Black forest cake

Best Black forest cake – Easy recipe using cocktail cherries

Black forest cake
Black forest cake
cocktail cherries

Ingredients:

FOR THE SPONGE CAKE
Self-raising flour or plain flour220g
Baking powder1 tsp
1 1/2tsp if plain flour is used
Bicarbonate of soda powder1/4 tsp
Cocoa powder50g
Salt1/4tsp
Eggs5
Vegetable oil1/2 cup
Lemon juice1tsp
Caster sugar100 g
Nescafe 1 1/2 tbsp
Hot water1 cup
FOR THE FROSTING
Heavy cream/Double cream/ Whipped cream2 cups
Icing sugar1 cup
Dried milk powder1 tbsp
Vanilla essence 1tsp
FOR THE SUGAR SYRUP
Water10 tbsp
Sugar10 tbsp
FOR DECORATION
Morello cherry1 bottle
Dark chocolates1 bar

It was indeed a dream come true; the thrilling experience I had while admiring my gorgeous Black Forest Cake was beyond description.

This felt like quite a daunting task, some months before. However, after a few days of dreaming about making this beauty, I later realised, that it is just a matter of making two simple chocolate sponge cakes, soak them with sugar and cherry syrup, cover with whipped cream frosting, and pat with dark chocolate shavings. Not so daunting when your grit, coupled with passion, is on track, after all!

To make the whole process easier and less stressful, I used cocktail cherry in cherry syrup, instead of making the same with fresh cherries. Cherries are seasonal fruits and in some months fresh ones are not available in supermarkets. Also, in tropical countries, cherries are hard to find. Hence, I guess, using cocktail cherries in this recipe is very practical and in turn, the cherry syrup in the bottle gives an addictive deep flavour to the cake as well as the cherry liqueur soaked cherries are equally addictive.

Gather all the necessary ingredients and proceed with confidence. Opt for a relaxed time during which you will not get distracted. Follow all the steps methodically and voila! Black Forest Cake will be in front of you in no time! Trust me, you will love the ultimate goal!

Let’s start making this beautiful cake;

  1. Bake the cake

Whisk egg yellows

  • Pour 1cup of hot water into 1 1/2tbsp of Nescafe and make a cup of coffee. Let cool
  • Sift 220g of flour with 50g of cocoa powder, 1/2tsp salt, 1tsp of baking powder and 1/4tsp of bicarb. Keep aside
  • Whisk the egg yellow until frothy
  • Now, Add the flour mixture and give a good mix with a baloon mixer or a fork
  • Add the cup of coffee and 1/2 cup of vegetable oil
  • Mix all together until a smooth batter is formed

Beat the egg whites

  • Separate eggs (Even a tiny drop of egg yellow could spoil the batter, so be very careful while separating the eggs)
  • Take a clean, dry bowl (Any wetness in the bowl will not allow the egg whites to stiff well)
  • Drop egg whites. Beat on high speed until heavy and stiff
  • Pour in 100g of sugar in three times while beating on high speed
  • Drop 1tsp of lemon juice
  • Beat a few rounds and keep aside

Combine both

  • Now, pour the egg white mixture into the egg yellow mixture and gently combine until everything incorporates producing a smooth batter

2) Into the oven

two trays of this size are perfect
  • Pre-heat the oven to 160C for 10mins
  • Line up two round trays
  • Divide the batter and pour into the trays
  • Place the trays on a wide rectangle tray filled with water
  • Place it in the oven and gently close the oven door (do not bang the oven door shut as the cakes can drop from the middle)
  • Bake for 20-25mins
  • Stab a skewer into the middle of the cakes. If the skewer comes out clean the cakes are ready. If not, leave 5 more mins in the oven
  • Take out from the oven and let cool on a cooling rack

3) Make the sugar syrup

  • Mix 10tbsp of sugar and 10tbsp of water and make the sugar syrup

4) Make the Frosting

  • Keep all the ingredients needed for frosting on the work top. Double cream should be taken out of the fridge just before using it. Chilled double cream makes beautiful snow like peaks
  • Take a clean, dry bowl. Wipe clean if any wetness is left. Pour in the 2 cups of chilled double cream
  • Beat on high spead until the cream turns thick and stiff
  • Add 1 cup of icing sugar in three times and continue beating for 2-3 mins
  • When the pins are lifted they must hold beautiful stiff peaks. Stop beating
  • Add in milk powder and lemon juice
  • Beat a couple of rounds and check the taste. If the sweetness is not enough, you can add a bit more icing sugar and mix
  • Cover the bowl with a cling film and refridgirate until needed

5) Decorate the cake

  • Peal off the baking paper of completely cooled cakes. Try baking the cakes on the previous day
  • If the sides and the tops of the cakes are hard and crusty, scrape them off neatly. Otherwise its perfectly alright to take the cakes as they are
  • Now stab both cakes all over with a skewer and make several tiny holes
  • Pour the sugar syrup all over both cakes
  • Now pour the cherry syrup/liquer in the bottle of cocketail cherry on to both cakes liberally
  • Place one cake on the cake stand. Cover with the frosting. Place cocktail cherries around and in the middle
  • On top place the other cake
  • Pour some cherry syrup/liquer from the bottle of Cocktail cherry
  • Cover the top and around with the frosting
  • Fill some of the frosting into a piping bag and using the rose nostle make a dainty line of roses
  • Place a cherry on each rose
  • Shave the dark chocolate with a vegetable peeler and pat on the sides of the cake
  • Done!
  • Place the cake in the fridge overnight or at least 3hrs before serving
  • Enjoy!
black forest cake

Tips:

  • Make sure you buy the best brands of all the ingredients in order to produce best results
  • Place all the ingredients on the work top to make the process easier and quicker
  • Read the recipe a couple of times and make a mental note of the steps
  • Always opt for a peaceful time for baking because just one little step forgotten, the whole effort will be spoilt
  • Do not pre-heat the oven too long. Upto 15mins is more than enough. And also, never bang the oven door after placing the cake inside. The air inside will get disturbed and make the cake to flop from the middle
  • Before frosting/icing the cake always make sure the cake is completely cooled. Bake the cakes on the previous day to save a lot of time and energy.

