Eggless black forest cake recipe

Eggless black forest cake recipe – delicious, rich & a perfect eggless cake to bake for occasions & celebrations. Wishing everyone a very happy & prosperous New year. Black forest cake is a classic dessert made with several layers of chocolate sponge cake soaked with kirschwasser (cherry spirit), then sandwiched with whipped cream & cherries.

Lastly it is decorated with some whipped cream frosting, maraschino cherries & chocolate shavings.

Black forest cake is not the same across the world. It is made with slight changes based on the region. In India black forest cake is made without alcohol. The recipe shared here is not only alcohol free but is also eggless.

Step-by-step photos

How to make eggless black forest cake

1. For stepwise photos of the eggless cake, you can check the eggless chocolate cake recipe post. (link in the introduction of this post).

2. Remove the cakes from the pan and cool completely. While the cakes cool, make the sugar syrup or cherry syrup. To make sugar syrup, boil 2 tbsp sugar with 4 to 5 tbsp water until the mixture comes to a rolling boil. or make cherry syrup by adding 3 tbsps water to chopped cherries.

Rest for 45 mins. Later strain the syrup and use it here. Pat the cherries gently to remove excess juice.

3. Pour 1 to 2 tbsps of the syrup evenly on the cakes. Set this aside.

Whipping cream for eggless black forest cake

4. Chill the bowl & beater for few hours. Then transfer the cream to the chilled bowl and start whiping on a low then to medium speed until it turns bubbly and slightly thick.

beat the cream for eggless black forest cake

5. Then slowly add powdered sugar.

6. Whip until stiff peaks. Be careful not to over whip.

7. Fit a pipping nozzle inside a piping bag. Transfer half cup whipped cream to it. Avoid handling the bag a lot as it will soften the cream. Immediately refrigerate.

Decorating eggless black forest cake

8. The eggless black forest cake is decorated with some chocolate shavings and cherries. For the chocolate shavings you can use any good quality chocolate. Keep the chocolate bar out of the fridge until it is easy to handle then using a grater or knife just make some shavings. You can make this ahead and refrigerate.

9. Add a tsp of cream to the cake stand and place 4 parchment papers on all the 4 sides. Then place one layer of the cake over it. Spread cream on the cake. Then layer the chopped cherries.

10. Place another cake on top and spread the frosting there too. Do not handle the cream a lot, it begins to deflate.

11. Spread a thin layer on the sides as well and refrigerate for 45 to 60 mins.

12. Repeat frosting cream all over the cake. Then decorate the cake on the borders.

13. Cover the sides of the cake with chocolate shavings. Then place the cherries on top and fill the gaps with chocolate shavings.

Immediately refrigerate the black forest cake until needed.

Tips on eggless black forest cake

1. Making chocolate cake

For the base, I have roughly adapted this Eggless chocolate cake recipe. If you eat eggs and prefer a fluffy chocolate spongy cake then you can use this Chocolate sponge cake recipe.

If you do not have a oven, you can also bake this cake in a cooker or heavy bottom pot or pan following this Cooker cake recipe

2. Cherries

Fresh cherries are best to use for layering & decorating. Alternately maraschino cherries or tinned cherries can be used if you like the flavor. Just pit the cherries and chop them to bite sizes.

Set aside some whole cherries for decoration. Allow the cherries to come down to room temperature before using it on the cake.

3. Cherry syrup

Originally kirschwasser, a clear spirit made of cherries is used to moisten the cake. Alternately freshly made cherry syrup or sugar syrup can be used. You can also use the cherry syrup from canned cherries.

Do not use the syrup from the maraschino cherries as the flavor is not good due to the additives. This can be prepared 1 day ahead.

4. Frosting

For the frosting, whipping cream with at least 36% or above works best. I used cream with 36% fat. The more fats the more stable your whipped cream frosting will be.

I haven’t used any stabilizers but used homemade confectioners sugar. I used 1 tbsp cornstarch for every 1 cup of sugar & blended them together.

More Cake recipes,

Biscuit Cake

Eggless vanilla cake

Chocolate cake

Banana cake

Eggless carrot cake

Recipe