What you need:
Dry Ingredients
3/4 cup All Purpose Flour
3/4 cup Sugar
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
4 tablespoon Cocoa Powder
Wet Ingredients
2 1/4 cups Buttermilk
1 teaspoon Vanilla Essence
For Frosting and Toping
1 cup Tropolite/Whipping Cream
1/4 cup + 1 tablespoon Powdered Sugar
1 Small tin of Red Cherries
1/2 cup Cherry Syrup [ do not discard the syrup in the tin]
1/2 cup Water
1 teaspoon Rum [optional]
1/2 cup grated chocolate
How to make
- In a bowl, sieve all the Dry Ingredients a couple of times.
- In another bowl, whisk all the Wet Ingredients.
- Fold in both Wet and Dry Ingredients.
- Do not over mix the batter. Mix the batter in one direction.
- Pour the batter in a baking tin lined up well with parchment paper.
- Bake for 30 - 35 minutes for 180 C or till the tooth pick comes out clean.
- Let it cool completely before taking out of the baking tin.
How to layer Black Forest
- Once the cake is completely cooled, cut the cake horizontally.
- Sprinkle mix of Cherry Syrup + Water + Rum + 1 tablespoon Powdered Sugar.
- Apply a layer of whipped cream.
- Sprinkle a thin layer of Chocolate gratings.
- Sprinkle pieces of red cherries.
- Place the other half .
- Sprinkle mix of Cherry Syrup + Water + Rum + 1 tablespoon Powdered Sugar.
- Apply a thin layer of whipping cream till the cake is completely covered. Refrigerate it for about half an hour. This is called as 'Crumb Coating'. The final coating when done on crumb coat, gives a better final finishing to the cake.
- Give the cake a second coat with whip cream.
- Place Red Cherries neatly on top [de-seed if they are no pitted].
- You can also sprinkle chocolate gratings on top of the cake once the final coating is done.
Note: Baking on Gas/Stove top
- The same can be baked on the gas top.
- Keep a broad pan, with the stand inside.
- Cover the pan and heat it for about 10 minutes.
- Keep the baking tin and cover it with a lid.
- Make sure the heat does not escape and give it a complete baking environment.