Saturday, 22 December 2012

Black Forest Cake

Black Forest Cake

Black Forest Cake

Black Forest Cake


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)


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.


For the sugar syrup:

½ cup sugar 
½ cup water 


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


For the cream: 

300 ml fresh cream  
4-5 tbsp powdered sugar 
1 tsp vanilla essence 


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.


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

3. Few edible silver beads (optional)


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. 

1 comment:

  1. my all time fav!i tried with fresh cream but it was a big flop!!!!!!!!