Thursday, September 9, 2010


We celebrated our in laws 40th Wedding Anniversary on 3rd Sept with this wonderful Black Forest Cake. I made a two layer cake. The cake was soft and yummy. The taste and texture of the cake was simply superb.To be frank,it was like a Five star hotel dessert.
Maida           1/2 cup
cocoa powder 1/2 cup
Sugar (powdered)  1 cup
Butter      50 gms
Eggs        5 nos
Vanilla essence  2 tsp
Baking powder  1 tsp
Cream of tartar  1 tsp
Filling and Icing:
Whipped cream   2 cups
Tinned cherries     1 cup
Sugar (powdered) 2 tbsp
Sugar syrup           1/2 cup
Preheat the oven @200*C for 10 mins. Grease the baking tray with butter and dust with flour.
Seive maida, cocoa powder and  baking powder.
Separate the eggs. Melt the butter in a pan. It should not turn ino ghee.
Beat the egg whites with  cream of tartar till stiff. Beat egg yolks, sugar and essence to light pale yellow colour.Gently add  the melted butter and dry items.Add fold egg whites very slowly.When all the ingredients are well incorporated add to the tin and bake for 25 mins @ 180*C.
When the cake is completely cooled cut into 3 layers.
Beat whipping cream and sugar till soft peaks are formed. Sprinkle sugar syrup and cherry syrup on the base. Apply cream and arrange the cheeries.Repeat the process for the other layers also.

Apply cream on the top portion and sides. At this stage keep the cake in the fridge for about 20mins.

This will help to apply the next layer of cream evenly.Decorate with cherries and serve chilled.
I melted the Dairy Milk choclate and used for writing on the cake.

Cakes with whipping cream must be chilled and consumed within 2 days.
I am submitting this post to the event conducted by  for  EFM-Cakes and Bakes Series.