Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, black forest cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
If you start with a chilled bowl, the cream will whip up much faster. Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered. Spread chocolate filling over second cake layer; place over cherry filling.
Black forest cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Black forest cake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have black forest cake using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Black forest cake:
- Take For the chocolate cake
- Take 200 gm plain flour
- Get 50 gm cocoa powder
- Make ready 30 gm fine sugar
- Prepare 2 tsp baking powder
- Make ready 1 tsp baking soda/ sodium bicarbonate
- Prepare 1 tin sweetened condensed milk
- Make ready 150 gm butter
- Get 1 tbsp vanilla
- Get 250 ml water
- Prepare For the cherry syrup
- Get 175 ml water
- Get 1 cup cherries
- Get 4-5 tbsp sugar
- Prepare For the whipped cream
- Prepare 2-3 cups whipping cream
- Take for Garnishing
- Make ready as needed chocolate shavings
- Take as needed cherry
Where did black forest cake come from. It comes from Germany where it is known as Schwarzwälder Kirschtorte. Black Forest cakes typically have brandy in the cherry filling. If crumbs get in the frosting while frosting the cake, scrape off your icing spatula into a separate bowl so as not to get crumbs on the frosted cake.
Instructions to make Black forest cake:
- Begin by greasing and lining the bases of two 8” round cake tins with greaseproof paper/baking parchment/butter paper. Alternately use a deep 9” or 10” round pan and then cut the cake into layers. If you have only one tin then, you can bake twice using the same cake batter.
- In a mixing bowl, assemble 200 gm (1 1/2 cups) flour, 50 gm (1/4 cup) cocoa powder, 30 gm (4 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform. - Preheat the oven at about 150 c/300F.
- Add in the condensed milk, 150 gm melted butter, 1 tbsp vanilla and 250 ml (1 cup) water to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
- Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean. - After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
- Place one half of the cake over a serving plate. Put some cherry syrup all over it. Spread the whipped cream, leaving 1/4” space at the borders. Place the strained cherries over it.
- Carefully place the other half of the cake and moisten it with the cherry syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time. - Whip the remaining cream until stiff peaks form.
- Spread the whipped cream on top of the cake and cover it over the sides as well. With the help of a cone and an icing nozzle place stars or rosettes on the edges of the cake. To make it prettier, place a cherry on the top of each design.
- With the help of a vegetable peeler, peel a bar of chocolate to get chocolate curls. Place some chocolate curls in the centre of the cake. If the temperature is hot, then you can chill your chocolate and that will make it easier to shave off the chocolate. Place some mini chocolate curls on the sides of the cake as well. - Chill in the refrigerator for about 2 to 3 hours before slicing.
A turntable is helpful when decorating a cake. Ingredients and How to Make Black Forest Cake. Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist - my favorite part of this recipe. In a large bowl, beat milk, eggs, oil and vanilla until well blended.
So that’s going to wrap it up for this exceptional food black forest cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
