Eggless Blackforest Cake- A German Delight

 

As its name implies, Black Forest Cake comes from the Black Forest region of Germany. Something that started in Germany is now known all over the world. The first written recipe for this very popular cake appeared in 1934, and there are many theories as to its origin. Some historians say that it is possible that the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries.

For me, it signifies “celebration” and this is my personnel favourite. It is a unique combination of dark chocolate and fresh whipped cream. This cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration.

Just like many suppositions of its origin there are many ways to make Blackforest cake as well. I made it for the guests at my home who don’t eat eggs, so the recipe I have mentioned is Eggless one. Eggless cakes are generally very difficult to make. Eggs are the main ingredient that make the cake soft and helps it to rise. I used coke in this recipe because the air in the soda helps to raise the cake and I was happy with the sponge. Here is the recipe.

Ingredients-

For the sponge
Condensed milk– 400 grams(1 can)
Butter – 125 grams
Maida/Flour – 225 grams
Cocoa powder – 3-4 tablespoons
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Aerated cola – 200ml(I used Coke)

For sugar syrup

Sugar – ½ cup
Water – ½ cup

For cream 
Fresh cream – 300 ml
Powdered sugar – 4-5 tablespoons
Vanilla essence – 1 teaspoon

For Filling and Garnishing

A cup of cherries chopped fine-I used glazed cherries-reserve a few for garnishing on top.
A bar of milk dark chocolate (100 grams)


Method

For sponge-
Grease and line an 8’ round baking tin.
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high. Let it cool.
Add condensed milk and beat well.
Sift together maida, cocoa powder, baking powder and baking soda.
Add maida mix to the butter mixture alternating with cola till maida and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.

For Sugar Syrup-
In a thick bottom pan, mix the sugar and water and boil till the sugar melts. Keep aside to cool.

For cream-
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peaks.
Keep refrigerated till use.

For garnish-

With the help of the peeler make chocolate shavings and keep them refrigerated.

For assembling the cake
Cut the cake into 3-4 layers horizontally -I cut it into 4 layers.
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of whipped cream on top of the cake. Add the chopped cherries on top.
Repeat with other layers.
Cover the cake completely with whipped cream on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings, halved cherries and silver beads.
Keep chilled in the fridge till use

My Notes and Variations:

• Make sure that all the ingredients are at room temperature.
• While making sugar syrup, brandy or rum can be put in for extra flavours
• Some other fruit like strawberry, mango, pineapple etc can also be used in between the layers.
• Various other ingredients like coconut, dry fruits, tuti fruity can also be added in the batter before baking.
• The sponge of the cake can be utilized in making simple chocolate cake, tiramisu.