Everyone must be familiar with the Blackforest Cake :). It’s the most commonly available cake in all the bakeries. It is basically a german dessert consisting of chocolate sponge cake layers sandwiched with whipped cream and cherries.
I have baked the Blackforest Cake earlier too as my Dad loves this particular cake. But have never bothered to take pictures after garnishing it with cherries and chocolate shavings.
So finally, I have got this Eggless Blackforest Cake recipe for you guys. Very simple and very delicious!
A good Blackforest Cake should be perfectly moist and melt in your mouth delicious. I hate to eat a dry Blackforest Cake, however impressive it seems to look.
This recipe bakes a really moist chocolate cake which is then soaked in a cherry syrup spiked with brandy. This is the same syrup in which the cherries are soaked in the tin. I used Delmonte cherries.
The layers are then sandwiched with sweetened whipped cream and chopped cherries. There’s another secret :D, I have used some dark chocolate ganache over the layers to increase the chocolate quotient of the cake. Although this is purely optional, but I would strongly recommend it!
For Chocolate Sponge Cake
- Preheat the oven to 180C and grease and dust two cake tins of 7 by 7 inches.
- In a large bowl sift together the flour, baking soda, baking powder, cocoa powder and sugar. Make a well in the center of this dry mixture.
- Add all the wet ingredients one by one. Beat the mixture for 2-3 minutes until well combined. Don’t overbeat it.
- Pour batter in prepared tins and bake for 30-40 minutes.
- Cool completely before frosting.
- Mix the cold cream, sugar and vanilla essence together in a deep container.
- Whip the cream with an electric mixer until soft peaks form.
- Tip- Chill the container and whipping attachment of the mixer beforehand.
For Assembling the cake
- Place first cake layer on a serving plate and brush with cherry brandy mixture. Let the cake soak it completely.
- Pour some thinned chocolate ganache over it (about2-3 tbsp). You can even use Hershey’s Chocolate syrup for this purpose.
- Now with a spatula spread about 1/3 of the whipped cream.
- Then add a layer of the chopped cherries. Cover with the other cake layer which has also been soaked with the cherry brandy mixture.
- Now, cover the entire cake with the thinned chocolate ganache. Just enough to bind the crumbs and fill the gaps in the sponge.
- Spread the whipped cream generously over the top and sides of the cake.
- Sprinkle the grated chocolate all over the cake. Pipe rounds of frosting over the top of cake and place a whole cherry over each one.
- Refrigerate cake for at least 4 hours before serving.