How to Make Cake in the Air Fryer
Hello Foodies,
A moist and classic Black Forest cake! An eggless chocolate sponge cake frosted with whipped cream frosting and moistened with cherry and chocolate syrup.
Make this classic dessert and serve it for your next brunch. This is one of the easiest cakes you will make.
What is Black Forest Cake?
It is a chocolate layer cake named for the region in Germany where Schwarzwalder Kirsch is made. It is a German dessert, typically made out of chocolate sponge cakes, sandwiched together with fresh whipped cream, cherry filling, and Kirsch. Kirsch is a clear, colorless fruit liquor made from sour cherries and is what gives Black Forest Cake its distinct cherry and chocolate flavor.
Any occasion will feel more special with this elegant dessert and so welcome the new year by making this flavorful and delicious Black Forest Cake. It also makes for a wonderful Valentine’s Day cake with its pink cherry cream filling and frosting.
Some More Eggless Cakes to Try:
- Eggless Cranberry Bundt Cake
- Christmas Fruit Cake
- Eggless Mango Cake
- Eggless Cookie Cake
- Eggless Banana Wheat Flour Moist Cake
- Eggless Red Velvet Cake
- Eggless Vanilla Sponge Cake
- Eggless Tutti Frutti and Dry Nuts Christmas Cake
- Eggless Banana Chocolate Bread/Cake
- Eggless Mango Cheesecake
Each Slice of Black Forest Cake Contains 333 Cal.
Ingredients
To Make the Eggless Chocolate Cake:
- 1 ½ cups All-purpose flour/Cake Flour
- ½ Cup Cocoa Powder
- 1 Tsp Baking Powder
- ½ Tsp Baking soda
- ¼ Tsp Salt
- 1 Cup Granulated Sugar
- ½ Cup Oil/Butter
- 1 Tsp Vanilla Extract
- 1 Cup Milk
- 2 Tsp Vinegar or Lemon juice
To Make the Cherry Filling:
- Cherry 1 cup
- Sugar 2 Tbsp
- Water 1 Cup
To Make the Whipped Cream Frosting:
- Heavy Whipping Cream 2 Cups
- Powdered Sugar ½ Cup
- Vanilla Extract 1 Tsp
To Decorate the Cake:
- Fresh Cherries
- Dark/Semisweet Chocolate
Preparing chocolate for decoration:
- Grate good quality dark or semi-sweet chocolate with a peeler(I have used Lindt dark chocolate).
To Make Cherry Syrup:
- In pan heat water, sugar, and cherry.
- Stir and bring to a boil.
- Simmer for 2-3 minutes and then remove from heat and allow to cool completely.
- Once cool strain the mixture and keep it aside.
To Make a Chocolate Cake:
- Preheat the oven to 350 F, grease three 6” or two 8" round baking pans with baking spray.
- Line bottoms with the parchment paper.
- Combine milk and vinegar/lemon juice and set aside.
- In a bowl sieve dry ingredients(all-purpose flour, cocoa powder, baking powder, baking soda, and salt together) and keep it aside.
- In a mixing bowl, add butter, sugar, and vanilla extract and beat until soft and fluffy.
- Pour milk and vinegar mixture and whisk to mix everything well.
- Now, add dry ingredients to wet and mix on medium speed for 2-3 mins.
- Pour 2-3 tbsp of cherry syrup and mix well.
- Pour the batter evenly into prepared pans(I used a kitchen scale to ensure the batter is evenly distributed).
- Tap the pan 2-3 times to get rid of air bubbles.
To Air Fry the Chocolate Cake:
- Preheat the Air Fryer at 350 F for 5 minutes.
- Place the baking pan in the Air Fryer and close the lid.
- Air Fry at 350 F for 18-20 minutes, or until a toothpick inserted in the center comes out clean(If using 8” cake pan bake for 20-25 minutes).
- Once done take the cake pan out and let the cake cool 10 minutes in the pans then take out onto a wire rack to cool completely before frosting.
To Bake the Cake in the Oven:
- Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool 10 minutes in the pans then take out onto a wire rack to cool completely before frosting.
To Make a Whipped Cream Frosting:
- Chill whisk and stand mixer's pan in the freezer for 10-15 minutes.
- In a stand mixer's pan, pour heavy whipping cream, add powdered sugar, and vanilla extract.
- Start whipping on a low speed for 2 minutes and then increase the speed to medium.
- Whip the cream until it reaches stiff peaks.
Frosting/Assemble the Cake:
- Place one layer of chocolate cake on a cake board or serving plate.
- Brush the cake layer generously with cherry syrup.
- Top with prepared whipped cream frosting and spread evenly.
- Now, top with cherries and again top with whipped cream frosting.
- Repeat with the remaining layers and frost the outside of the cake.
- Fill an icing bag with an open star tip and pipe swirls around the top of the cake.
- Decorate with chocolate shavings and cherries.
- Top the swirls with fresh or maraschino cherries.
- Refrigerate all the time covered in a cake box until serving.
- Moist and delightful Black Forest Cake is ready to serve. Enjoy!!!
- Store the finished cake in the fridge for 3-4 days.
Tips to Make Black Forest Cake:
- Substitute fresh cherry filling with maraschino cherries or cherries soaked in kirsch cherry liqueur.
- You can make this with three six-inch layers or two 8 inch layers.
- When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.
- Every oven is different, rely on the toothpick test. If the toothpick inserted in the center of the cake comes out clean or with few moist crumbs then it is done. If it comes out with a sticky batter, then, bake it for additional minutes.
Dietary Comment:
- The calorie count is based on a 2000 calorie diet.
- Per serving contains 333 calories, along with 46.1g carbohydrates,16.2 g fats, and 4 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
It is good to eat Eggless Black Forest Cake as a dessert.
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Eat Healthy, Stay Healthy!!!
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