I promise you, this is one of the easiest cakes you will make. So, I set off to re-create the decades-old Black Forest Cake my way. They are one of my favourite summer seasonal fruits. I have caved and used them as a garnish because I will admit, they look pretty and just go with certain desserts, but they get plucked right off before eating the cake. I’ve talked about my disdain for maraschino cherries before, and that feeling still holds true to this day. Now that I think about it, it’s probably been a good 20-25 years since I’ve had that cake. Why on earth would you ruin a perfectly delicious cake with those sickly sweet, sticky, artificial tasting cherries? Whyyyyy? Needless to say, I ate around them, but they totally tainted the cake and frosting. You know, the grocery store kind with the nuclear red maraschino cherries? My mom loooooved that cake and always got it for her birthday, and often at other times throughout the year as well. On the side of the cake, gently pat on the grated chocolate, and top with some fresh cherries if you please.This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.īlack Forest Cake was a staple when I was growing up (much to my dismay…read on). Cover the cherries with some whipped cream, and gently place the other cake on top of it.ĭrizzle some of the syrup on top of the second cake, and cover the cake with the rest of the whipped cream. To assemble the cake, top one of the cakes with the cooked cherries, reserving of the syrup. Be careful not to over mix as the mixture will turn to butter. Once the cake sponge and the cherry filling are completely cooled, prepare the whipped cream frosting by beating the frosting in a mixer or with a hand mixer until the cream starts to get frothy.Īt this stage, gradually add in powdered sugar and continue whisking until the consistency becomes thick enough to spread. The cherry filling should have some syrupy juice and should not be jammy. While the cake is in the oven, heat up pitted cherries and sugar in a sauce pot on low- medium heat for 20 minutes, stirring occasionally to prevent burning. Split the cake mixture into two 8 inch cake pans, and bake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of the pan comes out clean. Pour hot coffee over the cake mixture and whisk until the batter is homogeneous. In a different bowl, whisk almond milk, sugar, oil and vanilla extract.Ĭombine the wet and the dry ingredients thoroughly with a whisk until there are no lumps (be careful not to over mix). In a bowl, combine dry ingredients: flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Preheat your oven to 350 degrees Fahrenheit. Nostalgia is a usually hard master to please but even without eggs, this black forest cake nailed the taste and consistency of my childhood memories so I know you’ll definitely love it as much as I enjoyed making it! How to Make an Eggless Black Forest Cake The cake of my childhood looked nothing like mine though it was decorated with glazed berries, and was filled with maraschino cherries. He always got black forest cake (and white forest sometimes) for any celebration, birthday, or chill day we had at home growing up, and it was an absolute treat. I am sharing this recipe in honor of my dad since like I said earlier, this forest cake is my dad’s favorite. Maybe one day in the future I will claim the title of “bestest” black forest cake ever, but for now, this moist chocolate cake with a sweet cherry filling, frosted with whipped cream and real cherries on top literally takes the cake (pun definitely intended) in moistness and supreme dessert decadence! I am open to being re-impressed by myself and others, but I can honestly say with some amount of confidence, that it’s going to be difficult to beat this eggless black forest cake. Once I came to discover that I could bake without eggs, I inevitably had to redeem my childhood nostalgia and now I can confidently say that I have finally accomplished the ultimate black forest cake without eggs. So I would allow myself to enjoy a bit of cake while suppressing the urge to gag (because of the egg, not because I didn’t enjoy the taste…weird I know). In spite of my egg aversion even back then, it was too much to ask for a child to resist the lure of the deliciously decorated cakes he brought home. I have had a lot of black forest cakes in my life especially since this happens to be my dad’s favorite cake so I and my sisters growing up, were quite regularly exposed to a bevy of cake treats as a side benefit of my dad’s sweet tooth.
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