Heart shaped eggless black forest cake is a valentine's day special recipe which is easy to make even for beginners. It is the classic black forest cake recipe made in heart shape using non-dairy whipping cream, chocolate curls & tinned cherries. This recipe shows you how to make this from scratch - from baking your sponge cake to decorating it! Make this cake for your loved ones & spread the message of love.
Click the PLAY BUTTON below to view the video recipe of Perfect Black Forest Cake (Eggless):
INGREDIENTS:
For Basic Chocolate Sponge Cake:
2 tbsp oil (non-flavoured)
2 tbsp fresh curd/yoghurt/dahi
6 tbsp powdered sugar
1/2 cup all purpose flour / maida
2 tbsp cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
1/3 cup milk
6 inch heart or round or square shape mould
oil for greasing
parachment paper for base
For Preparing Chocolate Garnish:
140-160g dark chocolate at room temperature
For Assembling Cake:
1 cup non-dairy whipping cream
2 tbsp finely chopped tinned cherries
2 tbsp grated chocolate
10-12 tinned cherries
tin cherry syrup
cake board (8") or a plate for assembling cake
SERVES: Makes about 1/2kg Black Forest Cake
PREPARATION TIME: 1 hour
COOKING TIME: 30 Mins
TOTAL TIME: 1 hour 30 Mins
* 1 CUP = 237 ML
METHOD:
For Basic Chocolate Sponge Cake:
1. In a large bowl, add oil, fresh curd & powdered sugar. Beat for 2-3 min till light & fluffy.
2. Place a sieve over the bowl & in it add maida, cocoa powder, baking powder, baking soda. Sieve it well.
3. Mix dry & wet ingredients well.
4. Add milk (at room temperature) little by little & prepare free flowing batter.
5. Take heart shape mould & grease it with oil & put parchment paper at bottom.
6. Pour batter in mould.
7. Tap it on kitchen counter to release air bubbles.
8. Bake in preheated oven at 180C/350F for 25-30 min.
10. My cake was done in 30 min & toothpick inserted comes clean.
11. Allow cake to cool down for 1 hour & then unmold & refrigerate it covered for 5-6 hours.
12. Basic Chocolate Sponge Cake is ready.
For Preparing Chocolate Garnish:
1. Take 70-80g dark chocolate at room temperature & using a peeler peel curls out of chocolate.
2. Refrigerate till required.
3. In same way using a large holed grater, grate 70-80g dark chocolate at room temperature.
4. Refrigerate till required.
For Assembling Cake:
1. Slice cake in to two.
2. Whip non-dairy whipping cream until stiff peaks forms. Referigerate until needed.
3. Take a cake board (8") or a plate for assembling cake & apply little whipping cream on bottom.
4. Keep a layer of cake on top.
5. Soak it nicely with tin cherry syrup.
6. Spread a layer of whipping cream using a piping bag. Alternatively use a spatula or knife. Piping bag gives even spread of whipping cream!
7. Spread 2 tbsp finely chopped tinned cherries.
8. Spread 2 tbsp grated chocolate.
9. Put 2nd layer of cake upside down.
10. Soak with syrup.
11. Spread layer of whipping cream using spatula.
12. Using cake knife cover the cake with whipping cream from all sides. We will decorate it chocolate so slight imperfections are fine.
13. Take the cake on a plate to cover its sides with grated chocolate.
14. Cover sides with grated chocolate.
15. Clean excess chocolate on the board.
16. Referigerate the cake for 30 mins.
17. After 30 mins, cover top of cake with chocolate curls.
18. Use remaining whipping cream to decorate border of cake using star nozzle in piping bag.
19. In same way create border on base.
20. Finally use tinned cherries on top for garnish. On the cake border place about 10-12 cherries at equal distance to decorate the cake.
21. Refrigerate for at least 5-6 hours & then it is ready to cut & eat!
22. Perfect Eggless Black Forest Cake is ready to serve!
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