We all have eaten a Black Forest Cake at weddings/Birthday Parties and other functions.Have you ever wondered about its history??Well…it comes from the wonderful country of Germany..Schwarzwalder or Black Forest,a popular tourist destination in Germany,with its dense forests and beautiful highlands,to be precise.This region was known for its abundance in beautiful Cherry trees.Infact it is said that it was a custom of newly weds to plant a cherry tree.That must have been an inspiration to the makers of this wonderful cake!!
There are different versions of the recipe.The typical black forest cake contains several layers of chocolate cake, with oodles of whipped cream, and cherries in each layer, further decorated with additional whipped cream, chocolate shavings, and cherries. In traditional versions, Kirschwasser or kirsch is added, which is a clear, colorless fruit brandy made from double distillation of Morellos (sour cherries). However, today, even other kinds of liquors are used. Many make this without alcohol as well.
In the early printed versions of the recipe, sour cherries were used between layers of chocolate sponge cake, and the layers would be soaked in kirsch. Only the top layer was decorated with whipped cream and shaved chocolates. The non-traditional versions tend to omit the kirsch so that the cake is a little more light, as the added liquor tends to make it quite heavy. We all know that whipped cream, cherries, and chocolate cake don’t exactly make a diet snack 🙂 . Another notable difference in the versions can be seen with respect to the number of layers and types of cherries used. Some claim that the traditional black forest cake has only two layers, while others claim that you have to bake two layers, and then cut each layer so that you have three layers with cherry filling. Similarly, some claim that it’s best to use cherry pie filling, whereas others claim that maraschino cherries are better.
A cake layered with chocolate, whipped cream, and cherries, and then topped with more whipped cream and chocolate shavings … Sounds irresistible, doesn’t it?
After reading all this,I am sure you must be surely craving for it!!So go ahead try it out and simply indulge!!!
- Flour – 2 cups
- Sugar – 1 1/2 cups
- Cocoa powder – 3/4 cup.
- Baking soda – 1 1/2 tsp
- Baking powder – 1 tsp
- Salt -a pinch
- Milk – 1 cup
- Vegetable Oil – 1/2 cup
- Vanilla essence – 1 tsp
- Instant coffee powder – 1 1/2 tbsp
- Hot water – 1 cup
- Eggs – 2
- Whipping cream – 2 cups
- Tinned cherries – 1 tin
- Cooking Chocolate – 1 cup, grated to decorate
- Preheat oven to 350 Degree F. Grease and flour three 6″ cake pans. I used two 6″ cake pans.
- Add a tbsp of instant coffee powder to the hot water and keep aside.
- In a large bowl, sieve the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and mix well with the dry ingredients.
- Make a well in the center and add the milk, oil, vanilla essence and beaten eggs and mix. Finally add the hot coffee mixture and mix. Do not over mix.
- Pour the cake batter into the prepared cake pans and bake in the middle rack of the oven for 40 minutes or until a skewer comes out clean. Start checking from 35 minutes onwards.
- Cool on a wire rack for 30 minutes before inverting onto a wire rack. Bring to room temperature. If the cake has a dome shape, use a serrated knife and slice the dome off and level the cake till it has a flat top.
- While the cake is cooling, prepare the whipping cream. Place a very large bowl and beaters in the freezer for 15 minutes before beating the whipping cream.
- Place ice cubes in a plate. Place the cold bowl on the ice cubes and pour two cups of whipping cream in the bowl. Beat with an electric mixer at high speed until stiff peaks form, approx 5-6 mts. Place the whipped cream in the fridge till you start assembling the cake.
- Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsps powdered sugar and mix. This is to reduce the tartness of the cherry syrup.
- Pit 1 cup of cherries, chop into small pieces and keep aside. Reserve 1/4 cup of whole cherries for decoration.
- To assemble the cake:
- On a turntable, place a cake board that has been lined with shiny silver or gold paper. Invert the cake and place it upside down on top of the cake base so that the cake has a flat top.
- Drizzle 5 to 6 tbsps of cherry syrup or sugar syrup over the cake layer covering the entire cake. Do not drizzle too much syrup as the cake might get soggy,
- Using a spatula spread a cup of whipped cream . Leave a gap of 1″ along the edge of the cake. It should be a thick layer. Over the layer spread some of the chopped cherries.
- Place another layer of inverted cake over the first layer and repeat the same process with cherry syrup, whipped cream and chopped cherries.
- Finally place the inverted cake layer with the flat top and drizzle with cherry syrup all over and spread a thin layer of whipped cream on top and along the sides of the cake.
- Decorate with grated cooking Chocolate or Chocolate shards and cherries.
- Place the cake for 4-5 hours in the fridge before serving.
Recipe source: Sailus kitchen