Thursday, 21 July 2016

Eggless Black Forest Cake

Eggless Black Forest Cake...

It  is made with Chocolate Sponge cake, Strawberry jam, Whipped cream, Chocolate shavings and Cherries. It is soft and moist. Have it chilled. 

For Moist Chocolate  Sponge Cake (Eggless)
115 grams Self Raising Flour
2 tbsp Coco powder
200 grams Condensed Milk
60 grams Butter Melted 
1/2 tsp Baking Powder
1/2 tsp Soda bi carb
100 ml Club Soda 


Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake completely on a cooling rack.  

For the Black Forest Cake
Chocolate sponge cake
2 cups of chilled Whipping Cream
1/4 cup Icing sugar
1 tsp Vanilla essence
4 tbsp Strawberry Jam
4 tbsp Water
1 cup Chocolate shavings
10 glazed Cherries


Cut the cake in to half. Take 1 tbsp of Strawberry jam and 4 tbsp water and mix it. Take a steel mixing bowl. Add the whipping cream. Beat it till it forms a soft peak. Add vanilla essence and icing sugar. Beat it well till it forms a proper peak. Take one slice of the cake. Sprinkle half of the strawberry jam water mix on the cake. Spread the whipped cream and then spread the jam. Take the other slice of the cake. Sprinkle the remaining strawberry jam water on the cake. Place the cake slice on the strawberry jam. Now with the rest of the whipped cream cover the cake. Refrigerate the cake for 10 minutes. Put the second layer of whipped cream on the cake. Decorate the cake with the chocolate shavings. Decorate the outer rim of the cake with the whipped cream with the help of a nozzle. Add the glazed cherries. Chill the cake before serving.

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