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eggless Black Forest cake

Eggless Black Forest cake

Eggless chocolate cake layers , soaked in cherry juice , filled with a fresh cherry compote , frosted with whipped cream and covered in chocolate shavings
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Ingredients
  

For the chocolate cake :

  • 240 ml or 1 cup yoghurt or curd at room temperature
  • 150 grams or 3/4 cup granulated or castor sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 120 ml or 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 125 grams or 1 cup all purpose flour
  • 45 grams or 1/2 cup cocoa powder
  • 1/4 teaspoon salt

For the cherry compote :

  • 1 cup or about 150 grams cherries
  • 1 teaspoon lime juice
  • 3 tablespoons granulated or castor sugar
  • 2 tablespoons water

For the cherry soaking syrup :

  • 1/4 cup or about 40 grams cherries
  • 3/4 cup water
  • 1/3 cup granulated or castor sugar
  • 1 teaspoon vanilla extract

For the whipped cream :

  • 240 ml or 1 cup whipping or heavy cream cold
  • 2 tablespoons granulated or castor sugar
  • 1 teapoon vanilla extract

For the finish :

  • 100 grams dark chocolate optional
  • Few cherries optional

Instructions
 

To make the chocolate cake :

  • Preheat the oven to 160 C / 325 F .
  • Butter and flour a 6 inch round pan . Line the bottom with parchment (optional)
  • In a bowl , sift or whisk together the flour , cocoa and salt. Keep aside
  • In another bigger bowl , take the curd and whisk in the sugar .
  • Add the baking soda and baking powder and whisk well.
  • Keep aside for 5 minutes. The curd will get light and bubbly.
  • Whisk in the oil and vanilla.
  • Whisk in the flour mixture until incorporated. Try not to over mix.
  • Immediately pour into prepared pan.
  • Bake at 160 C / 325 F for 40 - 45 minutes. You will know the cake is done when the sides seem to be coming away from the pan and the top springs back when pressed gently. A skewer inserted in centre should come out clean.
  • Cool in pan for 5 minutes. Then gently run a knife along the edge , remove from pan and cool right side up on a cooling rack.
  • Cool completely before slicing

To make the cherry compote :

  • Pit and chop up the cherries. You can make quarters if you want a chunky compote or smaller if you want a smoother one.
  • In a thick bottomed saucepan , take the cherries , sugar , water and lime juice.
  • Bring to boil and then lower the heat
  • Continue to simmer the mixture for about 10 minutes until the mixture thickens to a jam like consistency
  • Taste and add sugar or lime juice as needed.
  • Take off heat and cool before using.

To make the cherry soaking syrup :

  • Pit the cherries and puree them .
  • Take the cherry puree , water and sugar in a saucepan.
  • Bring to boil and then lower the heat when the sugar has melted .
  • Simmer for about 10 minutes until the syrup thickens.
  • Take off heat , strain if needed and stir in the vanilla
  • Cool before using.

To make the whipped cream:

  • Chill the cream well.
  • Using a whisk or electric beater , start beating the cream.
  • After a couple of minutes , add the sugar and vanilla .
  • Continue beating until you have stiff peaks - the cream will be thick and hold shape when you lift the whisk or beater blade out . If you upturn the bowl, the cream will not move .`
  • Keep chilled until using

To make the chocolate shavings:

  • Warm the dark chocolate slab in the microwave for 5 seconds.
  • Run a potato peeler or knife along one side of the slab . Collect the shavings on a parchment sheet or plate.
  • Every 30 seconds or so , change the side and use the potato peeler on another side. The size of the side , how soft the chocolate is and the pressure you use determines the size of your shavings

To assemble:

  • Using a serrated knife , slice the cool cake horizontally into 3 slices.
  • Place the bottom slice on a cake board or serving plate .
  • Soak the layer with the syrup until damp to touch.
  • Fill some whipped cream in a piping bag.
  • Spread about 1/4 cup of whipped cream over the layer and pipe a ring of cream around the outer edge of the cake slice.
  • Spread half the compote inside this whipped cream ring. The piped ring acts like a dam so that the compote doesnt leak into the outside frosting.
  • Place another cake layer on top and press gently.
  • Soak the layer. Spread the cream and pipe the cream in a similar way and fill the compote.
  • PLace the third layer of cake on top and press gently.
  • Soak until damp to touch.
  • Spread whipped cream on the top and sides. Using a spatula , spread the cream and smoothen it. This is the crumb coat. Chill for 15 minutes
  • You can now finish the cake by adding more whipped cream on the top and sides if you want. Press the shavings along the sides and shake off the excess that doesnt stick to the cream . You can finish the top with more shavings and whipped cream piping / cherries as per your choice.
  • Keep chilled until serving time !

Notes

This cake is a tall 6 inch round cake . You can double the recipe and bake in a 8 inch round or 9 inch round. Double the recipes for all components .
The cake tastes better after resting a few hours after assembly . It stays good for 3 -4 days.
Adjust the sugar in the compote and whipped cream as per your taste 
Instead of making a compote , you can used chopped up fresh or canned cherries for the filling. Instead of cherry puree , you can use syrup from the canned cherries or even plain water for the soaking syrup.
I used Cocoa craft cocoa powder , Rich non dairy cream , fresh cherries and Van Houten couverture chocolate in this cake . 
My measuring cup is 240 ml.