GERMAN BLACK FOREST CAKE

GERMAN BLACK FOREST CAKE

The very first cake addiction from my childhood to till date is Black Forest Cake. I just blindly love this cake. My dad use to buy whenever he came from Pondicherry (Hot Breads) and salem (Saravana Bakery)-Lovable memory. After my college only I realized that I love Fresh Cream Cakes rather than Butter Cream. Here is my most favorite cake recipe, when compared to other cake recipes you need more patience for the Luscious Black Forest Cake. The secret of the  cake is all about detailing for the best outcome.

Ingredients:

Dry Ingredient

• All-purpose flour                                      –          2 cups
• Unsweetened cocoa powder             –          ¾ cup
• Granulated sugar                                       –          2 cups
• Baking powder                                           –          1 tsp
• Baking soda                                                 –          1 tsp
• Salt                                                                 –          1 tsp

Wet Ingredient:

• Egg                                                                 –          3 no (large)
• Canola/ mild cooking oil                          –          ½ cup
• Buttermilk                                                   –          ½ cup
• Whole milk                                                 –          ½ cup
• Vanilla extract                                            –          1tsp

For Filling

• Pitted tart cherries                 –        2 cans
• Granulated sugar                     –          1 cup
• Corn starch                                 –          ¼ cup/ 2 ½ tblsp
• Vanilla extr                                  –          1 tsp

Whipped cream Frosting

• Heavy Whipping Cream                         –          3 cups
• Confectionery/ powdered sugar         –          ¾ cup

For Greasing

• Softened butter                                          –          1 tblsp
• Cocoa powder                                            –          2 tblsp

Procedure:

Step 1:

Pre-heat the oven to 350 degree F and grease two 9 inch pans (I used one 9 inch round pan and one 5 inch round pan for celebration puropose). Keep aside

Step 2:

In a wide mixing bowl add all the Dry Ingredients and mix together, in a separate bowl add the wet ingredients and whisk for a while about 2-3 mins

Step 3:

Pour the mixture into two pans equally and bake it for 30-35 mins or until toothpick inserted into the center comes out clean. Then cool completely

Step 4:

Meanwhile we will make our cake filling the most important step for GERMAN BLACK FOREST CAKE. In a wide bowl drain out the canned cherries and add the cherries into a medium sauce pan along with a cup of sugar and ¼ cup of corn starch stir well, when it starts cooking add about half a cup of drained cherry juice into the cherry mixture and cook over a medium flame for 8-10 mins. Finally add a tsp of vanilla extract and turn off the flame and cool completely

Step 5:

Take another wide mixing bowl pour the heavy whipping cream along with confectionery/ powdered sugar and beat on high speed until stiff peak form and keep aside

Step 6:

In a small bowl pour about half a cup of drained cherry juice along with a spoon of powdered/ confectionery sugar whisk together.

Step 7:

Place a cake stand and start arranging the layers. If you are using two 9 inch cake mold then cut the cake into equal horizontal, you will get 4 thin chocolate layers

• Place one layer at the bottom, wet the cake by cherry juice mixture using cake dusting brush
• Topped with a spatula full of whipped cream from center to edges
• Re topped with a spoon full of cherry mixture
• Repeat the process with remaining layers
• Finish with rest of the whipped cream and some cherries

NOTE/ TIP:

• For baking a cake always grease the bottom of the pan with butter and flour.
• If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
• Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
• Always use buttermilk instead of water for best texture
• Do not over bake your cake at any cause
• Always use a wide mixing bowl for mixing the ingredients
• Always frost from center to edges and finish from edges to center
• Always tap the battered pan before step into the oven to take out the air bubbles
• Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
• Always keep your mixing bowl into the fridge which is going to use for making frosting

 ALL MY CAKES HAVE ONLY THE OVER-ALL LOOK PHOTOS, SINCE I WAS MADE ALL THE CAKES ON OCCASIONS, I’M UNABLE TO TAKE THE CAKE SLICES INDIVIDUALLY. SORRY FOR THAT-UPCOMING CAKE PHOTOS, FOR SURE YOU WILL SEE THE INDIVIDUAL SLICES PICS FOR MORE DETAILS.

THANK YOU