Eggless Black Forest Cake


My Measurements:
1 cup=250ml


For Cake:
  • All Purpose Flour (Maida) – 1 Cup + 1 Tbsp extra for dusting the pan
  • Condensed Milk – 3 Tbsp
  • Unsweetened Cocoa Powder –  5 tblsp
  • Salt – 1/4 tsp
  • Baking Soda – 1 tsp
  • Baking Powder – 1 tblsp 
  • Sugar – 3/4 Cup
  • Yogurt (Curd) – 1/4 Cup at room temperature
  • Whole Milk (full fat milk) – 1/2 Cup at room temperature
  • Butter – 100g
  • Vanilla Extract – 1 tsp

For Frosting:

  • Heavy Whipping Cream – 500 ml
  • Sugar – 3 Tbsp
  • Cherry Jam - 2 tblsp
  • Powdered Sugar – 6Tbsp
  • Vanilla Extract – 1/2 tsp
  • Cherries – as required
  • Chocolate curls – as needed to garnish





In a mixing bowl, sift all purpose Flour, unsweetened Cocoa Powder. To this add 1 tblsp of baking powder and baking soda.

In another bowl, add sugar and butter.

Beat well until soft and fluffy.

Now the butter-sugar mixture is ready.

To this add 5 tblsp of  unsweetened condensed milk.

Add 1/4 of yogurt (use fresh yogurt).

Pour 1/2 cup of milk to it.
Now i'am adding a tsp of vanilla essense to it..Beat well until fluffy.

Now start greasing the pan and lining with parchment paper or dusting with flour, so that cake doesn’t stick and comes out clean.

Next mix in the dry ingredients with the wet all together. Mix well until you get a smooth batter.

    Fold them gently. Now the batter is ready. Dont over beat it since it cause problem in raising.

    Once the oven is preheated and ready, Immediately add the batter into the cake tin. Tap it little to avoid air holes. Bake it for 30 to 35 min.


Once the cake is baked, carefully move it onto a wire rack and rest it in the pan for 5 mins.


After 5 mins of resting, invert the cake onto a cake cooling rack and serve it as it is. Let the cake cool completely, Meanwhile prepare the sugar syrup and frosting.

Cut the parchment paper into 4 rectangle pieces and place them above the cake decorating plate. You can also use decorating stand instead of plate. After decoration has finished you can remove the parchment paper slowly.

For Frosting:

Into a sauce pan heat 1 Cup of water and add Sugar and Cherry Jam..(You can also any other fruit jams)

 Bring the mixture to a boil and make sure all the sugar is dissolved properly.Turn OFF the heat and let the mixture cool completely before using in the recipe.

Whip the cream in a clean bowl using clean grease free whisk . Make sure you keep the whipping hook and the vessel you are going to beat is chilled well. Place them in the freezer 5 to 6 hours before.
Add in powdered or icing sugar and whip it further until it slightly thickens.

Add in the vanilla extract and give it a final mix. Do not over whip it.

Refrigerate until the the time of frosting..

For assembling the cake:
Cut the cake into two layers. Seperate the layers and keep aside.

Place one of the layers onto the cake decorating turn table. Sprinkle 4 Tbsp of prepared sugar syrup onto the cake layer evenly.

Place 1/4 of the frosting on top and spread evenly.

Add the chopped cherries over it.

Repeat this process for the second layer also. Pour the sugar syrup and place it above the first layer.

For the top most layer, add all the remaining frosting (Save some for piping some rosettes on top) on top and sides, spreading it evenly.

Transfer remaining frosting into a piping cone or any ziplock bag with a star nozzle. Pipe some rosettes on top along the circumference of the cake and place cherries on top.

Sprinkle some chocolate flakes in the center and to the sides of the cake.

Refrigerate the cake for 5 hrs before serving. Serve it chilled.

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