Celebrating Mom's Birthday - Eggless Black Forest Cake with Chocolate Lace Collar

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It was my Mom's Birthday yesterday, so I thought of treating her with one of her favorite cake flavors - the Black Forest Cake. I guess, it is one of the most popular cakes on earth because of the very fact that I am seeing it cut on almost any and every birthday party since my growing years (and not only me, I am sure, many of you would agree with me on this...hai na? 😉). Layers of rich chocolate cakes, soaked in cherry liquor, topped with fresh cherries and then frosted with a thick layer of simple whipped cream simply make it a delightful affair that is loved by almost everyone.

Although, traditionally, a substantial amount of cherry liquor goes in making this cake, I have customized it a little by substituting the liquor with the cherry compote simply because I wanted to make a cake that is sans off any alcohol (but hey! I am not stopping you to go ahead and use the cherry liquor in case you want that hint of booze in your cake 😜). Also, since it's not the cherry season here in India, I have made use of the canned cherries instead of the fresh ones; plus, this cake is eggless/eggfree, absolutely perfect for all those vegetarians out there. Even with all these tweaks, let me assure you, this cake doesn't lose its charm and is as moist, luscious and delicious....plus, the chocolate lace collar adds that extra touch of gorgeousness to it. Looking for the recipe? Scroll down below 👇
 


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Black Forest Cake


Ingredients

For Chocolate Cake
  • All purpose flour - 3 cups
  • Confectioner's sugar - 1 and 1/2 cups
  • Cocoa powder - 9 tbsp (heaped)
  • Chocolate/Vanilla essence - 3 tsp
  • Whisked yogurt - 1 and 1/2 cups
  • Milk - 3/4 cup
  • Baking powder - 3 tsp
  • Baking soda - 1 tsp
  • Salt - 1/2 tsp
  • Olive oil - 1 cup
For Assembling the Cake
  • Whipping cream (chilled) - 500 ml
  • Icing sugar - 1/2 cup + 1/8 cup
  • Cherry compote/preserve - 1/2 cup
  • Chocolate shavings (I used Morde Compound Dark Chocolate) - 1/2 cup
  • Canned Cherries (halved) - 1/2 cup
For Chocolate Lace
  •  Morde Compound Dark Chocolate - 1/2 cup
P.S. - Try to use fresh cherries if possible. I used the canned ones because they were out of season.


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Black Forest Cake


Method

  1. Preheat the oven to 180 degrees C.
  2. Line three 8" baking pans with parchment/baking paper.
  3. Sift the dry ingredients except sugar and keep aside.
  4. In a bowl, whisk the wet ingredients along with sugar until the sugar dissolves.
  5. Add the dry ingredients to wet ingredients until nicely combined.
  6. Divide the batter in 3 equal portions and pour in three separate lined baking pans.
  7. Pop in the oven to bake at 180 degrees C for about 25-30 minutes.
  8. Take out from the oven and let them cool for 5 minutes.
  9. Remove from pans, discard the parchment paper and let them cool to room temperature on a wire rack.
  10. In the meanwhile prepare the frosting by whipping cream along with icing sugar using an electric whisk until stiff peaks are formed. Make sure the cream is chilled before you whip it. Refrigerate the whipped cream until use.
  11. Prepare a sugar syrup by dissolving 1/8 cup of sugar in 1/2 cup of water.
  12. Sprinkle this syrup on each of the cake.
  13. Place the first cake on the cake turn table.
  14. Spread a part of cherry compote.
  15. Next, spread some whipped cream on the cake and lay out evenly using a spatula.
  16. Further, spread out a layer of chopped cherries.
  17. Place the next cake on top of the first one. Follow steps 14 to 16.
  18. Repeat 14 - 17 with the third layer of cake.
  19. Frost the entire cake with the remaining cream all around. Even out using a spatula.
  20. Top the cake with chocolate shavings.
  21. Garnish with few whole cherries and refrigerate for at-least 2 hours before serving.
For the Lace
  1. Melt the chocolate using a double boiler. You can also melt it in microwave for 30-40 seconds.
  2. Fill the melted chocolate in a piping bag. 
  3. Measure the circumference of the cake using a thread/kitchen string.
  4. Cut a parchment paper that is about 2 inches longer than the circumference of the cake and about 1 inch taller than the height of the cake.
  5. Clip the tip off the piping bag with scissors to make a tiny opening.
  6. Pipe the melted chocolate in a random pattern onto the parchment strip, making a lace collar. Make sure you pipe chocolate the entire height and length of the strip. I piped it diagonally up - down, back n forth.
  7. Let the lace collar sit undisturbed until the chocolate loses its sheen and has set, but not dried or become hard. You still want the chocolate to remain flexible, but you don't want it to be flowing, either. Do not place it in the refrigerator. It took about 10 minutes in my kitchen.
  8. When the chocolate on the collar is ready, remove the frosted cake from the refrigerator. The cake's frosting must be cold.
  9. Carefully pick up the lace collar set on parchment strip, holding each end, align the bottom edge of the middle of the strip with the bottom edge of the cake.
  10. As you wrap the collar around the cake, use gentle pressure so it adheres to the icing on the cake, taking care not to wiggle it as you do.
  11. Overlap the strip where the two ends meet. Place the cake back into the refrigerator so the chocolate can set. This will take about a 1/2 hour.
  12. When the chocolate is hard and the icing cold, remove the cake from the refrigerator. Carefully remove the parchment strip from the collar by gently pulling it away from the cake; the chocolate should stick to the frosting and the parchment should come off easily.
P.S. - I referred to CRAFTYBAKING.COM for the pictorial instructions.



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Black Forest Cake


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