A light chocolate sponge cake is soaked in cherry syrup and cherry brandy, then stacked with whipped cream and cherries to make typical black forest cake, which emerged in Germany’s Black Forest area. To wonderful effect, this recipe replaces the chocolate sponge with a thicker, fudgier chocolate mousse. Cutting a rich chocolate cake onto three or four thin layers, on the other hand, might be difficult. Allow it to cool fully before slicing to make the work simpler. It’s possible to make the cherry jam and sugar syrup ahead of time.
Multiple (typically 3-4) slices of chocolate sponge cake, cherry, and whipped cream make up a Black Forest cake. It’s topped with whipped cream and decorated with dark chocolate ganache and a few cherries. The whipped cream is flavored with Kirschwasser (cherry schnapps). To provide moisture and a hint of flavor, the bottom slices of sponge cake are coated with Kirschwasser (cherry schnaps).
There are several theories as to how the cake gained its name. According to some historians, the cake may have gotten its name from the Black Forest women’s traditional clothing. The dress was black (to match the chocolate grains), the shirt was white (to match the cream), and the cap was adorned with red pom-poms that resembled cherries. In German, the Black Forest Cherry Torte or Gateau is known as Schwarzwälder Kirschtorte.
INGREDIENTS:
Wet Ingredients:
- Milk – ¾ cup
- Vinegar – 1 tsp
- Oil – 2 tbsp
- Unsalted Butter – 2 tbsp
- Powdered Sugar – ¼ cup or 4 tbsp
- Vanilla Essence – 1 tsp
- Condensed Milk – ½ cup
Dry Ingredients:
- All Purpose Flour (Maida) – 1 cup
- Cocoa Powder – 3 tbsp
- Baking Powder – 1 tsp
- Baking Soda – ¼ tsp
For Cake Frosting:
- Whipping Powder or Cream (Vanilla flavoured) – 1 cup
- Chilled Milk or Water (If using Whipping powder) – ¾ cup
For Cake Decoration:
- Some Cherries
- Chocolate curls
DIRECTIONS:
- Firstly take ¾ cup milk (room tempertaure).
2. Add 1 tsp vinegar and keep aside.
3. Then take a large bowl and add 2 tbsp oil.
4. Add 2 tbsp unsalted butter.
5. Add ¼ cup or 4 tbsp powdered sugar.
6. Add 1 tsp vanilla essence.
7. Now whisk in one direction till the mixture turns smooth and fluffy.
8. Mix until the mixture turns whitish.
9. Further add ½ cup condensed milk and whisk for 1 minute.
10. Take a break and whisk again for 1 minute, repeat the same process for 4-5 times.
11. For Dry Ingredients : take 1 cup maida (All Purpose flour)
12. Add 3 tbsp cocoa powder.
13. 1 tsp baking powder.
14. ¼ tsp baking soda.
15. Now sieve all the ingredients and mix. Keep aside.
16. Further add ½ milk and vinegar mixture into condensed milk mixture.
17. Mix well.
18. Then add the dry ingredients in batches and mix gently without disturbing the air bubbles.
19. Also add more buttermilk (milk+vinegar mixture) as required.
20. Make sure the batter is of smooth dropping consistency.
21. Transfer the cake batter to a cake mould and line a butter paper at the bottom and sides of tray to prevent from sticking.
22. Also tap mould to level up uniformly and remove any air bubbles if present.
23. Now place the cake mould in preheated (10 minutes) kadai and bake for 30 minutes.
24. Bake the cake in microwave at 180 degree celsius or 356 degree fahrenheit for 30 to 35 minutes.
25. To check the cake has baked completely, insert a toothpick at the centre.
26. If it comes out clean, else bake few more minutes.
27. Lets prepare cake frosting: Take a large chilled bowl.
28. Add 1 cup vanilla flavoured whipping powder or whipping cream.
29. Now add ¾ cup chilled milk or chilled water (If using whipping cream then skip this process).
30. Beat till the cream turn thick, smooth and fluffy.
31. If you are using unsweetened whipping cream then add ¼ cup powdered sugar / icing sugar. Also add 1 tsp vanilla extract and beat or whisk.
32. Beat until thick and firm peaks appear to the frosting.
33. Cake frosting is done, keep it in refrigerator.
34. Now peel the chocolate to form chocolate curls.
35. Chocolates curls are done.
36. Lets assemble the cake: Firstly, cut the cake and dividing into 3 layers.
37. Place 1st layer on the turning table and apply sugar syrup (½ cup water +2 tbsp sugar) to make cake more moist.
38. Furthermore, spread the prepared frosting.
39. Now place another layer of cake and pour more sugar syrup. Repeat the process.
40. Start spreading frosting over the sides of cake.
41. Then with the help of spatula, spread the prepared frosting evenly.
42. Stick chocolate curls on the sides of the cake.
43. Lastly, with the help of piping bag, decorate cake.
44. Now place cherries in the centre.
45. Also place 1-2 tsp chocolate curls in the centre of the cake.
46. Black Forest Cake is ready to serve.
