Eggless Black Forest Cake

Preparation Time : 30 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients For Chocolate Sponge Cake :

Maida : 1 cups

Unsalted Butter : 1/4 cup

Condensed Milk : 1/2 cup

Aerated cola : 100 ml

Sugar : 1/4 cup
Coca Powder : 2-3 tbsp

Baking Powder : 1/2 tsp

Baking Soda : 1/2 tsp

Vanilla Extract : 1-2 tsp

Ingredients For Cream Icing :

Cream : 3 cup

Confectioner Sugar : 1.5 cup

 Ingredients For Decoration :

Cherry : 10-12 (6 chopped)

Chocolate Bar : 1

 Method For Chocolate Sponge Cake :

1.  Sieve maida, baking powder and baking soda together and keep aside.

     2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
     3. Add condensed milk and beat again for 3-4 min.

     4. Add vanilla extract and mix well.

      5. Add aerated cola and maida mixture gradually and beat after each addition.
      6. Pour the batter in a greased and dusted baking pan.
      7. Pre-heat oven at 350 degree Fahrenheit.
      8. Place the pan in oven and bake it for 45 min.
      9. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
     10. Turn off the oven.
     11. Eggless chocolate sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake.

Method For Chocolate Flakes/ Shavings/Curls:

  

1. To prepare chocolate flakes, keep the chocolate bar with the wrapper on it, on the outer surface of  the hot oven so that it melt slightly and become soft.
2. Cool in the fridge but do not make it too hard.
3. With the help of potato peeler scrap the back of chocolate bar to get flakes.
4. To get small flakes simply grate the chocolate.
5. Keep the flakes in the freezer for half an hour to harden.

Method For Cream Mixture :

1. Add confectioner sugar to chilled cream and beat them carefully till it become thick.
2. Be careful not to over beat the cream. 
3. Keep refrigerated till use.

For Assembling The Cake : 

1. Cut the cake into two layers horizontally. 
2. Spread 2-3 tbsp of beaten cream on one piece of cake.
3. Put chopped cherries on the cream and cover these with the other piece of cake.
4. Cover the cake completely with cream on all sides and the top. 
5. Level top and sides with a broad knife. 
6. Make a border on the edges by piping swirls of cream. 
7. Place a cherry on each swirl. 
8. Put chocolate flakes to the side and small flakes to the centre of the cake. 
9. Serve chilled.