Name: Eggless Black Forest Cake recipe by dipika chauhan at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: For the cake:; Condensed milk - Milkmaid 400 grams (1 can); Butter 125 grams; Maida/Flour 225 grams; Cocoa powder 3-4 tablespoons; baking powder 1 teaspoon; Baking soda 1 teaspoon; 1 cup butter milk; 1 cup milk; For the sugar syrup:; Sugar ½ cup; Water ½ cup; For the cream:; Fresh cream 300 ml; Powdered sugar 4-5 tablespoons; Vanilla essence 1 teaspoon; For filling and garnish:; A cup of cherries; A bar of milk chocolate; Few chocolate sprinkle

Ingredients Serving: 4

For the cake:
Condensed milk - Milkmaid 400 grams (1 can)
Butter 125 grams
Maida/Flour 225 grams
Cocoa powder 3-4 tablespoons
baking powder 1 teaspoon
Baking soda 1 teaspoon
1 cup butter milk
1 cup milk
For the sugar syrup:
Sugar ½ cup
Water ½ cup
For the cream:
Fresh cream 300 ml
Powdered sugar 4-5 tablespoons
Vanilla essence 1 teaspoon
For filling and garnish:
A cup of cherries
A bar of milk chocolate
Few chocolate sprinkle

Instructions

Grease and line an 8 round baking tin. Preheat oven to 150C.
Melt butter (keep it at normal temperature for sometime) take it in a bowl. Add milkmaid and beat well.
Sift together maida, cocoa powder, baking powder and baking soda. Add maida mix to the milkmaid-butter mixture alternating with buttermilk and milk and mix it.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean. Cool on a wire rack.
In a thick bottom pan, mix the sugar and water and boil till the sugar melts.Keep aside to cool.
Keep cream and the beater blades in the freezer for about half an hour. Add sugar and essence to the chilled cream. Beat well till the cream is thick and forms soft peaks. Keep refrigerated till use.
A cup of cherries chopped fine - I used glazed cherries, reserve a few for garnishing on top. Make chocolate shavings out of the bar and keep refrigerated till use.
Cut the cake into 3-4 layers horizontally [I cut it into 3 layers]. Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it. Now spread 2-3 tablespoons of whipped cream on top of the cake.
Add the chopped cherries on top. Repeat with other layers.
Cover the cake completely with whipped cream on all sides and the top. Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings, halved cherries and chocolate sprinkle. Keep chilled in the fridge till use.

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