Black Forest cake

Tomorrow is one of my grand child 7th birthday. She requested to have a chocolate cake but without any chocolate topping on top. Well, here it is then, a German Black forest cake but without the ram. I topped it with Black currant jam.

4 egg yolks
1/4 tsp salt
40g fine or castor sugar

25g cocoa powder
85ml warm corn oil

135ml warm water

125g flour
1/2 tsp baking soda
1/2 tsp baking powder

4 egg whites
1/2 tsp cream of tartar
50g castor sugar

15 mixed cherries (dried with paper towel)
500ml whipping cream whipped with 2 tbsp icing sugar
200g blackcurrant jam

Method :
1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed.Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff.
6. Pour 1/2 white into yolk mixture and blend well.
7. Pour egg yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.
10. Whip the cream with icing sugar until stiff.
11. Add pitted fresh and sour cherries into half portion of the whipped cream.
12. Sandwich the cake with (11).
13. Frost the cake with the remaining half portion of whipped cream and decorate as appropriate with chocolate shavings and fresh whole cherries.

Baking soda is alkaline in nature. It is used in most chocolate cakes to act as a leavening and to neutralize acidic nature of chocolate/cocoa powder and to give the cake a darker colour.

Chocolate cakes will give you a sourish taste if you do not use baking soda

For more info please also visit my website Black Forest cake

No comments:

Post a Comment