Wednesday, February 25, 2009

Black Forest Cake

Flour - 3/4 cup
baking powder - 1/4 tsp
sugar (powdered) - 1 cup
cocoa powder - 4 tsp (heaped)
eggs - 5
vanilla essence - 1 tsp
soda powder - 1 cup + 1tbsp
cream - 200 gms
icing sugar - 4 tbsp
cherries - 1 small tin
Rum - 2 tsp
syrup of cherries - 1/2 cup (comes along with the cherries tin)
sugar - 2 tbsp (for mixing the syrup)
water - 1/2 cup
grated chocolate - 1/2 cup

- mix flour, baking soda, baking powder and cocoa powder well
- seive the flour thrice
- in a bowl break open the eggs, beat them using a electric beater, until fluffy
- then add the powdered sugar little by little and beat the egg mixture until the mixture is pale and fluffy.
- add the vanilla essence to the mixture and mix well
- now add the flour mixture little by little and fold them in without any lumps (preferably in one direction)
- check if there are any lumps
- then preheat the oven at 180 degrees for 10 mins
- in a baking tray add a drop of oil and spread them
- place a baking sheet (butter paper) and pour in the mixture, until the mixture is 3/4 full
- bake for 30 mins in 180 degrees
- remove and allow it to cool
- remove the baking sheet
- cut the cake into two halves.
- it should look like the sandwiches, two layers
To make the frosting:
- cut the cherries into fine slices after removing the seeds
- mix water, cherry syrup, rum, powdered sugar and pour them on both the cake layers
- now beat the crean and icing sugar until they form peaks
- the important part of this cake is that the lower layer of the cake should come on the top after the cream is applied
- so start spreading the cream on the upper layer (which will go down after the icing)
- add the sliced cherries
- close the cake with the lower layer of the cake (which will come on top now)
- apply the cream on all the sides and top of the cake
- cover the cake with the grated chocolate on the sides and on the top
- then place 2 - 3 full cherries as decoration.To serve:
- after the icing is done, place the cake in the fridge over night and serve cold.
Do not leave the cake out in room temperature for too long, as the cream will melt.

This recipe is dedicated for the EVENT

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