A piece of the soft black forest cake is one that no one can resist. In the city where I was born and brought up in, there was a bakery/ bakers called M. They made the softest black forest cakes ever and their cake for christmas or birthday was such a pleasure to have, one had to pre-order as such was it's popularity. Not sure if the bakers still exist or if they make their world-famous-in-the capital city-cakes any more.
Presented is my take on the classic which gives best results each time.
The base for my black forest cake is 'devil's food cake'. Now, where I got this recipe! Got it from a book I borrowed from my first supervising consultant Dr JF at my first job. It was a small cooking booklet of 'Vanitha', a fortnightly malayalam magazine in India. :) It tasted like the black forest cake I tasted from M. Made a few changes and added a frosting and here is the result.
1. Butter – 180 g
Sugar – 1 ¾ cup
2. Eggs -3
3. Plain flour – ½ cup
Baking powder – 3 tsp
Baking soda – ½ tsp
Cocoa powder/ drinking choc – 2/3 cup
4. Instant coffee powder – 3 tsp
Red food colour – ½ tsp
Water – ½ cup
Milk – ½ cup
- Mix (1) together with hand mixer/ planetary mix . Add eggs one by one to this mixing well after each addition.
- Mix (3) well. Add this to the above mixture, red food colour, coffee powder in water and milk all adding half first and then second half till they combine well.
- Remember to only fold while getting the dry and wet ingredients together
- Transfer to 2 cake dishes and bake for 45 mts at 180 degreeC
- Join the two cakes using black cherry conserve.
- Ice using whipped cream, choc shavings/cake crumps and cherries.
Have a taste - - - - - :D