Monday, February 2, 2009

Eggless Black Forest Cake

Black forest cake is a popular German dessert. . Black forest cake is mouth watering cake that Icannot resist the first time Itry. Well, if you try to do it at home, you could save a lot on ingredients plus you enjoy eating this as dessert. Thus I decided to go on a quest to make a cake Black forest cake Called Schwarzwälder kirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake). It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls. - The origin of this cake in unknown, but historians believes it originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Württemberg. This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Refer the site for this recepie Here and Here.I Learn to make Black forest cake by following this easy recipe.from one of the books I have which is also an eggless recipe.
My History of preparing Black forest cake went with so many disasters My Kids Like cake. So when surfing for cake recipe I was attracted by Black Forest cake and refer my baking book and I thought to prepare and started with ingredients Due to load shedding.. ….Lights off! waited for 2 hrs then I prepared the mixture and kept in the oven within 5 min again power went off. This time I was very much upset. I don’t know wht to do after 1 hr. the current came back . To make matters worse, I got a crack at the top of the cake, baked cake it was broken..i have already said I can cook for more than 40 persons alone. But baking ..? , I decided to give it a try. To go on a quest to make another cake after some tweaking, sweating and praying, yes I did, I have finally came up with a cake. Resulted in a disastrous not-fully-risen cake. To make matters worse, , I got again small crack at the top of the cake, I sliced the cake into two, and put the cracked slice face down at the bottom instead and top with the other better looking slice. How would this affect the cake I’m not sure though, but if any of you do, please let me know. Anyhow, it solved the ugly part, but somehow it still lacked the lustre of a cake.
After some head cracking, I decided to do a ‘ganache’ for the cake. But of course, this would mean I need whipping cream again. much to my horror my hubby dear think of this milk and he started heating it curdlesThen again my son brought whipped cream from the shop, I had finally came up with a cake. I found the cake a bit tough, due to poorly risen, this recipe is a keeper for sure and a new addition to my baking gamut. I will be making this again. I recommend this recipe and it is definitely worth taking all the effort.
All Purpose Flour - 2 cups
Baking Powder - 1 teaspoon
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 3/4 cup
Sugar - 2 cups
Milk - 1 cup
Butter- 1/2 cup
Vanilla Extract - 1 teaspoon
Dairy Milk Chocolate -125gms
Fresh whipped cream -250 gms
Cherries Syrup- 1 /2 cup

Place a thick bottomed pan on very low flame and melt butter in it.
Remove from the flame and let the butter cool.
Sift Maida, cocoa powder, baking powder, cooking soda and salt together.
Make sure there are no lumps in the mixture.
Grease a baking tray with little butter. Dust it with Maida and keep it aside.
In another bowl beat butter then add slowly add the dry mixture to the wet mixture while beating well in one direction. Keep beating until the entire dry mixture is fully incorporated.
Now add the milk slowly and beat for a minute.
Pour the mixture into the greased pan. You do not have to spread the mixture using a spoon, if the mixture is of the right consistency.
Place in the centre of the pre-heated oven 180 degreeand bake for 15 to 20 minutes. The temperature and baking time can vary from oven to oven. Hence, test the cake  to see if it is done.or until a wooden tooth pick inserted into the center of the cake comes out clean.
When it is done, let it cool and then slit it horizontally into two. Whip the cream till light and fluffy.
Sandwich the two layers of cake with whipped cream and designed cherries. Top with whipped cream and cherries.
Grate dairy milk chocolate bar and sprinkle over the cake. Serve it chilled.
To Make the Cherry syrup: In a small saucepan, stir together water and granulated sugar over low heat until the sugar dissolves and the mixture is hot
Assembling the cake: Cake should be completely cool before applying the frosting. When ready to assemble, brush 3 tbsp Cherry syrup onto the top of each cake layer and spread about 1 ½ cups whipped cream evenly over the first cake layer and arrange the cherries (the ones saved from the syrup) in an even layer over the whipped cream and press gently to level the filling. Now place the second cake layer and frost the entire cake, sides and tops, with the remaining whipped cream. Note: To be on the safer side, I applied a very thin layer in the beginning to lock in all the crumbs and immediately after that final frosting was applied. If still few crumbs are visible, use a toothpick to remove those crumbs. Decorate the top with chocolate shaving and fresh cherries. Refrigerate for a couple of hours before serving.