrong?

    • thanks mansi. its got baked too much. hence the dryness and hardness at the corners. oven times vary with the size, model and type, so when baking its always better to keep a check. some ovens bake faster and some slower.

  47. Hello ,
    I really like your recipes … They really turn out very well.. Wanna try this cake as well for my 1st anniversary but have some questions in my mind…
    1. I live in US and nt getting icing sugar … I am getting powdered sugar … Does that work
    2. The cake pan i am getting is 9in diameter and 1.5 inch depth…will that work?
    3. Also i have ashirwad multi grain flour …will that work?
    4 . Can any brand of heavy whipping cream work?

    • late in replying as we had some issues with the comment section.

      1. you can use powdered sugar. but just add 1 tsp corn starch to it.
      2. 9×1.5 inch can be risky as we want a cake which is more in height, so that it can be sliced and then frosted.
      3. don’t use multi grain flour. just use atta or whole wheat flour. any brand will do.
      4. any brand of heavy whipping cream will do.

  48. Hi mam i prepared this cake for my son’s bday party yesterday and it came out awsome just like other recipes that ihv tried from yr blog.thank you so much mam.i would like to share some pics too.

    • wow. thats great. i am sure the birthday boy must have loved it as well the guests. most welcome sonal and do continue to bake. try different recipes. most kids love baked goods and if they are healthy than nothing like it.

  49. Hi mam ihv prepared this cake last year n it was awsome i posted the comment also.now i want to prepare it for my son’s bday so that it could serve almost 20 people n im confused abt the size of the tin n the quantities could u plz help me mam.thanks a lot.

    • sonal for 20 servings, you will need 2 cakes of the same weight as the recipe. i would not suggest you to double the recipe as i do not know how the end result will be. so you will need to bake the cake twice and then slice and layer each of the cake. hope this helps.

      • Thank you mam for being so readily helpful always.i think you r right preparing two cakes would be safer than doubling the quantities.any ways thanks a ton once again.you r just THE BEST.

  50. I hv tried to bake a cake about six times. Once, it was perfect.
    But other times, my husband declare my cake as not baked totally.knife test does not work.
    Today also I tried reading your steps carefully. Knife was so clean and the outer looks was also good. I demould the cake and let it be some cool. Then when I cut, it was not cooked properly from inside.
    Though taste was good.
    It always breaks my heart.
    Do the size of baking mould also matters? My mould was leas than half covered with the batter.

    • vaishali, baking is all about learning, trials and more learning. first of all folding or mixing the batter is a important technique. too much or too less can spoil the final texture of the cake. using fresh ingredients is another important point. if the batter is mixed or folded too much, it will pass the knife test after baking, but the texture will not be light and soft. the texture will dense or hard, but the cake will be baked. the size of baking moulds also matter. generally the batter can be filled upto 2/3rd in the pan.

  51. Hi dassana

    I plan to make a 2 tier cake for my kids 2nd birthday. As he loves minion I want to make it minion style. Thought of using blue icing on d bottom n yellow icing on top. What kind of food color do I use which r easily available n how to add colors. I he th8 of using banana cake (bottom)and basic chocolate cake(top) will dt be fine?
    Waiting eagerly to hear from u.
    Thank u so much.

    N to tell u m baking everyday with ur recipes. Be it banana cake, orange cake, fruit cake, cookies etc etc etc. .? u made me fall in luv wid baking. Amazing recipes. For me a day without baking is a day wasted. Thnx a ton.

  54. first off all thanx for this awsmm recipe… this is my fav web page… whenever i think of making something diffrent for my family, especially for my small brother i always perefer ur recipes nd they are just awsmm.. nd this cake i am thinking of making this on my small brother birthday.. he was asking me to make a chocolate cake for him from a long time nd now after seeing ur recipe i am definitely gonna try it nd i am sure this is gonna be very tasty… ???

    • always welcome sanjana 🙂 thankyou for your kind and encouraging words. surely try and let us know how the cake was? wishing a great birthday on our behalf

    • you have to just take the grated chocolate in your palms and sprinkle from the sides. keep on rotating tray or plate. rotate the tray/plate and sprinkle from the sides.

  57. Hello Dasanna. First of all thank u so much for the wonderful recipe. I am gonna try this now. Just had a doubt. Is it fine if i don’t sieve the wheat flour and cocoa powder as I do not not have the shaving plate handy.

