I have just finished baking and decorating a Black Forest Cake for my dad-in-law's birthday and boy am I poofed out. This cake wasn't the one that I originally planned to make. In the morning, I begun with making a sugar free chocolate cake as my father-in-law has diabetes, thinking that it being his birthday today, he can actually enjoy the sugar free cake to his heart's content instead of having just an itsy bitsy tiny piece and that too under the watchful eyes of my mom-in-law. After baking, I wasn't ver
Imprimer cette page Recipe type:
DessertNumber of serving: 8Preparation time:
25 Minute(s)Cook time:
For the chocolate cake:
100 gms flour
100 gms sugar
4 Tbsp cocoa
1 tsp coffee powder
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
1 tsp vanilla essence
1/2 cup cold milk
1 tbsp vinegar
For the icing :
400 gms whipped cream
200 gms canned cherries (pitted)
100 gms grated chocolate
200 ml syrup or any juice to soak the cake
To make the cake:
Sift together all your dry ingredients – Maida, cocoa, coffee powder, baking powder and baking soda and keep them aside.
Add vinegar to the cold milk and put in the fridge till required.
In a bowl, beat the eggs and sugar really well till the mixture is nice and fluffy and creamy. Use a hand mixer for good results.
Pour in the oil and the milk and vinegar mixture and mix well.
Add the vanilla essence.
Take a wooden spoon and fold in carefully the dry ingredients into the egg mixture till well mixed.
Pour the batter into a greased microwave dish.
Bake in the microwave oven for 7-8 minutes. (Check after 7 minutes to see if it is done as every microwave has a different cooking time)
Insert a toothpick to check if it comes out clean. If not done, bake for one more minute.
The cake should start pulling away from the sides and springs back when touched.
Cover the cake and leave it in the microwave for 5 -10 minutes. Once the cake is completely cool, cut it horizontally into three even layers.
Place a layer of cake on a cake plate. Sprinkle with 2-3 teaspoons of the cherry juice to moisten the cake. Cover the cake layer completely with 1/3 whipped cream. Spread some cherries on top of the whipped cream.
Repeat the same with the second and the third layers.
Cover the entire cake with the remaining whipped cream.
Gently press the chocolate shavings on the sides and top of the cake till fully covered.
Decorate the top with cream swirls and cherries.
For best results refrigerate for 3-4 hours before serving.