Ingredients for the cake: 

• 1 1/4 cups all-purpose flour 

• 1/4 cup cocoa powder 

• 1/2 - 1/3 cup sugar (I used less sugar) 

• 1 tsp baking powder 

• A pinch of salt 

• 1/3 cup regular oil (Few drops of extra oil for containers) 

• 1 tsp vanilla extract or vanilla essence 

• 1/2 cup milk, room temperature 

• 1/3 cup whipping cream 

• Parchment paper or butter paper  

For layering: 

• 1 1/4 cups whipping cream 

• 3 tbsp sugar 

• 1 tsp vanilla extract or vanilla essence 

• 3/4 cup tinned sweet cherry syrup or sugar syrup (More if required) 

• Chopped cherries

  

For decoration: 

• 1/2 cup chocolate shards  

• Whipped cream 

• Maraschino cherries  

Method: 

1. In a large bowl, add the flour, cocoa powder, sugar, baking powder and salt. 

2. Mix well, and keep that aside. Add the oil, vanilla extract, milk, whipping cream, and mix well in a small bowl.  

3. Pour the wet ingredients into dry ingredients and combine well. (Do not over mix the batter).

4. Divide the batter into 3 to 4 equal parts. (If you want to make 4 thin layers of cake, then microwave for 2 minutes).  

5. Now apply few drops of oil to the microwave-safe container and place the parchment. 

6. Pour the cake batter into the prepared container and microwave for 2:30 minutes. 

7. Prepare the cakes and let them cool down completely before layering. 

8. While the cake is cooling, prepare the whipping cream. 

9. In a large bowl and add the cold whipping cream and beat for a minute. 

10. Add in the sugar, vanilla extract and beat until stiff peaks form, approx 4 to 5 minutes.   

11. Place the whipped cream in the fridge till you start assembling the cake. (Save some whipped cream for the decoration).  

Assembling: 

1. On a cake board, place the first layer of cake, poke holes over the cake with a stick or fork.  

2. Add some sugar if the cherry syrup is not sweet enough, drizzle 1/4 cup of cherry syrup or sugar syrup over the cake layer covering the entire cake.  

3. (Each cake required around 1/4 cup syrup, do not drizzle too much or too little).  

4. Now spread whipped cream and spread some chopped cherries. 

5. Place another layer of poked cake over the first layer and repeat the same process with cherry syrup, whipped cream and chopped cherries. 

6. Finally, place the 3rd layer cake and drizzle with cherry syrup all over, spread the whipped cream on top. 

7. Now cover the entire cake with the whipped cream and refrigerate for at least 1 hour. 

8. After 1 hour, sprinkle chocolate shards and pipe the stars along the top edge of the cake. 

9. Place cherries on the top and serve the delicious microwave black forest cake.  

Note: you can add 2 tbsp rum 2 tbsp of rum to the cherry syrup for a touch of alcohol. 

Keep the cake in the fridge for 4 to 5 hours or overnight for better flavour.