Black Forest Cake | How to make a Black Forest Cake - Black Forest Cake
is a very popular party cake. It originated in Germany and traditionally
a black forest cake consists of several layers of chocolate sponge cake
with whipped cream and cherries between each layer. Then the cake is
decorated with additional whipped cream, cherries and chocolate
shavings. The cake layers are soaked with cherry syrup. You can use
tinned or fresh cherries for this cake.
I made this cake for a special friend's gathering and it tasted awesome
and disappeared quickly! It is truly an amazingly delicious cake! So
soft and moist and flavors made this cake taste exotic!
Ingredients
- APF | Maida - 1 cup
- Powdered sugar - 1 cup
- Eggs - 2
- Cocoa powder - 4 tbsp
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Milk - 1/4 cup
- Oil - 1/4 cup
- Coffee powder - 1/2 tsp
- Vanilla - 2 tsp
- Salt - a pinch
Frosting
- Whipping cream - 1.5 cups
- Icing sugar - 2 tbsp
- Vanilla - 1 tsp
- Chocolate shavings
- Cherries
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1. Grease and line 2 six cake tins with oil or butter and pre heat the oven to 180 degrees C for 15 mins.
2. We need four eggs for this recipe, beat 2 eggs in a bowl until the eggs are light and frothy.
3. Add vanilla and beat it in.
4. Add the sugar and beat it along with the eggs.
5. Add milk and oil and beat again.
6. In another bowl, take the maida, cocoa powder, baking powder, baking soda, salt and coffee powder. Mix well.
7. Place a sieve over the bowl and add the dry ingredients into the sieve and sieve it into the wet ingredients.
8. Combine the wet and the dry ingredients gently. Do not over mix the batter.
9. Transfer the batter into the prepared cake tins and tap the tins on the counter to remove air bubbles.
10. Bake in the pre heated oven for 18-20 mins or until a skewer comes out clean.
11. Let the cakes cool completely then remove it from the tin and cut the cake into 2 to give us 4 layers of cake.
Cherries
1. You can use fresh cherries if you get them, I don't get fresh cherries easily so I have used canned cherries.
2. Drain the cherries from the liquid, don't discard the liquid, we can use that to soak the cake layers.
3. Pit the cherries. Remove the seeds from each cherry and chop the cherry into smaller pieces.
4. Keep few cherries as a whole to decorate the top of the cake.
Frosting
1. Take the whipping cream in a bowl and add vanilla and icing sugar to beat.
2. Beat for 3-4 mins until stiff peaks are formed.
Chocolate shavings
1. To decorate the cake, we need some chocolate shavings or chocolate curls.
2. Make sure the chocolate bar is at room temperature.
3. Using a vegetable peeler, slowly peel the layers of chocolate and you will get beautiful curls.
Assembling
1. Place the first layer of cake on the cake board.
2. Soak the layer with cherry syrup.
3. Place some whipped cream and spread well.
4. Spread some chopped cherries over the cream.
5. Place the next layer of cake and repeat the same.
6. Add more whipped cream and do a crumb coat for the entire cake and keep the cake in the refrigerator for 20 mins.
7. Bring the cake from the fridge and decorate the cake with chocolate shavings and whipped cream.
8. Place cherries on top of the whipped cream for decoration.
Notes
1. The whipping cream will double in volume.
2. If you prefer alcohol, add some wine to the cherry syrup.
3. You can use sugar syrup too to soak the cake. For this cake you can add 2 or 3 tbsp of sugar to 1 cup of water, boil it and cool completely and then use.
4. This cake tastes best the next day when all the flavors have seeped in. Let it rest atleast for 12 hours.
5. The left over cherry syrup can be stored in the freezer. The left over cherries can also be stored in the freezer.
6. If you have left over whipped cream use it in some other deserts. Do not store for a long time. I make this vanilla ice cream or chocolate ice cream or this black forest trifle or this chocolate mousse if I have cream left over.
7. If you are using tinned cherries, most probably they would have added color to the cherries. When you place the cherries on the cake the day before and leave it in the fridge, the cherries will start leaching color making your whipped cream reddish. So I would suggest washing the cherries slightly and decorating just before serving.
8. Do not keep the whole bowl of whipped cream out, when frosting the cake. It might start melting. That is why I add some in the piping bag and leave it in the fridge so that it will remain set.
1. The whipping cream will double in volume.
2. If you prefer alcohol, add some wine to the cherry syrup.
3. You can use sugar syrup too to soak the cake. For this cake you can add 2 or 3 tbsp of sugar to 1 cup of water, boil it and cool completely and then use.
4. This cake tastes best the next day when all the flavors have seeped in. Let it rest atleast for 12 hours.
5. The left over cherry syrup can be stored in the freezer. The left over cherries can also be stored in the freezer.
6. If you have left over whipped cream use it in some other deserts. Do not store for a long time. I make this vanilla ice cream or chocolate ice cream or this black forest trifle or this chocolate mousse if I have cream left over.
7. If you are using tinned cherries, most probably they would have added color to the cherries. When you place the cherries on the cake the day before and leave it in the fridge, the cherries will start leaching color making your whipped cream reddish. So I would suggest washing the cherries slightly and decorating just before serving.
8. Do not keep the whole bowl of whipped cream out, when frosting the cake. It might start melting. That is why I add some in the piping bag and leave it in the fridge so that it will remain set.
9. I used powdered sugar for the cake batter.
10. If you don't want such a tall cake then instead of baking the cakes in 6 inch tins, bake in 8 inch tins so you can finish the cake in 2 layers.
Enjoy the cake!!
Enjoy the cake!!
Bible blessing - Be strong and courageous, do not be terrified or afraid of them, for the Lord your God goes with you. Deuteronomy 31:6
Until next time,
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