BLACK FOREST CAKE ( WITHOUT BUTTER)

EDITED ON JUNE-3-2017.
Hi All,

BLACK FOREST CAKE!! I always wanted to bake a perfect black forest cake and I tried twice.But though the taste came out good they didn't taste like perfect black forest cake :(.

For my husband's birthday I planned to bake black forest cake desperately and after few trials I got perfect spongy , moist cake which tasted much much better than bakery brought cakes.I wanted the cake to be more chocolatey so added lots and lots of chocolate shavings and also chocolate sauce which took the cake to next level.During baking Arun was continously commenting that there is no cake smell , something burning , cake was raising to out of shape etc etc which increased my blood pressure just like my oven temperature.But the outcome made me really happy.

Some of my facebook friends gave me idea of adding oil instead of butter to make cake more softer and will remain soft for long time.So I replaced oil instead of butter and it worked too.The cake remained soft even after 2 days.

The recipe is so simple as basic cake but the ratios of ingredients make the cake perfect soft so pls don't change the ratios.

INGREDIENTS :

All purpose flour / Maida – 2 cups.

Cocoa powder – 1 cup.

Baking powder – 1 1/2 tsp.

Baking soda – 1 tsp.

Sugar – 1 1/4 cup.

Eggs – 4 nos.

Boiled milk – 1 1/4 cup( bring to room temperature)

Cooking oil – 3/4 cup.

Vanilla essence – 1 tsp.

FOR FROSTING :

Whipped cream – 2 cups ( easy recipe link here)

Vanilla essence – 1/2 tsp.

Chocolate shavings – 1 cup.

Cherries – 1/2 cup

Chocolate sauce – 1/2 cup ( recipe link here)

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD : 

 

1. Pre-heat oven to 180”C for 45 mins.
2. Grease your baking pan with 2 tsp of oil and dust it with flour.
   
3. Sieve our dry ingredients - flour , cocoa powder , baking powder , baking soda twice ( this ensures the ingredients mix evenly without lumps).
   
   
4. In your mixer add sugar and powder it , then add eggs and pulse twice .When the mixture looks frothy add milk , oil and beat for 30 seconds.
   
   
   
5. Empty the wet contents into a big bowl and add the dry flour mixture little by little and keep mixing.
   
   
6. When mixed evenly , using your spatula mix them in flip fold method for 2 more mins. 
   
    
7. Now your batter will form to ribbon consistency.Stop mixing and empty the contents to baking pan and bake for 45 mins.

   

   Ribbon consistency

   
   
   
8. When you inserted your knife or tooth pick in middle of cake it should come out clean , then you can remove cake from oven.

   

   Cup cakes are for my daughter's school snacks..
9. Let the cake cook down to room temperature.
10. Invert the cake pan and remove cake to a wide plate.

FROSTING :

1. Boil cherries with 1/2 cup water , 4 tsp sugar in medium flame till cherries turn soft and syrup turns little thick .Remove from flame and separate cherries from sugar syrup.You are going to use this syrup to moist cake.
   
   
   
   
2. Using your grater shave the chocolate to small pieces or even you can chop it to small bits.
   
   
3. Slice the upper dome part of cake and remove it ( this is done to level your cake and also the upper part will be less moist always) Slice cake into two halves and prick it with fork all over.
   
4. Sprinkle the sugar syrup generously over the one part of cake ( as in picture).
   
   
   
   
5. Spread the whipped cream over the cake generously and top with cherries and chocolate shavings.
   
   
   
   
6. Place the next part of cake over the garnished cake and sprinkle it with sugar syrup , whipped cream ( Spread to cover the cake completely) ,cherries , chocolate savings.
7. Pour the chocolate sauce on the sides and refrigerate the cake overnight.
   
8. Next day , slice the cake and enjoy as you wish.
   
   
   

NOTES :

1. I used preserved cherries, if you could get canned cherries then you can use the canesyrup itself.
2. You can use dark chocolate or home made chocolates for garnishing . Due to time being I brought two dairy milk chocolates and grated them.
3. Use good quality cocoa powder , I used Hershey's ( both hershey and cadbury is good).
4. As it is for our own , I didn't trim the dome shape too much so cake remained dome shape still , if you are doing professionally you need to slice the entire dome shaped part to level your cake.And don't worry you can make cake pops with that leftover crumbs.
   
   
   
   

   

HAPPY COOKING!!