Black Forest Cake Recipe | Black Forest gateau
Black Forest Cake is chocolate sponge cake soaked in cherry syrup with layers of cream and decorated with chocolate and cherries.
Servings 0
Ingredients
- Wheat flour 1 cup
- eggs 2
- Sugar ½ cup
- Baking powder 1 tsp
- Oil ¼ cup
- Milk ¼ cup
- Vanilla essence 2 tsp
- cocoa powder 3 tbsp
Cherry syrup
- cherry ½ cup chopped
- Water 1 cup
- Sugar ¼ cup
Assembling
- Whipped Cream Frosting as required
- Chocolate grated as required
- Cherries on top
Instructions
Making Chocolate Sponge
- Take wheat flour, cocoa powder, baking powder and sieve them 4-5 times and keep it ready.
- Take eggs in a bowl and beat them for few seconds.
- Then add sugar, oil and vanilla essence
- Beat them till combined
- Now add flour in batches and mix them without lumps.
- Finally add milk and mix the batter to dropping consistency.
- Grease the pan with butter and dust it with flour.
- Pour the batter to greased tin and tap to release air.
- Preheat the oven to 180°C and bake in the same temperature for 35-40 minutes till tooth pick inserted comes out clean.
Cherry Syrup
- Take water, chopped cherries and sugar in sauce pan.
- Boil them till sugar melts and mixture thickens.
Assembling
- Once the cake cools down completely slice them as two layers.
- You can cut the top part and trim the edges too.
- In the turn table place the cake board and apply some whipped cream to it
- Place the first layer of cake
- Brush it with some cherry syrup
- Apply whipped cream on top of it and spread evenly
- Add some chopped cherries from the syrup on top of it.
- Place the next layer of cake on the top
- Brush it with some cherry syrup
- Apply whipped cream on top of it.
- Apply evenly on the sides too.
- Decorate the sides with chocolate savings. Grate the chocolate and use it.
- Pipe the remaining whipped cream and garnish with cherries.
- Add some more chocolate savings on the top layer to cover it.
- Delicious Black Forest Cake is ready.
Notes
Baking time will vary depending on oven so always keep an eye after 40 minutes
I made small pan with two layers. You can double the quantity and make more layers.
If you are using cherries from tin you can use the same syrup for soaking the cake.
Always wait for the cake to cool completely before cutting as well as moulding from the tin.
I always keep parchment paper on the sides while decorating so it is easy to remove and board won't get spoiled.
Always store the cake in fridge and remove 1 hour before cutting.
I used one cup of whipping cream to make frosting.