Black Forest Cake

Black Forest Cake Pic Credit: Priya Q

I made this cake for my husband’s birthday an year back and everybody had good good things to say 🙂

Chocolate sponge cake
Tinned canned cherries and syrup – ½ portion
Fresh whipped cream – 1 cup
Powdered sugar – 3 tbsp
Vanilla essence – 1/2 tsp
Grated dark or plain chocolate

  1. Beat the cream over a tray of ice cubes with a hand beater. Do not over beat. It should form soft peaks. Fold in the sugar and vanilla essence. Mix gently.
  2. Put some icing in a icing cone leave the rest in the bowl. Refrigerate both
  3. Slice the cake into two halves.
  4. Fill cherry syrup in a sprayer and spray evenly on each half. Allow to soak for 10 minutes
  5. Spread the cream icing on lower half and cover it nicely
  6. Place the cherries on the cream and place the other half of the cake on top
  7. Decorate your cake using icing cone
  8. Decorate with cherries
  9. Sprinkle chocolate flakes all over the cake

 

Sponge cake

Sponge Cake used for Black Forest Pic credit: Priya Q

This is fatless version that can be used as a base for many cakes like black forest, white forest, logs, swiss rolls etc

Eggs – 4 nos
Refined flour (maida) – 85 gms
Baking powder – 1 and ½ tsp
Cornflour – 1 tbsp
Sugar powder – 160 gms
Vanilla essence – 1 and ½ tsp
Brandy – 1 tbsp

  1. Sieve together – refined flour, baking powder and corn flour
  2. Separate egg whites and yolks
  3. Beat egg whites till stiff and dry (it should form firm peaks)
  4. To the yolk add sugar powder, brandy and vanilla essence and 1 tsp of water. Beat till you get an off white mixture
  5. To the yolk mixture add 1 tbsp each of egg white mixture and refined flour mixture and slowly and gently mix in cut and fold method. Keep repeating till everything has been incorporated
  6. Pour this into a greased tray (greased, lined with butter paper and re greased)
  7. Spread the mixture evenly
  8. Bake it immediately in a preheated oven at 180 degree C for 20 minutes*

*time varies from oven to oven. So check with a toothpick in about 15 minutes. If it comes out clean then your cake is done
* for a chocolate sponge cake add 20 gms of cocoa, ¾ tsp baking soda and ¾ tsp of baking powder to 65 gms maida