    • thanks asha. its always better to sieve the flour. if there is too much bran in the flour, it can spoil the texture. you can even use a thin cotton cloth or muslin to seive the flour.

    • it depends on what you are weighing. different ingredients depending on their density have different weight in grams. 1 cup is equal to 250 ml. but when you weight atta or sugar in the same cup, their weight in grams differs. eg 1 cup of atta is 120 grams, 1 cup of maida is 125 grams, 1 cup sooji/rava is 200 grams.

  59. Can we whip the cream in mixer grinder using the whip option?
    For how many minutes should I whip if the above is possible?

  61. Hi , I am a big fan of ur recipes n tried almost many recipes n now I wanna know whether we can use whole wheat flour for eggless black forest cake or not or should we use only maida,Please reply as I wanna do it for this Christmas! Thanks 🙂

    • thanks anuradha. you can use whole wheat flour for any cake that you make be it without frosting or with frosting. if you want, you can make this recipe with maida also.

  62. Hi ,
    For this recipe if I had to use vanilla pod instead of extract,how much of the pod needs to be used?

  63. Baked this for my sister s bday last weekend and it came out very good.I used the whipped cream powder instead of fresh cream for the icing and was very happy with the finished product!

  64. Hi this cake looks yummy wanna try it but can u tell me the method to whip amul fresh cream into whip cream

  65. Hi,
    Baking soda & baking powder are different? If no baking soda is available then can baking powder be substituted, if yes, then what will be the measurement.

    • pooja, both baking soda and baking powder are different. baking soda is just sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate, an acidifying agent like cream of tartar and corn starch. you can substitute baking powder with baking soda but not the other way round. baking soda is 4 times stronger than baking powder. in this recipe baking soda cannot be substituted with baking powder.

        • if using baking powder, the use aluminium free baking powder. its better for health than using regular baking powder. baking soda is just pure sodium bicarbonate. can be used in minimal amounts in eggless baking.

  66. Hi,
    I wish to know this cake can I make in my microwave n I have ifb model in microwave with all convection and grill modes but there is no option or button for pre heating .so wat n how can I prepare.
    Please guode me with your valuable knowledge.
    I am obliged

    • i also have a ifb oven with convection and grill option. there is no preheating button but the company demo person had shown me how to preheat. difficult to explain how, but the preheating is automatic and the preheating is only for 5 minutes, after which the oven starts to give a beep sound.

      i preheat the oven manually. i set the oven to 180 degrees celsius and keep the oven on without any pan in it for 12 to 15 minutes. then after 12 to 15 minutes, i stop the oven and place the cake pan. again set the temperature to 180 degrees celsius and start the oven.

      you can call the company and ask for a demo. they will send some person to give the demo.

  68. Dassana..thank u so much for this wonderful recipie..made it for besties birthday and it was my first cake..tasted well
    I Just have one doubt…my cake just cracked when i removed it from the pan..like the cracks extended till its edges when i transfered it into the plate (though the icing saved it).can u tell what my mistake could be?

    • thanks megha. if the cake is removed when it is still hot or warm, then it cracks. allow the cake to cool completely and then remove it. over baking can also crack the cake.

  69. i prepared this cake at my home & love…. it .your recipies are so good .Whenever i feel hungry i make this cake at my home.

  70. Hi mam,I tried this recipe.. It came out well..but as u shown in that pic,cracks r der (allover for me)which makes it difficult for me to cut it into 2 for making it a black forest pastry cake.how can I get it perfect for cutting n transferring to another surface?vt all things I need to b cautious?

    • just slice the cracked part very thinly, so that you have an even surface for frosting. you can use a dental floss for slicing the top of the cake thinly. if there are a lot of crumbs, then apply a crumb coat. a crumb coat is the thin icing applied on the cake before you spread the proper icing. since we are using cream here, just apply a thin layer of whipped cream. then keep the cake in the fridge and let the cream set for 20 to 30 minutes. remove and then spread the whipped cream icing. meanwhile keep the whipped cream in the fridge.

      keep everything ready before you start icing. also keep the cake on a plate which has been wrapped with aluminium foil. its easy to turn this plate while spreading the icing. also you don’t have to lift the cake later to another serving plate.

