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Hai Guys…This weekend got over so soon…I feel like it vanished in minutes…I took lots of rest and got refreshed to start another tiring week from tomorrow…I even had a quick homemade Chocolate facial now to get totally freshen up…If you are wondering how to do that I can tell you….
Similar Recipes,
Black Forest Cake
Strawberry Shortcake
Jello Cake
Eggless Black Forest Cake
Microwave Black Forest Cake
Strawberry Shortcake
Jello Cake
Eggless Black Forest Cake
Microwave Black Forest Cake
First off all wash your face with normal water several times and pat it dry…Scrub your face with your favorite scruber..I use NOMarks Walnut Scrub…Wipe that off from your skin..Take a icecube and rub it in your face,this closes the opened pores from the scrubbing part…Now Make a paste of Multani mitti, Milk, Cocoa, Lemon juice and apply it in your face…Let it dry and wash it from your face..Thats it….Now you can get a clear smooth skin with a hint of chocolate aroma…My chocolate pack is drying off while I am writing this post….I had this facial couple of month before and it really works…I have planned to do this atleast once in two weeks..… Soon I will do it…
Ok now coming back to the cake…This is a special Black Forest cake which I baked for my sister Anusha’s Friend…Actually this is the first I cake I baked since I started my baking business…I have a post on blackforest cake already,But this cake cameout better than the previous one..So I am deleting my previous post…So hope you like it…
Hope you will give this a try and let me know how it turns out for you..
Preparation Time :1 Hour
Baking Time : 25 to 30 mins
Chilling Time : 4 hours or overnight
Makes : 10 slices
Baking Time : 25 to 30 mins
Chilling Time : 4 hours or overnight
Makes : 10 slices
Ingredients:
All Purpose Flour / Maida – 1 cup / 120 grams
Sugar – 3/4 cup / 150 grams
Unsalted Butter – 150 grams Soft
Eggs – 3
Baking Powder – 1 tsp
Salt – 1/4 tsp
Cocoa Powder – 1/2 cup / 55 grams
Vanilla Essence – 1 tsp
For Decorating:
Whipped Cream as needed (RECIPE HERE)
Cherries – 1 cup chopped + few whole for topping
Syrup that comes with cherry as needed for soaking cake
Chocolate Curls and Shaving as needed
Method:
Preheat oven to 170 Degree C.
First prepare the cake tins by applying butter on the bottom and sides and dusting some flour on the tin and remove the excess.
Sift together flour, cocoa, baking powder and salt. Set aside.
Take butter in a bowl, add in sugar and vanilla. Use a beater to whip this till fluffy. Add in eggs and whip again till fluffy.
Now add in the sifted dry ingredients and fold gently.
Tip this in the tins and place this in the oven.Bake for 25 mins.Check the cake by inserting a knife in it,if the knife comes out clean then the cake is ready.Remove the cake from the oven and let the cake cool for 15 min.
Now invert the cake from tine and set aside to cool down.
Now drain the cherries from tin and reserve the juice in which they are packed. Remove the seeds from the cherries and break them into small pieces.
Whip the icing ingredients together until peak stage is formed.(ie)if you take the beater out,it forms a peak without folding over.
Now Take a plate, place a cake over it, cover the sides with parchment paper. Now brush the cake with the juice generously. Now
Take this whipping cream and apply between each slice and add a generous layer of chopped cherries and cover the entire cake with icing..
Decorate the cake with cherries,chocolate sprinkles or chocolate shards.
Chill the cake for 3 to 4 hours or over night in the refrigerator.Slice and Enjoy..
Pictorial:
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| Take your cake ingredients |
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| oil two cake pan and dust it with flour |
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| take flour in a sifter |
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| add in cocoa powder |
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| add salt |
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| and some baking powder |
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| sieve well and set aside |
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| take butter in a bowl |
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| add sugar |
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| add in vanilla |
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| whip till creamy |
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| add in eggs |
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| whip again |
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| now it is fluffy |
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| add in flour mix |
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| whip again |
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| give one good mix so everything is combined |
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| divide the batter between two pans |
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| Bake them |
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| invert them and let it cool down |
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| Meanwhile shave some chocolates using a peeler |
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| i also took some chocolate semia |
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Whip up some cream..USE THIS RECIPE
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| Take your cherries |
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| open them up |
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| remove the seeds from the and break them into pieces |
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| use the juice to soak the cake |
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| place the cake in a plate and cover with parchment paper |
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| brush the cake with the juice |
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| soak them well |
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| spoon some cream over it |
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| spread them evenly |
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| place few cherries over it |
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| cover with another cake, you have to soak this with syrup as well, forgot to take pics |
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| spoon some cream over it |
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| cover the entire cake |
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| cover the sides as well |
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| now the cake is completely frosted |
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| remove the parchment off |
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| take your chocolate semia |
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| sprinkle all over the sides |
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| take a piping bag |
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| fill with whip cream |
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| make little designs |
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| top with chocolate shavings |
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| and some white chocolate curls as well |
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| sprinkle some chocolate semia over it |
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| top with some cherries |
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| chill for 3 to 4 hours |
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| serve |
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Delicious cake….love it!!
Love all those delicious layers!
Great photos! I could dive right into this cake!
wow..u have done it so perfectly…wish i could grab a piece from it right now…wonderful recipe..
Oh, it's so beautiful! And I just love chocolate and cherries together.
