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.



  1. Mix together the butter and Chopped chocolate and place on a double boiler to melt together. Add sugar and cocoa powder and eggs and beat using electric beater.Fold in the self raising flour , till batter is smooth.
  2. Bake the cae at 180 deg C preheated oven for 20-30 mins. Cool and Demould the cake.
  3. 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.
  4. Mix the whipping cream or cool whip with sugar and vanilla and beat till stiff peaks. Refrigerate till further use.
  5. 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
  6. Top the layer with cherries and grated chocolate. Cover it with other layer of cake and repeat the steps.
  7. 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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