'Decadent Black Forest cake- full of cherries, chocolate and cream, is super yummy! BLACK FOREST CAKE Ingredients Dry 225 grams refined flour (maida) 10 grams baking soda 10 grams baking powder 3 grams salt 75 grams cocoa powder + for dusting 20 grams instant coffee powder 300 grams powdered sugar Wet 3 eggs 2 tsps vanilla essence 180 grams melted butter + for greasing 150 grams milk 50 grams yogurt Chocolate garnish 1½ cups melted dark chocolate Compote 2 cups fresh cherries, pitted ½ cup castor sugar ½ lemon Layering Whipped cream as required 1 cup dark chocolate ganache Fresh cherries for garnish Chocolate shavings for garnish Method 1. Grease the bottom and base of two 8 inch round cake tins with butter and place parchment paper on them. Dust the base and sides of the cake tins with cocoa powder and shake of the excess and set aside. 2. Preheat the oven at 150˚C. 3. Sieve together flour, baking powder, baking soda and salt in a large bowl. 4. Sieve cocoa powder in a same bowl and add coffee powder, powdered sugar and whisk well. 5. For the wet mixture, break in the eggs in another large bowl and whisk well. Add vanilla essence, and whisk well. 6. Add melted butter while continuously whisking till the mixture becomes smooth. 7. Add milk, yogurt and whisk till well combined. Add the wet mixture into the dry mixture and fold till well combined. Whisk till it forms a smooth lumps free batter. 8. Add 100 grams hot water and whisk well. Equally divide the mixture into the prepared cake tins and bake for 35-40 minutes. 9. Meanwhile, to make the chocolate garnish, take a large parchment paper on a worktop. Pour melted dark chocolate on top and spread it evenly to form a thin layer. Allow to set for a few seconds and roll into a log. Refrigerate till set completely. 10. For the compote, heat a non-stick pan, add fresh cherries, castor sugar and squeeze lemon in it and mix well. Cook till the cherries turn pulpy. Take the pan off the heat and allow to cool to room temperature. 11. Take the chocolate garnish and open the parchment paper, separate the chocolate and sprinkle cocoa powder on top and set aside in the refrigerator. 12. De-mould the cake on a rotating cake stand and peel off the parchment paper. Trim the top of the cake. 13. Slice the cake into two layers and repeat the same process with the remaining cake. 14. Apply a little whipped cream on a serving plate and place a layer of cake and spread a portion of whipped cream evenly. 15. Take whipped cream in a piping bag and pipe out on the edges of the cake to create a circle. Spread a portion of the prepared compote in the middle of the circle. Cover with another layer of cake. 16. Spread a portion of dark chocolate ganache on top and spread it evenly. Place another layer of cake. 17. Evenly spread a layer of whipped cream on top and pipe out the cream on the edges to create a circle. Add a portion of the cherry compote in the circle. Place the remaining cake layer on top. 18. Cover the cake with whipped cream, spread it using a palate knife and even out the sides and top of the cake. Refrigerate for 20-25 minutes. 19. For decorating the cake, take whipped cream in a piping bag fitted with star nozzle and pipe out rosettes on top of the cake to form a circle while leaving the centre empty. 20. Garnish the sides of the cake with the prepared chocolate garnish. Place a few fresh cherries on top of the piped whipped cream. 21. Garnish the centre with dark chocolate shavings and fresh cherries in the middle. Refrigerate till chilled. Serve. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #BlackForestCake'
Tags: chocolate cake , dessert recipe , foodie , RESTAURANT , pineapple cake , sanjeev kapoor recipe , red velvet cake , cooksmart , Sanjeev Kapoor Khazana , quick & easy recipe , Black Forest Cake Recipe , black forest cake , kitchen star , sweet dessert
See also:
comments