Black Forest cake ( eggless )

This was supposed to be a very simple moist chocolate cake that I bake often, half way through after laying out the ingredients and also making the batter I toyed with the idea of turning it into a Black forest cake and that was arrogant of me.!! 

To me Black Forest cake is the signature  dish  for an accomplished baker and am far from one , as I use unconventional methods of baking , a reason  I also refuse to conduct baking demos for my friends..

I do not have anything  against OTG , microwave baking  , problem is I have broken down both these gadgets and out of sheer desperation I turned to the pressure cooker ...that ultimate gadget for any Indian cook.

Now that has become my most favourite method of baking.!

So dare I use the same steam baking method for my Black Forest cake ?? I asked myself and throwing caution to winds,  I went ahead and no regrets..I got the most amazingly soft moist , beautiful textured cake with right crumbs etc..

I suggest you use the method you like and prefer ...Over to the recipe


1  1/4 cup all purpose flour/Maida
6 tbsp cocoa powder 
1/2 tsp baking soda
1 tsp baking powder
1  cup sugar
3/4  cup whisked yogurt
1/4 cup milk 
1/4 cup oil
1 tsp vanilla extract
1/4 cup buttermilk or milk to add only  in case you do not get the batter consistency.

For the frosting

300 ml  ( or as required depending on your decoration ) Thick whipping cream
5 tbsp icing sugar
50 grams Dark chocolate again depending on how much you will use for decoration... ( .smothering the cake with chocolate shavings!!)
1  can Tinned cherries


Preheat oven to 180 degrees C ( if using oven )

As I was planning to steam the cake, I used a pressure cooker, added some water in it , placed a plate on the bottom.Keep the cooker heated well for 3 to 5 minutes before placing the cake tin/vessel  for steam cooking method.
Then keep a round tin or a good heavy steel vessel  ready and greased.Dust with flour and tap out excess flour.
In a big bowl add all the dry ingredients and sift well.

Now in another bowl take the wet ingredients one after another, yogurt, oil, milk , vanilla extract
( Do not add the extra  butter milk or milk now..keep it aside till the last step of getting the right consistency of batter).

Mix both wet and dry ingredients , make a cake batter which should not be too stiff or runny. Add the saved buttermilk or extra milk only if necessary to bring batter  together. You may  need a little .

Pour batter into the greased 8 inch or 7 inch round tin  and place in oven if baking by oven method.The cake may take around 35 to 40 minutes depending on oven type..

I placed the container/steel vessel with heavy bottom  in the cooker, covered  with a lid  then closed  with pressure cooker lid. ( Pressure cooker should  already been preheating and steam rising, make sure there is sufficient water in it , to last a nearly 40 minutes steaming process.) Cover with lid, remove weight.

Steam just like we do for idlis , only bit longer.

Let the flame be on high for 3 more minutes, then lower to a low to medium and keep watch at end of 30 minutes. to see if cake is rising. Cake may get ready by 35 minutes to 40 minutes.

The greatest advantage by steaming the cake is you can never go wrong, the cake will rise well, touch lightly on top to see if it is done, then insert a knife or a tooth pic to see if it comes clean.

Switch off the gas and remove the cake pan and let it cool completely.

When cooled, run a knife around the edges and turn the cake tin upside down on to a plate and keep in fridge till required.


Take the dark chocolate and make shavings out of it by using the vegetable peeler to get nice chocolate curls. Keep this in the fridge till required.. Remove cake from fridge when it is a bit chilled.

Slice the cake horizontally with a knife and carefully to get three slices. 

Trim the top of the cake by removing a thin layer to remove the risen cake top to get a flat top.

While you get other things ready, pop the cake slices in the fridge.

To prepare the whipped cream icing.

Add sugar and the whipping cream  in a bowl  and whip till soft peaks is achieved, I did not get the required peaks, a reminder not to use the fresh cream next time but to get the whipping cream mixture available in stores.
( All I got was a thick yummy ganache like very thick cream )

Keep the tin of cherries opened,drain  and  deseed the cherries. Keep aside. Save some cherry syrup about half cup to moisten the cake slices. Cherry syrup may also be thickened to a sauce like consistency by adding some cornstarch and little more sugar.Let it cool and use .

Keep the first layer of cake on a plate which you can rotate while icing easily.

Place the cake slice on the plate, splash some cherry syrup on the layer first, then spread the thick whipped cream all over.
as much as you some dseeded cherries all over. 

Place another layer of cake on top, splash more syrup on this slice as before,  all over to get a moist top, again spread the cream all over evenly, place cherries on this layer.

Place the third top layer of sliced cake on top, sprinkle the syrup , spread the whipped cream again.

spread the remaining whipped cream icing all over along the side, use some to pipe flowers along the edges ( which I couldnt )
Then sprinkle the chocolate shaving all over the top and sides, they will adhere to the whipped cream.
Decorate finally with more cherries and chocolate shavings and chocolate curls.

Pop the prepared Dark forest cake in the fridge and serve when completely chilled.

Out from the cooker .

Trying to spread a nearly runny whipped cream  over the slice of cake.!

And it drips !!

But the final look is worth every thing..the taste amazing.