Whole Wheat Black Forest Cake

A wholesome twist on the beloved classic — moist whole wheat chocolate layers soaked in cherry syrup, filled with fresh cream and topped with cherries and dark chocolate shavings. All the indulgence of a Black Forest cake, made the satvic way.

Whole Wheat Black Forest Cake

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs

Servings: 8 people

Course: Dessert

Cuisine: American, Indian

Ingredients Method Notes

Ingredients

  

• ½ cup Whole wheat flour
• ½ cup Cocoa powder
• 1 cup Powdered Jaggery
• 1 tsp Baking soda
• ½ tsp Baking powder
• ½ cup Vegetable oil
• 1 cup Milk
• ½ cup curd
• 1 tsp Vanilla extract
• ½ cup Warm water
• 2 cups Heavy cream
• 3 tbsp Powdered jaggery (for cream)
• 1 cup Cherries (fresh or tinned)
• ½ cup Chocolate shavings (dark, 70%+)
• ½ cup Cherry syrup

Method

 

1. Preheat oven: Preheat your oven to 180°C (350°F). Grease and line a round cake tin.
2. Mix dry ingredients: In a large bowl whisk together the whole wheat flour, cocoa powder, jaggery, baking soda and baking powder until well combined.
3. Add wet ingredients: Add the oil, milk, curd and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
4. Add warm water: Pour in the warm water and stir gently until the batter is smooth and pourable. Do not over-mix.
5. Bake: Pour the batter into the prepared tin and bake at 180°C for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool completely before assembling.
6. Prepare the cream: Beat the heavy cream with the jaggery until fluffy and soft peaks form. Keep refrigerated until needed.
7. Slice the cake: Once fully cooled, carefully slice the cake horizontally into 2 or 3 even layers.
8. Soak with cherry syrup: Brush each layer generously with cherry syrup — this keeps the cake moist and adds that classic Black Forest flavour.
9. Assemble: Place the first layer on a serving plate. Spread a generous layer of whipped cream and scatter cherries over it. Repeat with remaining layers. Frost the top and sides with the remaining cream.
10. Decorate and chill: Top with cherries and chocolate shavings. Refrigerate for at least 60 minutes before serving so the layers set nicely.

Notes

Jaggery in cream: Powdered jaggery dissolves well in cream but gives a slightly off-white colour. This is normal and adds a lovely caramel note.

Cherry syrup: Use the syrup from tinned cherries, or make your own by simmering fresh cherries with a little water and jaggery.

Make ahead: The cake layers can be baked a day ahead and stored wrapped at room temperature. Assemble on the day of serving.