The perfect dessert: Black Forest Cake

Ingredients:Cake Batter

• All-purpose Flour – 200g
• Cocoa Powder – 50g
• Granulated Sugar – 250g
• Butter – 250g
• Eggs – 04
• Fresh Milk – 02 tbsp
• Baking Powder – 02 tsp
• Vanilla – 01 tsp
• Instant Coffee – ½ tsp

Ingredients:Cherry Syrup

• Sugar – 02 tbsp
• Chopped Cherry – 40g
• Water – ½ cup

Ingredients:Whipped Cream Frosting

• Whipping Cream – 300ml
• Powdered Sugar – 02 tbsp

Ingredients:Chocolate Ganache

• Dark Chocolate – 100g
• Whipping Cream – 30ml

Ingredients:Decoration

• Cherry – 120g

How to cook:

First to make the cake batter beat egg whites in a bowl until it becomes foamy. When egg whites come to perfection keep it aside and move on to the next step.

In a large bowl, beat butter and sugar until they become creamy and pale in color.

When butter is nice and creamy add egg yolks one at a time.

Add vanilla and instant coffee.

In a small bowl, combine flour, cocoa powder, and baking powder together.

After that gradually add these dry ingredients in to wet ingredients.

When dry ingredients are well mixed, add fresh milk.

Finally, gently fold prepared egg whites with the batter.

Then, transfer the batter into 8” round baking tray and bake the cake around 35-40 mins under 180C in a pre-heated oven.

Until the cake bakes, we can make the cherry syrup. For that add chopped cherries, sugar and water into a pan and bring it to boil. Pass this syrup through a juice filter and get rid of all cherry pieces. This syrup should be fully cooled down before adding it to the cake. You can keep this in the fridge for few minutes to speed up the process.

We need some cherries to the middle layer of the cake. So, cut some cherries into half and get rid of all the seeds.

When the baked cake is fully cooled down, cut it horizontally from the middle and make two layers. If you like you can equally divide the cake batter into two or three parts and bake in separate pans.

To make the whipping cream frosting, beat cream until it becomes fluffy. If you chill your bowl and the beater you can save your whipping cream from quickly curdling into batter.

When whipping cream becomes bit fluffy add icing sugar and beat more until peaks form.

To assemble the cake, get one layer and place it on your cake board. Pour your prepared cherry syrup all over this layer.

Then spread half of the whipped cream on this layer and place a cherry layer.

After that place the other cake layer on top of this and spread rest of the whipped cream as the way you want. Then keep the cake around 30 mins in the fridge until whipped cream sets.

Another must have thing for this cake is chocolate ganache. To make this ganache you can simply melt chocolate and cream in a microwave.

When the whipped cream is well set, we can spread the chocolate ganache on top of the cake. Make sure your ganache is fully cooled down before adding to the cake.

Finally place more cherries on top and decorate your cake.

Enjoy…