Decadent Black Forest cake- full of cherries, chocolate and cream, is super yummy!BLACK FOREST CAKEIngredientsDry225 grams refined flour (maida)10 grams baking soda10 grams baking powder3 grams salt75 grams cocoa powder + for dusting20 grams instant coffee powder300 grams powdered sugarWet3 eggs2 tsps vanilla essence180 grams melted butter + for greasing150 grams milk50 grams yogurtChocolate garnish1½ cups melted dark chocolateCompote2 cups fresh cherries, pitted½ cup castor sugar½ lemonLayeringWhipped cream as required1 cup dark chocolate ganacheFresh cherries for garnishChocolate shavings for garnishMethod1. 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/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #BlackForestCake
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ingredients***********************
Prep Time - 30 mins
Cook Time - 2 hrs
Total Time - 2 hrs 30 mins
