Monday, July 11, 2011
Eggless Blackforest Cake
Its time to Celebrate ...
Today is my dear Hubby's Birthday also my 55th post....What more i want to Celebrate...
I started out this blog, the very same month last year and i posted about guess just 3 recipes and then just forgot the blog...I was very busy with work...Didn't have much time to do anything...felt really guilty....Then i wanted this blog space to be all about my favs...So then included my makeup & skincare addiction...But then i started out proper blogging only in the month of March and renamed my blogspot with a relevant name ...So i can call it a roller coaster ride with it shares of both ups and downs....So from now on i will be a regular and plan for the 100th post atleast before this year end :)..
So wish me goodluck..Coming back to the cake
I wanted to make Blackforest cake for my hubby's birthday...because that is the first ever layered cake i tasted :D
So i actually used the recipe for Eggless chocolate cake from here Also saw so many videos on you tube about assembling the cake and referred VegBowl
And I bought heart shaped cake tin just for this :) ...It was perfect :D
Ok now to the recipe
For the Cake
condensed milk - 1/2 tin (200 grams)
self raising flour -125 gms
cocoa powder - 2 tbsp
Baking powder - 1 tsp levelled Spoon
baking soda - 1/2 tsp
melted butter - 60 ml
vanilla essence - 1 tsp
water - 100ml
For the frosting:
dark chocolate - grated 2 cups
fresh cream - 400 gm
Sugar - 5 to 6 Tbsp
For the filling:
cherries - 1 cup pitted and chopped
Full cherries for final decoration - 10
To be mixed into a soaking syrup:
sugar - 4 tbsn
water - Sugar
For the Cake
1.Sieve the flour, cocoa powder, baking powder and soda bi-carb together.
2.Mix the condensed milk, flour mixture, 100 ml. of water, the vanilla essence and melted butter thoroughly.
3.Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4.Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 15 minutes.
5.The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, takeout from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6.Cool the cake.
For the Frosting
1. Cool the Bowl and the Hand Whisk in the freezer for about half hour
2. Now pour the chilled Fresh cream , Vanilla essence ,now add the sugar and whisk till peaks are formed
3.Refrigerate till use
For the Syrup
1. warm the water and dissolve the sugar and keep aside
Now Cut the cake horizontally either 3 or 4 layers .
Take one layer and put it on the Plate and then sprinkle some 3- 4 tspns of sugar syrup .
Now spread the Cream on that layer and add some pitted and chopped cherries evenly
Now place the next layer and repeat the above steps till you place the last layer on the top
Finally decorate by applying cream all over the cake and decorate with the chocolate shavings/Strands and cherries..
And refrigerate overnight so that the syrup soaks the cake well :)
Can you see the layers..and the chopped cherry peeking out ?
Happy Birthday Dear Hubby :)
Thank you so very much...Without your support this cake would have never been possible...:D
Info: I was unable to grate the chocolate due to clumsy hands...So i decorated with Chocolate Strands/Rice :)