Eggless black forest cake recipe

Black Forest Cake is a classic dessert loved for its rich chocolate flavor, sweet cherries, and fluffy whipped cream. This recipe offers a delicious twist, using simple ingredients to create a delightful eggless version. Perfect for birthdays, potlucks, or simply a sweet treat, this cake is sure to impress everyone at the table.
Don't let the impressive look fool you! This eggless Black Forest Cake is surprisingly easy to make. The moist chocolate cake comes together with pantry staples, while the cherry syrup and whipped cream are quick to prepare. With a decadent chocolate ganache poured over the top, this cake is a delightful combination of textures and flavors.

Ingredients

• For the chocolate cake:
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup granulated sugar
• 1 cup buttermilk
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• For the cherry syrup:
• 1 cup pitted cherries, fresh or frozen
• ½ cup water
• ¼ cup granulated sugar
• For the whipped cream:
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• For the chocolate ganache:
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• For decorating:
• Additional cherries
• Chocolate shavings (optional)

Directions

1. Preheat oven to 180°C (350°F) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and baking powder.
3. In a separate bowl, whisk together sugar, buttermilk, oil, vanilla extract, and vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, prepare the cherry syrup. Combine cherries, water, and sugar in a saucepan. Bring to a simmer and cook for 5-7 minutes, or until the cherries soften and the syrup thickens slightly. Strain the cherries, reserving the syrup.
7. To make the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the cakes are cool, prepare the chocolate ganache. Heat the heavy whipping cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy.
9. To assemble the cake, place one cake layer on a serving platter. Brush generously with cherry syrup. Top with half of the whipped cream and half of the cherries. Repeat with the second cake layer, syrup, whipped cream, and cherries.
10. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Decorate with additional cherries and chocolate shavings, if desired.
11. Refrigerate the cake for at least 30 minutes before serving.
12. Tips:
13. For a richer chocolate flavor, use strong coffee in place of the water in the cake batter.
14. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
15. Leftover cake can be stored in the refrigerator for up to 3 days.