As christmas is approaching posting BLACK FOREST CAKE recipe today
I guess everybody must have tasted the famous BLACK FOREST CAKE which is my favourite .Its everyone’s favorite isn’t it?? Mine too
Made this Eggless Black Forest Cake for my marriage anniversary .It was like a dream project for me .
This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!!
It is an easy eggless ,liquorless ,black forest cake made in pressure cooker .It does need some extra effort but its worth trying the same.And also it tasted exactly like bakery black forest cake.
Black Forest gâteau (British English) and Black Forest cake (American English and Australian English) are the English names for the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally "Black Forest cherry torte". Black Forest cake originated in Germany.
Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.
Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake although other liquors are also used (such as rum, which is common in Austrian recipes).
Ingredients
CAKE BASE
Dry Ingredients:
All purpose flour(Maida) - 1 and 1/2 cups
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp (optional)
Salt - 1/4 tsp
Granulated Sugar - 1 cup
Chocolate Chips - 2 tbsp
Wet Ingredients:
Water - 1 cup
Vanilla essence - 1/2 tbsp
Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
Oil - 1/4 cup
OTHER INGREDIENTS
WHIPPED CREAM - 1 bowl ( i had used Weikfield whipped cream powder for making whipped cream )
red cherries - 1 cup
sugar syrup -1/4 cup
cadbury silk chocolate
Method:
CAKE BASE
1.Grease the cake tin with a little butter or oil.Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker you wont need it throughout the process.
2.Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter.
3.Take water in a mixing bowl, add vanilla essence, sugar, vinegar and oil. Mix well till sugar completely dissolves . Keep aside.
4.Now sift flour, baking soda, baking powder and coco powder twice atleast .slowly add the the sifted flour mixture to the wet ingredients mixture part by part.using a whisk Gently mix in one direction, break the lumps.The batter should be runny
5 Pour the batter into the 6 inch cake pan. Do not pour up to the brim, stop when the pan is 3/4th full. . Now cake is ready to go in cooker
6.Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )
7.Now switch the flame to low mode and cook for 35-40 minutes on low flame. To Check if your cake has got cooked after half an hour insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake took 35 minutes to cook.
11 When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well
12. Allow the cake to cool down for 10mins.•transfer the tin onto a wet cloth for easy unmoulding.Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.
13.Leave aside on a wire rack until it cools down. till the cake is cooling lets prepare the other ingredients.make sure to cool cake completely before trying to cut it or else it can break
WHIPPED CREAM
Pls click on whipped cream link for detailed recipe of whipped cream
SUGAR SYRUP
Heat 1 tbsp sugar in 2 tbsp water until sugar melts .keep aside to cool
CHOCOLATE SHAVINGS
Take dark chocolate bar and peel it with a potato peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
FILLING: Take the cherries and chop them lightly .reserve few for top garnishing
ASSEMBLING CAKE
Lets Assemble: Take a bowl and keep a plate over it. Or simply use a turn table
Cut cake into two or three layer( i cut into 2 layers) horizontally by turning the table. Transfer the layers to a plate.
keep the bottom sponge layer in a plate .Sprinkle suagr syrup on it . Spread a good ½ inch layer of cream to it. Then some chopped cherries.
Now place cake layer on top of cream. Sprinkle sugar syrup on cake layer.spread whipped cream on top as well on four sides uniformly with a spatula.
Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!Sprinkle chocolate shavings all over sides and top of cake.garnish with cherries on boundary of cake and top.keep in fridge for 1 hour.
Transfer the cake to serving plate using palette knife. Be careful! now enjoy this heavenly cake
Tips:
Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
Do not forget to line the pan or else the cake might stick to the pan.
After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.
while inserting fork or toothpick try checking in the center if its cooked completely or not.If the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.
Can use tinned cherries .you can even use maida +wheat flour in 50:50 ratio in above cake.
The mixing and measurements matters the most for the perfect moist cake. Have updated the recipe again with measurements after 2-3 trials.
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, you can use the cherry syrup from tin or plain sugar syrup as i did
You can use tinned cherries also .
You can even add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.And pipe and lift on bottom.A cherry on the top of each rosette!
