Black Forest Cake Without Oven | Delicious Eggless Baking Recipe without Oven | ब्लैक फोरेस्ट केक

=====================================================

Please visit and like our Facebook page :   / homebakeryeasy  
Please visit and follow our Twitter page :
  / deliciousdelic  
======================================================

The Black Forest Cake, also called the Schwarzwälder Kirschtorte, is an authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. They are traditionally made with fresh Morello cherries, poached in a sugar syrup and pitted. It is a variation of the chocolate cake, and sometimes decorated with chocolate curls

Learn how to make a simple, eggless and delicious black forest cake filled with layers of whipped cream aand topped with beautiful cherries....

Ingredients:-

Using good quality ingredients, chocolate, cream and cherries is vital to the success of this recipe.

For one 7" chocolate cake:-
1 cup all-purpose flour/ plain flour/ maida
4 tbsp cocoa powder
1 tsp baking powder
3/4 cup powdered sugar
4 tbsp olive oil/ any unflavoured oil
1 cup buttermilk
1 tsp vanilla extract
3/4 tsp bakind soda
3/4 tsp vinegar
Pinch of salt (optional)

For the cherry syrup:-
1/4 cup cherries
1 tbsp powdered sugar
1/2 cup plain water

For the whipping cream:-
1.5 cups whipping cream
1/3 cup powdered sugar

Grated chocolate and chocolate curls as required


Method:-

Begin by taking a large utensil and lining it with a packet of salt and a stand placed over the salt bed.

Preheat the utensil for a minimum of 15 minutes

In a mixing bowl, take 1 cup all-purpose flour/ maida, 4 tbsp cocoa powder and 1 tsp baking powder and sift well.

Add in 3/4 cup powdered sugar powdered sugar, 1 tsp vanilla extract, 3/4 tsp baking soda and 3/4 tsp vinegar and mix well.

Do not overmix the batter as this may lead to a less softer cake.

Grease a 7" cake tin with some oil and dust it with some flour.

Pour the entire cake batter in the tin.

Place the tin in the preheated utensil and bake it for around 35-45 minutes. Keep the flame at a minimum.

Insert toothpick at the centre of the cake to check whether its done.

After the cake is done, remove it from the utensil and let it cool for 10-15 minutes.

Unmould the cake from the baking tin by running a knife around the edges of the cake.

Refrigerate the cake for a minimum of 2 hours or overnight preferably.

For the cherry syrup, in a saucepan, add 1/2 a cup of water, 1 tbsp powdered sugar and 1/4 cup cherries.

Let the cherry syrup come to a boil.

Strain the cherry syrup and keep it aside.

For preparation of whipping cream, take 1.5 cups of heavy whipping cream, 1/3 cup of powdered sugar and 1 tsp vanilla extract.

Beat cream until it reaches stiff peak consistency.

For levelling cake, place the cake on a turn table and level off the top,uneven part of the cake with a long serated knife.

Cut the cake into two equal halves.

Similarly level off the top of the other cake and cut it into two equal halves as well.

For assembling and decorating the cake, put 1 layer of cake on a turn table.

Drench the cake with the prepared cherry syrup in order to moisten it.

Apply some whipped cream frosting on the cake and some chopped cherries.

Similarly place the other two layers, one above the other and follow the above steps to assemble cake.

Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then smoothen it using a dough scraper or by using ur palette knife.

Now remove the cake from the turn table and place it on a cake board.

Fill a piping bag fitted with a star nozzle with the remaining whipped cream frosting and pipe in some rosettes on the top as well on the bottom of the cake.

Apply some chocolate curls on the top of the cake and cover the sides of the cake with some grated chocolate.

Pipe some rosettes at the bottom of the cake.

Apply some whole cherries at the top of the cake.

The Black Forest Cake is now absolutely ready!!! Enjoy... :)