Wednesday, July 3, 2013

Eggless Blackforest cake


Black Forest cake always reminds of my college days. Bunking classes with friends and going to Ice Thunder (sadly it's closed now :( ) just to have a slice of our favorite Black Forest cake...those days were so much fun! Now since each of us is in different a continent its so difficult to even meet! So, I just wanted to try making this at home. It did come out quite well for a beginner. I put up the picture on Facebook and that's the only way I could share it with my friends. 

Black Forest cake basically contains several layers of chocolate cake with whipped cream and cherries between each layer. One can always incorporate several other things like chocolate chips, nuts etc and give it a new twist. Here, I have made a Black Forest cake, which is eggless, with two layers covered with whipped cream and cherries. I finally decorated the cake with whipped cream, chocolate shavings and cherries. I think its the combination of the cherries, chocolate and whipped cream that is simply heavenly!


Ingredients :
·         Maida (All purpose flour) - 2 cups
·         Cocoa powder - 3-4 tbsp (I used Hershey's)
·         Baking Powder - 1-2 tsp
·         Baking Soda - 1 tsp
·         Sugar - 1 cup
·         Milk - 1 cup (Milk should be at room temperature)
·         Butter - 125gm
·         Any Aerated drink/cola - 200 ml
·         Whipped cream -250 gm
·         Cherries - 1 can
·         Oil - for greasing the baking tin
·         Salt - a pinch
·         Vanilla essence - a few drops
·         Dark Chocolate - 1 bar
·         A Baking tin

Preparation time :
 15-20 mins + Baking time of about 30-40 mins

Method :
  • 1.        Preheat the baking oven to 325 degree Farenheit or 150 degree Celsius.
  • 2.        Grease the baking tin on all sides with oil (you can also use the cooking oil spray).
  • 3.        Sift the maida, cocoa, baking powder and baking soda in a large mixing bowl. Add salt.
  • 4.        In a bowl, add milk and sugar, mix well. Melt butter and add it to the milk and mix thoroughly.
  • 5.        Add the above mixture and cola alternatively to the maida mixture along with constant mixing. Make sure the batter is smooth and there are no lumps.
  • 6.        When the batter is ready, pour it evenly into the baking tin. Make sure the baking tin is only half-filled with batter. If you have extra batter left, you can pour it into another tin.
  • 7.        Place the filled tin(s) in the oven(preferably in the middle rack so it bakes evenly) at the same temperature for about 25 - 30 mins. Carefully insert a toothpick into the cake to see if its done. If the toothpick comes out clean, the cake is ready. Take it out of the oven and place it on a cooking rack.
  • 8.        Cut the cake horizontally into 2 halves. Place one half on the plate and coat it generously with whipped cream and cherries. Place the other half on top of this and coat with whipped cream on the sides and top. Arrange cherries on the top as desired. Sprinkle dark chocolate shavings on the top.
  • 9.        Refrigerate for a few hours before you serve.

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