Black Forest Cake
-
Black Forest Cake
Summary
Black Forest cake consists of several layers of chocolate cake, decorated with whipped cream, maraschino cherries, and chocolate shavings.
Typically Black Forest Cake seems to be a difficult cake, but actually its not. With little preparation and planning ahead of time, it would be easy to make dessert.
Black Forest Cake is a chocolate layer cake, with added layers of whipped cream and Kirsch-soaked morello cherries. The cake is then decorated with more whipped cream, morello or maraschino cherries, and chocolate curls or shavings. The cake layers are also soaked in a Kirsch syrup (although brandy or rum can be used). American recipes tend to omit the spirits to make the cake more family-friendly.
The earliest version of the recipe possibly dates back to the late 16th century when chocolate was first integrated into cakes and cookies (and was extremely expensive). The first “Black Forest Cake” was probably not a conventional cake but a dessert comprising cooked cherries, cream, Kirsch and a biscuit—similar to the original berry shortcake.
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 10
- 350 calories
- 18 grams of fat
- 45 grams of sugar
- 3 milligrams of sodium
- NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin (400 g)
- Maida 175 g (1¾ cup)
- Butter 100 g
- Cocoa Powder 3-4 heaped tbsps (25g)
- Baking Powder 1 tsp
- Soda Bicarbonate 1 tsp
- Vanilla Essence 1 tsp
- Aerated soda 1-1/3 cups (200 ml)
- NESTLÉ Premium Milk Chocolate 2 packs (50g)
- Tinned Cherries 1 small tin, destoned
- Cream 400 g
- Icing Sugar/Powdered Sugar 2 level tbsps
1, Pre heat the oven at 1800 C 2, Grease an 8” diameter baking tin and dust it with flour 3, Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration) 4, Soften Butter (do not melt). Add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence 5, Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up 6, Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean 7, Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2 8, Drain the cherries syrup. Soak both cakes halves with 5-6 tablespoons of cherry syrup 9, Whip cream and sugar over a bowl of ice and cold water till light and fluffy 10, Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries 11, Cover the top and sides with rest of the whipped cream 12, Sprinkle generously with grated chocolate and top with cherries 13, Chill and serve
All the ingredients in the above recipe is available at ODC
