Eggless Black Forest Cake with layers of Hot Chocolate Sponge

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Eggless Black Forest Cake with layers of Hot Chocolate Sponge

Eggs add wholesome goodness to almost every meal. Here is delicious egg recipes for you to try out!

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 25 Min

Total Time : 1 Hr 25 Min


Serves : 18
  • For the Cake : All Purpose Flour/Maida - 2 and 1/4 Cups (You can replace half of the quantity with wheat flour)

  • Cocoa Powder - 1/2 cup (I use mix of dark and natural cocoa)

  • Sugar - 1/2 cup (You can add a proportion (1:1) of dark brown sugar, ie 1/4 cup regular sugar and half cup dark brown sugar as I did so)

  • Coffee Powder  - 1-1.5tsp (Optional)

  • Sweetened or Semi Sweetened Chocolate Bar (Baking bar or regular chocolate both works, use good quality with 60% cocoa otherwise increase 2 tbsp of cocoa powder) - 1 Bar (4 oz)

  • Sweetened Condensed Milk - 1.5 Cups

  • Oil - 1/2 Cup (Regular Oil)

  • Unsalted Butter - 1.5 Sticks / 16 Tbsp

  • Vanilla Extract - 1tsp

  • Almond Extract - 1/2tsp (Optional)

  • Warm Water - 1 Cup plus 2 Tbsp (this plus 2 Tbsp you may not need just to adjust the consistency of the batter)

  • Butter Milk - 1/4 Cup

  • Baking Powder - 2.25tsp

  • Baking Soda - 3/4tsp

  • Salt - 1/2tsp

  • Simple Sugar Syrup : 1/3 Cup Sugar + 1 Cup water (this is light sugar syrup, just boil until sugar melts that's it, here you can add mild vanilla or coffee flavor as you like).


  • 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.