  71. Dear Dassana, this recipe is so awesome. Am going to try this in few hours from now as it’s my son’s birthday tomorrow. Your recipes are easy and great to follow. Thanks a ton.

  72. Hi I made this cake and followed as per your process but my cake came out soggy uncooked and sticky. Why did this happen

  73. Hi Dassana..
    Your recipe is looking awesome…
    But I wanna try this recipe in my new air fryer..
    it has a pre-heating option.. so can i try this recipe in the air fryer..
    or only convection oven will do??
    Plz tell as I hav to make this cake today only…

      • hi Dasanna…
        Have tried your recipe with exact proportions n ingriedients…
        but my cake was not fluffy inspite of baking it for so long time…
        My upper crust became so hard may be because of over baking or over heating…
        but inside the cake was soggy… please tell me where i was wrong…
        moreover plz tell me which cocoa powder do you use…
        because my cake was not as dark as your is looking… but liquid mixture of the cake was exactly looked(in color) as yours is… 🙁

        • hi pooja, the baking was uneven. the crust has become hard due to over heating and baking. sogginess could be due to the cake being cooled in the pan and again uneven baking. did you bake in the air fryer or in the convection mode of the microwave oven. if convection mode, then for low you preheated the oven. i have used hintz cocoa powder. the color of the cake will be from brown to dark brown depending on the color of the cocoa powder.

  74. Hello there,
    I liked the way you showed and i would like to do but the only problem i can manage all ingredients but i don’t have any oven. So can i use pressure cooker or any other pots to cook ? Please help me. My wife’s birthday is coming so i wanna make.

  75. Hi dassana. Can i use a whisk to beat the cream. And what can be the substitute of icing sugar. Plaease tell me soon . I wanna make this cake on my friend’s b’day.

    • If you are using a heavy whipping cream, then you can use a whisk. If you are using amul cream, then don’t use a whisk. For amul cream you will need electric beater. Powder 4 tbsp regular sugar with 1/2 tsp corn starch or arrow root flour in a grinder. You can use this as a substitute for icing sugar.

  76. Hi,
    I want to know this black forest cake serves how many? I intend to make the same with 6.5 inch cake tin. Can you tell me the measure of the ingredients? I will use this recipe. Do I have to chill the heavy whipping cream also before use?

  77. You are a genious mam.I made this cake for my anniversary and it was awsome.you just made my day thanks a lot

  78. Hi I tried in exactly the same way…but cake was in liquid form only from middle even after baking for 50 mins….n secondly my cream was also not stiff even after blending for long time it was in liquid form only….pls rpl what could be the reason

    • liquid in the center means the cake is not baked. so some more time is required for baking. different ovens have different temperatures and so the baking time varies. how long you blended the cream? for amul cream which is a low fat cream, it takes about 6 to 7 minutes on high speed to get soft peaks.

  79. Hi I have vanilla essence not extract or powder i not found in my city. then what is proportion for it. i mean there 1/2 tsp of vanilla extract / powder = how much vanilla essence i have to use.?

  80. hey its very yummie recepie.. i need ur help plz suggest me dat where should i have to put the pan in microwave for baking process, on glass tray??, on metal rack ( the rack for making pizza) ?? or crusty plate?? or direct without any tray?? sm frnds suggested me to remove glas tray and sm suggestd dat no need to remove d glas tray i m cnfused plz help me mam 🙂

    • the round glass tray that comes with the microwave need not be removed. in the microwave, you will have to use the convection option for baking and not the microwave option. place the pan on the glass tray. when the baking happens in the convection mode, the round tray rotates and this leads to even baking.

    • Hello sir thanks a lot for u r previous suggestion. I need some suggestions how wipped cream in summer because its not get set. N how long I can preserve unwipped cream .Its get spoiled even I keep in refrigerator. Plz suggest me .

      • refrigerate the bowl in which you will whip the cream and also chill the cream before you whip. whipped cream will stay good for a day or two in the fridge.

  81. Hello dassana, I have a Que to you. will you plz tell me , can i use normal sugar instead of icing sugar? I couldn’t find icing sugar in market.
    Thank U

    • welcome neha. you need icing sugar otherwise the cream will not have stiff peaks. try in some good super store. or you powder the normal sugar in the mixer and add 1-2 tsp corn flour in it. this should work. but i have had one feedback from a reader where this tip didn’t work. icing sugar is basically powdered sugar with corn starch.

