Black forest cake!!!!!!!!!!!


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Ingredients:

Cherries

maraschino Cherries with syrup-16ounce (454ml)

Granulated white sugar – 1/4 cup (60 grams)

Chocolate spongecake:

Melted unsalted butter – 3 tbsp (45 grams) hot

All purpose flour– ¼ cup (60 grams)

Salt – ¼ tsp

Unsweetened regular coco powder- 1/8 cup (30 grams)

Eggs – 4

Granulated white sugar- ½ cup (120 grams)

Pure vanilla extract – 1 tsp

Whipped Cream Frosting:

Heavy whipping cream (double cream) – 2 1/2 cups (600 ml)

Pure vanilla extract – 1 tsp

Granulated white sugar – 3 tbsp (45 grams)

Garnishing:

nuts/ sweeten chocolate bar – 1

Cherries – 10 pieces (cut it into half)

Step:1

Preparation of Chocolate spongecake:

  • First, Preheat oven to 350 degrees F (180 degrees C).
  • Butter or spray with a non stick spray to a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
  • Sift the flour, salt and cocoa powder in a bowl and keep aside.
  • In a separate bowl add eggs, sugar and pure vanilla extract. Beat the eggs with the hand mixer with the high speed, until pale & creamy texture (ribbon stage- When the beater or whisk is lifted, the batter falls slowly back onto the surface of the mixture, forming a ribbon like pattern that, after a few seconds, sinks back into the batter).
  • Now add the one- third of the flour mixture over the egg mixture and gently fold by using spatula or whisk. Sift remaining flour, and then fold in the rest.
  • Now add the melted unsalted butter (to lighten it) in to the mixture. Make sure the melted butter should be warm (if its too hot then the mixture get scrambled, to avoid this first take little amount of the batter and mix in the butter and then mix to the rest of the mixture).
  • Pour into your pan, smoothing the top.
  • Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Step :2

Cherries:

  • Drain the cherries, reserving the liquid.
  • Take 1 cup (240 ml) of the reserved cherry syrup in a small sauce pan, along with the sugar, and heat until sugar has dissolved.
  • Remove from heat and let cool.

Step : 3

Whipped Cream Frosting:

  • In a mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
  • Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Step: 4

Garnishing:

  • By using vegetable peeler shave the chocolate bar.
  • Cut maraschino cherries into half.

Step : 5

Assemble Cake:

  • Using a sharp knife, cut the spongecake, horizontally, into two layers.
  • Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with cherry syrup and spread the whipped cream on the moistened sponge cake.
  • Place the cherries evenly over the cream. Brush the cut-side of second sponge cake layer with syrup.
  • Place cut-side down on top of the cherries, gently pressing to compact. Spread the remaining whipped cream over top and sides of cake.
  • Place whipped cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake.
  • Cover and refrigerate the cake for overnight before serving.
  • Decorate with fresh cherries, serve and enjoy it!!!!!!!!!!

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