Friday, November 17, 2017

Black Forest Cake




My husband's birthday was in the recent past. I try to make birthdays special by making a cake from scratch for each of my family member. Even though we are not much of sweet eaters, my husband would be appreciative of a nicely made cake. I decided to make a Black Forest Cake as it is moist and delicious! Most importantly it is easy to make. This also happens to be one of the first cakes that I attempted 4-5 years ago when I first started baking. I must admit that it has been a learning curve and that I have learnt much since then about baking cakes.



So I made a 4-layer Black Forest cake with fresh cherries in between the layers and whipped cream frosting. I used the maraschino cherries in syrup for the garnish on top. I had only two 6 inch pans so I baked in them and sliced each cake into 2 layers. This batter would easily fill three 6 inch pans. If you do that you don't have to cut the cake into layers.  This batter would also be enough for two 8-inch pans, in which case you will have to slice the cake into 2 and then layer. I wanted something small and tall so I went with 6 inch pan. 



Without sounding boastful, I must admit that my family loved the cake! My kids called it the "best cake ever!" My husband ate 2 pieces and even the neighbor's kids who are picky enjoyed it! I am convinced that the cake was good! 



So without further ado, here is the recipe. The recipe has been adapted from this recipe here. 


Servings: 8-10 


Prep time: 45-60 mins Cook time: 30- 40 mins Total time: 75-100 mins 


Ingredients: 


For the cake: 

Flour: 2 cups 
Cocoa powder: 3/4 cup 
Instant coffee: 1 & 1/2 tbsp
Powdered sugar: 1 & 1/2 cups 
Baking soda: 1 & 1/2 tsp
Baking powder: 1 tsp
Salt: 1/4 tsp
Cooking oil: 1 cup
Vanilla essence: 1 tsp 
Milk: 1 cup
Hot water: 1 cup
Eggs: 2 large 

For the frosting: 

Whipping cream: 2 cups
Confectioners sugar: 2 cups 
Vanilla essence: 1 tsp 

For layering and garnishing:

Cherries: 1 cup
Sugar syrup: 1/2-1 cup 
Chocolate curls: 1/4 cup 

Method: 


Preheat the oven to 350 degrees. 

Place the bowl and beaters for the cream in the freezer to chill. 

Grease and line three 6 inch or two 8 inch trays with parchment paper and keep ready.

Dissolve the instant coffee in the hot water and keep ready.

Seive all the dry ingredients into a bowl. Mix well. 

In another bowl, beat the eggs well. To this add oil, vanilla essence, milk and mix. 


Now slowly add the wet ingredients to the dry ingredients.  Add in the instant coffee and mix.Do not overmix.


Pour the mixture into the prepared pans until 3/4 th full. 


Tap the pans against the kitchen counter before placing it on the middle rack in the oven. Bake at 350 degF. for 30-40 mins or until a toothpick when inserted comes out clean. 



Take the pans out and let them cool on the kitchen counter for atleast 30 mins.

While the cakes are cooling, prepare the whipped cream. 

To make the whipping cream, take the chilled bowl and beaters out. To this add the whipping cream. Whip on medium until soft peaks emerge, around 3-4 minutes. 
Now add in the vanilla essence and the confectioners sugar little at a time. Whip for another 2-3 minutes.


Keep the cream back in the fridge until ready to frost the cake.

Assembling the cake:

Once the cakes are cooled, level each of the cakes. 


If you are using 2 pans, you will have to slice each cake into 2 layers. Keep the layers aside. 

Sprinkle sugar syrup on all the layers. This keeps the cake moist.

Take a cake circle ( the cardboard on which you intend to assemble the cake). Place some frosting on the middle of the cake circle. Place the first layer of cake. Place a large dollop of whipped cream on top of it. Using an angled spatula, spread the cream evenly. Now evenly distribute pieces of cherry on top of the cream. 



Place the next layer of cake and repeat the above process. Do this to all available layers until you have placed the last layer on top. 


Once the last layer is placed, frost the cake evenly in all directions. 


You can pipe peaks of whipped cream on top and make borders at the bottom. I used Wilton tip no: . Place cherries on top of the peaks.



Decorate the middle with chocolate shavings. If you wish you can decorate the sides of the cake with chocolate shavings too!! 



Refrigerate the cake until ready to eat. 



Enjoy!! 

I am bringing this to Angie's Fiesta Friday #198. Her co-hosts this week are two accomplished bloggers and my favorite people, Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.


Cooking made easy: 


While baking it is good practice to make sure all the ingredients are at room temperature unless the recipes calls for a specific temperature. This includes the eggs too. 

Tip for healthy living: 


It is better to use as much natural ingredients as possible while cooking. This makes the food much healthier and nutritious. 

Food for thought: 


Silent gratitude isn't much to anyone. Gertrude Stein 



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