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Black Forest Pastry
Black Forest Pastry is a delectable dessert that combines layers of moist chocolate sponge cake, whipped cream, and juicy cherries, topped with chocolate shavings for an indulgent treat. Ingredients: Chocolate, Cherry, Maida, Milk, Bura, Cocoa powder, Eggs, Baking powder, Vanilla extract, Baking soda, Sugar, Vegetable oil, Ice cream
1h 30min
Cook Time
8
Servings
Recipe
550 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 2 large eggs, 240 ml of milk, 120 ml of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix well until combined.
4
Gradually add 240 ml of boiling water to the batter, stirring continuously until smooth. Divide the batter evenly between the 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.
8
Place one layer of cake on a serving plate and spread a layer of whipped cream on top. Add a layer of pitted and halved cherries (about 200 grams).
9
Repeat the process with the remaining cake layers, whipped cream, and cherries.
10
Cover the entire cake with a thin layer of whipped cream and refrigerate for 30 minutes.
11
After refrigeration, cover the cake with a final layer of whipped cream. Decorate the top with whole cherries and chocolate shavings.
Nutrition
550
kCal
7 g
Protein
34 g
Fat
58 g
Carbs
Chocolate
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