Does anyone have a very quick and easy (seriously lacking in most utensils or cooking ability) chocolate cake recipe that doesn’t use any eggs? Many thanks in advance:)

Black Forest Gateau Recipe or Black Forest Cake Recipe?

In my experience it depends on where you are in the world! Black Forest Gateau is the English name for the southern German dessert Schwarzwälder Kirschtorte which means “Black Forest Cherry Cake”. But in Australia, the USA and Canada it is usually referred to as Black Forest Cake.

Not surprisingly, it originated in the Black Forest area of southern Germany, but is now a popular dessert in Europe and around the world.

But whether we call it cake or gateau, I think we’re all agreed it should be a rich chocolate cake with a cherry and cream filling. Follow this recipe carefully for a wonderful Black Forest experience whatever the name….

Ingredients

3 eggs, medium sized
150g…6oz caster sugar
150g…6oz self-raising flour
(or flour with baking soda added)
2 x 15ml spoons…2tbsp cocoa
4 x 15ml spoons…4tbsp hot water

For the filling:
250ml…1/2 pint double cream
1/2 x 15ml spoon…1/2tbsp vanilla essence
Caster sugar to taste
400g…14oz can cherry pie filling, drained
100g…4oz plain chocolate, coarsely grated

One well greased and base lined (greaseproof or waxed paper) deep 20 or 23 cm (8 or 9 inch) cake tin (pan).

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Preheat the oven to 190 deg C, 375 deg F, Gas Mark 5.

This black forest cake recipe is quite easy. Carefully break the eggs into a mixing bowl and beat gently. Add the sugar and beat well until thick and creamy and virtually white in colour.

Sift the cocoa and flour together and carefully fold into the egg mixture. Fold in the hot water gently.

Spoon the cake mixture into the prepared cake tin (pan) and cook for 35-40 minutes in the centre of the oven. As always, towards the end of the cooking tim, check the cake by pushing a wooden or metal skewer, or equivalent, into the middle of the cake. It will come out clean and dry when the cake is cooked.

Let the cake cool on a wire rack for a few minutes before turning out of the tin and allowing to cool completely on the rack. When cool slice into three layers.

For the filling – whip the cream with a little sugar and the vanilla flavouring until fairly stiff.

To build the cake – place the first layer on a suitable plate or board and spread a border of cream around the edge of the sponge. Keep eight cherries for decoration and place the rest on top of the bottom layer. Gently place the middle sponge on the cake and spread half the remaining cream on top. Finally add the last sponge and spread the rest of the cream on the top of the cake. Decorate with the eight cherries and grated chocolate. Refrigerate prior to serving.

Follow this easy black forest cake recipe and you will enjoy a rich and creamy cake that friends will be eager to try!

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This German Chocolate Cake Recipe is typical of the recipe for those lovely creations that you may have seen in the windows of the cake shops of mainland Europe. With hazelnuts and a hint of spice, like all chocolate cakes, it’s lovely with a cup of coffee, or tea, whichever you prefer.

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German Chocolate Cake

Ingredients

6oz…175g margarine, or butter (peferably unsalted)
8oz..225g soft dark brown sugar (muscovado is ideal)
5oz…140g self-raising flour (or regular flour with a raising agent added)
1tbsp cocoa powder
1tsp mixed spice
3 medium eggs, beaten
3 1/2oz…100g ground hazelnuts
2 tbsp strong black coffee
Icing sugar to finish

One greased and lightly floured 7 1/2in or 19cm kugelhopf tin, or a ring mould of equivalent size.

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Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.

This German Chocolate Cake Recipe is not at all difficult. Simply beat the margarine or butter together with the sugar in a bowl until light and fluffy.

Slowly beat the eggs into the creamed mixture, adding a little of the flour after each egg to prevent the mixture from splitting.

Sift the remaining flour, cocoa powder and mixed spice into the mixture and fold in gently. Then add the ground hazelnuts and coffee and fold these in gently until all the ingredients are blended together.

Spoon the mixture into the prepared kugelhopf or ring tin and transfer to the centre of the oven where it should take about 45-50 minutes to bake. It will be springy and golden when cooked.

After removing from the oven, allow to cool in the tin for about 10-15 minutes before carefully turning the cake out onto a wire rack to cool completely. A dusting with icing sugar provides the finishing touch, before you serve this cake with a cup of freshly made coffee.

Why not share this German Chocolate Cake Recipe with friends?