I guess everybody must have tasted the famous BLACK FOREST CAKE which is my favourite .Its everyone’s favorite isn’t it?? Mine too
Made this Eggless Black Forest Cake for my marriage anniversary .It was like a dream project for me .
This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!!
It is an easy eggless ,liquorless ,black forest cake made in pressure cooker .It does need some extra effort but its worth trying the same.And also it tasted exactly like bakery black forest cake.
Black Forest gâteau (British English) and Black Forest cake (American English and Australian English) are the English names for the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally "Black Forest cherry torte". Black Forest cake originated in Germany.
Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.
Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake although other liquors are also used (such as rum, which is common in Austrian recipes).
Ingredients
CAKE BASE
Dry Ingredients:
All purpose flour(Maida) - 1 and 1/2 cups
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp (optional)
Salt - 1/4 tsp
Granulated Sugar - 1 cup
Chocolate Chips - 2 tbsp
Wet Ingredients:
Water - 1 cup
Vanilla essence - 1/2 tbsp
Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
Oil - 1/4 cup
OTHER INGREDIENTS
WHIPPED CREAM - 1 bowl ( i had used Weikfield whipped cream powder for making whipped cream )
red cherries - 1 cup
sugar syrup -1/4 cup
cadbury silk chocolate
Method:
CAKE BASE
1.Grease the cake tin with a little butter or oil.Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker you wont need it throughout the process.
2.Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter.
3.Take water in a mixing bowl, add vanilla essence, sugar, vinegar and oil. Mix well till sugar completely dissolves . Keep aside.
4.Now sift flour, baking soda, baking powder and coco powder twice atleast .slowly add the the sifted flour mixture to the wet ingredients mixture part by part.using a whisk Gently mix in one direction, break the lumps.The batter should be runny
5 Pour the batter into the 6 inch cake pan. Do not pour up to the brim, stop when the pan is 3/4th full. . Now cake is ready to go in cooker
6.Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )
7.Now switch the flame to low mode and cook for 35-40 minutes on low flame. To Check if your cake has got cooked after half an hour insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake took 35 minutes to cook.
11 When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well
12. Allow the cake to cool down for 10mins.•transfer the tin onto a wet cloth for easy unmoulding.Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.
13.Leave aside on a wire rack until it cools down. till the cake is cooling lets prepare the other ingredients.make sure to cool cake completely before trying to cut it or else it can break
WHIPPED CREAM
Pls click on whipped cream link for detailed recipe of whipped cream
SUGAR SYRUP
Heat 1 tbsp sugar in 2 tbsp water until sugar melts .keep aside to cool
CHOCOLATE SHAVINGS
Take dark chocolate bar and peel it with a potato peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
FILLING: Take the cherries and chop them lightly .reserve few for top garnishing
ASSEMBLING CAKE
Lets Assemble: Take a bowl and keep a plate over it. Or simply use a turn table
Cut cake into two or three layer( i cut into 2 layers) horizontally by turning the table. Transfer the layers to a plate.
keep the bottom sponge layer in a plate .Sprinkle suagr syrup on it . Spread a good ½ inch layer of cream to it. Then some chopped cherries.
Now place cake layer on top of cream. Sprinkle sugar syrup on cake layer.spread whipped cream on top as well on four sides uniformly with a spatula.
Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!Sprinkle chocolate shavings all over sides and top of cake.garnish with cherries on boundary of cake and top.keep in fridge for 1 hour.
Transfer the cake to serving plate using palette knife. Be careful! now enjoy this heavenly cake
Tips:
Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
Do not forget to line the pan or else the cake might stick to the pan.
After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.
while inserting fork or toothpick try checking in the center if its cooked completely or not.If the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.
Can use tinned cherries .you can even use maida +wheat flour in 50:50 ratio in above cake.
The mixing and measurements matters the most for the perfect moist cake. Have updated the recipe again with measurements after 2-3 trials.
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, you can use the cherry syrup from tin or plain sugar syrup as i did
You can use tinned cherries also .
You can even add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.And pipe and lift on bottom.A cherry on the top of each rosette!
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