This yummy Black Forest consists of several layers of chocolate sponge cake sandwiched with whipped cream and grated chocolates..Here go the recipe for a very tasty and yummy black forest cake.

Ingredients

Flour- 1 cup

Coco powder-1/4 cup

Egg- 3

Sugar-3/4 cup, powder it

Vanilla essence-1 tsp

Baking powder-1 tsp

Baking soda-1 tsp

Oil- 1/2 cup

Milk-1/2 cup

Whipping cream- 1 cup

Sugar syrup- 1 cup

Dark Chocolate compound- little

Method

Prepare a 7 inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 180 degree C.

Sieve together dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside.

Take another bowl to add egg and beat. Into it add powdered sugar and beat till creamy and fluffy add in vanilla essence and mix.

Fold in the dry ingredients and milk into the egg-sugar mix alternatively in two times.

Add in oil and mix.

Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5minutes before de-molding it. Cool the cake completely before frosting.

Sugar syrup:

In a pan add 1 cup water, let it boil and add 1 cup sugar and boil it. The consistency of the sugar syrup need not be thick. Turn off the flame when the sugar completely dissolves in the water. Allow it to cool. Add in the sugar syrup and mix.

Frosting:

Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.

Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a serrated knife to cut in equal levels.

Place one layer on top of the cake board and soak it in sugar syrup using a silicone brush. Add whipped cream and level it in the middle and spread. Then add grated chocolate or choco chips as fillings. Place the next layer on top of this and soak in sugar syrup . Add whipped cream and level it and add in the fillings. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in the refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrapers.

Using Nozzle N2 or N1, make rosettes on top of the cake along the border and place red cherries on top. Spread grated chocolate on top of the cake as well on sides. Keep in refrigerator for the cake to set.