Dear readers, this post marks another milestone for my blog with my 300 th post. Without the help of my Lord in every step of my way, I wouldn't have been able to reach this number.
There are a number of people in my life who have been a source of strength for me in maintaining this Blog. My own family members, in different capacities are the immediate and lucky eaters and strong critics in a good sense of course :)
My mom has been the backbone of this blog with her constant encouragement and contributions to the recipes. I have inherited only a percentage of her confidence in all areas of life.
My dad has always been a silent source of teaching me how to perfect the art of cooking, all the way from safely cutting and chopping vegetables etc., to achieving the exact texture and appeal of the food I cook.
I also have my brothers' choices in mind and share the recipes virtually because I cannot actually make them eat the food I cook as we live hundreds of miles away.
Then, I am thankful to all those regular readers and their regular comments from the bottom of my heart. Let me tell you, if not for your comments and encouragement, my blog would have just been a diary of recipes. Your comments make me feel accomplished and every effort feels worth it.
Thanks to all those shy readers also who do not comment and yet, add to the number of visitors to my space:) However, I would really appreciate it if you do write and let me know if you like a certain recipe or what should not have been added and such. Or go ahead and ask me for any other recipe you would like to see and I will do it just for you:)
Black Forest cake happens to be one of my favorite cakes and also the least eaten as the ones that are sold at restaurants or bakeries mostly add alchohol to it and we do not eat or drink anything that contains alchohol or pork based ingredients. However, since I am not a very creative person like many of you are, I was always intimidated by the intricate texture and appeal of black forest cake. After spending a long time looking at various videos, and reading recipes, I went ahead and made one myself and took many pictures to share with all of you. Believe me, it was not at all difficult to make. Every bit of it was easy and fun. There was just a little extra cleaning up that was involved but, the rest turned out the way I had pictured in my mind.If you have never attempted making one yet, go ahead and make one and amaze yourself.
For the cake..,
All purpose unbleached flour-2 cups
Baking powder-1 tsp
Baking soda-1/2 tsp
Cocoa powder-1/4 cup
Instant coffee powder-1 tsp
Vegetable oil-1 cup
Vanilla essence-1 tsp
Chocolate baking bar-1 (4 oz), melted over a double boiler
For the frosting..,
Heavy cream-1 cup, chilled
Powdered sugar-1/2 cup
Vanilla essence-1/2 spoon
Maraschino cherries- as needed ( along with the syrup), a few set aside whole for decorating and the rest of them chopped into two pieces each.
Chocolate shavings-as needed (1/2 Chocolate bar)
1. Preheat the oven to a 350 deg F.
2. Sift together the all purpose flour, salt, baking soda, baking powder, cocoa powder, instant coffee powder and set aside.
3. Whisk the eggs until frothy, and add the oil, melted and cooled chocolate, vanilla essence and sugar and whisk until all the ingredients are all mixed well.
4. Add the wet ingredients to the flour mixture and mix well using a spatula until all the ingredients come together.
5. Grease a round non-stick cake pan, pour the batter in and bake it for 20-22 minutes or until a toothpick comes out clean when inserted into the cake.
6. Turn the oven off, remove the cake pan and let it rest for 10 minutes.
7. Remove the cake onto a cooling rack and let it cool completely.
8. Using a bread knife, cut the cake into three discs of equal thickness and set them aside seperately.
9. Take a bowl and pour chilled heavy cream, sugar and vanilla essence and whisk until you get stiff peaks.
10. Place the bottom layer of the cake stand and pour a couple tbs of the syrup from the maraschino cherries all over, followed by two tbs of chopped cherries.
11. Pour a couple tbs of the whipped cream on the same layer of the cake and spread evenly using a spatula.
12. Repeat the same procedure for the remaining two layers.
13. Now, to give the cake a finished look, use as much whipped cream needed to coat and cover the entire cake.
14. Fill the remaining whipped cream in a piping bag, fitted with a star tip and create a border on the top and add a few flowers with the piping bag and top them with whole cheries.
15. Finally, sprinkle some shaved chocolate all over the sides and some on the top.
16. Chill in the refrigerator for atleast 1/2 an hour before serving.