Eggless Black Forest Cake

Eggless Black Forest Cake – Ganache Glazed Beauty

This Eggless Black Forest Cake may not follow tradition to the tee, but it certainly turns heads. Gone are the layered cream and cherry fillings—instead, you get a rich, moist chocolate sponge cloaked in a velvety dark chocolate ganache. It’s topped with delicate swirls of vanilla whipped cream and glistening whole cherries—simple, elegant, and deeply indulgent.

This version is perfect for those who love the essence of Black Forest but prefer a cleaner presentation and intense chocolate hit in every bite.

What makes this version special?

  • Eggless, yet fluffy and tender

  • No complicated layering—ideal for those who want to skip the fuss

  • Ganache glaze replaces whipped cream coating for a sleek, modern finish

  • Stays beautifully fresh for days—a crowd-pleaser that’s easy to store and slice

Cake Size & Tin Used

This beauty stands tall at approximately 6 inches (15 cm) in height with a classic 8-inch (20 cm) diameter—baked in a single deep 8-inch round tin. The generous height comes from using the full batter in one tin rather than splitting it into layers. This creates a bold, elegant profile that’s perfect for clean ganache finishes and minimal decoration.

Ingredients

For the chocolate sponge

  • All-purpose flour – 1½ cups

  • Cocoa powder – ¼ cup

  • Baking soda – 1 tsp

  • Baking powder – ½ tsp

  • Salt – ¼ tsp

  • Sugar – 1 cup

  • Milk – 1 cup (room temperature)

  • Vinegar – 1 tbsp

  • Oil – ½ cup

  • Vanilla extract – 1½ tsp

  • Hot water – ¼ cup (with 1 tsp instant coffee dissolved – optional but recommended)

For the ganache drip + coating

  • Dark chocolate – 200g (chopped)

  • Fresh cream – 150ml (Amul)

  • Soft butter – 1 tsp (for shine, optional)

For topping

  • Whipped cream (stiff peaks) – 1 cup

  • Whole glazed or fresh cherries – for garnish

Method

1. Prep the pan & oven

Grease and line an 8″ round, tall cake pan. Preheat oven to 180°C (350°F).

2. Make the sponge

  1. Mix milk and vinegar. Set aside for 10 minutes to curdle.

  2. In a large bowl, sift together flour, cocoa, baking soda, baking powder, and salt.

  3. Stir in the sugar.

  4. Add the curdled milk, oil, vanilla, and coffee water.

  5. Mix gently until smooth and lump-free. Do not overmix.

  6. Pour into prepared pan and bake for 30–35 mins or until a toothpick comes out clean.

  7. Let it cool completely.

3. Prepare the ganache

  1. Heat cream in a saucepan until it just begins to simmer. Pour over chopped chocolate.

  2. Let sit for 1 minute, then stir until smooth and glossy.

  3. Add butter if using. Cool to room temp.

4. Assemble

  1. Once the cake is cool, trim the top if needed for an even surface.

  2. Coat the sides and top with cooled ganache using an offset spatula.

  3. Chill for 10 mins, then do a second coat if needed for smoothness.

  4. Drip extra ganache along the edges carefully with a spoon or piping bag.

5. Decorate

Pipe whipped cream swirls on top using an open star tip. Place a cherry on each swirl.

Storage Tips

  • Keep refrigerated for up to 4–5 days.

  • Bring to room temperature before serving for the best texture and flavor.

✨ Final Notes

This cake is rich, dreamy, and less sweet than a traditional Black Forest, yet satisfies every bit of a chocolate lover’s craving. It’s a perfect centerpiece for birthdays, gatherings, or just a moment of pure indulgence.

Have questions? Drop them in the comments below, and I’ll be happy to help!

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