I made this cake for my best friend's b'day last week. She loves black forest cake and so do I. This was the first time I attempted to bake a b'day cake and to my surprise it came out great. If i could do.. bet anyone could.
Daavat is on, and everyone is invited!!!
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Cool the cake for an hour before removing it from the pan.
Frozen cherries – 12 oz
Sugar -1/4 cups
Water - 1/4 cups
Cherry liquor/Red wine - 1 tbsp (I used the preservative used for bottled cherries)
Mix sugar and water, boil in a thick bottomed pan, with constant stirring, till the sugar dissolves and the syrup thickens. Add cherries and simmer for 2 to 3 minutes. Drain cherries on a sieve. Boil the liquid over medium heat until reduced by half.
You will start to see the bubbles getting larger as the concentration of sugar increases. At this point, turn down the temperature so it doesn't boil over or burn.
The syrup and cherries must be cooled before using it. Refrigerate till used.
2 1/2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1 tsp vanilla essence
2 tsp milk
Beat cream till soft peaks form, sprinkle sugar, add the essence and beat till stiff peak consistency is achieved. Refrigerate till use.
Place one layer of cake on a serving plate.
Sprinkle with 4 to 5 tbsp of cherry syrup.
Divide your whipping cream in 3 parts for each layer and some for piping. Spoon one part on to the first cake layer .
Spread the Cherry compote on the whipped cream.
Carefully put the second layer of the cake on top.
Sprinkle 4 tbsp cherry syrup
Top with more whipped cream and spread it evenly on top.
Spread chocolate shavings on the top and sides.
Pipe whipped cream and top with cherries.
Refrigerate till ready to serve.
After dividing the whipped cream refrigerate the ones to be piped, till ready or else it will be runny by the time you're ready to pipe them.
I refrigerated it for 4 hrs. I made this cherry syrup first and then started with the cake so that you get time to cool your syrup.