How to make black forest cake at home

 

             Black Forest Cake

The cold water helps to give this sponge cake its light and delicate consistency.

1.  Add the remaining whipped cream in a piping bag and use any decorative nozzle. This easy recipe for Black Forest Cake is not only delicious, it is also made a little healthier by using whole wheat flour. Be sure to use good quality cocoa powder.

Mix Liquid Ingredients.

2. Preheat your oven to 200 degrees Celsius/392 degrees Fahrenheit. I always grate or shave a bar of dark chocolate. Then add a layer of finely chopped red cherries. I suggest using one cherry per serving, as this will help you cut the cake evenly. Place one layer of the cake with the bottom side facing you. Sift or sieve 1 cup whole wheat flour, 3 tablespoons cocoa powder, a pinch of salt, ½ teaspoon baking soda onto a plate. Then bake the cake at 180 degrees celsius for 30 to 35 minutes.

For doneness, check the cake with a toothpick. Bake the cakes in a preheated oven for 200 degrees Celsius/392 Fahrenheit for 35 to 40 mins. Stir briskly so that everything is mixed well.

3.  I added sunflower oil, but vegetable oil, avocado oil or canola oil will all work.

4. Instead of brushing the pans with oil, choose to line them with parchment paper.

5. To check, just invert the bowl. While you can use a stand mixer for this process, I recommend using a hand mixer so you don’t walk away from your whipped cream and return to an accidental bowl of butter. Spread on the sides of the cake too. Sprinkle grated chocolate or chocolate shavings all over. I make the cakes a day ahead and refrigerate them in a covered container.

6. Do not use canned maraschino cherries as they have a lot of preservatives added to them and smell awful according to me.

7. Stir so that the sugar dissolves.

8. If you have a rotating cake stand, this will make frosting the cake much easier.

9. At the highest speed, whip until the cream becomes stiff. Now with a spatula spread about ¼ or ⅓ of the whipped cream on top of the cake.

10. Since temperatures vary from oven to oven, do keep an eye on your cakes.

For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius for 15 minutes. When the cream reaches stiff peaks, STOP.

11. And trust me when I say, the process is not difficult! It does take a bit of time and you will have some extra pans, bowls and accoutrement that needs to be cleaned, but the result is well worth it. And for all of you with an egg allergy, this recipe is completely egg free!

While I love the simplicity of this recipe, you can make life even easier on yourself by purchasing a Chocolate Cake from the store. Place whole cherries on the cake. Keep the water in the refrigerate for an hour or so to cool it. Decorate the cake however you like – I simply piped some rosettes around the top edge.

Don’t worry about design flaws as we will be adding more grated chocolate on the cakes, so any imperfections can be hidden!

12. Add ¼ cup neutral tasting oil. The toothpick should come out clean. If the cream does not fall, the cream has stiff peaks.

TIP: Be sure not to over-whip your cream. You can also use rum or wine instead of water.

13. Cover with the second cake and brush the top with the sugar syrup.

14. Don’t worry though, this yummy eggless black forest cake recipe still boasts a fabulous taste and texture that’ll have your guests coming back for more.

This beautiful chocolate sponge layer cake is easy enough for beginners, but is beautiful enough for even the fanciest of celebrations! Just look at this show-stopping creation: Isn’t it simply gorgeous

Black Forest Cake is a recipe that is based on a traditional German cake known as Schwarzwälder Kirschtorte, which can be roughly translated to mean “Black Forest Cherry Torte.”

I say the recipe is “based on” the German dessert, as German law actually decrees that for something to be called Schwarzwälder Kirschtorte a specific alcoholic liquor derived from sour cherries and known as kirschwasser must be used!

In the simplified, non-German recipe, you can expect layers of chocolate sponge cake, whipped cream and cherries to be present.

My version of this yummy treat is made a bit healthier, as I use exclusively whole wheat flour for my chocolate sponge, and opt to soak my cake layers with simple sugar syrup instead of alcohol.

Preparing beautiful layer Cakes at home is a creative and satisfying endeavor. Stir and mix well briskly for 2 to 3 minutes to get an even emulsified mixture.

