Tuesday, January 1, 2013

Easy Black Forest cake

Happy new year and welcome 2013!
Also happy anniversary to josculinaryjourney !

A year ago i started this blog to save and share my recipes with you all.Thank you for reading,sharing and providing me with an even richer experience on the web.I hope all my contributions useful and look forward to contribute more such easy and mouth watering recipe in future.

The very first question to arise in the minds of amateurs how to bake a black forest cake. Well, here is a simple recipe of the most favourite type of cake: the black chocolate cake! Black forest cake, being the most favorite amongst other cakes, has basically originated in the Black forest region of southern Germany. Commonly referred as Schwarzw¤lder Kirschtorte in Germany, which means black forest cherry cake, this tempting cake mainly comprises several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are further topped with extra whipped cream, cherries, and chocolate shavings. This is my very 1st black forest cake, I made it last month for my son's Birthday and it was a huge hit.
  • 13/4 cups all-purpose flour/maida
  • 3/4 cup unsweetened cocoa powder
  • 13/4 cups white sugar
  • 1 cup butter milk
  • 1 tbsp vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2tsp Instant coffee powder (mix with 2tbsp of water)
For filling and frosting :
  • 1 can cherries
  • 400 ML Heavy cream
  • 1/3 cup Confectioners' sugar/icing sugar
  • 11/2 tsp Vanilla extract
  • 1 1/2 cups Chocolate shavings or curls
For syrup:
  • 1/2cup Sugar
  • 1/2cup Cherry syrup
  • 1/2cup Water
Cooking Directions

  1. Preheat the oven at 350o F (175o C), and oil and flour two 8 inch cake pans. Prepare sour milk by combining butter milk and vinegar,keep it aside.
  2. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt; set aside.
  3. Take a large bowl, whisk together egg whites till light
  4. Now beat egg yolks, oil, coffee and vanilla and stir in the butter milk. Now slowly add beaten egg whites and then fold  in the flour mixture until well incorporated.
  5. Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Now allow the cakes to cool down.
Preparing the syrup:
  1. Boil sugar in water till it dissolves completely,simmer for 5 minutes and switch it off.Now mix in cherry syrup and refrigerate.
Preparing the filling and frosting:
  1. Before beginning with the actual preparation for frosting, allow the bowl and beater/whisk attachment to be used, to cool in a refrigerator for around 20-30 minutes.
  2. Take the heavy cream in this cool bowl and whisk it.
  3. Gradually add the sugar and vanilla extract 
  4. Whisk until stiff peaks are observed, and your frosting is ready. Store in the refrigerator until required.
Assembling the cake :
  1. Cool the cake in tin on rack for 10 to 15 minutes, then turn out gently and completely cool before cutting into 2 even layers.
  2. Place the first layer and then brush it with sugar -cherry syrup
  3. Spoon icing onto the first layer,then spread the chopped cherries evenly onto this layer of icing.
  4. Assemble the last layer of chocolate cake in place,brush it with remaining sugar-cherry syrup. Frost the top and sides of the entire cake spread with a thin layer of the chilled whipped cream frosting. Refrigerate for 30 minutes.
  5. Once the cake is set, add a thick layer of the frosting.My cake was very simply decorated but you can use a decorating tip of your choice to pipe beautiful rosettes and top each of them with a cherry.
  6. Decorate with chocolate shaves and cover the sides and top. Don't forget to be extremely generous with the chocolate shaves.
  7. Chill for 3-4 hours {better overnight} for the flavours to mature.
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