black forest cake

Homemade Black Forest Cake recipe without using an oven

Black Forest Cake! It doesn’t get better than this!

Homemade Black Forest Cake recipe without using an oven

Difficulty:IntermediatePrep time: 45 minutesCook time: 45 minutesTotal time:1 hour 30 minutesServings:8 servings


Rich spongy chocolate cake covered in whipped cream, chocolate, and cherries! Once in a while you need to indulge in this heavenly bite!



    Recipe for a quick buttermilk

  1. Add 1 tablespoon lime juice to 1 cup of lukewarm milk
  2. Mix well and let it stand for five minutes
  3. Recipe for meringue

  4. Carefully separate the egg yolks from the whites
  5. Add the egg whites in a clean bowl
  6. Add 1 teaspoon of fresh lime juice
  7. Start whipping at medium speed for approximately 30 seconds
  8. Add some of the sugar and continue whipping for another 30 seconds
  9. Next add up to half of the total sugar (the lime juice and sugar helps to stabilize the meringue)
  10. Continue whipping for approximately three minutes, till firm peaks form
  11. Keep this aside
  12. Cake Batter

  13. Add the egg yolks in another bowl and whisk it till it’s nice and creamy
  14. Add the butter in
  15. Mix
  16. Add the remaining sugar
  17. Add vanilla extract
  18. Mix thoroughly
  19. Add water
  20. Add baking soda into the buttermilk and mix well (Adding baking soda into the buttermilk prevents the cake from having a soapy taste). The buttermilk immediately turns frothy. If it doesn’t turn frothy the baking soda you’re using is probably not fresh.
  21. Add the buttermilk in
  22. Mix everything thoroughly
  23. In another empty bowl sift the all purpose flour, baking powder, salt and cocoa powder
  24. Mix everything evenly
  25. Add the dry ingredients to the wet ingredients little by little
  26. Keep mixing and make sure no lumps form
  27. Now fold the mixture little by little into the meringue. (Make sure to fold the mixture gently. If you over mix the sponge cake will not turn out light and airy)
  28. Baking the cake

  29. Line the baking pan with parchment paper. I have used a 9 inch pan
  30. Pour the cake batter
  31. Swirl a chopstick in the batter in a circular motion to get rid of all the air bubbles
  32. You can bake this cake in the oven at 350°F till a toothpick inserted in the center of the cake comes out clean (this will take approximately 45 minutes).
  33. Don’t worry if you don’t have an oven we can bake it in a pan as well
  34. Take a wide pan and cover the bottom with salt (1 cm thick)
  35. Make sure to store the salt after you’re done you can reuse the salt every time you bake
  36. Place a perforated metal plate on the salt
  37. Cover and preheat the pan on low heat for approximately five minutes
  38. Once the pan feels warm put the cake in and place the lid on
  39. Bake on low heat for 45 minutes or till a toothpick inserted in the center of the cake comes out clean
  40. Prepping the cherries

  41. We need 2 cups of fresh cherries
  42. If you don’t have fresh cherries you can use maraschino cherries
  43. Cut each cherry in half and separate the halves with and without the pit into two separate cups. The halves with the pits will be used to make cherry syrup and the other halves will be put in the cake
  44. Making cherry syrup

  45. Add the cherry halves with the pits to a pan
  46. Add half a cup of cane sugar and add half a cup of water to the pan
  47. Give it a stir and set the pan on medium heat
  48. Let the cherries cook for 6 to 8 minutes. You will find that the cherries start to swell
  49. Use a masher to loosen the pulp further
  50. Strain the cherry syrup. Use a masher to squeeze out all the juice over a strainer. If you’re using maraschino cherries you can make a simple sugar syrup instead
  51. Making chocolate shavings

  52. I used a regular semi sweet chocolate bar and a regular vegetable peeler to peel off shavings
  53. Transfer the shavings to bowl using a bench scraper and always keep it refrigerated
  54. Making fresh whipped cream

  55. Make sure to chill the bowl (in which you are going to whip the cream) and the beaters in the fridge for at least 30 minutes before you start
  56. Add 3 cups of heavy whipping cream to the bowl
  57. Add 1/2 teaspoon of vanilla extract
  58. Start whisking on medium speed for 1 minute
  59. Add 1/4 cup of fine granulated cane sugar and continue whisking for 3 minutes
  60. Light and fluffy whipped cream is ready!
  61. Fill a piping bag with the whipped cream and keep it refrigerated
  62. Icing the cake

  63. De-mold the cake after it cools down and remove the parchment paper
  64. Level the top of the cake to make sure it’s flat
  65. Divide the cake into two equal layers. I used a leveler to cut it but you can use a knife as well
  66. A turntable is very useful if you want to ice your cake uniformly and quickly
  67. Add a small piece of tape on the turntable and attach the cake board to it (to make sure the cake doesn’t move while rotating the turn table)
  68. Add a strip of parchment paper on all sides of the cake board
  69. Put the bottom cake layer in the center
  70. Drench the cake layer thoroughly with the cherry syrup
  71. Pipe a thick layer of whipped cream on it
  72. Flatten it with a cake spatula or a knife
  73. Place the cherries on the whipped cream
  74. Pipe another thin layer of whipped cream on the cherries and flatten it with a spatula
  75. Place the second layer of the cake, drench it with the cherry syrup and add whipped cream
  76. Apply whipped cream to the side walls of the cake
  77. Refer to the video to see how to decorate the cake with chocolate shavings and cherries!
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