15. Add ¼ cup neutral tasting oil. The toothpick should come out clean. If the cream does not fall, the cream has stiff peaks.

TIP: Be sure not to over-whip your cream. You can also use rum or wine instead of water.

16. Cover with the second cake and brush the top with the sugar syrup.

17. Don’t worry though, this yummy eggless black forest cake recipe still boasts a fabulous taste and texture that’ll have your guests coming back for more.

This beautiful chocolate sponge layer cake is easy enough for beginners, but is beautiful enough for even the fanciest of celebrations! Just look at this show-stopping creation: Isn’t it simply gorgeous

Black Forest Cake is a recipe that is based on a traditional German cake known as Schwarzwälder Kirschtorte, which can be roughly translated to mean “Black Forest Cherry Torte.”

I say the recipe is “based on” the German dessert, as German law actually decrees that for something to be called Schwarzwälder Kirschtorte a specific alcoholic liquor derived from sour cherries and known as kirschwasser must be used!

In the simplified, non-German recipe, you can expect layers of chocolate sponge cake, whipped cream and cherries to be present.

My version of this yummy treat is made a bit healthier, as I use exclusively whole wheat flour for my chocolate sponge, and opt to soak my cake layers with simple sugar syrup instead of alcohol.

Preparing beautiful layer Cakes at home is a creative and satisfying endeavor. Stir and mix well briskly for 2 to 3 minutes to get an even emulsified mixture.

18. If you do not have lemon juice, use 1 tablespoon apple cider vinegar or white vinegar.

19. If you keep opening the oven door many times, high chances are that your cake will sunk in the center.

TIP 2: Working ahead of schedule? Feel free to stop here and wrap/refrigerate your cakes overnight, or freeze for up to 1 month before assembling and frosting.

Before frosting, let the cakes cool completely. And even though the consistency is angelically light, the final cake weighed in at a total of 700 grams, so you just know that it is loaded with serious flavor.

This eggless black forest cake recipe is my go-to for any celebration, from anniversaries to birthdays, graduations to dinner parties.

1. Use any good quality semi-sweet, dark or bitter-sweet chocolate.

20.  in another pan or bowl, take ¾ cup sugar and add 1 cup cold water.

TIP: Want your cake to be light and spongy? Note that the water has to be cold. While the sponge is made from whole wheat flour for a bit of extra nutrition, I can almost guarantee nobody will be able to guess it. In a bowl take 200 ml chilled whipping cream and 5 tablespoons icing sugar (a.k.a confectioner’s sugar or powdered sugar).

21. This process will vary depending on the power of your mixer and the fat content in the cream.

It may take 8 to 10 minutes if you use the Indian brand of Amul cream. Here’s the consistency of the cream.

22. NOTE: If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.

Brush the cake lightly and evenly with sugar syrup. You can use canned red cherries, glazed cherries or fresh sweet cherries. Simply split it in half, make the whipped cream frosting and get to decorating!

Once you try the combination of chocolate sponge cake with lightly sweetened whipped cream and slightly tart cherries, I can almost guarantee you’ll be hooked. Place the pans in the center rack of your oven. Brush or grease a 7.5 inches pan or two 6 inches baking pans with oil. As you can see, the batter is not thick but medium thin.

23. Using a wired whisk, mix everything well. Spread again ⅓ part of the cream on the top evenly. There should be no lumps in the cake batter.

24. To make sugar syrup, dissolve 1 tablespoon sugar with 3 tablespoon water. If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes.

TIP 1: Only open the oven door after ¾ of the cake is baked. Or use two round cake pans (6 inches diameter) and divide the batter equally between two pans as I have done.

Tap the pan on the countertop so that the extra air bubbles are let out.

25. Add the sieved dry ingredients to the wet mixture.

This picture perfect black forest gateau has a lovely, light consistency. Add 1 tablespoon lemon juice. Top with some chocolate shavings or grated chocolate.

You can add the amount of cherries you want to make a neat looking eggless black forest cake. Pour the cake batter in a greased cake pan of 7.5 inches diameter x 2 inches height. Now add ½ teaspoon vanilla extract.

26. Place the pans on a wired tray and let the cakes cool at room temperature.