Skip to main content

My Favourite Cake Recipe - "Black Forest Cake"

By

 

image credit

Hello readers,

    Today I will share with you my favorite "Black Forest Cake" recipe, before that would like to share the story behind the cake. Original name of this cake is 'Schwarzwalder Krisch(wassen).This cake originated in late 16th century in the black forest region(der schwarzland in German)located in the state of Baden- wattemberg, and features one of its main crop, cherries. Hope you like the information, so let's start to make " Black Forest Cake"!

Ingredients:

For chocolate cake-

1.All purpose flour- 150g.or 1-1/4 cups (spooned and leveled).

2. Granulated sugar- 280g or1-1/4 cups (spooned and leveled).

3. Dutch- processed cocoa powder-1/2 cup(shifted).

4. Baking powder-2 tsp (spooned and leveled).

5. Baking soda- 1 tsp.

6. Unsalted butter-56 g.(melted).

7. Salt- 1 tsp.(spooned and leveled).

8. Butter milk- 1/2cup (room temperature).

9. Large eggs- 6.

10. Pure Vanilla extract- 1 tsp.

11. Espresso Powder- 1 tsp.

12. Hot coffee-1/2 cup.

13. Cinnamon (cassia) Powder- one pinch.

Chocolate Bark:-

1. Good quality dark chocolate- 250g (chopped).


For cheery liqueur Syrup:-

1. Granulated sugar- 75g.

2. Water- 1/2 cup.

3. Krisch- 60 ml( you can also use cherry liqueur).

4. Corn starch- 4 tbsp.

5. Canned sour cherry water-60 ml.

For whipped cream:-

1. Whipping cream- 3 cups ( cold).

2. Powdered sugar- 1/4 cup(shifted).

Assemble the Cake:-

1. Cherries - 2-1/2 cups(pitted and cut in half).

2. Dark chocolate -1 bar (for shaving).

3. Cherries.

Preparation Method:-

Chocolate cake:-

Step 1- Preheat oven to 320 degree (F), grease 9 inch round baking pan and dust with cocoa powder, line bottom with parchment paper (cut out a circle for the bottom and 2-3 inches strips for the sides).

Step 2- Now take a bowl and place all dry ingredients and stir to combine with the help of whisk.(except sugar).

Step 3- In a large bowl using a stand or handled mixer fitted with a whisk or paddle attachment mix eggs, sugar, butter, Vanilla extract about 2-3 minutes or until creamy now add butter milk and hot coffee( pour hot coffee slowly as not to cook eggs) and combine fully.

Step 4- Now place all dry ingredients into the (step-3) and stir to combine another 2-3 minutes. Batter will be very thin. Transferred the batter into prepared baking pan(can use a kitchen scale to ensure the batter is even or not)and bake for 35-40  minutes or until a toothpick in the center comes out clean.(do not over bake). Let the cake cool in the pan for 15 minutes or room temperature.

Cherry liqueur syrup:-

Step 1- Take a bowl add corn starch, can sour cherry water(30 ml) and combine.

Step 2- Place a heavy bottom saucepan add water, sugar, Kirsch, over medium to simmer boil for 1 minute, now pour cherry- cornstarch mixture (step-1) (stir constantly)and cook until gets thik like syrup and coats back of a spoon. Once get the texture let cool to room temperature.

Whipped Cream Frosting:-

Step 1-  In a cold bowl add whip cream and powdered sugar until stiff peaks( it will be ideal to use cold bowl and cold whisk).

Chocolate Bark:-

Step 1- Melt chocolate over a double boiler(also brusts in microwave for 20 sec).

Step 2- Once chocolate melts use a large spatula and Spread thin layer of melted chocolate in a large sheet of parchment paper.

Step 3- Roll up from the short side of the parchment paper place on a baking sheet and refrigerate until firm.

Step 4- Once it set well unroll to create chocolate Bark.


Assemble the Cake:-

Step 1- Cut each cake layer horizontally. 

Step 2- Place one layer of cake on a plate, brush generously with cherry syrup.

Step 3- Top with whipped Cream and spread evenly,now top with pitted and cut cherries and gently press them into whipped Cream, again place another slice onto the top of it and repeat the same with remaining layers, frost the outside of the cake.

Step 4- Decorate with chocolate Bark, chocolate shavings, rosettes and cherries. 

Step 5- Now it's ready to eat, enjoy your black forest cake 🤗


Labels:

Comments

Post a Comment

Last week's top

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more

Chicken Momo

By
  Hello readers,      Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...
Post a Comment
Read more

A Sweetest Indian Dessert - "Gulab Jamun"

By
 Hello readers,       Today I'm going to share with you a famous dessert of India  satisfying the tooth of millions of Indians" Gulab Jamun". The gulab is derived from Persian word 'gol'( flower) and 'ab'( water) referring to the rose water scented syrup. The gulab jamun originated in the Mediterranean region and Persian content, bought by Persians. It was known as" Luqmat Al Qudi" and come to India at the time of Emperor "Babur" in 1526AD. Ingredients:- For sugar syrup:- 1. Sugar- 1-1/2 cups. 2. Water-1-1/2 cups. 3. Green Cardamom Powder-1/2 tsp. 4. Rose water- 1 tsp. 5. Saffron-8-10 strings. For Gulab Jamun:- 1. Khoya (Mawa)- 125g.(grated) 2. Plain all purpose flour- 1-1/2 tbsp. 3. Paneer (cottage cheese)- 100g( grated). 4. Semolina-1tbsp. 5. Baking powder-1/4 tsp. 6. Milk- 2 tbsp(add as required). 7. Vegetable oil- As required (for deep frying). 8. Saffron strings- 16-20. Preparation Method:- Sugar syrup- Step 1-  Take a saucepan add...
Post a Comment
Read more