Eggless Black Forest Pastry

5 from 4 votes

Eggless Black Forest Pastry

If you love chocolate, treat yourself to a delicious Eggless Black Forest Pastry that is incredibly soft, unbelievably moist, and super easy to make. With double layers of chocolate cake infused with syrup, cherries, and whipped cream, this eggless pastry will surely be a hit at your next event!

Prep: 10

Cook: 30

Rest: 20

Total: 1

Course: Dessert

Cuisine: Indian

Servings:

Calories: 1327kcal

Author: Ruchi

Ingredients

CHOCOLATE CAKE

1½ cup All purpose flour
1 tablespoon Cornstarch
½ teaspoon Baking Soda
½ cup Unsweetened cocoa powder
⅛ teaspoon Salt
1 cup Sugar
½ cup Oil
1 cup + 1 tablespoon extra Buttermilk
1 teaspoon Chocolate Extract

CHERRY SYRUP

1 cup Water
3 tablespoons Sugar
1¼ cup Maraschino cherries

WHIPPED CREAM

2 cups Heavy whipping cream
⅔ cup Powdered Sugar
½ teaspoon Cream of tartar

GARNISHES

- - Chocolate Shavings
- - Maraschino cherries

US Customary - Metric

Instructions

STEP #1: MAKE THE PASTRY BATTER

Preheat the oven to 350°F. Grease a 9.5 x 5-inch baking pan, line it with parchment paper, grease the parchment paper, and set it aside. Sift together the dry ingredients - flour, cocoa powder, cornstarch, baking soda, and salt in a large mixing bowl.
Set it aside.
In a bowl of a stand mixer, whisk together oil, sugar, and chocolate extract.
Whisk until everything is well blended.
Add the dry ingredients to the wet ingredients. Slowly pour in buttermilk.
Mix until everything is fully incorporated.

STEP #2: BAKE THE SHEET CAKE

Pour the batter into the prepared baking pans. Tap the pans on the counter a couple of times to release any trapped air.
Bake the eggless black forest cake in the preheated oven for about 15-18 minutes or until the toothpick comes out almost clean ( with a few moist crumbs attached). Remove the cake from the oven and set it on the counter to cool for about 10-15 minutes.
The cake loaves are freshly baked; therefore, it needs time to set. Keep the cake in its pan for 10 minutes. Then carefully remove the cake from the pan and let it cool on a rack for an hour or completely cooled.

STEP #3: MAKE THE CHERRY SYRUP

While the cake is cooling, let’s prepare the cherry syrup for our eggless black forest pastry. Combine water and sugar in a pan. Bring it to a boil over medium heat. Add sliced maraschino cherries and allow the syrup to simmer for 4-5 minutes on the lowest heat setting. After the desired cooking time is over, remove it from heat and set it on the counter to cool.

Step #4: MAKE THE WHIPPED CREAM FROSTING

Before you begin with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill.
Then add heavy whipping cream, powdered sugar, and cream of tartar to the bowl and whisk until stiff peaks form.

STEP #5: ASSEMBLE THE BLACK FOREST PASTRY

Once the cake and cherry syrup has completely cooled, it’s time to assemble the pastry—divide the cake into two equal parts.
Transfer one of the cake halves on a plate and generously spoon the cherry syrup all over the cake.
Now spread /pipe 1 cup of whipped cream frosting over the saturated cake in an even layer.
Even out the surface of the frosting.
Arrange the sliced cherries all over the cake.
Place another half of the cake over the cherries, spoon the remaining syrup all over the cake.
Frost the top of the cake with a single layer of whipped cream frosting.
Sprinkle chocolate shavings on top of the whipped cream.
Cut the cake into pastry-sized slices.
Pipe the remaining whipped cream on top of each sliced eggless black forest pastry, garnish with maraschino cherries, and you are all set!

Notes

Frequently asked Questions

How can I store the eggless Black Forest Pastry?

This pastry stores well in an airtight container in the refrigerator for up to 3 days. Since it has been soaked in cherry syrup, it can no longer be stored. It will turn soggy if stored for longer than 3 days.

Can I make this Black Forest Pastry in advance?

Yes, this Eggless Black Forest pastry is a perfect make-ahead recipe. You can prepare the whipped cream frosting and the cherry syrup, bake the cake two days in advance, and then assemble the pastry when required. It will save half of your effort and time.

Can I convert this sheet cake into a cake?

Yes, you can very well convert it into a proper cake. Although this black forest pastry is baked into a 9.5 x 5-inch baking pan, you can also bake it in a 9 x 13” baking sheet/ tray.

Step by Step Eggless Black forest pastry

Or you can bake this black forest pastry into 2, 6 –inch round cake pans.

For this, divide the batter equally into the 2, 6-inch cake pans and bake them at 350° F for about 22 to 25 mins. Take the toothpick test to ensure your cake is made.

Can I opt for other types of frostings?

Whipped cream frosting happens to be my most preferred frosting. However, you may experiment with the following frostings that taste just as great.

Nutrition