Black Forest Cake-Eggless Baking Without Oven

Black Forest Cake-Eggless Baking Without Oven

yUMmY tUmMy!! Delicious one made for my husband!! 

Joh Miljo


  1. 1 Cup All Purpose Flour Dry Ingredients : -
  2. 3 - 4 Tbsps Cocoa Powder -
  3. ¼ Cup Sugar Powdered -
  4. ¼ Tsp Baking Soda -
  5. ½ Tsp Baking Powder -
  6. Cup Butter Wet Ingredients : - ⅓
  7. ½ Cup Condensed Milk -
  8. 1 Tsp Vanilla Extract -
  9. / MilkHotwater - As required
  10. 1 - 2 Cups Salt -
  11. 550 - 600 ml Whipping Cream Icing : -
  12. 5 - 6 Tbsps Sugar Powder -
  13. Vanilla - If desired
  14. ¼ Cup Cherries Filing : Red -
  15. - ½ tin Syrup: Syrup Cherry from Cup
  16. 4 Tbsps Sugar -
  17. Chocolate Shavings : Bar - As required
  18. 8 - 10 Cherries (optional) Red for top -


45 mins
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    Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!

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    Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.

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    Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.

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    Slowly add in Milk or hot water and make a smooth dropping consistency batter.

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    Apply butter to a cake tin preferably a 6"or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.

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    Add the batter to the cake tin and then tap it twice!

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    Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!

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    Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.

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    After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!

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    Chocolate Sponge is ready.

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    Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!

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    Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!

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    Whipped Cream is ready!

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    Filling: Take the cherries and crush them lightly to take the seed out!

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    Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.

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    Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!

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    Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!

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    Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.

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    Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.

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    Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.

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    Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!

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    Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!

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    Transfer the cake to Cake base using palette knife. Be careful!

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    Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.

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    And pipe and lift on bottom.

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    Sprinkle chocolate shavings all over sides and top.

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    A cherry on the top of each rosette! (optional)

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    Its ready!

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