EGG-LESS BLACK FOREST CAKE

This is my 3rd attempt and it came out good. This time I’ve use Tropolite Whipping Cream.

I made this for my Birthday (4th June) for my Office friends. I also made Pineapple Cake which I will upload in my Post.

Recipe


Ingredients : 

NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin (400 g)

Maida 175 g (1¾ cup)

Butter 100 g

Cocoa Powder 3-4 heaped tbsps (25g)

Baking Powder 1 tsp

Soda Bicarbonate 1 tsp

Vanilla Essence 1 tsp

Aerated soda 1-1/3 cups (200 ml) – PEPSI / COKE / THUMS UP

For Icing:

NESTLÉ Premium Milk Chocolate 2 packs (50g) (I used selbourne chocolate bar)

Tinned Cherries 1 small tin, destoned

Cream 400 g

Icing Sugar/Powdered Sugar 2 level tbsps


Method :

Pre heat the oven at 170 C. (Microwave Convection)

Grease an 8” diameter baking tin and dust it with flour.

Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration).

Soften Butter (do not melt). Add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up.

Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean.

Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2.

Drain the cherries syrup. Soak both cakes halves with 5-6 tablespoons of cherry syrup.

Whip cream and sugar over a bowl of ice and cold water till light and fluffy.

Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries.

Cover the top and sides with rest of the whipped cream.

Sprinkle generously with grated chocolate and top with cherries.

Chill and serve.

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