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Whole Wheat Black Forest Cake

A wholesome satvic twist on the classic Black Forest, moist whole wheat chocolate layers soaked in cherry syrup, filled with fresh cream and cherries. Indulgent yet clean.
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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 2 hours
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.