  82. Very yummy looking recipe….really wants to try this..u r a fantastic cook
    ..one doubt….1 cup equals to 200 ml…is it?
    U have written 250 ml…so was in confusion… N can u just tell me in gms maida n sugar…u have written 120 GMs maida n 150 GMs sugar

    • the cups i use have 250 ml as their volume. cups with 200 and 240 ml are also available. since i use 250 ml, i have mentioned the same. use 125 grams maida. i have used 120 grams atta. 1 cup maida in weight is 125 grams and atta is 120 grams. 3/4 cup sugar weighs 150 grams. each ingredients based on their density weighs differently.

  86. thanks for your recipes sir its too simple and yummy and its a,request please post more cream cakes recipe so that we come to know more creams receipe

  87. thank u sir.. the best n simple cake i can prepare for my mom’s b’day.. thnk u sooooo muchhhh sir.. a big big thank you.. regards..

  88. Thnx sir for posting such a delicious recipe of eggless black forest cake. It looks very tempting so I have decided to make it at home. But I have one problem which I always have been facing while cooking i.e. the difference in tablespoon and teaspoon.
    I know that tablespoon is bigger but that is not making me clear to choose which one. Sir, I will be extremely obliged if u will send me there pics or post those on your website.

  89. I really like to do the cake I.e. black forest. Thank you very much for the best recipe. I really glad.

  90. Wow…:) from u i came to know that baking is not that much tuff job..i juzzz loved the recipe and itz easy to ….i have made this on my anniversary and my husband n my boy juzz loved it…thank u so much…:) 🙂

  91. Thank you so much for the recepie. I made this for my daughter’s b day and she was thrilled.

    Regards

  92. it luks wonderful , great recipe but i m doubtful cuz its my first time making choc cake and i have hell lot of doubts , whether should i use atta ? or can i use all purpose flour (maida) ? if yeah then what is the timing far all purpose flour and what about milk ? will it be better without milk ? in some other recipes that i have heard either buttermilk or milk is used . baking powder or baking soda ? will this recipe really work ?! the last time when i tried to bake a cake it became stiff like buiscuts and turned like plastic , a total failure , why is that ? and i tried it with eggs , will eggless cake be alright ?!

    • you can use either atta or maida. it will be the same time. milk is not added in this recipe. when milk or buttermilk is used, then there would be some other ingredients also that complement them. you have to try this recipe. as a baker, i would tell you that over mix or fold your batter. if this done is spoils the texture of the cake. so mix or fold the batter lightly. i won’t be able to tell you why the previous cake recipe you baked became like plastic. since i do not have the recipe. eggless cakes work very well, if you follow the recipe correctly.

  93. Hii,
    Kaise ak cooker mein cake banta he uska tarika hume bataenge plss.quki mere pas cke banane ka oven nehi he.kindly batange to i m vry thnkful to u.byy.tke cre.
    From
    Soma rakshit

  94. I tried ur kadai mushroom recipe. It was very tasty…. I like d explanation given by you… It make following the instructions easier…. Thanx a lot!

  95. I dnt hv microwave or oven, can I use pressure cooker fr d same recipe? If I use a pressure cooker for how much time should I bake n also tell abt d flame?

  96. Hi Dassana,
    It looks great .I have one question. Can u tell me that what is the perfect setting for cake , grill or Fan force ? will wait for your reply dassana…
    Thanks

  97. Dear dassana… Your recipes are AMMMAZINGGG… Thank you sooo much. I’ve tried your doodhi soup, zeera rice and dal tadka so far. Came out excellent. Plan to try out much more. The clarity in your explanations is so helpful for a novice. Dassana, what’s the difference in taste between egg cakes and eggless ones? And can you please advise when to add eggs in the recipe for those who want an egg based cake? Also can you please share how to make Baklava, with home made phyllo/filo dough?

