Black Forest Cake Recipe

Black Forest Cake is a wonderful example of German baking tradition. Black Forest Torte, as it is also known, is a classic dessert that originated in the Black Forest region in Germany where it is called "Schwarzwälder Kirschtorte". The classic Black Forest Cake combines a rich chocolate cake with candied cherries and creamy whipped cream. This classic dessert has become a popular dessert throughout the world and hence been endlessly altered in every part of the world to cater to the local tastes. In India, black forest cakes typically consists of thin layers of moist chocolate cake spread with alternating layers of chocolate ganache and whipped-cream filling and covered with fluffy butter cream frosting and then decorated with tons of chocolate shavings. This recipe here is sure to bring back to you the Indian Black Forest Cake that you have always loved to indulge in sinfully. It's not at all difficult to make, so put on your apron and get started !!!!

For The Chocolate Cake:

Unsalted Butter, at room temperature... 1 1/2 cups (3 sticks)
Dutch Process Cocoa, unsweetened... 3/4 cups
Boiling Water... 1/2 cup
Cake Flour, sifted... 3 cups
Baking Soda... 1 tsp
Salt... 1/2 tsp
Sugar... 2 1/4 cups
Eggs at room temperature, lightly beaten... 4 large
Pure Vanilla Extracts... 1 tbsp
Whole Milk... 1 cup

1. Preheat oven to 350°F. Use about 1 tablespoon butter to grease three 8-inch round cake pans. Line bottoms with circles of parchment paper and use a little more butter to grease paper. Dust with cocoa powder and tap out the excess. Set aside. Sift cocoa powder & whisk in boiling water. Set aside to cool. Once cool, whisk milk into cocoa to form the Cocoa Mixture. Set aside.

2. Sift together flour, baking soda, and salt into a bowl to form the Flour Mixture and set aside. Put butter into the bowl of an electric mixer and mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well between each addition; mix until well blended. Mix in vanilla extracts.

3. With mixer on low speed, add flour mixture and cocoa mixture, in small batches, to the butter mixture until everything is well mixed.

4. Divide batter evenly among the prepared pans; smooth tops with an offset spatula. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. When cakes have cooled remove them from pans and peel off paper.

Assemble The Cake Layers:

Simple Syrup*... 3/4 cup
Cool Whip... 1 tub
Strawberry Preserve(Jam)... 1 pack

Using a serrated knife, trim tops of cakes to make level. Place one layer on a cake plate for serving. Spoon in the Simple Syrup on top of each of the cake layers just enough to soak lightly and for that extra moisture. Spread about 1/3rd of the Cool Whip over the cake layer and top it with a generous layer of Strawberry Preserve (I used the Smucker's brand of strawberry preserves). Place the second cake layer and repeat layers with Simple Syrup, Cool Whip and Strawberry Preserve and then place the final cake layer, bottom side up. Press lightly to secure layers and use a spatula to smooth outside of cake.

For The Finishing Touch:

Butter Cream Frosting.... 2 cups
Dark Chocolate Bar, shaved... 1/2 cup
Maraschino Cherries, drained.... 6-7 no:s

Frost sides and top of cake with butter cream frosting/Cool Whip, reserving a small amount for garnish. Using a vegetable peeler, grate the chocolate bar into fine shavings. Neatly pat the grated chocolate onto the side of the freshly frosted cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe dallop shapes around top edge of the cake and Shell border around the bottom edges of cake. Top the dallops of frosting with the drained maraschino cherries. Wipe rim of cake plate clean. Refrigerate cake until ready to serve. Lets Sin!!! :)

Note ~ Chocolate Cake Recipe adapted from "Martha Stewart Living, February 2006".

Tips & Adaptations: The original Black Forest Cake uses the juice reserved from the drained Maraschino Cherries which sometimes has a acidic smell to it. In the above recipe, I have adapted it to my taste by replacing Cherry Juice with Simple Syrup. * Simple Syrup which is made by boiling 1cup water and 2cups sugar until fully dissolved and then cooled. Further the original Black Forest Cake also would have a cherry pie filling between the layers which has also been substituted with a Strawberry Fruit Preserve(Jam). You may further simplify the entire cooking time by starting with a good brand of Devil's Food Chocolate Cake Mix, like Betty Crocker or Duncan Hines, which would save you much time.