How To Make Black Forest Cake at Home
Black forest cake History
Black Forest Gateau in Britain and Black forest cake in the United States has a history of German background. Originally the name of the cake was given after the black forest which is in the southwestern part of the country. When seen from distant the dense forest appears to be black because of pine and fur trees with dark coloured bark growing in there.
The major ingredients traditionally used to make these cakes in Germany was cherry which used to be grown on these forests. The cherry water or Schwarzwälder Kirsch(Wasser) German language is used to form a tart, generally, a kind of alcohol made from cherry and this would give the distinctive cherry pit flavour to the black forest cakes when it was loaded between the stack of sponges.
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Black forest cake Recipe
- Dark chocolate
- red food colouring
- pure vanilla extract
- heavy cream or whipping cream
- powdered sugar
- cherry brandy
- whipped icing
- cherry pie filling
- semisweet chocolate
Black forest cake in Nepal
Black forest cake is the most common cake in Nepal. You’ll find the cake in every bakery and confectioneries around the cities of Nepal. Likewise, the cake is one of the cheapest and common cakes in Nepal. The black forest cake in Nepal is decorated with the chocolate shavings and the topping is done with the cherry cream rosettes. The ingredients of the black forest cake used to be scarcely found in Nepal however, nowadays actual ingredients are imported from abroad and hence you can get the actual flavour of original black forest cakes in Nepal.
How to make black forest cake at home
You can now spend your time making the black forest cake at the home as well. Here’s what you need and what you should do to make the cake at home. Here you can get the detailed black forest cake recipe for baking it at home.
What do you need?
Two cups unbleached all-purpose flour
a half-cup cocoa
one and a half teaspoons of baking soda
one and a half teaspoons of the leaven
a half teaspoon salt
two ounces unsweetened baking chocolate
3 by 4 cup unsalted butter (1 1/2 sticks), at a temperature of about 27 degree Celsius.
1 1/3 cups buttermilk
1/2 cup milk
2 cups white sugar
2 eggs
5 teaspoons vanilla
Sugar Syrup
2 cups white sugar
1 cup of water
1/2 cup Kirsch
Filling
2 15-ounce cans pitted cherries in syrup
3 tablespoons cornstarch
1/4 cup Kirsch
Frosting
1 1/2 cups heavy light whipping cream
chocolate shavings, for garnish
fresh or Maraschino cherries, for garnish
How to Bake?
Here is the perfect black forest cake recipe to prepare the cake at home.
1. Preheat oven to 350F. Grease and flour two 9-inch baking pans.
2. Take a large bowl and mix flour, cocoa, baking soda, leaven and salt and set aside for a while.
3. Melt bitter chocolate and 1/2 stick of butter together and put aside. Add milk to buttermilk and put aside.
4. take another large bowl and beat the remaining stick of butter and sugar together until they get fluffy.
5. Reduce beater to low and blend in eggs and vanilla.
6. still beat and alternate additions of flour mixture and milk mixture until batter is well mixed.
7. Divide batter between pans and bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean. Do not over bake.
8. Remove cakes and let them be at room temperature. Place cakes in the refrigerator overnight to set properly. In the morning, use an extended serrated knife to softly cut each cake horizontally into two layers. Separate layers with paper and put them again into the fridge.
9. To form the syrup, take a small saucepan to bring sugar and water to a boil and stir until sugar dissolves. Cook for an extra 2 minutes. Remove from heat. Mix in Kirsch and put aside.
10. Now to form the filling, in another saucepan bring pitted cherries to a boil in their syrup. Take a small bowl dissolve cornstarch in Kirsch and increase the nice and cosy cherries. Whisk mixture for two minutes or until it thickens. Remove from heat.
11. Remove cake layers from the fridge. Brush the freshly cut surface of every layer with 1/4 of the syrup. Allow the liquid to soak certain 30-60 minutes.
12. To assemble, place a cake layer on the cake plate with the cut surface facing up. Cover with 1/3 of the filling (about 1 cup) and top with another cake layer with the cut surface facing up. Repeat with filling and third cake layer also cut surface facing up. Repeat with remaining filling and place a fourth and final layer with the cut surface down (so that baked surface is facing up).
13. To form frosting, whip cream on high speed and spread evenly over the top and sides of the cake. Garnish with chocolate shavings, fresh cherries or anything you fancy.