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.
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/356 fahrenheit degrees for 15 minutes. then bake the cake at 180 degrees celsius/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.
now with a spatula spread about ¼ or ⅓ of the whipped cream.
place whole cherries on the cake. you can add the amount of cherries you want to make a neat looking cake.
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.