Black Forest Cake
Indulge in a slice of nostalgia with this Eggless Black Forest Cake! It is vegan-friendly, and irresistibly delicious. Rich, moist chocolate layers meet sweet cherries and fluffy whipped cream for a classic treat everyone can enjoy!
Yield: 10 servings
Equipment
- Three 6-inch (15 cm) or two 8-inch (20 cm) Round Cake Pans
Ingredients
Chocolate Sponge Cake Ingredients
- 240 ml Milk*
- 1/2 tbsp White Vinegar
- 70 g Plain Unsweetened Yogurt
- 100 g Castor sugar (or cane sugar)
- 55 g Light Brown Sugar
- 65 ml Oil Vegetable / Sunflower
- 2 tsp Vanilla Extract
- 30 g Cocoa Powder
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 160 g All Purpose Flour
- 1/8 tsp Salt
Cherry Filling Ingredients (skip this step if using canned cherry filling!)
- 220 g Cherries, fresh, frozen or jarred, pitted and cut in quarters
- 80 ml Cranberry Juice or Water
- 100 g Cane Sugar (or Castor Sugar)
- 20 g Corn Starch
- 30 ml Lemon Juice or Kirsch (cherry liqueur)
Vanilla Whipped Cream Ingredients
- 300 ml Whipped Cream*
- 90 g Powdered Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Kirsch, optional
Topping
- Cherries
- Chocolate Shavings
Instructions
How to Make the Chocolate Sponge Cake
- Preheat the oven to 350°F (175°C). Grease and line your cake tins with baking paper. You can use three 6-inch (15 cm) round pans or two 8-inch (20 cm) pans. This recipe uses three 6-inch pans for a taller, layered cake.
- In a large mixing bowl, whisk together the milk, vinegar, and yogurt. Let the mixture sit for about 5 minutes to curdle slightly, creating a buttermilk-like texture.
- Add castor sugar, light brown sugar, oil, and vanilla extract. Mix until sugars dissolve and the mixture is smooth.
- Sift cocoa powder, baking powder, baking soda, flour, and salt into the wet mixture. Gently fold until smooth and lump-free, without overmixing.
- Evenly divide the batter between the prepared cake tins. Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tins for 5–10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, trim a thin layer off the top of each cake to level them before assembling.
How to Make the Cherry Filling
- In a medium saucepan, combine half of the chopped cherries with the cranberry juice (or water), sugar, and cornstarch. Place the pan over medium heat and stir as the mixture begins to simmer and thicken.
- Once it boils gently, reduce heat to low and let it bubble for 30 seconds to cook out the starch taste and thicken.
- Remove the saucepan from the heat and stir in the remaining cherries along with the lemon juice or Kirsch. Mix well to evenly combine.
- Transfer the cherry filling to a bowl, cover with plastic wrap pressed directly on the surface, and chill for 4–5 hours until cold and thickened.
- Before using, give the chilled filling a gentle stir with a spatula to ensure it’s smooth and evenly mixed.
How to Make the Vanilla Whipped Cream
- In a chilled mixing bowl, pour in the whipped cream. Add the powdered sugar and vanilla extract. If you're using Kirsch, add it at this stage as well.
- Using a hand mixer or stand mixer, whip the mixture on medium-high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters.
- Once whipped, use the cream immediately to frost the cake, or store it in the refrigerator until you're ready to assemble. For best texture, use within a few hours.
How to Assemble the Black Forest Cake
- Place the first chocolate sponge layer on a serving plate and lightly brush the top with cherry syrup to keep it moist.
- Spread an even layer of vanilla whipped cream over the cake, then pipe a ring of whipped cream around the edge to help hold the filling in place. Spoon a generous amount of cherry filling inside the ring and gently spread it across the surface.
- Carefully place the second cake layer on top and repeat the process: brush with syrup, spread whipped cream, and add the cherry filling.
- Place the final cake layer on top. Cover the top and sides with whipped cream, smoothing or swirling with an offset spatula as desired.
- Decorate the top with piped whipped cream, whole or halved cherries, chocolate shavings or curls, and a light dusting of cocoa powder for a classic Black Forest look.
- Chill the assembled cake in the refrigerator for at least 2 to 4 hours before slicing. This allows the layers to set and the flavors to meld beautifully
Notes
- Cup vs. Gram Measurements: U.S. cup measurements are approximate and can vary depending on how ingredients are packed. For accuracy and consistency, especially in baking, it is recommended to use a digital kitchen scale and measure ingredients in grams.
- Milk: Both dairy and non-dairy options work in this recipe. Use any unsweetened plant-based milk such as almond, soy, or oat milk, or opt for whole dairy milk based on your preference.
- Dark Chocolate: Use semi-sweet baking chocolate chips or 60% couverture chocolate for best results. For a vegan version, ensure the chocolate is dairy-free—look for dark or semi-sweet chocolate labeled vegan.
- Whipping Cream: For a vegan or dairy-free option, choose unsweetened plant-based whipping cream (such as Country Crock Plant Cream, Trader Joe’s, or Califia Farms). Alternatively, use any full-fat dairy whipping cream.
- Sugar: Cane sugar may be substituted with granulated or castor sugar. If making a vegan dessert, ensure the sugar is vegan-friendly—some conventional sugars are processed using bone char. Organic cane sugar is a safe option.