Black Forest Cake

Black Forest Cake

Ingredients:

For the cake:

400 grams condensed milk (milkmaid)

125 grams butter 

225 grams maida (fine flour)

3-4 tbsp cocoa powder  

1 tsp baking powder 

1 tsp baking soda 

200ml aerated cola (I used Pepsi)

Method:

1. Grease & line an 8’ round baking tin. Preheat oven to 150C.

2. Melt butter in microwave for 1 minute on high.Let it cool.

3. Add condensed milk & beat well.

4. Sift together maida, cocoa powder, baking powder, baking soda.

5. Add maida mix to the condensed milk-butter mixture alternating with cola till maida & cola
   are finished.

6. Pour into the greased baking tin & bake for 30-40 minutes or till a toothpick inserted comes
    out clean.

7. Cool on a wire rack.

Ingredients:

For the sugar syrup:

½ cup sugar 

½ cup water 

Method:

1. In a thick bottom pan mix the sugar & water, boil till the sugar melts. Keep aside to cool.

Ingredients:

For the cream: 

300 ml fresh cream  

4-5 tbsp powdered sugar 

1 tsp vanilla essence 

Method:

1. Keep cream & the beater blades in the freezer for about half an hour.

2. Add sugar & essence to the chilled cream.

3. Beat well till the cream is thick & forms soft peaks.Keep refrigerated till use.

Ingredients:

For filling & garnish:

1. A cup of cherries chopped fine (I used glazed cherries-reserve a few for garnishing on top).

2. A bar of milk chocolate (Make chocolate shavings out of the bar and keep refrigerated till
    use).

3. Few edible silver beads (optional)

Method:

For assembling the cake:

1. Cut the cake into 3-4 layers horizontally[I cut it into 3 layers].

2. Keep one layer of the cake on the serving plate.

3. Sprinkle 3-4 tablespoons of sugar syrup on it.

4. Now spread 2-3 tablespoons of whipped cream on top of the cake.

5. Add the chopped cherries on top.Repeat with other layers.

6. Cover the cake completely with whipped cream on all sides & the top.

7. Level the top & sides with a broad spatula dipped in chilled water.

8. Decorate the top with chocolate shavings, halved cherries & silver beads (optional).

9. Refrigerate it for 2-3 hours. 

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