No Egg BlackForest Cake with Whip Cream

Learn eggless black forest cake recipe with whipped cream & cherries. No egg chocolate sponge cake perfect for birthdays. Step by step with photos. 7-inch cake.

Classic dessert of chocolate sponge cake layered with cream and cherries.

Soft, moist Eggless Black Forest Cake with real whipped cream + juicy cherries!

No eggs, no compromise. This classic chocolate cake is perfect for birthdays, anniversaries, or celebrations. Bakery-style layers without egg.

Prep Time: 20 min | Bake Time: 25-30 min | Total Time: 2 hrs incl chilling | Serves: 8 | Pan Size: 7 inch

INGREDIENTS:

For Chocolate Sponge Cake:

- All-purpose flour / Maida: 1½ cups / 190g

- Cocoa powder: ¼ cup / 25g, unsweetened

- Baking powder: 1 tsp

- Baking soda: ½ tsp

- Sugar: 1 cup / 200g, powdered

- Curd / Yogurt: ¾ cup / 180g, room temp

- Oil: ⅓ cup / 80ml, neutral

- Milk: ½ cup / 120ml, room temp

- Vanilla extract: 1 tsp

For Assembly & Decoration:

- Whipped cream: 2 cups, chilled + ¼ cup extra for piping

- Cherries: 1 cup, pitted + 6 maraschino for top

- Sugar: 2 tbsp + ¼ cup water for syrup

- Cherry liquor: 2 tbsp, optional

- Dark chocolate: 100g slab for shavings

- Cake board: 1 piece

METHOD - STEP BY STEP:

STEP 1: Bake Chocolate Spong

1. Preheat oven to 180°C / 350°F. Grease + line two 7-inch tins.

2. Sieve flour, cocoa, baking powder, baking soda 2 times. This makes cake light.

3. Whisk curd + sugar till sugar dissolves. Add oil, milk, vanilla.

4. Fold dry ingredients into wet in 3 batches. Don’t overmix or cake will be dense.

5. Divide batter equally. Bake 25-30 mins till toothpick comes out clean.

6. Cool completely. Slice each cake into 2 layers = 4 layers total.

STEP 2: Make Sugar Syrup

7. Heat ¼ cup water + 2 tbsp sugar till sugar dissolves. Cool.

8. Mix with 2 tbsp cherry liquor for authentic taste. Skip liquor for kids version.

STEP 3: Whip Cream + Assemble

9. Whip chilled cream + 2 tbsp sugar till stiff peaks. Keep bowl + whisk in freezer 10 mins before.

10. Place 1 cake layer on board. Brush sugar syrup generously.

11. Spread whipped cream + chopped cherries. Repeat for all 4 layers.

12. Cover whole cake with cream. Decorate with chocolate shavings + cherries.

STEP 4: Chill & Serve

13. Refrigerate 1 hour minimum. This helps layers set.

14. Slice with hot knife for clean cuts. Serve chilled.

NO-FAIL TIPS FOR BAKERS:

1. Room temp ingredients: Cold curd/milk = curdled batter. Keep 30 mins outside fridge.

2. Don’t overbake: 25-30 min max. Overbaked sponge = dry cake. Toothpick should have few moist crumbs.

3. Whipped cream trick: Use only chilled cream 35% fat+. Warm cream won’t hold peaks for cake decoration.

1 chocolate cake (175 mm (7”))
1/2 cup   sugar syrup
2 tbsp    cherry liquor (optional)
2 cups   whipped cream
3/4 cup deseeded and finely chopped cherries
1 cake board

Finish The Gateau:

100 gms   dark chocolate slab
a small knife
100 mm (4”) diameter bowl
plastic piping bag fitted with a big star nozzle
1/4 cup whipped cream
6 maraschino cherries12"X12" piece of butter paper
turntable

Place the chocolate cake on a turntable and slice it horizontally into 3 equal parts. Keep aside.

Combine the sugar syrup and cherry liquor in a bowl to make the soaking syrup and keep aside.

Soak the bottom layer of the chocolate cake with 1/3 of the soaking syrup.

Spread ½ cup of cream on the soaked layer of the cake. Put ½ the cherries on top and sandwich with the second layer of the chocolate cake.

Repeat the steps 3-5 to make 1 more layer on top. Soak the topmost layer of the chocolate cake with the remaining soaking syrup.

Spread the remaining cream evenly on top and at the sides of the cake Transfer the cake onto a cake board and refrigerate for 20 minutes to set.

Finish the gateau:

Refrigerate the dark chocolate slab for about an hour.
Remove and scrape lengthwise using the paring knife to get chocolate shavings. You will need approx. ½ cup of chocolate shavings.

Transfer the shavings onto a butter paper.
 Hold the cake in your left hand and with your right hand gently press the chocolate shavings onto the sides of the cake.

Place a 100 mm. (4”) bowl in the centre of the cake. Sprinkle more chocolate shavings along the sides of the bowl

Remove the bowl carefully so you get a clean round white circle in the centre of the cake.

Fill the plastic disposable piping bag fitted with a big star nozzle with the whipped cream. Hold the piping bag in your hand and move your wrist anticlockwise while applying gentle pressure to make a swirl.

Finish the circle and gently lift it in a single motion to form a peak.

Make 6 such swirls on the top white portion of the cake and place a cherry on each swirl. Cut into 6 equal wedges and serve.