“I mean how can you go wrong with this classic flavor combination of Chocolate, whipped cream and Cherries?”
The Black Forest is one of the classic Gateaux Cakes and its one of the most popular worldwide.
A Black Forest Cake is essentially layers of Chocolate sponge soaked in cherry syrup, filled with soft whipped cream and cherries and frosted on the outside also with whipped cream and cherries.
Like everything else, the Black Forest too has evolved over the years and every baker has her or his own take on it.
Here I share my version of it. Its very simple classic flavor combination of chocolate, whipped cream and cherries that play on your palette.
What You Will Need:
Eggs – 6
Sugar – 170 gms
Flour – 130 gms
Cocoa Powder – 40 gms
Milk – 4 tbsp
Vanilla (or other essence of your choice) – 1 1/2 tsp
For the Icing:
Whipping Cream – 300 mls
Cherries – As many as you like! (If you are out of fresh cherries, feel free to use tinned cherries or a cherry filling)
Syrup – In 1 cup of water, dissolve 1 tbsp sugar
How To Make It:
Make sure the eggs are at room temperature. Beat the eggs for a minute.
Add one third of the sugar and beat for about a minute or two till you’re sure it is completely dissolved. Add the rest of the sugar on two batches beating very well after each addition and ensuring that it gets completely dissolved. By now, the egg and sugar mixture should have at least tripled in volume and the structure should hold.
Add the vanilla.
Now sift in the flour and cocoa powder into this and gently fold it in with a spatula took the batter is smooth. Take care not to deflate the batter.
Bake this at 180 C for 25-30 minutes or till a skewer inserted in the middle comes out clean.
Let the cake cool completely and chill in the fridge overnight if you have the time for that.
For The Frosting:
Whip chilled cream till you have stiff peaks (about 8-10 minutes, though it could take longer depending on the temperature of the place where you’re working and other factors).
Slice the chilled cake so you have three slices of equal dimensions.
Soak the first layer with the syrup, and cover it with one fourth of the cream. Sprinkle a generous amount of pitted and chopped fresh cherries.
Now, place the second layer over this and soak it with the syrup, and cover it with one fourth of the cream. Sprinkle a generous amount of pitted and chopped fresh cherries.
Now place the final layer on top,soak it in syrup and coat all over with the rest of the cream covering around the sides as well.
Try to even out the frosting as well as you can. Now top with lots of fresh cherries and some chocolate shavings.
Keep it chilled as it tastes best cold!!
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic!! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!!
Brilliant work 👏👏
Thank you Ankita!
Ma’am… Its not only so detailed Bt… Covers the complete recipe in a very sequential manner….the book has come our as beautiful as these preparations are.. Wishing urself many more… Such laurels.. Regards n best wishes.
Thanks so much for your wishes Ankur!!
If you say the word “CAKE” this is what comes to my mind. Classic, popular and liked by one and all. The baking journey is beautifully depicted.
Wow…looks so tempting!!!like the way the cake is decorated in a different way…
Thanks so much Charmi! That’s called a Chocolate Fence or Collar. I’m soon going to upload a detailed post on how to make one. So keep checking the blog!!
So well explained, Anjali… trying my hands on this, hoping to stir in the same magic as you.
Looking forward to learn to make a chocolate fence.