The Softest Eggless Black Forest CakeVeg

1

Preheat your oven to 180°C using the top/bottom heating elements with the fan on. Grease and line a 6-inch round cake tin.

2

Sieve together the flour, natural cocoa powder, baking soda, salt, and sugar into a large bowl.

3

In a separate bowl, whisk together the milk, water, oil, and melted butter.

4

Gradually combine the wet mixture with the dry ingredients using a cut-and-fold method until smooth. Ensure there are no lumps.

5

Pour the batter into the prepared tin and bake at 180°C (lower rod only) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

1

Mix the red wine and water together. Set aside.

2

Melt the dark chocolate. Heat the fresh cream until it steams, then stir it into the melted chocolate until smooth.

3

Allow it to cool slightly. Whip the whipping cream until stiff peaks form, then gently fold in the chocolate ganache.

4

Whip the remaining whipping cream until it reaches a soft peak stage. Keep refrigerated.

5

Use a peeler on a dark compound chocolate bar to create uneven shavings. Store in the fridge.

1

Demould the cooled sponge, trim the top level with a serrated knife, and split it into two equal layers.

2

Place the bottom layer on a cake board, soak it generously with the prepared syrup using a pastry brush.

3

Pipe a layer of dark chocolate mousse over the sponge and spread it evenly. Add 35g of cherry compote on top.

4

Place the second cake layer on top and repeat the soaking, mousse, and cherry process.

5

Crumb coat the entire cake with the remaining mousse and refrigerate for 15-20 minutes to set.

6

Once firm, apply a final layer of whipped cream frosting and smooth the sides and top.

7

Use a 6B piping nozzle to create shell designs around the edges.

8

Cover the sides and top with the prepared chocolate shavings.

9

Finish by garnishing with fresh strawberries or cherries.