Black Forest Cake/How to make Black Forest Cake/Homemade black forest cake recipe without oven
Updated: Dec 30, 2020
Rich spongy chocolate cake covered in whipped cream, chocolate, and cherries! Once in a while you need to indulge in this heavenly bite!
Yield: 8-10 servings
All purpose flour... 2 cups
Cocoa powder... 1/2 cup
Cane sugar... 1 cup
Melted butter or cooking oil... 1/2 cup
Large eggs... 2
Milk (lukewarm)... 3/4 cup
Water (lukewarm)... 3/4 cup
Vanilla essence... 1.5 tsp.
Lime juice (for buttermilk)... 1 tbsp.
Lime juice (for meringue)... 1 tsp.
Salt... 1/4 tsp.
Baking soda... 1/2 tsp.
Baking powder... 1 tsp.
Cherries... 2 cups (and 8-10 for decorating)
Cane sugar (for cherry syrup)... 1/2 cup
Water (for cherry syrup)... 1/2 cup
Heavy whipping cream... 3 cups
Vanilla essence (for the whipped cream)... 1/2 tsp.
Cane sugar (for the whipped cream)... 1/4 cup
Chocolate bar (for shavings)... 8 ounce semi sweet bar
Recipe for a quick buttermilk
Add 1 tablespoon lime juice to 1 cup of lukewarm milk
Mix well and let it stand for five minutes
Recipe for meringue
Carefully separate the egg yolks from the whites
Add the egg whites in a clean bowl
Add 1 teaspoon of fresh lime juice
Start whipping at medium speed for approximately 30 seconds
Add some of the sugar and continue whipping for another 30 seconds
Next add up to half of the total sugar (the lime juice and sugar helps to stabilize the meringue)
Continue whipping for approximately three minutes, till firm peaks form
Keep this aside
Add the egg yolks in another bowl and whisk it till it’s nice and creamy
Add the butter in
Add the remaining sugar
Add vanilla extract
Add baking soda into the buttermilk and mix well (Adding baking soda into the buttermilk prevents the cake from having a soapy taste). The buttermilk immediately turns frothy. If it doesn’t turn frothy the baking soda you’re using is probably not fresh.
Add the buttermilk in
Mix everything thoroughly
In another empty bowl sift the all purpose flour, baking powder, salt and cocoa powder
Mix everything evenly
Add the dry ingredients to the wet ingredients little by little
Keep mixing and make sure no lumps form
Now fold the mixture little by little into the meringue. (Make sure to fold the mixture gently. If you over mix the sponge cake will not turn out light and airy)
Baking the cake
Line the baking pan with parchment paper. I have used a 9 inch pan
Pour the cake batter
Swirl a chopstick in the batter in a circular motion to get rid of all the air bubbles
You can bake this cake in the oven at 350°F till a toothpick inserted in the center of the cake comes out clean (this will take approximately 45 minutes).
Don’t worry if you don’t have an oven we can bake it in a pan as well
Take a wide pan and cover the bottom with salt (1 cm thick)
Make sure to store the salt after you’re done you can reuse the salt every time you bake
Place a perforated metal plate on the salt
Cover and preheat the pan on low heat for approximately five minutes
Once the pan feels warm put the cake in and place the lid on
Bake on low heat for 45 minutes or till a toothpick inserted in the center of the cake comes out clean
Prepping the cherries
We need 2 cups of fresh cherries
If you don’t have fresh cherries you can use maraschino cherries
Cut each cherry in half and separate the halves with and without the pit into two separate cups. The halves with the pits will be used to make cherry syrup and the other halves will be put in the cake
Making cherry syrup
Add the cherry halves with the pits to a pan
Add half a cup of cane sugar and add half a cup of water to the pan
Give it a stir and set the pan on medium heat
Let the cherries cook for 6 to 8 minutes. You will find that the cherries start to swell
Use a masher to loosen the pulp further
Strain the cherry syrup. Use a masher to squeeze out all the juice over a strainer. If you’re using maraschino cherries you can make a simple sugar syrup instead
Making chocolate shavings
I used a regular semi sweet chocolate bar and a regular vegetable peeler to peel off shavings
Transfer the shavings to bowl using a bench scraper and always keep it refrigerated
Making fresh whipped cream
Make sure to chill the bowl (in which you are going to whip the cream) and the beaters in the fridge for at least 30 minutes before you start
Add 3 cups of heavy whipping cream to the bowl
Add 1/2 teaspoon of vanilla extract
Start whisking on medium speed for 1 minute
Add 1/4 cup of fine granulated cane sugar and continue whisking for 3 minutes
Light and fluffy whipped cream is ready!
Fill a piping bag with the whipped cream and keep it refrigerated
Icing the cake
De-mold the cake after it cools down and remove the parchment paper
Level the top of the cake to make sure it’s flat
Divide the cake into two equal layers. I used a leveler to cut it but you can use a knife as well
A turntable is very useful if you want to ice your cake uniformly and quickly
Add a small piece of tape on the turntable and attach the cake board to it (to make sure the cake doesn't move while rotating the turn table)
Add a strip of parchment paper on all sides of the cake board
Put the bottom cake layer in the center
Drench the cake layer thoroughly with the cherry syrup
Pipe a thick layer of whipped cream on it
Flatten it with a cake spatula or a knife
Place the cherries on the whipped cream
Pipe another thin layer of whipped cream on the cherries and flatten it with a spatula
Place the second layer of the cake, drench it with the cherry syrup and add whipped cream
Apply whipped cream to the side walls of the cake
Refer to the video to see how to decorate the cake with chocolate shavings and cherries!
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