Black Forest Cake

101 0comments
  • 07

    Jan

Chocolate Sponge:

  • Flour
    : 120 gms
  • Salt
    : 1/2 teaspoon
  • Baking Soda
    : 1/2 teaspoon
  • Baking powder
    : 3/4 teaspoon

Wet Ingredients :

  • Butter
    : 70 gms
  • Dark chocolate
    : 45 gms
  • Milk
    : 90 ml
  • Cocoa Powder
    : 35 gms
  • Egg whites
    : 5
  • Sugar
    : 160 gms
  • Cream of tartar (optional)
    : 1/2 teaspoon
  • egg yolks
    : 5
  • Vanilla Essence
    : 1 teaspoon

Decoration:

  • Sugar
    : 1 1/2 cups
  • Water
    : 1/2 cup
  • canned Cherries
    : 600 gms
  • Wine
    : 3 tablespoon
  • Irish cream
    : 3 tablespoon

Frosting:

  • Whipping Cream
    : 2 cups
  • Dream whip/Milk powder
    : 1 tablespoon
  • Icing Sugar
    : 6 tablespoons

Hello Folks !!!!!

Wishing each one of you A very Happy New Year. 2018 has been literally a roller coaster ride with turmoils and disasters. But we all are hopeful humans, who can rise like Phoenix and fulfill our dreams and aspirations. My heart felt wishes to each one of you and you be blessed with a contented, happy, healthy and peaceful year ahead.

I posted this video for Xmas but was not able to update the website due to many personal and technical reasons. Adding to that, my son was here for vacations, so do some cousins and friends. It has been hectic from the third week of December till today when the last of guests left. I’ll try my level best and update the website ASAP.

Black Forest cake is originally a German pastry made during Christmas season especially. Though there are many theories regarding the evolvement of this cake, it is supposed to have come from the Black Forest region located in the state of Baden-Wttemberg. It was during this era that chocolates were incorporated into cakes and cookies. This region is also known for its sour Morello cherries and the brandy made from it. So the chocolate sponge, a love of the Germans,combined with cherries, cherry brandy and cream, you get a luscious creamy Dessert or pastry suitable for Birthday or celebrations.

A light chocolate sponge is the success of the recipe. It was after several attempts that I got a light and airy sponge. Couple of things which I would love to share with you people are the following tips.

  1. Powdered sugar will give a light texture to the cake rather than adding crystal sugar. Butter when beaten with powdered sugar will produce a light creamy texture. Always separate egg whites from yolk. Beat the egg whites to stiff peaks. You can refer my cardamom chiffon cake for the details of this.
    Oil is preferred than butter or fat for getting a lighter cake.

Original German Black Forest cake is layered with cherry reduction. Cherries are available in abundance in the western part of the world. In this region, it’s very difficult and seasonal. Hence I have used tinned maraschino cherries for making the cherry reduction. Fresh cherries are very costly hence I have used it for just decorations. Cherry reduction is made using a combination of sugar and alcohol like brandy. Since we do not use pure alcohol natured drinks, I used a combination of wine and Bailey’s Irish cream which will give somewhat of the original taste.

Those who don’t prefer to use this too, can avoid it completely. In india, it’s difficult to get cherries, so basically Jam is used in between the layers. So those of you, who can’t get all these things can replace it Jam and juice. Moistening the cake is an important process of this cake . I have taken the cherry syrup from the cherry reduction while cooking it down. This can be replaced with sugar syrup or any fruit juice preferably cherry or something similar.

A Puritan form of Black Forest cake is layered with cream and covered in cream frosting. My son wanted the bakery styled BFC available in our place. Hence I made one for him in that style. We are not fans of cream frosting, so I made another one for all of us for Xmas without the frosting, which I have shown in the video. If your prefer to cover with the cream frosting you are welcomed to do so, for which I’ll be posting a video later.

Do join with me in my journey of food and passion for this art. I’m coming to you with a host of foods which are healthy, delectable and decadent. All the recipes are tried and tested at home and approved by my family and friends .

STEP 1

120 gms Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
3/4 teaspoon Baking powder

Sieve all these together and set aside

STEP 2

Microwave butter and chocolate for 30 seconds first. Whisk until combined. Add the milk and combine and microwave for another 30 seconds.

STEP 3

Add the cocoa powder using a sieve, Whisk to smooth mixture without any lumps.Rest to slightly cool.

STEP 4

5 Egg whites
160 gms Sugar
1/2 Cream of tartar (optional)
5 egg yolks
1 teaspoon Vanilla Essence

Using a balloon whisk, beat till it begin to turn foamy. Add the tartar if using it, Whisk till it start to get stiff.

STEP 5

Add 2 tablespoons of sugar first, when it starts to get stiffer,add half the quantity and finally the remaining.Whisk till stiff peaks.

STEP 6

Once you get a stiff peak of egg whites, you can check this by bringing the whisk up, if you get a line , then your white is ready. Now the yolks in batches. Beat till you get Light and airy mixture .

STEP 7

Now add the dry ingredients in batches. Gently fold in. Take Caution not to deflate the mixture. Finally add the Chocolate mixture in two batches and incorporate well along with vanilla.

STEP 8

Keep the Prepared Cake tins ready.Divide the batter into two equal portions.Tap to release air bubbles.

STEP 9

Bake in a preheated oven at 180 Degrees for 30 minutes.

STEP 10

Run a stick to release the edges as soon s as the cake is out of oven.
Place it upside down on a Moist Kitchen towel.Place the cake inverted for 3 minutes for getting a flat top.

STEP 1 1

Flip it back after 3 minutes and Keep covered with moist cloth till cooled.

STEP 1 3

Add the sugar and water in a sauce pan and melt completely. Boil till slightly thick. Add the cherries along with the syrup. Combine and Simmer for 7 minutes. Add the wine and cream and keep stirring until it is reduced to to thick jam like mixture, crushing the cherries in between.

STEP 1 4

Take out 300 ml cherry liquid after boiling for 7 minutes before reducing it.

STEP 15

Rest it cool down.

Frosting:

Use chilled bowl, whisk, cream for getting a thick cream.


STEP 16

Add the cream to a bowl or stand mixer bowl and whip till creamy and bubbly. Add the icing sugar and dream whip at this point of time and whip to a thick creamy frosting which you can pipe. Refrigerate till the cake cools down.

Decorations:

STEP 17

Divide the cake into 4 into equal portions. Place on cake decorating table.

STEP 18

Transfer the reserved liquid to sprayer.Spray on to the cake till it is moistened.

STEP 19

Now spread the cherry reduction/ jam in the Centre and then the frosting on the first layer. Repeat this until all the layers are complete.

STEP 20

Finally cover it with frosting if you prefer that way. Decorate with cherries and chocolate shavings or if you want to avoid the too much frosting like us then you do as I have done in the video.

Have a year full of sweetness and happiness

Here is our video presentation

Your Reviews

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

The Philosophy

“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.