Black Forest Cake Recipe Without Using An Oven

Black Forest Cake Recipe

Black Forest Cake Recipe - Black forest cake is very popular among people. Nowadays, black forest and white forest cakes are the attraction of any party or function, especially for birthdays or weddings. People thought this was really hard to make at home.


Is this your favourite black forest cake recipe? This super moist chocolate cake is baked without an oven. Now let's see how to bake a black forest cake without an oven.


Here are some very easy and simple cake recipes that can be made in the oven or on the stove without the oven.


One thing we have to say, cakes baked on the stove are moister and look good when compared to oven-baked cookies—talking about my black forest cake.... it's chocolaty, creamy, super moist, cherry (ish) with a few bites of chocolate shavings.


Here the frosting is made with whipped powder. You can also use heavy whipped cream, which makes it stiffer. You can check out our vanilla chocolate cake frosting recipe for whipping up heavy cream. For best taste, you should cool the cake before serving.


In our opinion, when chilled, the flavour enhances with a strong cherry flavour and overall tastes good when chilled overnight. So if you like cake ... try it at home. It doesn't matter whether you have an oven or not. Of course, you won't be going to a bakery for cookies after you've tried this recipe.


 

Black Forest Cake Recipe Step

Cake Ingredients

  • All-purpose flour / maida - 1 cup
  • Cocoa powder - half a cup (depending on the cocoa powder used. If a dark brown powder is used, 4 or 5 tbsp is sufficient)
  • Baking powder - 1 tsp
  • Baking soda - half tsp
  • Eggs - 3 nos
  • Powdered sugar / granulated sugar - half a cup (small cup). You can also add more.
  • Oil - half a cup (small cup)
  • Vanilla essence - half tsp
  • Unsweetened butter - 1 tsp (for greasing the tray)
  • Chop fresh cherries to add between layers


Frosting Material

  • Icing sugar - 5 tbsp (add only if you want it sweeter)
  • Whipped powder - 3 sachets
  • Cold milk - half a cup for 1 sachet (for a total of one and a half cups of milk)


Decor

  • Vanilla or chocolate vermicelli
  • Fresh cherries
  • Chocolate shavings


Steps to Make Frosting

  • It is always best to prepare the cream for frosting in advance and refrigerate it until you prepare the cake. So that the frosting will last a long time. But I only make it after my cake is finished. So don't worry.
  •  So let's start by making whipped cream. For that, keep the mixing bowl, wire moustache and hand moustache in the freezer for 20-30 minutes.
  • Store a few ice cubes in the freezer and place them under the bowl used for icing.
  • When everything is ready, take a chilled bowl. Put a few small ice cubes in the tray
  • under the glass bowl. Add 3 sachets of whipped powder, one and a half cups
  • cold milk. Beat with an electric moustache until soft peaks form for about 3 minutes. If you need more sweetness, you can add icing sugar too.
  • If you are using a hand moustache, it will take more than 5 minutes for the cream to soften.
  • You can also put it in a blender/juicer until soft peaks come out (this is
  • can be done by shaking for 2 minutes using a hand moustache, then cool and thenput in a blender).
  • Store the whipped cream in the refrigerator until we prepare the cake.


Steps to Make Cake

  • Now we can start preparing the cake dough.
  • Grease a baking sheet with butter, sprinkle with flour and remove excess flour.
  • Beat eggs and powdered sugar in a blender, or use an electric moustache. (here, we use a blender). When finished, pour it into a large bowl.
  • Now add oil to this mixture and beat until smooth.
  • Sift all-purpose flour, cocoa powder, baking soda, and baking powder until blended. Gradually add the sifted powder to the egg mixture and keep stirring until all the flour is mixed with the egg mixture. Add vanilla essence and mix well.
  • Pour this mixture into the greased tray. The mixture should only cover half of the pan because as it begins to cook, the dough will expand.
  • Heat a non-stick container with a lid. When hot, make the flame very low and
  • keep the cake pan in it and close the lid. Cook for 40 minutes at a very low-temperature fire.
  • Insert the toothpick after 30 minutes (for checking only) and after the toothpick comes out, clearly remove it from the flame.
  • Let it cool (for 1 hour), then divide it into two thin cake layers. Set aside separately.
  • Smooth the top and sides of the cake. You can use these crumbs to decorate the sides of the cake.
  • Start making icing once your cake has cooled completely.
  • Apply whipped cream on one layer, add chopped cherries and cover with another layer.
  • Spread heavy whipped cream over the entire cake. The cake must be visible coloured white.
  • Add the whipped cream to a piping bag and make your own
  • design. Put little chocolate shaving in the centre and sprinkle the cake crumbs, vanilla vermicelli on the side. Sprinkle with fresh cherries.
  • Store in the refrigerator for 2 hours for a perfect look ...
  • So your super moist and soft black forest cake on the stove is ready to serve ...


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