The Softest Eggless Black Forest CakeVeg
Indulge in the ultimate Eggless Black Forest Cake! This recipe guides you through creating a moist, rich chocolate sponge layered with decadent dark chocolate mousse, fluffy whipped cream, and luscious cherry compote. Perfectly balanced and completely egg-free, this classic dessert is finished with delicate chocolate shavings and fresh cherries. Follow this easy, step-by-step tutorial to bake a professional-quality cake right in your own kitchen.
Ingredients
For the Sponge:
200 g All-Purpose Flour (Maida)
30 g Coco Powder
6 g Baking Soda
200 g Sugar
125 g Milk
125 g Water
50 g Oil
50 g Melted Butter
For the Soaking Syrup:
10 g Water
30 g Red Wine
For the Dark Chocolate Mousse:
120 g Whipped Cream
15 g Fresh Cream
40 g Dark Coverture Chocolate
For the Frosting & Garnish:
200 g Whipped Cream
Dark compound chocolate bar : (Quantity as needed for shavings)
35 g Cherries
For garnishing Strawberries (chopped)
Instructions
Step 1— Prepare the Sponge
1
Preheat your oven to 180°C using the top/bottom heating elements with the fan on. Grease and line a 6-inch round cake tin.
2
Sieve together the flour, natural cocoa powder, baking soda, salt, and sugar into a large bowl.
3
In a separate bowl, whisk together the milk, water, oil, and melted butter.
4
Gradually combine the wet mixture with the dry ingredients using a cut-and-fold method until smooth. Ensure there are no lumps.
5
Pour the batter into the prepared tin and bake at 180°C (lower rod only) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 2— Prepare the Elements
1
Mix the red wine and water together. Set aside.
2
Melt the dark chocolate. Heat the fresh cream until it steams, then stir it into the melted chocolate until smooth.
3
Allow it to cool slightly. Whip the whipping cream until stiff peaks form, then gently fold in the chocolate ganache.
4
Whip the remaining whipping cream until it reaches a soft peak stage. Keep refrigerated.
5
Use a peeler on a dark compound chocolate bar to create uneven shavings. Store in the fridge.
Step 3— Assembly
1
Demould the cooled sponge, trim the top level with a serrated knife, and split it into two equal layers.
2
Place the bottom layer on a cake board, soak it generously with the prepared syrup using a pastry brush.
3
Pipe a layer of dark chocolate mousse over the sponge and spread it evenly. Add 35g of cherry compote on top.
4
Place the second cake layer on top and repeat the soaking, mousse, and cherry process.
5
Crumb coat the entire cake with the remaining mousse and refrigerate for 15-20 minutes to set.
6
Once firm, apply a final layer of whipped cream frosting and smooth the sides and top.
7
Use a 6B piping nozzle to create shell designs around the edges.
8
Cover the sides and top with the prepared chocolate shavings.
9
Finish by garnishing with fresh strawberries or cherries.