Looks stunning! Patti
I love the chocolaty facial tip, and of course the cake, it look yummy 🙂
Beautiful, beautiful….beautiful cake.
Brilliant! How did you make the decorations on top? and how did you transport the cake? Was it a cake box?
@Martina I used piping bag to make those decoration. And yes it is trasported in a cake box.
Were u able to whip amul cream ? I tried yesterday and it was full liquid.
@NandiniNo i was able to whip amul cream, it will take some time to whip it. So keep going and you will get it right. If it is not working for you, when you use amul cream beat the thicker part alone and drain off the excess runny liquid
the cake looks mouthwatering 🙂 could you please tell me if u used amul ""fresh cream"" that comes in blue tetrapack or some other cream from amul ? whipping cream is reeeely hard to find in kerala please help …
@gayathriYes i used amul fresh cream, i opened the pack, drained the watery stuff, used the thicker part alone. added some sugar and beat it till it gets thick. It takes quite a long time though.
Is it possible to make this black forest cake without eggs?
I mean any alternative for eggs?
@Vidyalakshmi Sankaranyou can use my eggless chocolate cake recipe to make this cake
https://www.yummytummyaarthi.com/2012/05/eggless-moist-chocolate-cake-no-butter.html
Was it soft without any bakng powder?
@Anonymous For this particular cake, the dense and juicyness of cake taste good.
Nice recipe however reading your notes regarding Amul cream, sorry to say it does not work,I tried several boxes from the store but all that comes out from the Amul boxes was a thin trickle of thick milk, hardly any cream content is visible, I would suggest for other bakers to try any better brand like KDD or nestles as their cream is much thicker in consistency.
@carolHow i use amul cream is, drain the watery part from the amul tub. Take the thick part alone in a bowl and keep whipping using a electric blender till it is little thick, then add some icing sugar and vanilla and whisk till it is thick and forms stiff peak.
Amul fresh cream takes lots of time to get thick, So there are chances of the whisk getting heated. So i keep the mixing bowl and the beater attachment which i use to whisk in freezer for a whole night. Then use that to whisk the cream, this way the cream gets thicker faster. And also you have to add sugar once the thick has turned slight creamy or it wont get thick.
Right now i dont use amul cream, i use store bought whipping cream powder. But in this recipe i uses amul fresh cream.
Hi Aarthi,
I am a big fan of ur cooking. I tried this on my husband's birthday and it came out very nice.
I encounter some problems,
My came crust becomes too had , and when I chop it off half of the cake goes wasting. I preheat the oven for 180 degrees for 10 min and bake it for 35-40 min, until its completely baked.
can I know the proper consistency of the batter? what might gone wrong.
Secondly, About wipping cream, which one do you use, I don't get any except Amul, I used that only and it took a lot more time. still I was not satisfied with the consistency of the cream.
Please reply.
Regards,
Rohini Prashanth
@rohini murthy the cake batter consistency should not be too thick. It should be smooth.
You must have over baked the cake. And regarding the cream, check the above comment.
Hi Aarthi,
I love all your dishes, i love your blog & specially the pictorial presentation its just a superb idea… thank you so much 🙂
now coming to this black forest cake which i made yesterday for my best friends birthday it was good my friend loved it but i was not satisfied with the final result of the cake because after baking in the tin it did not came out of the tin … it was stuck.. badly stuck
🙁 & you have not added baking powder in it ? is it because we have added eggs to it? please please reply to my question i will try to send you the picture of my black forest cake.
Keep rocking 🙂
@Amruta Panigrahi Glad you tried and liked my cake.
And regarding your query.
1)You must have not prepared the cake tin properly. You should butter the cake tin generously, dust it with flour and tap it to coat all sides. This will create a nonstick like layer in the tin and your cake should slide off easily. Next time if you are scared you can line the base of the tin with parchment paper and butter it and the sides generously.This way your cake will just pop off.
2) And the baking powder is not added because of the 6 eggs. Foaming up the eggs will create a airyness and make the cake soft.
Hi Aarthi
I tried this recipe.It came out really well and tasted too good!!
I just used the same measurements as you mentioned. Only thing is ,it did not raise much.I dont know why?!
Regards,
Vidya
Hi aarthi, do u suggest me in buying a cake tin with removable bottom or normal non- stick one is good enough. For removable bottoms, does the batter leaks or not? I came to know from one of ur posts that removable bottoms are good for cheescakes. And also i have a convection oven so, is it good to purchase a square tin or round tin.
@Vidyalakshmi SankaranHai Vidya, this cake wont raise much, it will be little thinner, but the taste will be really good..
@Madhu
Hai Madhu, removable bottom cake tins are good for making cheesecakes, normal ones are good for cake. Square pans are great for making brownies..round cake pan is good if you make cakes and frost it. Hope you got the idea..
Hi akka I prepared black forest cake for my sis birthday its comes out nicely thank you for your recipie
Hiii.. the cake is looking delicious and can i use 400 ml of amul cream means 2 cartons and also can i try it with baking powder…. please rply .. i am new at baking
@AnonymousYes u can use
Hi Aarthi,
Your recipes are too good! I specially appreciate the pictorials you painstakingly put up for each recipe. They are a big help. Thank you!
A question regarding this cake. You have mentioned 50 gms maida for this cake. Is that really sufficient? Cause as you mentioned it comes up to only 1/2 cup approximately.