    • thanks azra. in egg cakes eggs are used to help in rising and leavening the cake. they also give structure to the cake. in eggless cakes the role of eggs is done by various substitutes like condensed milk, curd/yogurt, baking soda or fruit purees. the leavening depends upon the various ingredients used in the recipe. addition of eggs depends upon the type of cake and the recipe. for example for a sponge cake, you need to beat just the egg whites till stiff and then add one yolk at a time and beat. then add sugar then beat again. then fold in the dry ingredients. for a regular cake, the whole egg can be beaten and then mixed with the batter. each recipe is different so you will have to figure out accordingly. its easier to convert an egg cake to an eggless cake, but vice versa is difficult. as one has to get rid of all the ingredients that are used as substitute for eggs. plus baking is specific to the recipe and oven temperature. any minor change can affect the cake in terms of texture or taste.

      i have put a hold on baklava as i am still working on making a good puff pastry recipe. failed many times here. the pastries would not puff. tried many recipes, but always not got the perfect texture. so once i master the puff pastry, i will start working on baklava as its the same elements used.

  98. Hi Dassana , I want to prepare this blackforest cake on my son`s b`day. but I have the pan size 7.5×4 or 10×2…..What to do ? which one will need how much time while baking the cake ? plz let me know what could be the best ?

  99. Hi I make blackforest cake it was super ur recipe is too easy I like it but I have one answer why my some cake get crack I can’t get in blackforest cake also get crack can u give me resoan why?

    • thanks keyuri. oo much of baking powder or soda can crack the cake. other reason could be, if the batter is mixed too much, if the batter is too thick or the amount of liquids is less in the batter or if the cake pan has been kept near the top heating element or if the oven is too hot.

  100. Hello dassana,my cake didnt turn out very well.first i got stuck with backing as i bakd for almost 55mins and still it was soft in centre.den sonehow i tried convection n microwave option and it got lil better.den at second step that is cutting it into two halves,it didnt happen as it was sticky in centre:( den for making icing,i used amul cream and tried mixing thriugh hand blender but didnt get expected consistency,as back up i had kept hone cream from milk but that was also ok…not very happy so pls help me where i went wrong.
    But it tasted very nice::)).
    thanks.

    • hi maitry, i replied to your earlier comment 🙂 soft in the center means the cake needed to be baked more. oven temperatures are different so the time varies. since you used both microwave and convection options later, the cake has become sticky from the center. amul cream is difficult to beat with a hand blender. you need a good electric blender or stand mixer to whip it. with a hand blender it will not form soft or stiff peaks.

  101. Hi dassana.can u help me at the monent as i am trying ur cake.i kept it on concevtion oven for 40mins but still toothpick comes put wet.cqn u help u

  102. Your recipe was superhit Dassana …made it for my son’s bday party …..atleast 12 people must have asked for recipe …;)…..was on top of the world …..all thanks to you for this healthy n detailed recipe n procedure. …god bless you … not sure why the website is not allowing me to give you 5 stars ….3 is what its allowing me 🙁

    • thanks a lot prachi for this awesome feedback. glad to know this. its a software glitch which does not allow to give 5 star rating at times. but your feedback is more than 5 star rating for us.

  105. Want to make it tomorrow. Just a quick question can we use eno instade of baking soda? If yes how much?
    Thanks

  106. Hey
    Thanks to u and ur blog that I enjoy baking now and try new recipe every weekend.
    When the end result is good I give a tap on my back and try new ones.
    My hubby is a huge bakery products fan and this seems a way to treat him over the weekend 🙂
    This cake was one such success! The cream tasted awesome too!

    • welcome nivedita. glad to know this. thanks for sharing positive feedback on black forest cake. even i feel good when a cake or bread turns our excellent. happy baking.

  107. hi Dassana,

    I am planning to prepare this cake today. Is it fine to keep the batter out for some time before putting it to the oven? Does it make the cake hard?

  109. Dasaana I
    made this cake but it come out very hard.what may be the reason I used the same process but baked in for 40 min in convection…

  111. Dear ,

    I m a big big fan of ur cooking. Umake it easy n clear all doubts even if it’s very small,
    .keep going. N thanks

  112. Hi dasana can I use vinegar instead of lime juice.tnx.please reply as I am making the cake tommorow for my husband birthday.tnx

  113. Hii dasanna

    Thank u for such a lovely recipe.one question can I use fresh chopped cherries after applying whipped cream on the base of the cake.

    Thanks

    Grishma

      • Thank u so much for the advice I will be careful. In regard to the whipped cream i f I purchaceva whipped cream do I need to whipp it again with icing sugar.

        Secondly what kind of chocolate shall I use for the decoration can I use the cadbury milk chocolate

  114. Dear Dassana,
    I am planning to bake this cake today.Wanted to ask you one thing.You mentioned about adding sugar to cold water.Should it be kept in the fridge? Or normal drinking water should do??

