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A single slice of eggless black forest pastry cake with distinct layers of chocolate sponge and white cream.

Pastry Cake

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5 from 12 reviews

Description

This elegant eggless Pastry Cake layers a delicate cocoa sponge with stabilized Chantilly cream and a house-made cherry reduction. Inspired by French patisserie traditions, it is a sophisticated small-batch dessert that emphasizes clean architectural lines and a perfect balance of moisture and flavor.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 teaspoon chocolate extract
  • 1/2 cup buttermilk
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup maraschino cherries, sliced
  • 2 tablespoons water
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and sift together the flour, cocoa powder, cornstarch, baking soda, and salt in a large bowl to aerate.
  2. In a stand mixer, whisk together the vegetable oil, sugar, and chocolate extract until the mixture forms a consistent emulsion.
  3. Alternately fold the dry ingredients and the buttermilk into the wet base, mixing on a low setting until just incorporated to avoid a tough texture.
  4. Pour the batter into a greased and parchment-lined 9.5 x 5-inch baking pan, tap to release air bubbles, and bake for 15 to 18 minutes.
  5. Prepare a cherry reduction by boiling water and sugar in a small saucepan, then simmering with sliced maraschino cherries for 4 to 5 minutes.
  6. Whip the heavy cream, powdered sugar, and cream of tartar in a chilled bowl using cold attachments until stiff, stable peaks form.
  7. Divide the cooled cake into two halves, brush the first layer with cherry syrup, top with cream and cherries, then stack the second layer and finish with a smooth coating of whipped cream.

Notes

To ensure the most stable assembly, chill your cake layers and cherry syrup thoroughly before beginning the layering process. For the sharpest individual slices, refrigerate the fully assembled cake for at least two hours and use a warm, dry knife for every cut.

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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Find it online: https://cakehalf.com/pastry-cake/