It’s crazy to think that my first attempt at baking, or cooking anything really, by myself was indeed the black forest cake! I vividly remember this day. My mum and brother were away for over a month on a summer trip to visit our family, whilst I was stuck at home prepping for my CA entrance exams. I missed my baby brother terribly, and so when they were coming back, I decided to don the chef’s hat to make something sweet to welcome him home! I made a mess of the kitchen, but boy, was I (and everyone else) pleasantly surprised at how moist and delicious my first cake turned out to be! Since then, every year, on my blog’s birthday, I try to do some variation of the Black Forest – cuz it is the first recipe that helped me discover my love for cooking/baking and the first recipe I ever put out for the world to see.
Okay so let’s look at my very first recipe on the internet!
Original Date Published: 24 June, 2011
This is my very first recipe on the web and it is so good to finally start my own thread! 🙂
Eggless Black Forest Cake
- 8 inch baking pan
- Manual or Electric whisk
- Parchment Paper
- Mixing Bowls
- Cheese Grater
- 400 grams Condensed Milk (1 can)
- 125 grams Butter
- 225 grams All Purpose Flour (Maida)
- 4 Tbsp unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 pinch Salt
- 200 mls Aerated cola or Pepsi (or any soda)
- 200 grams Cherries, pitted or seedless
- 100 grams Sugar (adjust for sweetness)
- 500 mls Water
Whipped Cream Frosting
- 300 ml Heavy Whipping Cream
- 5 Tbsp Powdered Sugar (adjust to taste)
- 1 tsp Vanilla Extract
- 1 block Dark chocolate
- Preheat the oven to 160°C / 320°F. Grease and line an 8 inch baking pan with parchment paper.
- Melt the Butter and let it cool. Then add condensed milk, vanilla extract and beat well until smooth.400 grams Condensed Milk (1 can), 125 grams Butter, 1 tsp Vanilla Extract
- Separately, sift the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda) together
- Add half of the dry ingredients, half of the cola / soda drink, mix well. Then add the remaining dry ingredients and cola and mix until you have smooth batter with no lumps.
- Pour into the prepared baking pan, tap to even out the surface. Bake in the preheated oven at 160C/320F for 30-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean
- Let the cake cool for 30 minutes in the pan, unmold and let it cool completely. This step is super important.
Stewed Cherries or Strawberries
- Make sure to used pitted or seedless cherries. You can also use strawberries with the stem removed. Add to a sauce pan with the water and sugar and mix well.
- Cook on medium heat, keep stirring, smashing cherries occasionally and stewing until the mixture is thick and forms a syrup. Adjust sugar for desired sweetness. Let it cool completely in the refrigerator.
Whipped Cream Topping
- Keep the whisk (just the blade part, if you're using the electric kind) and the bowl in the freezer for about 30-60 minutes. It should be very cold.
- Combine cream, vanilla extract, and sugar, and whisk on low speed for a couple minutes, then increase the whipping speed, and whisk until you have stiff peaks. (Do not overmix, or you'll end up with butter!)
- Make this right before you need to assemble your cake, for best results. And keep it refrigerated until you need to use it.
- Use cheese grater or a vegetable peeler to grate the chocolate into shavings. You'll need about 1-2 cups.
- Alternatively, you can also use crumbled chocolate cake for decoration
Assembling the Black Forest Cake
- Carefully cut the cake into 2 or 3 layers. Place the bottom layer on a serving plate. Poke holes all over the surface with a fork.
- Brush with the cherry syrup generously. Add a dollop of the whipped cream and smoothen it out. Add stewed cherries (or strawberries), sprinkle with some chocolate.
- Close with the next layer, and repeat the process. Neatly frost the entire cake with the whipped cream frosting, decorate the sides with chocolate shavings or crumbled cake. Decorate on top with more cherries and chocolate.
- Slice & serve immediately or keep the cake refrigerated until you need it. Use within 3-4 days.
I hope you liked this recipe!