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A precisely layered eggless black forest pastry cake with whipped cream and cherries.

Eggless Black Forest Pastry Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Jordan Owen Buxton
  • Total Time: 38 mins
  • Yield: 8 servings
  • Diet: Vegetarian, Egg-Free

Description

Master the art of eggless baking with this refined Black Forest pastry cake, featuring a tender cocoa crumb and stabilized whipped cream. This technical recipe uses a scientific approach to acidity and leavening to achieve a professional patisserie texture without eggs.


Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 cup unsweetened cocoa powder (high-fat)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon chocolate extract
  • 2/3 cup buttermilk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup maraschino cherries, sliced
  • 1/4 cup water
  • 2 tablespoons sugar
  • Chocolate shavings for garnish


Instructions

  1. Preheat oven to 350°F (175°C) and line a 9.5×5-inch baking pan with parchment paper.
  2. Sift together flour, cocoa powder, cornstarch, baking soda, and salt in a medium bowl to aerate.
  3. In a stand mixer, whisk oil, sugar, and chocolate extract on medium speed until combined.
  4. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined.
  5. Pour batter into the pan, tap to release air bubbles, and bake for 15-18 minutes until a toothpick comes out with moist crumbs.
  6. Boil water and 2 tablespoons sugar in a saucepan, add sliced cherries, and simmer for 4-5 minutes to create a concentrated syrup.
  7. Whisk chilled heavy cream, powdered sugar, and cream of tartar until stiff peaks form.
  8. Halve the cooled cake horizontally, soak the bottom layer with cherry syrup, top with cream and cherries, then repeat with the top layer and garnish with chocolate shavings.

Notes

To ensure the most stable whipped cream, chill your mixing bowl and whisk attachment in the freezer for at least 15 minutes before starting. Additionally, allow the cherry syrup to cool completely before applying it to the cake layers to prevent the whipped cream from melting upon contact.

  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-inspired