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Jul 6, 2012

Black Forest Cake - 100th Post(The First Milestone)!!!

Hi guys!!!

Yayyyyyyy!!! I have made 100 posts and that is indeed a great feeling!!! I wanted to post this recipe today coz I am travelling to India after 1 long year and will not be on the internet for about a month. I will be back to blogging from the first week of August!!! I was putting off the Black Forest cake's recipe for a while coz I wanted it to be my 100th post :-)

My husband's birthday was in the first week of June and I had planned on 3 surprises for him. One was a surprise birthday lunch with all our friends, which he found out a day before his birthday from the groceries I had bought!!! Second was his gift. I had hidden it for a couple of days in our wardrobe and managed to keep him looking for it everywhere else, but he found it out exactly 5 minutes before midnite and spoilt that one too!!! The last surprise was the Black Forest cake I had baked. He believed when I told him that our friends were picking up the cake just before coming to lunch. And, this was the only surprise that I actually succeeded in maintaining :-)

Now coming to the cake. I had followed the recipe from Joy Of Baking. Black Forest cake has been one of my favorite birthday cakes for a while now. I was skeptical about actually trying a birthday cake at home but for my first attempt, the cake turned pretty great. I failed to take a separate pic of the whole cake. But I managed to click one slice which I will be posting below.


The Black forest cake generally has 2 or 3 layers of chocolate genoise (A very soft sponge cake) with whipped cream and cherry fillings. The cherry filling is usually prepared with soaking cherries in Kirsch. I just used the syrup that it came in and it still turned out amazing.

Now lets see the recipe.

To prepare the Cherries:
Canned cherries with syrup - 700ml jar
Sugar - 1/4 cup + 1 tbsp sugar

For the Chocolate Genoise:
Unsalted Butter - 3 tbsp
All-purpose flour - 1/2 cup
Unsweetened Cocoa powder - 1/3 cup
Eggs - 4
Sugar - 2/3 cup
Corn flour - 2 tbsp
Vanilla extract - 1 tsp

For the Whipped Cream Frosting:
Heavy whipping cream / Double cream - 600 ml
Vanilla extract - 1 tsp
Sugar - 3 tbsp

Dark chocolate - 200 gms (70% cocoa)

Procedure:

Chocolate Genoise:
1. Preheat the oven to 180C. Line a round cake tin with parchment paper and butter the sides.
2. Beat the eggs and sugar on medium speed till soft peaks form. Add the vanilla extract and beat for another minute.
3. Mix all the dry ingredients separately. Transfer the dry ingredients to the wet mixture in 3 additions and mix thoroughly.
4. Transfer this to the prepared pan and bake for about 25-30 minutes. Transfer the cake to the cooling rack when done and cut into 2 or 3 layers.

This is the picture of the Genoise I baked.



Cherry filling:
1. Drain the syrup and place the cherries in a separate bowl along with 1 tbsp of sugar. Toss well so that the sugar coats the cherries well. You can skip this step if using glazed cherries.
2. Now take the syrup in a thick bottomed vessel along with the 1/4 cup sugar and keep stirring on low heat till the sugar dissolves.
3. Switch off heat and keep the syrup ready. Chop the cherries roughly, reserving about 10-12 whole cherries for the top layer.

Whipped cream frosting:
1. Take the double cream, sugar and vanilla extract in a large mixing bowl and beat on medium speed till stiff peaks form.

Assembling the cake:
1. Brush the cake layers with the cherry syrup that you have prepared.
2. Place the lowest layer on the serving plate. Spread the entire top area with the whipped cream frosting.
3. Now spread the chopped cherries evenly above the cream frosting and place the next layer of the cake on top.
4. Spread the whipped cream entirely to cover the sides and top. (Repeat the previous step if you have more layers)
5. Shave the dark chocolate into fine strips using a chilled knife. Make sure not to touch the chocolate shavings as they melt in the body heat.
6. Now spread the chocolate shavings thoroughly to cover the top and sides of the cake. Place the whole cherries on the top layer.

The yummy Black Forest cake is ready to serve!!! This recipe makes about 12 servings.

Note:
1. This cake tastes best when chilled. You can prepare the cake the previous day and refrigerate it.
2. The cake stays fresh in the fridge for about a week.

3 comments:

  1. Congratulations and wish you many more years of success!
    Love the black forest cake!

    ReplyDelete
  2. Congrats for your 100th post and wishing you many more to come!

    ReplyDelete

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