Black Forest Cake

Written by on in Baking, Cakes and bakes, Desserts

Serving = 10-12 persons

Ingredients,

For sponge,

  • Salted butter 175 gm (I used LURPAP slightly salted spreadable butter)
  • Dark chocolate bar  75 gm
  • plain flour 300 gm
  • caster sugar  375 gm
  • coco powder  25 gm
  • bicarbonate of soda   1 tsp
  • medium eggs  2  (on room temperature)
  • butter milk  200 gm

To assemble,

  • Pitted Cherries 1 can   425 gm
  • caster sugar  1/4 cup
  • corn flour  1 tbsp
  • icing sugar  4 tbsp
  • double cream  600-700 ml

Directions,

Heat oven to 180C/160 C fan/gar 4. Grease and line 3 round tins of 20 cm size.
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1. Heat oven to 180 C /160 C fan/gas 4.
Grease and line 3 round tins of 20 cm size.
2. In a heat proof bowl add 175 gm salted butter with 75 gm chocolate broken into pieces.
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2. In a heat proof bowl add 175 gm salted butter with 75 gm chocolate broken into pieces.
3. Take a pan ,fill it half with water, let it boil, when it starts to boil, keep that butter and chocolate pan on it, stir it until completely melted.
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3. Take a pan ,fill it 1/4  with water, let it boil, when it starts to boil, keep that butter and chocolate pan on it, stir it until completely melted.set it a side.
4. Sift 300 gm flour, coco powder 25 gm, bicarbonate of soda 1 tsp. set it a side.
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4. Sift 300 gm flour, coco powder 25 gm, bicarbonate of soda 1 tsp. set it a side.
5. In a bowl add 2 eggs and butter milk.
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5. In a bowl add 2 eggs and butter milk.
6. Beat it until mix.
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6. Beat it until mix.
7.Now In a big bowl add sifted flour,coco powder ,bicarbonate of soda, butter milk and eggs mixture ,chocolate and butter mixture, sugar 375 gm, and 100 ml hot boiling water.
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7.Now In a big bowl add sifted flour,coco powder ,bicarbonate of soda, butter milk and eggs mixture ,chocolate and butter mixture, sugar 375 gm, and 100 ml hot boiling water.
8. Beat well until mix nicely. Do not over mix it.
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8. Beat well until mix nicely. Do not over mix it.
9. Divide the mixture into 3 tins evenly. Bake for 25 minutes, swapping the tins round after 20 minutes if they are on different shelves.
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9. Divide the mixture into 3 tins evenly.
Bake for 25 minutes, swapping the tins round after 20 minutes if they are on different shelves.
Take out the cake when they are done, To test they are done, push skewer in it and check that it comes out clean.
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10 . Take out the cake when they are done, To test they are done, push skewer in it and check that it comes out clean….. Prick the cakes a few times with a skewer and drizzle 6 tbsp cherry can juice  evenly on three cakes. Let them cool in the tins for 7-8 minutes.
11. Take them out and let them completely cool on cake cooling rack .
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11. Take them out and let them completely cool on cake cooling rack .
10. take 1 pitted cherries can, separate cherries and juice. Reserve 6 tbsp juice for drizzle over cakes. Take remaining juice from can,thats almost 1/2 cup, add in 1/4 cup sugar and 1 tbsp corn flour in it and cook on medium heat until slightly thick.
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12. take 1 pitted cherries can, separate cherries and juice.
13. Reserve 6 tbsp juice for drizzle over cakes.
14. Take remaining juice from can,thats almost 1/2 cup, add in 1/4 cup sugar and 1 tbsp corn flour in it and cook on medium heat until slightly thick.
13. Let it cool. 14. Add cherries in it and mix. set it a side.
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15. Let it cool.
16. Add cherries in it and mix. set it a side.

 

15. Take 600 gm chilled double cream, add in 4 tbsp icing sugar in it. Beat until stiff peaks. Set a side.
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17. Take 600 gm chilled double cream, add in 4 tbsp icing sugar in it.
18. Beat until stiff peaks. Set a side.
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18. Beat until stiff peaks. Set a side.
Now for assembling, Take 1 layer of cake, layer almost 3/4 cup whipped cream on it, Divide the cherries in three parts, layer 1 part on it.
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19. Now for assembling, Take 1 layer of cake, layer almost 3/4 cup whipped cream on it, Divide the cherries in three parts, layer 1 part on it.
Layer 2nd cake on it, lightly press it, again layer 3/4 cup whipped cream and 1 part cherries on it.
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20 . Layer 2nd cake on it, lightly press it, again layer 3/4 cup whipped cream and 1 part cherries on it.
cover with last layer of cake, decorate with whipped cream,keep remaining cherries in middle.
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21. cover with last layer of cake, decorate with whipped cream,keep remaining cherries in middle.
22. Or you can cover the edges completely, its you choice ,how you want to decorate it.
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22. Or you can cover the edges completely, its you choice ,how you want to decorate it. I just pipe small roses with start tip on sides.
Keep this in fridge for 1 hour ,then cut it. This way you will get perfect slices.
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Keep this in fridge for 1 hour ,then cut it. This way you will get perfect slices.

 

 

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