Thursday, October 17, 2013

Black Forest Cake

Black forest cake is a popular German dessert which is loved by almost everyone who tastes it.  A typical black forest cake has several layers of chocolate cake with whipped cream and cherries in between each layer. I just tried this cake with two layers. Let us begin by baking a chocolate cake first.


Maida or All Purpose Flour (APF) - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 3/4 tsp
Salt - 1/4 tsp (Skip this if you are using salted butter)
Unsalted butter - 1/3 cup
Warm water - 1 cup
Eggs - 2
Vanilla extract - 1 tsp
Chocolate - 1/2 cup, grated


Powdered sugar - 1/4 cup
Tinned cherries - 1 tin

For Whipped cream

Heavy whipping cream - 600 ml or 2 1/2 cups
Granulated white sugar - 3 tbsp
Vanilla extract - 1 tsp


Chocolate Cake
  1. Preheat oven to 350F or 180C.
  2. Butter or spray with a non-stick spray a round 9 inch cake pan.
  3. In a bowl, sift and stir together all the dry ingredients (APF, cocoa powder, baking powder, baking soda and salt) one by one.
  4. In a separate large bowl beat the butter until smooth. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla extract too. Scrape down the sides of the bowl as and when needed.
  5. Add the sifted dry ingredients and the milk to the butter, sugar mixture. Mix gently with a spatula first and then beat using the hand mixer. This way you can avoid flour sprinkling all around. Beat until you get a smooth batter.
  6. Pour the cake batter into the cake pan, smoothing the top with the help of a spatula or knife.
  7. Bake for 35-40 mins or until a skewer or toothpick inserted comes out clean. Start checking from 30 mins onwards.
  8. Cool on a wire rack before removing from the pan. 
Whipped Cream Frosting
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl in the refrigerator for at least 30 minutes, then beat the mixture until stiff peaks form, apprx 5-6 mins. Place the whipped cream in the refrigerator meantime you assemble the cake.

Cherry Syrup
Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsp of powdered sugar and mix. This is to reduce the tartness of the cherry syrup.

Assemble the cake
  1. Using a sharp knife cut the cake into two layers. Invert the cake so that the top of the cake becomes bottom. Place on your serving plate and place the plate in a turn table so that it is easy for frosting.
  2. Drizzle or brush the cake layer with 5-6 tbsp of cherry syrup covering the entire cake. Do not drizzle too much syrup as the cake might become soggy.
  3. Take a cup of whipped cream and spread a thick layer and spread some chopped cherries over the whipped cream.
  4. Place another layer of the cake with the flat side facing upwards and drizzle the cherry syrup topping up with a thin layer of whipped cream on top and along the sides of the cake.
  5. Place the cake in refrigerators for 1-2 hrs. The frosting should be dry enough to handle. 
  6. Place the remaining cream in a pastry bag with a star tip. Remove the cake from the fridge and pipe stars. Place cherries on top of each star. Sprinkle the grated chocolate all over the top and the sides of the cake. Refrigerate before serving and enjoy this D'licious cake!

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