This easy chocolate cake recipe is based on a very easy sponge cake. It produces a very nice cake with only a few minutes preparation and should work for you even if you’ve never made a cake before in your life. Why not have a go at making this easy chocolate cake and impress your friends and family.

Easy Chocolate Cake

Ingredients

4 oz…110g self raising flour, sifted
1 tsp baking powder
4 oz…110g soft margarine at room temperature
4 oz…110g caster sugar
2 large eggs
1 tbs cocoa powder

For the filling

2 oz…55g butter or quality margarine
4 oz…110g icing/confectioners’ sugar
1 rounded tbs cocoa powder
A little milk (approx 2 teaspoons)

Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper

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Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

This is a really easy chocolate cake to make. Sift the baking powder and flour into a large mixing bowl. Next, make sure the margarine is soft, then simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric hand mixer will give better results. The mixture should just drop off a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency.

Put half the mixture in each of the prepared tins and place on the centre shelf of the preheated oven for about thirty minutes. The top of the sponge should be springy to the touch when cooked.

Meanwhile prepare the filling. Put the margarine, sieved icing sugar and cocoa powder in a bowl and mix it together with a little milk until it’s very smooth.

When the cake is cooked, remove from the oven and allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread the filling onto one sponge and sandwich together. To finish, dust the top with icing/confectioners’ sugar if you like.

Stand back and admire your easy chocolate cake masterpiece!

A rich moist chocolate cake recipe

produces a cake that will be enjoyed by everybody as one of the ultimate comfort foods. Chocolate cakes come in all shapes and sizes but never fail to satisfy when a little indulgence is needed. I haven’t tried all the recipes yet but it’s my ambition to do so. It’s a tough job but somebody has to do it!!

Meanwhile, here’s a fairly standard moist chocolate cake recipe that produces a nice cake which everybody should enjoy. The ingredients are in both metric and imperial, but don’t mix them – use one or the other or this moist chocolate cake recipe may be a disaster!

Metric Ingredients

275g soft brown sugar
25g cocoa powder

225g flour
2 x 5m spoons baking powder
1 x 2.5 ml spoon bicarbonate of soda
1 x 2.5 ml spoon salt
100 g butter/margarine
1 x 5 ml spoon vanilla essence
2 eggs – separated
150 ml sour cream

Icing:

100 g softened butter/margarine
225 g icing sugar
100 g plain chocolate pieces
1 x 15 ml spoon milk
25 g chopped nuts

Imperial Ingredients

10 oz soft brown sugar
1 oz cocoa powder
3 fl oz water
8 oz flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
4 oz butter/margarine
1 tsp vanilla essence
2 eggs – separated
1/4 pint sour cream

Icing:

4 oz softened butter/margarine
8 oz icing sugar
4 ozplain chocolate pieces
1 tbs spoon milk
1 oz chopped nuts

Heat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Put the water, cocoa powder and 3oz/75g of the sugar in a pan, stir and heat gently until simmering. After a few minutes remove the smooth mixture from the heat and allow to cool down.

Place the all the dry ingredients in a suitable bowl and sift in the flour. In another bowl gently cream together the butter/margarine and the rest of the sugar until fluffy before adding the egg yolks and vanilla essence. Continue beating unti light. Add the cooled cocoa mixture, then fold in the dry ingredients and sour cream a little at a time.

Finally, beat the egg whites until stiff, and fold gently into the cake mixture to achieve a uniform mixture.

Grease a deep 7 in/17.5 cm round baking tin, pour the cake mixture in and transfer to the pre-heated oven.

Follow this moist chocolate cake recipe accurately and typically the cake will take about 1 1/4 hours to bake but as always, ovens vary and the cake should be tested. It is cooked When a skewer or cocktail stick comes out of the cake clean.

Allow the cake to cool on a wire rack for a few minutes before carefully removing from the tin and returning to the rack to allow it to cool completely.

For the icing, use an electric or hand whisk to beat the butter/margarine until fluffy and light. Continue beating gently while adding the icing sugar until well mixed.

Melt the chocolate with the milk in a bowl over a pan of hot water. When conpletely melted add it to the creamed butter and sugar mix and blend gently together.

Split the cake horizontally into two layers and spread about two-thirds of the icing onto the bottom layer.

Stack the top layer back on the cake and spread the top of the cake with the remaining icing.

Sprinkle with the chopped nuts to finish, and find some friends to congratulate you on finding a moist chocolate cake recipe, and to share the homemade cake with!