Classic Swiss roll cake

With its gorgeous looks, this Swiss sponge roll is a real beauty could win the crown!

As Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occasion; you need some liquid food colouring and a good quality paintbrush to paint a simple design on the cake.  Quite simple decorative idea but the enhanced appearance is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients:

For the cake
 Plain Flour 50 g
 Sugar (white caster is best) 120 g
 Eggs 3 whites and yellows separated
 Baking Powder 1 tsp
 Corn Flour 1 tbsp
Yellow food colour3 drops (optional)
 Salt3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla 1 tsp
Let’s make the sponge roll first

Set the Oven to 180 C

Beat eggs

  • Separate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it forms stiff peaks
  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins
  • Add  baking powder, cornflour and flour together and sieve on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it peels off easily. 
  • Gently, peel off the parchment paper

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper
  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

Strawberry jam and buttercream filling – homemade or good quality supermarket brand jam and creamy icing blend together just beautifully!

Strawberry jam
Easy recipe for homemade strawberry jam with granulated sugar https://happyrecipes.co.uk/tag/how-to-make-strawberry-jam-with-granulated-sugar/

Get ready with these:

  • 50g butter or margarine softened
  • 100g icing sugar
  • A little milk
  • A drop of vanilla

Whip the cream up:

  • In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar on to it with milk and vanilla and beat until creamy
  • Now spread a layer of buttercream and on top spread a layer of strawberry jam
  • Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
  • Take out 1/2hr before serving

strawberry jamOption 2 – Silky and delicate

Sweet cream filling – this is a very light and delicate filling which can make the cake melt into your mouth

You will need:

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric hand mixer while adding sugar gradually.  Once the cream comes together, check the taste and keep aside. Do not over-beat the cream

Spread a thick layer of cream and on top smear a thick layer of strawberry jam and roll the sponge.  Cover with a foil and refrigerate for 1hr before serving

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife dipped in hot water and wiped clean
  • Enjoy!

chocolate icing

Chocolate Cupcakes – Pretty chocolate cupcakes for any occasion

nfd
cupcake-cases-1-247x300

These super spongy chocolate cupcakes, topped with creamy chocolate butter icing is a pure delight to serve around for a bunch of lively kids! With lots of oohs and aahs, they will gobble them up with such joy!

Happy baking friends!

Get ready with the following ingredients :

Self raising flour300 g
Stork spread/Butter/ Magerine300 g
Caster sugar300 g
Eggs5 medium
Lemon juice1 tsp
Salt3 pinches ( a must)
Baking powder1 tsp
Cocoa powder4 tbsp heaps
 Milk 1/4 cup

Let’s make it:

Set the oven to 180 C

Cream the batter

  •  Beat butter and sugar together until creamy,  using an electric hand mixer (3 mins beating is sufficient)
  • Add eggs, one at a time. Beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve Flour

  • Mix baking powder,  flour and cocoa powder and sieve onto the batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk.  Give a good mix with a wooden spoon going clockwise

Fill the cupcakes

  • Fill paper cupcake cases with the batter leaving a little room from the top allowing the cake to rise
  • Place the cupcake cases in a cupcake baking tray so that the cupcakes will stay steady and neat

Stick in them in Oven

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door otherwise the cakes will slack
  • Insert a skewer into the middle of one of the cakes and if it comes clean, it’s ready

Let the cakes rest

  • Take the tray out from the oven and let it stand for 5 mins
  • Remove the cupcakes from the tray and place them on a cooling rack to cool off completely
  • Your cakes are ready to ice now

You can ice the cupcakes with either chocolate butter icing or chocolate fudge icing. Both recipes are given below.

To make the chocolate butter icing you will need ;

Icing sugar300 g
Stork spread or butter125 g
Cocoa powder5 tbsp
Milk2 tbsps
Lemona few drops
Vanillaa few drops
Sprinkles to decorate 
  • Sieve the icing sugar and cocoa powder together from a sieve on to a bowl
  • Add butter and beat together until creamy
  • Add milk, vanilla and lemon
  • Your chocolate icing is ready
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. If you desire an elegant look, use a piping bag or an icing syringe to make swirls
  • Throw some sprinkles on
  • Done!

To make the  Chocolate fudge icing you will need:

chocolate cupcakes
 Icing sugar1/2 cup
Double cream1/4 cup
Butter/Stork spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp
  • In a small glass bowl place, chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot  water
  • Dip the small glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • If the chocolates are hard, heat up the pan with water under the very light flame
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • Pour chocolate fudge cream on to the cupcakes
  • Sprinkle some decorative sprinkles
  • Enjoy!