Monday, May 9, 2016

Black Forest Cake

Recipe for chocolate cake -
This recipe fills one 9 inch round pan.
1 1/2 cup all purpose flour
1/2 cup + 2 Tbps cocoa powder
1 1/2 cup sugar
1 tsp vanilla extract
3 eggs
1 1/2 stick butter 
1 1/2 cup buttermilk
1/2 tbsp Baking Soda
Pinch of salt

Grease a baking pan with butter and flour and preheat oven to 350 deg F.
Mix all the above ingredients ( wet + dry) in a bowl and beat well , either in a stand mixer or electric mixer, on medium high for 3 mins, making sure that you scrape the sides of the bowl at regular intervals.
Spread the cake mixture evenly in the baking pan and bake at 350 F for 45-50 mins or until an inserted toothpick comes out clean.
Remove on a cooling rack and let the bake cool completely.

Whipped cream for the Black Forest Cake
4 cups heavy whipping cream
2 cups icing sugar
1 tsp Vanilla extract

Keep the Heavy cream chilled in the refridgerator until you are ready to whip it. I also keep the mixing bowl and the whisk in the fridge for 10 mins before using. This makes sure that the cream develops soft yet stiff peaks.
In the chilled bowl, add the chilled cream and vanilla extract and using either an electric beater or whisk attachment of your stand mixer, beat the cream on medium high for 1 min. Then slowly add the icing sugar 1 cup at a time and beat on high for 2 mins or until you see nice stiff peaks. Do not over beat as this will curdle the cream making it into butter.

Remove the whipped cream in a bowl and place in fridge until you are ready to frost the cake.

For assembling the cake
1 9 inch cake
Whipped cream
1 can/bottle of Maraschino Cherries. ( You can easily find a bottle in any grocery store)
Chocolate shavings. ( Grated chocolate bar)

Divide the cake into 3 parts using a serrated knife. Level the top portion of the cake and reserve the top uneven layer . Remove the liquid from the cherry bottle. Brush the cake with this liquid so as to make it soft. Alternatively you can also use sugar syrup to make the cake wet.
Then add some whipped cream on the top of one layer and a few cherries.
Then place another layer of cake , repeating the above step.
Do this for all the layers.
Frost the cake with the remaining whipped cream . Crumble the cake slice we have reserved and gently pat it on the sides of the cake. Place this cake in the fridge for 15 mins so that the crumbs dry out and stick to the sides.
Then decocrate the remaining cake and add grated chocolate and a few cherries. Keep refridgerated until ready to serve.