Eggless Black Forest Cake Recipe Using Archana's Kitchen Rich Chocolate Cake Mix

How to make Eggless Black Forest Cake Recipe Using Archana's Kitchen Rich Chocolate Cake Mix

1. To begin making the Eggless Rich Chocolate Cake Mix, first measure 80 ml of oil or softened unsalted butter and 240 ml of curd. You can use homemade curd or store bought curd.

2. Tip: Use a measuring cup or weighing scale to get an accurate measurement. Also ensure the curd is not sour.

3. If you are using oil, use Sunflower oil or Canola oil. If you are using butter then use unsalted butter as the cake mixes have salt already.

1. Add the full packet of Archana's Kitchen Rich Chocolate Cake Mix into a large mixing bowl along with oil and curd and beat well for 2 minutes until smooth and fluffy.

2. Note: If you use store bought curd which is very thick, then you will need to add 2 to 3 tablespoons of water to make smooth batter.

3. The batter should be such that, it will drop like a smooth batter from the spoon when you lift it up.

4. If the batter becomes too thick, then the cake will become dry. Ensure you have good smooth batter and not a super thick batter

5. Transfer the Rich Chocolate Cake Mix batter into the greased cake pan.

1. Grease and dust a round 7 inch or 8 inch round cake pan or a pressure cooker pan which you use for cooking rice or any round pan which will fit in your pressure cooker.

2. Place a trivet and another steel vessel of 2 inches height over the trivet. You need to ensure the cake pan it is at least 2 to 2-1/2 inches from the base.

3. You do not need to add any water, salt and sand at the bottom of the pressure cooker.

4. Keep the gasket on the lid. Do not remove the gasket.

5. Preheat the pressure cooker (covered) for 10 minutes on low to medium heat before placing the cake pan.

6. Once preheated, place the Rich Chocolate Cake mix into the Pressure Cooker.

7. Cover the cooker without the weight/whistle and bake for 30 to 45 minutes or until a knife inserted inside comes out clean.

1. Please Read this article on understanding oven temperatures. Each oven is different and will bake at a different temperature and timing.

2. Preheat Heat oven to 160 C/180 for 10 minutes - refer above table.

3. Grease and dust round 8 inch round/square/rectangular cake pan or muffin pan which will fit in your OTG/oven.

4. Use upper & lower heating option and use fan option if available

5. Grease and dust round 7 or 8 inch round cake pan or small size muffin pan which will fit in your OTG/oven.

6. Place the Rich Chocolate Cake Mix in the cake pan into the preheated oven and bake for 30 to 45 minutes or until a knife inserted inside comes out clean.

7. Note: Baking times differ from oven to oven, so please keep a watch on the cake as it is baking in the oven

1. If you are baking the cake in the Microwave, ensure you have a microwave convection oven. You will have to place the cake pan on the glass rack of the microwave and not in the center rack or not on any stand. Smaller Microwave ovens smaller than 28 liters do not work very well for making cakes. They tend to be raw in the center and get burnt very fast. If you are in doubt use the Pressure cooker for baking the cakes.

2. Grease and dust the round 7 or 8 inch round cake pan or small size muffin pan which will fit in your microwave convection oven.

3. Preheat the Microwave convection oven for 10 minutes at 150 C or 160 C

4. Place the pan with the Vanilla Cake Mix Batter into the oven.Baking times can vary between 7 to 30 minutes based on microwave oven model and size.

5. Monitor the cake while it is in the oven and bake until a knife inserted inside comes out clean.

6. Note: Baking times differ from oven to oven, so please keep a watch on the cake as it is baking in the oven

7. For Cherries, remove the seeds from the cherries and keep them aside. You can do it manually with a knife or use a cherry pitter 

8. For Grated Chocolate, use a dark chocolate like bournville dark chocolate and grate it and keep aside.

9. For Whipped Cream,  Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy chilled cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 5 minutes.

10. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

11. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. 

12. For assembling the Eggless Black Forest Cake, ensure the cake is cooled completely.

13. Slice the cake into half horizontally. and keep the top part of the sliced aside.

14. Place the bottom half of the cake on a plate or a stand in which you can refrigerate the cake directly once the frosting is done. This is important.

15. Spread a layer of whipped cream on the bottom half of the cake. Sprinkle and arrange the pitted cherries. You can tear them into half and add it all around the cream.

16. Place the other half of the cake over the cream layer. Drizzle the sugar water from the canned cherry. 

17. Spread a layer of the whipped cream and another layer of cherries which you can add by tearing them into half.

18. Spred another layer of cream over the cherries and around the cake. You will notice the cream is beginning to melt. Sometimes when the room is warm the cream will melt. This is normal. But once we refrigerate the cake, the cream will become firm and hold on to the cake.

19. Next, sprinkle all of the grated dark chocolate all over the top and sides of the Black Forest Cake. Finally top the Eggless Black Forest Cake with cherries.

20. Refrigerate the cake for at least 4 hours so all the flavours get absorbed and the cream firms up as well. 

21. Once the Eggless Black Forest Cake made from Archana's Kitchen Rich Chocolate Cake Mix is set, remove from refrigerator, cut into slices and enjoy !

22. Click here to shop Archana's Kitchen Cake Mixes