    Regards
    Karthika

  115. Nice receipe. Black Forest cake is my favorite cake. I will try this recepie soon. I always buy black forest cake from online shop of monginis; hope it will give same taste.

  116. I tried baking the cake today and it turned out to be awesome. Very soft, light and moist– too good for an eggless, butter less, wheat cake!

    Thank you for posting such great recipes!

  117. Is baking soda and baking powder is the same thing or soda bi carb is called baking soda?

    • both are different. baking soda is pure sodium bicarbonate or soda bicarb as you mention. when moistened it releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). baking soda is more strong than baking powder.

  118. Hii..Ur recipe for eggless black forest cake is wonderful …but can I know the recipe with using egg..please..thanks.

  119. Nice presentation of each receipe, easy to learn, I think making cake and momos is difficult job ,but going through ur recipe, it really very easy. Thanks

  120. Hi, I follow your recipes quite often. They are very easy and simple to understnd. I have a question regarding this Black Forrest cake. Can you tell me the change in recipe if I would use eggs? Thanks!

  121. Yummmyyy cake….i made it for my husband’s bday…and it was deliicciioouusss…thank u soo much for posting these beautiful and delicious recipes in a very simple way…:)

  123. Hi Dassana,
    You are my favorite cook author so far. I have tried man recipes of yours and they work awesome each time. Keep posting coz I’m always to follow!!! 😉

    In this cake I want to know, what changes should be done if I use maida instead of whole wheat flour?

    Thanks in advance!

  124. Hi
    Thanks for posting this
    A request do u remember initially this cake was introduced with biscuit base I sorely miss that whenever I eat this cake could u give me a recipe for the base as would love to make this cake .

    • after reading your comment, i remember. i miss it too. hmmm… let me see. if i can post another cake recipe with this biscuit layer. it would be a baked cookie dough layer that is placed below. or else you just take 1/2 cup flour, 2 tbsp butter. 2 tbsp powdered sugar and 1/4 tsp baking powder. with a spoon or wired whisk, beat the butter with the sugar very well till creamy. then seive the flour with baking powder. add the sieved flour mixture to the creamed butter. gently mix. don’t knead. mix and gather to a dough. add more flour if required. refrigerate for 30 mins. then roll to a circle the size of the cake. place on a greased baking tray. bake in a pre heated oven at 200 degrees celsius till golden from top. i have just given tentative measurements. so this is not a tried and tested recipe. but according to me it should work.

      • Hi
        I have leftover ginger bread cookie dough, can use it as a base for this type of cake? and how about baking the base with cake?

        • yes you can use the cookie dough as a base. i have never tried baking both the base and cake together. so cannot say anything. i would suggest to bake both of them separately.

  125. Hi Dassanna

    I always love the Black Forest Cake . I am glad that this one is eggless…

    Thanks for the recipe. Will try it out.

  126. Happy New Year Dassana ..Cake looks yummy…if you stabilise the cream it will be more easy to cover the cake and to pipe the curles…

    • Wish you also Sari a happy new year. I know but we don’t get whipped cream stabilisers here. I do get ice cream stabilisers, but i have never used them. Thanks for reminding me though. I had forgotten about stabilisers 🙂

      • Dear , you can use gelatine as a stabiliser. For 2 cup whipping cream and 1 cup icing sugar batch ,1 to 1 and half tsp gelatine will be enough. First mix gelatin with 1 tbsp cold water then mix 1 tbsp hot water mix this mixture to a small portion of hot whipped cream and mix it slowly to the whole batch.Keep it for few minutes your stabilised whipping cream is ready for piping 🙂

        • thanks sari for the info and the details. much appreciated. however, since gelatine is not a vegetarian product, i don’t use it. if there is any vegetarian substitute for gelatine, then i can try.

          • You can try agar to substitute for gelatine. You use the same method to prepare the powdered kind of agar – maybe use a little less than gelatine, like 3/4 of a teaspoon.

            Another method is to use one 1 tsp corn flour per cup of cream – you add it at the soft peak stage. I don’t know how easy it is to get in India, but tapioca flour is used for similar things – perhaps that will work in the whipped cream as well.

  127. Hello dassana
    dassana cake is looking very tempting but I want to know is it fine to use cream which we get from milk in home,and I don’t have hand blender so how to blend it.

