I am Gayathri Kumar and I blog at gayathriscookspot.com\r
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In this channel I would like to share with you my passion for eggless baking and cake decoration. If you have any cake or technique you want to see in this channel, please comment below and I will make sure to make a video of it in the future.\r
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You can buy my eBook Delicious Eggless Cakes on Amazon:\r
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Video demonstration of Eggless Black Forest Cake with a simple chocolate collar by Gayathri Kumar.\r
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Here is the recipe for The Eggless Black Forest Cake :\r
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Ingredients:\r
For The Cake:\r
Flour/ Maida-1 cup\r
Baking Powder-1/2 tsp\r
Baking Soda-1 tsp\r
Cocoa Powder-4 tbs\r
Milk-1/2 cup\r
Vanilla Essence-1 tsp\r
Oil-1/2 cup\r
Curd/ Yogurt-1/2 cup\r
Granulated Sugar-3/4 cup\r
Hot Coffee-1/4 cup\r
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Heavy Cream/ Fresh Cream- 400 ml\r
Confectioners Sugar-4 tbs\r
Vanilla Pudding Powder-2 tbs\r
Tinned Cherries-1 cup\r
Grated chocolate-1 cup\r
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Dark Chocolate-1/4 cup for the chocolate collar\r
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Procedure:\r
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Preheat oven to 175°C.\r
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Grease and line two 7″ pans.\r
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In a bowl mix together flour, baking powder, baking soda, cocoa powder and sugar.\r
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Whisk it thoroughly. Add milk, oil, vanilla and curd.\r
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Whisk to form a thick batter.\r
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Now add hot coffee decoction in the batter and mix well. You can also dissolve 1 tsp of instant coffee powder in hot water and use instead.\r
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Divide the batter between two tins.\r
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Bake for 25-30 minutes.\r
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Insert a tooth pick and it should come out clean.\r
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Let the pans sit on counter for 5 minutes.\r
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Now flip the cakes on to a wire rack and allow it to cool completely.\r
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Cover with cling wrap and refrigerate for at least 4 hours or until firm.\r
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Chill bowl and beaters for whipping cream.\r
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Pour the chilled cream in the bowl and beat on high speed until double in volume.\r
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Add icing sugar little by little and beat until combined.\r
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Now beat until the cream reaches soft peaks.\r
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Add in the vanilla pudding mix and beat until it forms stiff peaks.\r
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Cover with cling and refrigerate.\r
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Open the tin of cherries and drain them. Reserve the syrup.\r
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Remove seeds and slice the cherries into small pieces.\r
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Now place a blob of whipped cream on a cake board and place a cake on top.\r
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Soak the cake with the reserved syrup.\r
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Now arrange the sliced cherries on top.\r
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Top it with whipped cream. With a spatula spread the cream.\r
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Now place the other cake on top and soak it with the syrup.\r
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Cover the whole cake with cream.\r
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Use spatula and bench scraper to frost the cake with a perfect finish.\r
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Apply 3-4 coats of cream for a neat finish.\r
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Now with a peeler peel room temperature chocolate to form curls.\r
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Arrange them on top of the cake.\r
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Take the whipped cream in a piping bag with a star nozzle and pipe out rounds along the edges.\r
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Place cherries in the centre. Refrigerate the cake.\r
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Now cut out a tracing sheet to the circumference of the cake and height of the cake.\r
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Take melted chocolate in a paper cone and drizzle it on the paper.\r
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Let the chocolate set to 50%\r
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Now wrap the paper on the chilled cake and set it again in the refrigerator for 30 minutes.\r
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Once the chocolate is set, remove the paper so that the chocolate remains on the cake.\r
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For printable recipe visit \r
For Pan Release Recipe visit \r
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