![]() Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Whip the remaining double cream until thick. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly. Remove from the heat and stir gently until the chocolate is melted and smooth. Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.įor the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Use a large serrated knife to slice the cake horizontally into three equally sized rounds. Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.ĭrain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready. ![]() Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. Beat in the eggs one at a time then fold in the flour and the cocoa powder. Line the tin with greaseproof paper.įor the cake, place butter and sugar in a bowl and whisk until light and fluffy. ![]() Hope your liqour free BF cake turns out well.I’m not really a great baker, PG and I’m not being modest, Sia, honestly.Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. I actually meant getting the chocolate shavings to stick on the cream neatly without messing up the cream and a lot of chocolate shavings pooled at the base of the cake.Great Ben, I’m looking forward to seeing and hearing about your cake.Thank you, Sukanya.Sorry to disappoint you, Priya.:(May I offer you some cake instead?Welcome, Arika. I still am.But I’m learning that we can manage some of them as they’re not that difficult.I have eaten BF cake only once or twice before and yes, Cham, the cream and cherries put me off them till now.I have a lot of experience(s) with cakes in a warm kitchen, Ivy, thanks to the DB challenges!Thanks, Bharti. I think I’m beginning to look at my cake in a btter light now.:)I would send it across to you, Curry Leaf, if there was an easy and inexpensive way to do so.:)I was also in awe of any one who could bake beautiful cakes, Sra. Truly, there’s nothing “Wylde” about me but then we all our own intepretations of the word, I guess.:DThanks for all the good words. I also added 2 tbsp of cornstarch to the flour as I don’t get cake flour here, as cake flour makes a lot of difference to the cake. I used 3 tbsp of cocoa instead of dark chocolate to cut down on the fat and calories (this might seem silly when you consider how much cream goes into the cake!). ![]() Eva had suggested I could use rum in place of Kirsch, but we’re teetotalers and I don’t like the flavour or taste of rum even in chocolate or Christmas fruit cakes. I used her recipe with a few modifications to suit the ingredients I had on hand. I have also made this cake with fresh cherries. I managed to get all the ingredients, including a can of cherries (luckily not the sickly sweet ones in syrup). We don’t use alcohol in any form, and I thought if a German could make a Black Forest Cake without Kirsch, then so could I. She is a German living in Australia and had a recipe without using Kirsch (a cherry liquor). I had seen and bookmarked a recipe for this cake from Eva’s blog Sweet Sins, quite a while back. I don’t normally experiment with food when guests are expected, so I had made some of Cynthia’s coconut ice-cream just in case the cake was a disaster. We were also having a few guests to dinner the night before his birthday (no, it wasn’t a party, just a coincidence) so I thought I could serve the cake for dessert. I’m plagued by scary thoughts! What if I don’t cut the layers neatly? What if my cake crumbles? How do I level the filling/ frosting to perfection? What of my stacked layers slide off and land on the table?What if the cream/ frosting melts in my notoriously hot Indian summer? And so it goes on.īut a birthday of one’s better half deserves something beyond mediocre and something he definitely likes, and so I set about making the Black Forest Cake. Yes, I know for a lot of people out there, baking a layered cake and frosting it is as easy as peeling a few potatoes but I’m a person who gets scared at the thooght of having to cut cakes, fill them and stack them one on top of the other.
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