2 cups Flour sieved
1/2 cup German Coco Powder sieved
1 1/2 cup powdered sugar sieved
100 grams butter
1 cup milk
3 tsp baking powder ( 2 tsp baking powder + 1/2 tsp baking soda)
1 tbsp vanilla essence
For Frosting :
200 grams whipping cream( Don’t confuse with Amul Cream, it is different. I am not sure if you can use the cream that sits on top of milk. For Puneites, please note whipping crème is available in Dorabjee, Camp, ABC Farms, Koregaon Park and in some DMart Stores)
4 tbsp sugar
1 tsp vanilla essence
For the syrup:
1/2 cup water
1 tbsp sugar
1/2 tsp vanilla essence
Some Cherries (15-20) and 1 Chocolate Bar
Method to bake :
Bring eggs and butter to room temperature.
Whisk butter and sugar together till mixed well.
Add 4 eggs to it one after another. Keep blending with electric beater.
Add vanilla essence.
Mix flour, sugar, coco powder, baking powder and baking soda well with a spoon.
Add 2 tbsp at a time to the batter. Keep blending at the same time.
Once all the flour is added , add milk and blend for few minutes till a ribbon like consistency is achieved.
Grease a baking tray on the sides . Cut out a butter paper and place on the bottom.
Pour the batter into the baking try and bake for 45 minutes in a pre-heated oven (at least 15 minutes) at 180 degree centigrade.
Do a clean toothpick test to check if cake is baked properly.
Allow the cake to cool down.
Turn it over an iron rack. Cake comes out clean.
Remove the butter paper. The sign of a perfect baked cake is when there isn’t a dome formed at the top. The top should be flat.(I read it somewhere) This time it was flat indeed.
Once, cake is completely cool, take a serrated knife to cut cake into 3 parts. This requires quiet a skill. If you don’t have that, use a fine strong thread to cut the cake. Hold the rack tightly/ask somebody to hold it. You can move the thread across the cake. It cuts perfectly .Gently place the pieces on three different plates.
For whipping the cream:
Take a steel container deep bowl and beater and put in freezer for at least 1 hour .
Put the whipping cream in freezer for at least 15 minutes.
Take another container bigger than the steel container taken above and pour ice cubes and some cold water in it. Now place the steel container in it. This is called giving an ice bath. The whipping cream needs to be beaten at 5 degree centigrade
Pour the whipping cream into the container and beat with electric beater, starting with low and gradually increasing speed.
Once you see volume has increased slightly, add sugar and vanilla essence at this time.
Beat again till you get soft peaks. This should take about 4-5 minutes. Remember not to over beat as whipping cream will generate butter and then there is no going back.
Chop some cherries and keep few aside for decorating
For assembling the cake:
Take a thick cardboard and cover with aluminum foil.
Take 1 tbsp cream and spread evenly on the board. Keep the 1st layer of cake on it. It prevents cake from slipping off. Sprinkle some syrup on the 1st layer. This prevents cake from drying out.
Now place a good dollop of cream over it. Spread it evenly. Spread some chopped cherries evenly.
Put the second layer gently and repeat the steps. Put the third layer also.
Cover the whole cake with remaining cream. Grate some chocolate and place it as shown the picture.
Decorate with Cherries and our Black Forest cake is ready.