Ingredients

The following ingredients have 4 Servings
  • For Cake
  • All Purpose Flour (Maida) - 2 1/4 cup
  • Unsweetened Cocoa Powder - 3/4 cup
  • Instant Coffee Powder - 1 tbsp
  • Sugar - 2 cups
  • Butter - 1 cup
  • Eggs - 3
  • Milk - 1/3 cup
  • Water - 1 cup
  • Baking Powder - 1 tsp
  • Baking (Cooking) Soda - 2 tsp
  • Salt - a pinch
  • Vanilla Essence - 1 tsp
  • For Frosting & Topping
  • Heavy Whipping Cream (Double Cream) - 3 cups
  • Powdered Sugar - 1/2 cup
  • Vanilla Essence - 1 tsp
  • Cherries - 1 can
  • Chocolate Bar - 1 (grated/ shaved)
  • Chocolate Rice (optional) - as needed
  • For Syrup
  • Water - 1/4 cup
  • Syrup from cherry can - 1/4 cup
  • Sugar - 1/3 cup

Instruction

  • For the Cake
  • Sieve together the dry ingredients - all purpose flour (maida), cocoa powder, baking powder, baking soda and salt into a bowl.
  • Melt the butter in the microwave. Beat the eggs in a bowl using a hand blender until it becomes very creamy and frothy.
  • Mix together all the wet ingredients (melted butter, sugar, vanilla essence, milk, water, instant coffee powder) along with the beaten eggs.
  • Finally fold in the dry ingredients with the wet ingredients. Combine with a wooden spoon until you get a smooth batter.
  • Grease two 9" round cake pans with butter and dust some flour and cocoa powder on it and keep it ready.
  • Pour equal quantities of the prepared cake batter into both the pan. Bake it in a oven preheated to 350 degree F (180 C) for about 30-35 minutes. You can also use a single cake pan to bake a big cake and later cut into half.
  • Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out clean.
  • Switch off the oven and cool the cake before applying the syrup and frosting.
  • For the Syrup
  • Pour the cherry syrup and plain water into a small sauce pan.
  • Add the sugar to it and heat until everything combines.
  • Finally add the vanilla essence to the syrup and switch off. (Traditionally a tbsp of rum or cherry brandy is added to the sugar syrup. I do not prefer adding that.)
  • Cool it and keep it ready.
  • For the Frosting
  • Beat the whipping cream with sugar and vanilla essence until a nice fluffy frosting is ready. (You could also use store bought frozen whipped cream.)
  • Final Cake Assembling
  • Cut the top to make it flat before applying the frosting.
  • Cut both the cakes laterally into 2 equal halves. Since I am not good at it, I just used one cake on top of the other.
  • Take all the 4 cake pieces and pierce it with a fork at random places. This will help the syrup to penetrate into the cake.
  • Drizzle few spoonfuls of the syrup on each cake piece and let the cake absorb it. This step is very very important to make the cake moist and delicious.
  • Take a cake stand or serving dish and place one piece of cake. Apply a generous amount of frosting and top it with chopped cherries and some choclate shavings.
  • Place the second piece of cake on top and apply the frosting and toppings. Repeat the same with the 3rd and 4th slices of cake.
  • Apply the remaining frosting gererously on top of the cake and on all the sides of the assembled cake.
  • Sprinkle chocolate shavings (grated chocolate bar) and chocolate rice (or sprinkles) on top and all around the cake.
  • Top the cake with cherries. Yummy black forest cake is ready