My 100th Post - Another Black Forest Cake - Eggless version!

Hello Friends, Thank you all for all the support - reaching my 100th post today. I would not have been so motivated but for all the wonderful comments and encouragement from all of you!

Thank You!

It was my mother-in-laws bday a couple of days ago. She does not eat cakes with eggs and so I thought it would be good to make her a special eggless cake for her bday. Even though, I'm not a big fan of eggless cakes, I think I really liked this end product. The difference between the egged version and the eggless version is probably just a couple of points - the cake is not too spongy or soft like the egged version. And the cake does not rise much like the one with the egg. Now, some people add a can of coke to this for it to rise. But, my mil does not like carbonated drinks and so I could not add that too. The sweetness is the same even though I did not add sugar directly at all. The sweetness comes from the condensed milk and the whipped cream.

It is way easier than the other cake to make. Just a few ingredients - mix and bake.

Here are the measurements - You can halve this for a smaller cake.

Self Rising Flour: 2 cups
Condensed Milk: 1 can
Butter: 2 sticks
Cocoa Powder: 2 tsp
Vanilla Extract - about 1 tsp
Baking Powder: 2 tsp
Baking Soda: 1tsp
200 ml of water

Here's a snapshot of the ingredients needed.

In a mixing bowl, mix up all the dry ingredient together - the flour, baking powder, baking soda and cocoa powder.

Melt the butter, if the butter is really soft, that works good too.

In another mixing bowl, pour the condensed milk and all of the melted butter.

Add the vanilla extract. Beat together the condensed milk, butter and vanilla extract.

Slowly incorporate a little but at a time of the dry flour mixture into this and mix well.

You will need to add the 200 ml of water at this point.


That's how the cake batter looks! Dent it a little bit by putting your finger in there and licking it - beware - no double dipping!

Pour in a greased cake pan. Bake this at 400F for about 10 mins in a pre heated oven. After 10 mins, reduce the temperature to 350F and bake for about 15 mins or until the cake passes the toothpick test!

There - its all baked - passed the toothpick test with flying colors!

While the cake is cooling, get ready to make some fresh whipped cream. Or you could just use readymade store bought whipped cream.

In a bowl, pour a quart of heavy cream and add a cup of powdered sugar to this. Whip well with a beater until the cream starts to hold its spikes! In other words, until the cream is firm. Refrigerate immediately when this is done until you are ready to use it.

There - this is all whipped up nice!

Use a serrated knife and cut the cake into two halves. The cake has to completely cool down before you start adding the cream frosting on here.


On the bottom half, spread the whipped cream.