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Black Forest Cake
Indulge in the rich and decadent taste of Black Forest Cake, a classic dessert layered with moist chocolate sponge cake, whipped cream, and juicy cherries. Ingredients: Cocoa powder, Eggs, Maida, Cherry, Dairy cream, Bura, Milk, Chocolate, Baking soda, Vegetable oil, Baking powder, Sugar, Sparkling water, Vanilla extract
60min
Cook Time
12
Servings
Recipe
450 kCal
Recipe
1
Preheat the oven to 180°C. Grease and line two 20 cm round cake tins with parchment paper.
2
In a large bowl, mix 200 grams of all-purpose flour, 200 grams of sugar, 75 grams of cocoa powder, 1 1/2 teaspoons of baking powder, and 1 1/2 teaspoons of baking soda.
3
Add 240 ml of milk, 120 ml of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until well combined.
4
Slowly pour in 240 ml of boiling water and mix until the batter is smooth. Divide the batter evenly between the two prepared cake tins.
5
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
6
In a large bowl, whip 500 ml of heavy cream with 100 grams of powdered sugar until stiff peaks form.
7
Once the cakes are completely cooled, slice each cake horizontally into two equal layers, creating a total of four layers.
8
Place the first layer on a serving plate and spread a layer of whipped cream on top. Add a layer of pitted and halved cherries (about 200 grams) over the whipped cream.
9
Repeat the process with the remaining layers, finishing with a layer of whipped cream on top. Decorate the top with additional cherries and grated chocolate, if desired.
10
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Nutrition
450
kCal
6 g
Protein
28 g
Fat
48 g
Carbs
75 g of Cocoa Powder
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2 tsp of Vanilla Extract
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