Black Forest Cake
Servings: 12 Servings
Time: 2.5 Hours
Difficulty: Medium
Black Forest Cake is a chocolate sponge cake with a cherry filling based on German cake Schwarzwalder Kirschtorte. This is a very delicious, moist chocolate sponge sandwiched with whipped cream and cherries
Ingredients
Flour – 220 gms
Sugar – 350 gms
Cocoa powder – 65 gms (unsweetened)
Baking soda – 2 tsp
Baking powder – 1 tsp
Salt – 1 tsp
Eggs – 2 medium (at room temperature)
Vegetable Oil – 120 ml
Buttermilk – 120 ml
Milk – 150 ml
Vanilla essence – 2 tsp (For chocolate cake)
Hot black coffee – 100 ml
Fresh cherries (optional) – 250 gms (de-seeded and soaked in dark rum or cherry liquor.)
Whipping cream – 500 ml
Powdered sugar – 50 gms (finely powdered)
Vanilla essence – 1 tsp (For whipped cream)
Fresh cherries – 7 for garnish
Dark chocolate – 200 gms (at room temperature) (for making chocolate curls)
Directions
Preheat oven to 180 degrees centigrade
Grease and then line 9″ cake pan with parchment / butter paper
Combine flour, sugar, cocoa powder, baking powder, baking soda, salt in a bowl and set aside
In a medium bowl, beat eggs, oil, milk, buttermilk and vanilla essence with hand mixer
Incorporate dry ingredients into wet ingredients.
Add hot coffee to above mixture
Beat the batter until well combined
Pour the batter into prepared cake pan
Bake in the oven for 35-40 minutes or until skewer / tooth pick inserted in the center comes out clean
While cake is getting baked, whip the cream until soft peaks are formed
Add powdered sugar, vanilla essence and continue to whip until hard peaks are formed. Keep aside.
Release the cake from pan and place it on wire rack. Allow to cool completely
Once cake is cooled completely, using the cotton thread, cut the cake horizontally to form 3 layers
Apply the liquid used to soak the cherries on all the three layers of cake using a brush
Place a layer of cake on cake turntable
Spread a thick layer of whipped cream evenly on the top of layer
Spread half of the soaked cherries, if using on whipped cream
Place second layer of cake,
Spread a thick layer of whipped cream evenly on the top of layer
Spread half of the soaked cherries, if using on whipped cream
Place third layer of cake on top
Spread a thick layer of whipped cream on top as well as sides of the cake
Evenly spread the cream using palate knife
Fill the piping bag with whipped cream and decorate the top of the cake 7 big swirls of the whipped cream.
Top the cream swirls with fresh cherries
Using a peeler, make chocolate curls
Coat the sides as well as top of the cake with chocolate curls
Keep the cake in fridge and serve it cold
