For the Cake : In a separate bowl add flour, baking powder, baking soda, cocoa powder and salt sift together then keep aside.
Melt the butter, when they are hot add brown sugar, oil and condensed milk to it (Pic 1).
Now add the flour mixture in batches(Pic 2) for the first batch add the butter milk.
Now in warm boiling water melt the chocolate bar once it dissolved completely add it to the cake batter in batches immediately without any delay, alternate with the remaining dry flour mixture.
Finally add vanilla extract and the final batter should be like shown in video below.
Also the batter looks shiny, glossy (Pic 3 and 4) and bubbles appear here and there its normal.
Pour the batter in desired pan and bake for mini cupcakes it took just 7-8 minutes in 350 F or 180C.
For the round 2-8 inch cake pans it will take 20-22 minutes.
How to make Eggless Black Forest Cake
The cake is so soft and tender so do follow the tips correctly to attain the perfect decoration.
3 layers of Chocolate Sponge (prepared from above recipe)
For 6 inch cake with 3 inch height, you may need 450 ml heavy cream/whipping cream
For 8 inch cake with 3 layers of 4 inch height approximate, you may need 750ml of whipping cream approx.
You may reduce the whipped cream but I have given the maximal quantity.
Icing Sugar - 1 Cup or more (1 cup is for light/mild sweet, you can increase as you like)
Vanilla Extract - 1tsp
Cherry Syrup or Any syrup as you like to wet the cake (you can add 1/2tsp coffee granules to simple sugar syrup if you don't have any flavor)
For homemade cherry syrup refer here.
Pitted and chopped cherries
Few Maraschino Cherries with stems to decorate on top.
Milk Chocolate or Fav good quality chocolate - 1 packet
So whatever chocolate cake you bake, make even layers of 3 or 4 as you like.
Keep ready with the ingredients you need for decoration
Wet the cake sponge, I wet both sides but be careful while handling it will break otherwise (Pic 1).
Arrange the first layer, add a dollop of whipped cream, even it and top with some chopped cherries (Pic 2).
Repeat the above process for next layers as well (Pic 3).
Meanwhile melt the good quality chocolate (3/4th I shredded for decoration quarter part I melted to make some pattern over the cake)
For that just microwave or using double boiler melt it and apply over parchment paper, thin it (I made it too thin and it started melting while clicking on sun light so better make it medium thick)
Score randomly here and there using knife and then freeze the parchment paper till use.
So one done with applying cream all over the cake, make pattern on the sides of the cake
Now add the shredded chocolates all over the top and sides of the cake
Use Wilton 1M tip and make designs on top of the cake using whipped cream.
Now decorate it with cherries with stem(Pic 5 & 6), also at the center gently decorate with chocolate patterns (Pic 6) that made and kept in freezer.