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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it?? Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It won’t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
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Black Forest Cake - Eggless Baking Without Oven
Serves: 6
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract - 1 Tsp
  • Milk/Hotwater - As required
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Red Cherries - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ Cup
  • Sugar - 4 Tbsp
  • Shavings: Chocolate Bar - As required
  • Red Cherries for top - 8-10
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
  5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Chocolate Sponge is ready.
  11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
  12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
  13. Whipped Cream is ready!
  14. Filling: Take the cherries and crush them lightly to take the seed out!
  15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
  16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
  17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
  21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  23. Transfer the cake to Cake base using palette knife. Be careful!
  24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
  25. And pipe and lift on bottom.
  26. Sprinkle chocolate shavings all over sides and top.
  27. A cherry on the top of each rosette!
  28. Its ready!
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup from tin!
You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!


Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall is deliciously delicious after 12 hours!

Enjoy..  Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! 🙂

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at 🙂



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Eggless Baking Without Oven!!!!!!

Hie Foodies!!

Most of the Indian homes, dont have oven and baking supplies.. We wonder, how do they make these cakes, cookies, cupcakes, breads, and etc etc… Making these are very very easy, if we have the right equipment or the supplies, but getting supplies is also a problem..

So, thinking all of these, I am here with Eggless Baking without oven series.. I’ll cover everything in it and yes, with easily available equipment’s..

And yes, we’ll have a list of the stores where we can get supplies in most cities of India! Stay Tuned!!

From Black Forest Cake to Brownies! Everything!!

A few Images of my experiments and recipes:

Black-forest Experiment  Tricolor Cake Black-Forest-Coming-up-soon!


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Rasmalai | Raksha Bandhan Special


Rasmalai does not need any introduction.. Everyone loves Rasmalai..

I keep my rasmalai a bit different than others.. Small Rasgullas which directly goes to the mouth and automatically to the stomach.. Also, unlike flat rasgulla for rasmalai, this can be eaten as it is, no need to break!

I keep the rasgullas in the rabri for atleast 4 hours.. which makes the flavors of rabri infuse to the rasgulla.. They capture the color of rabri, also capture the taste, flavor of rabri.. But my family members, prefer to eat this after 12 hours.. Which itselfs make a huge difference!

Small, Soft, Spongy Rasgullas, Rich, Creamy, Kesariya Rabri.. A heaven on earth!

RasmalaiAlso the two new flavors to rasmalai, cloves and fennel. Took it to next level!!!

Do try this, You’ll Love it!


Tip Time:

Selecting Milk: Make sure to use Pure Full Cream Cow Milk.. Cow Milk is the important for making Rasgullas. I have failed miserably more than 15 times making rasgullas because of milk(THIS IS TRUE). It was not good. Find a dairy near your city and ask them for pure cow milk.

While Making Chenna: Make sure to switch off the flame before adding the lemon juice/vinegar. Add the vinegar/lemon juice gradually, about in difference of 10 secs.. Excess lemon juice/vinegar will make it chewy/rubbery. Also, as soon as the milk separates, Strain it.

Taking out the Water from chenna: After straining the chenna, make sure you let it hang atleast for 30 minutes. 1 hour is even good. Make sure you squeeze water from chenna once in about 15 minutes. After about 40-60 minutes, dry the outer surface of chenna to avoid excess moisture! Excess moisture in chenna will make it get dissolved in syrup.

Kneading the chenna: All depends upon the quality of

milk, quality of chenna. If your chenna is like a soft, and has a very very little amount of moisture it will be done just 3-4 minutes.. People say 15-20 minutes because they might be using toned milk, which have a very least amount of fat, hence takes a little long time…

MAIN THING IN KNEADING IS TO ACHIEVE A SMOOTH DOUGH, We dont need a paste of chenna. just need until it starts leaving fat! Dont knead like it is your enemy.. Knead it with love and care.. Result will be perfect. Kneading is the key for a good rasgulla. ..

Sugar Syrup: For Rasgulla: 1 Cup Sugar = 3 Cups Water. For rasmalai: 1 Cup Sugar = 5 Cups Water. Just heat in high until it gets a boil. No need of a Single thread consistency or more.

Cooking the rasgulla: Small Rasgullas get cooked in just about 8-10 mins in medium heat(medium heat as in continuously boiling water). Test by adding one rasgulla to cold water, if sinks, its ready. Over cooking will make them hard!

For second batch: If you wish to cook more rasgullas or if you are doing two batches like me, Add about 5 tbsp and 1 cup of water to the remaining syrup and then wait until boils. Use again. But make sure the syrup is not thick. if it feels like its thick, add more water. We want the syrup to be very thin!

Let the rasgullas cool in room temp.

Rabri: Keep Rabri thin.. Rasgullas will soak rabri.. And it gets thick after 1 hour, add some milk to it. it will get fine. Dont worry on adding milk. Its normal, i added milk thrice 🙂 Make sure, the rabri is thin!

Keep Rasgulla balls in Rabri for atleast 4 hours before serving.

I like my Rasmalai with loads of small rasgullas, If you want rasmalai like we get in market with nominal amount rabri in it. Make rabri from 1.5 liter-2liter of milk!

Feel free to ask any queries!

Do try it and let us know the outcome.

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