My 150th post..Black Forest cake (Eggless)

Happy to post my 150th blog post "Black forest cake" .:-)).. This needs no introduction..Just the name itself, takes one back to memories of so many special events of life.. 

This cake originates from the Schwarzwalder (meaning Black Forest) region in Germany, a serenely beautiful place covered by thick vegetation one of its own kind created by mother nature. Also it has been the source of inspiration for some great poets, artists and play writers across Europe

Thanks to my friend Pooja Baliga who motivated me to make this cake.She also shared some links from Recipesecrets and Easycooking which really helped me in making this..

1. Ingredients:
Maida/ cake flour ........225 gms
unsalted butter.............125 gms
cocoa powder..............4 full tablespoon
baking powder.............1 teaspoon
baking soda..................1 teaspoon
aerated cola..................200 ml (Pepsi or coke zero)
sweetened condensed milk.....400 ml/ 1 can


Method:

• pre-heat oven to 160  degree C
• Grease an 8 inch baking pan ( I used steel cooker vessel ). Place a round wax/butter paper at the bottom of the pan
• take butter in a mixing bowl. Microwave or heat on stove only till it melts. Let it cool
• Add condensed milk n beat well till a smooth silky mixture is obtained
• Sift together Maida, baking powder, baking soda and cocoa powder. keep aside
• Add the sifted flour mix to the milkmaid- butter mixture alternating with cola till flour and cola mixture are finished
• Mix the mixture well preferably with a hand mixer, make the mixture lump free
• Pour into the greased baking pan, bake for 35 mins or till the toothpick inserted comes out clean 

 

• Carefully take out the cake and cool on a wire rack

2.Preparing the frosting/Whipped cream 
Heavy whipping cream.....300 ml
sugar ...............................4-5 tablespoons
vanilla essence..................1tspn


Keep the cream and the whipping blades in freezer for 40 mins(very important)
Add sugar and essence to the chilled cream and whip till soft stiff peaks are obtained
Keep refrigerated until use



3. Preparing the Sugar syrup
The soft testure in this cake is brought about by cherry syrup or sugar syrup that is sprinkled on the cake before applying the frosting.


water........1 cup
sugar........1 cup
In a thick bottom pan mix sugar and water. boil till sugar melts. let it cool 

4. For Garnishing 
Cherry...............1 tin (fresh or stored)
some finest chocolate bars : make chocolate shavings/ available in stores

5.Assembling tthe cake

• Cut the cake into 3 layers horizontally
• Place the 1st layer on a easy to rotate plate
• sprinkle 7-8 tbspns of sugar syrup, enough to cover the entire cake surface
• spread a ladle full of whipped cream on top of the cake
• Add sufficient chopped cherries on top of it.Cherry jam can also be used (add some more cherries)

• Place the 2nd layer on top of this
• again sprinkle sufficient sugar syrup and repeat the process
• Place the 3rd layer and cover the cake completely with whipped cream 

• level the cream with a long knife or spatula on top n side
• Decorate the cake the way you like with choco shavings, choco chips, cherries and cream etc
• Keep it refrigerated