Blackforest Cake

Blackforest Cake

By NamakShamak
  • Serves: 5 - 10
  • Prep Time: 30 Minute
  • Cooking: 45 Minute
  • Calories:




My last visit to the local bakery in old Nashik got me nostalgic. Looking at those colourful buttercream birthday cakes,reminded me of my early birthdays! That was the time when cakes were a luxury, and we children used to await birthdays to indulge. That was also the time,when gourmet gateaux, and fresh cream cakes were not very common and reachable to the middle class population. What was affordable was these coloured cakes,laden with butter cream icing, or rather an icing made with veg. shortening,mostly vanaspati ghee and sugar. It would be a nightmare (both gastronomic as well as cholesterol)to eat those now. I could still feel the grainy sugar and the ghee icing on my throat. But that still used to be a treat for all at that time. Our first encounter with a premium cake happened, courtesy “Monginis” a very common and famous cake shop chain, who were apt in marketing their unique product “ The Blackforest Cake and Pastry”. It was an instant hit. The smooth taste of the soft chocolate cake, and the fresh cream ,together with the cherries ,sung in perfect harmony. They commanded a premium price though , but still were a preferred choice with both adults and children. I tried creating just the magical taste , that I so remember as my first encounter with the real world of Cakes , and later led me into my baking passion.

Ingredients

Directions

  1. Mix together the butter and Chopped chocolate and place on a double boiler to melt together. Add sugar and cocoa powder and whisk. Add eggs and beat using electric beater. Fold in the self raising flour , till batter is smooth. Use some milf if the b
  2. Lightly mash the cherry and mix with sugar and 2 tbsp water and bring the mixture to a boil. Mix cornflour with some water and add tot he cherry mixture. Keep stirring till thick and smooth. Transfer in a bowl and set aside to cool.
  3. Mix the whipping cream or cool whip with sugar and vanilla and beat till stiff peaks. Refrigerate till further use.
  4. Slice the cake horizontally. Place the base slice over a plate or a turn table. Drizzle cherry syrup or sugar syrup on the base slice to moisten it. Apply the thick cherry sauce prepared earlier. Layer it with whipped cream and place some chopped che
  5. Cover the entire cake with whipped cream. Even out the edges. Spread the chocolate shavings, sticking them on the sides as well. Pipe some rosettes of whipped cream over the cake and top them with cherries. Refrigerate for 10 mins before serving.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak