Black forest Cake

Black Forest Cake
This cake took me down childhood-memory lane. When we were small there used to be only 3-4 types of cakes available in bakery shops and this Black forest cake used to be our ultimate delight.
The rich combination of Chocolate cake with cream,cherries and chocolate just used to take all kids on heavenly delight/pleasure.
When I was making this cake for my dear hubby's birthday you won't believe that there was a constant smile on my face :) I was just reliving all those childhood memories. How we used to cherish that one slice of cake. Sometimes going to a bakery shop and buying a Black Forest pastry used to be the ultimate splurge of our meagre pocket money.
I never knew one day I will be making this childhood love ;) in my kitchen. I loved making each and every bit of it. And one bite of it took me to my chilhood again.

Eggless,butterless,super soft,super moist, chocolatey and above all nostalgic- what more do you want to have in a dish.
This is a perfect 💯💯💯💯💯
For making this black beauty you need a perfect Chocolate Cake. And other two important things are whipped cream and cherries.
Enough talking, lets now move on to the recipe part!


For Cake

All purpose Flour(Maida)- 2 cups
Baking Powder- 2 teaspoon
Baking Soda- 1 teaspoon
Cocoa Powder- 4 tablespoon
Salt- A pinch
Condensed Milk- 1 can (approximately 400 ml)
Powdered Sugar- 1/4th cup
Oil- 1/2 cup
Fruit Puree- 1 1/4 cup
Vanilla essence- 1teaspoon


Start by preheating the Oven at 180*C.
Prepare the cake pans by greasing them with oil or butter and dusting them with flour or else you can generously spray non-stick spray too.

Meanwhile Mix and sift twice All purpopse flour,baking powder, baking soda, cocoa powder and salt.

Mix well Condensed milk,Powdered sugar, Oil, Fruit puree and Vanilla essence.
( I have used Mango Puree)
Now start adding the wet mix to the sifted dry mix.
Mix well by using a hand blender or Stand Mixer's Whip attachment.
Do not overbeat.
If you feel that the batter is towards thicker side adjust it by adding 1-2 tablespoon of milk. The batter should be of dropping consistency.

Pour the batter into the prepared pans.
They should be 1/2 to 2/3 full.
Do not overfill them.

Tap the pans 2-3 times for the batter to settle down evenly and to remove any air bubbles.

Place the pans in the preheated oven and bake for 40-45 minutes at 180*C.

After that check by doing Toothpick test. Insert a toothpick in the cake, if it comes out clean they are done, if you see some batter is still sticking to the toothpick place them again in the oven.

Once baked, take them out and allow them to cool down completely before doing any frosting.
 (Ohhhh!! I am so loving them. Rich,Chocolatey,moist and above all Flat top Cakes. Perfect Bakes!!)

In the above mentioned quantity I got 2 cakes each of 6" in diameter and approximately 2.5" in height.
Now,let's go to the Icing Part. 

For Icing:
Whipping Cream- 1 litre
Icing Sugar- 5 tablespoons
Canned Cherries- 150-200 grams

Keep the cream, bowl and whip attachment in fridge for about 2-3 hours.
They should be chilled.
Next, take them out and start whipping the cream by putting cream in the chilled bowl.
Start at the lowest speed. In between add icing sugar too.
Gradually increase the speed to the maximum to get stiff firm peaks.
Keep it in the fridge for some time.

Meanwhile, drain and chop the cherries.
Reserve few whole cherries for garnishing.

By the time our cream will get chilled let's prepare sugar solution for moistening the cake layers.

Moisten the layers with SUGAR SYRUP.
In a pan put 1/2 cup water and 1/2 cup Sugar.
Just warm it till the sugar melts and gets completely dissolved.
Let it cool.
When its completely cooled add 2 drops of Vanilla Essence.

Assembling of Cake

I've cut the 2 Cakes in 3 layers each.
On the cake board apply some cream in the center and place one layer of the cake.
Moisten the layer with some sugar syrup.
Next apply a generous layer of whipping cream.
Add some chopped cherries.
Place next layer over it repeat the process untill you finish stacking all the layers.
Next apply a generous coat of cream on the outside of the cake as we have to cover our full cake with cream.
This is called CRUMB COATING.
After doing the crumb coating keep the cake in fridge for 3-4 hrs or preferably overnight.

Add some chocolate shavings to the sides of the cake and on the top of the cake.
You can make rosettes with cream or leave it simple.
Garnish with few more cherries.
And your absolute delight is ready to devour.

Recipe Card


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