    • you can use the cream which we get from milk. what you do is collect cream in a few days like 4 to 5 days or a week. keep this collected malai in the freezer. then when you wan to make cream, a day before remove the malai and keep in the fridge. then next day, take the chilled malai in a blender or mixer-grinder or food processor. add icing sugar. blend in the mixer grinder till you the cream becomes thick. then use it for the frosting.

  130. Hey Dassana…wish u a very Happy New Year…may god bless u and ur family with all the happiness and health.. 🙂

    And now a question about receipe…can i use plain flour instead of whole wheat flour..does it make any difference??

  131. Hey the cake looks delish! Could u please suggest a brand of chocolate to use for the chocolate shavings!!
    N keep up the good work!
    Cheers!
    Happy new year

    • thanks leeja. i used compound chocolate. i have removed it and kept it in a box in the fridge. so i don’t remember the brand name. you can use dairy milk chocolate or any other good chocolate brand. but the chocolate has to be chilled. wishing happy new year to you too.

  132. Hi Dassana,
    The cake looks very delicious, do you have recipe about how to bake a cake if someone does not have a oven. (I have not yet gone through your whole website)

  133. Hi Dassana, Wishing you and your family a very happy new year ! Cake looks amazing and is on my to-make list of recipes from your recipe. Keep up the great work and best wishes that 2015 brings greater success to your website ! 🙂

      • Can you tell me the brand of coco powder.you said ,good quality. So if you can tell me which brand, you have used.
        btw best recipe for vegetarians. Finally search is over!!

        • thanks kk. i have used hintz cocoa powder. its dark cocoa powder. i have also used cadbury’s and weikfield. but i felt hintz was better. but i have heard very good reviews for valrhona cocoa powder. unfortunately, its not available in india.

          • Can I use store bought vanilla frosting for frosting the cake? How can it be used for frosting?

              • Hi awesome website with clear recipes. It shows ur interests and experience in cuking. I hav few queries
                1. Which vanilla powder or essence brand you think as best quality or u r using. Can v use oil soluble flavours which we use in chocolate fillings. Also wat brand is ur baking soda.
                2. Am using Bajaj majesty otg. While baking should we keep cake pan in the tray or the grill
                3. Also while preheating the otg should both elements be on. And should we preheat with the baking tray inside.
                4. I use electric blender. Can u giv me approx minutes to beat 5 eggs yolk and white together. Also wat should we do to avoid egg smell. Any tips.
                5. Fold in means just mixing the batter right or is it like folding in the flour from outer to inner.

                Sorry for the long list. Would be happy if u help me clear this basic.

                • thanks. my replies.
                  – i use homemade vanilla extract. i make the extract at home from vanilla beans. also i used fabindia vanilla powder, which is basically black vanilla seeds.
                  – keep in the center rack, which i think is the grill rack in your oven.
                  – yes keep both the heating elements on. while baking cakes or cookies or bread no need to preheat the baking tray or pan. but when baking naan or pizza, you can heat a baking tray. i have a philips OTG similar to bajaj majestic. i don’t remove the bottom baking tray any time. i let it be like that only. while baking naan, i heat another tray and keep it in the center or on the top.
                  – its been many years i have used eggs. so i have lost count on how much time it will take. just beat till the whole mixture looks frothy and is homogeneous. use vanilla as it masks the eggy smell.
                  – its not mixing the way, mixing is actually done. in round and cut strokes, the dry ingredients is gently folded in the wet ingredients. you can see on youtube how its done. there are two to three ways.

                  • Can u let me know how u make the extract and for that from where to get the vanilla beans. Wat wld b the shelf life of this extract if refrigerated. Thanks for ur quick reply. Really really appreciate it….

                    • for the extract, you need to slice the vanilla beans into two and soak it in vodka or rum for about 1 month. for a more stronger flavor, soak for 2 to more months. i generally use 4 vanilla beans and soak in about 1 to 1.5 cups of vodka. i have a batch which is still getting done. i will add a post also soon. i keep outside at room temperature. stays good for a year. vanilla beans i get from a superstore. you can also buy vanilla beans online. the better the quality of vanilla beans, the better the extract is. making extract this way is better than the artificially made one as they don’t have any natural or real vanilla in it. it made from all synthetic chemical products.