Showing posts with label Cake Decoration. Show all posts
Showing posts with label Cake Decoration. Show all posts

Saturday, April 9, 2022

April 09, 2022

Black Forest Cake | Delicious Homemade Black Forest Cake Recipe



When it comes to my favourite cakes, black forest Cake is right up there! 

 The black forest cake that I have eaten and known of has 3 to 4 layers of chocolate cake, with whipped cream frosting and cherries in between each layer and decorated with cherries and grated chocolate.

 Black Forest Cake is based on a traditional German dessert known as Schwarzwälder Kirschtorte in which a specific alcoholic liquor derived from sour cherries known as kirschwasser is used to brush the chocolate cake layers. Though this dessert originated in Germany, it's one of the most beloved cake recipes worldwide made with slightly different variations. 

 This is a simplified, non-German recipe, with three layers of chocolate sponge cake, whipped cream and cherries.





Ingredients for Black Forest Cake 

 For Cake 

  All purpose flour 
 Cocoa powder 
 Baking powder 
 Baking soda 
 Salt 
 Eggs 
 Powdered Sugar 
 Vanilla extract 
 Melted Butter 
 Milk 

 For Frosting 

 Heavy Whipping Cream 
 Sugar 
 Vanilla extract 
 Cherry Syrup  
 Grated Chocolate 
 Cherries


 








How to make Black Forest Cake - Step by step pictures 


 Line a cake tin with parchment paper and preheat the oven to 180°C.
Sift together the flour, cocoa powder, baking powder and salt.
Mix well and set aside.
Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.
Then add the sugar gradually and continue beating for about 4 - 5 minutes.
Pour in the melted butter and vanilla extract. Mix gently until combined.
Gradually add in the dry ingredients and milk.
Gently whisk the ingredients until the mixture is smooth and free of lumps.
Pour onto the prepared baking pan.
Tap to remove any air bubbles.
Bake the cake at 180°C for 35 - 40 minutes.
Carefully run a knife around the edges of the pan, and invert the cake onto a wire rack to cool completely.
Take chilled whipping cream and icing sugar in a bowl.
Whip the cream to stiff peaks.
Grate some dark chocolate.
Cut the cake into three layers.
Place the first layer on a turntable, soak with cherry syrup.
Spread a layer of frosting on top.
Spread some grated dark chocolate and chopped cherries.
Place the second layer on top, soak with cherry syrup and spread the frosting.
Spread some grated dark chocolate and chopped cherries.
Repeat with the third layer and crumb coat the cake.
Smooth the sides and top of the cake with a scraper.
Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake. Also decorate with grated chocolate and cherries.
Refrigerate for at least 30 minutes before serving.










Black Forest Cake | Delicious Homemade Black Forest Cake Recipe
Black Forest Cake | Delicious Homemade Black Forest Cake Recipe
Print Friendly and PDF

Recipe Category: Desserts
Author:
Preparation Time:
Baking time:

Ingredients
    For Cake
  • 3/4 cup all-purpose flour
  • 1/4 cup Cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 4 Eggs
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla extract
  • 1/4 cup Melted Butter
  • 1/4 cup Milk
    • For Frosting
  • 1 cup Heavy Whipping Cream
  • 3 - 4 tbsp Sugar
  • 1 Tsp Vanilla extract
  • Cherry Syrup - as required
  • 1 cup Grated Chocolate
  • 3/4 cup Cherries

Instructions
  • Line a cake tin with parchment paper and preheat the oven to 180°C.
  • Sift together the flour, cocoa powder, baking powder and salt.
  • Mix well and set aside.
  • Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.
  • Then add the sugar gradually and continue beating for about 4 - 5 minutes.
  • Pour in the melted butter and vanilla extract. Mix gently until combined.
  • Gradually add in the dry ingredients and milk.
  • Gently whisk the ingredients until the mixture is smooth and free of lumps.
  • Pour onto the prepared baking pan.
  • Tap to remove any air bubbles.
  • Bake the cake at 180°C for 35 - 40 minutes.
  • Carefully run a knife around the edges of the pan, and invert the cake onto a wire rack to cool completely.
  • Take chilled whipping cream and icing sugar in a bowl.
  • Whip the cream to stiff peaks.
  • Grate some dark chocolate.
  • Cut the cake into three layers.
  • Place the first layer on a turntable, soak with cherry syrup.
  • Spread a layer of frosting on top.
  • Spread some grated dark chocolate and chopped cherries.
  • Place the second layer on top, soak with cherry syrup and spread the frosting.
  • Spread some grated dark chocolate and chopped cherries.
  • Repeat with the third layer and crumb coat the cake.
  • Smooth the sides and top of the cake with a scraper.
  • Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake.
  • Also decorate with grated chocolate and cherries.
  • Refrigerate for at least 30 minutes before serving.
    • Recipe video here!


    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!
    By as 1 comment:
    Marcadores: ,

    Tuesday, January 18, 2022

    January 18, 2022

    Chocolate Drip Cake | Easy Chocolate cake decoration




    Ready to frost your first cake but don’t know where to start? This is where I started. 

    I’m going to show you how I frosted my first cake with whipped cream and chocolate drip. Chocolate drip creates such an impressive look to the cake without much effort. Chocolate ganache is often used as a drip that is added around the top edge of the cake to create the drip effect. 

     It took me around 3 - 4 hours to bake and frost this cake.





    Chocolate Drip Cake Ingredients 

     For Cake 
     All-purpose flour 
     Cocoa powder 
     Baking powder 
     Salt 
     Eggs 
     Powdered sugar 
     Melted Butter 
     Vanilla extract 
     Milk 

     For Chocolate ganache 
     Dark Chocolate 
     Heavy Whipping Cream 

     For Frosting 
     Heavy Whipping Cream 
     Icing sugar 
     Simple syrup  










    How to make Chocolate Drip Cake - Step by step pictures 

     Line a cake tin with parchment paper and preheat the oven to 180°C. Sift together the flour, cocoa powder, baking powder and salt.
    Mix well and set aside.
    Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.
    Then add the sugar gradually and continue beating for about 4 - 5 minutes.
    Pour in the melted butter and vanilla extract. Mix gently until combined.
    Gradually add in the dry ingredients and milk.
    Gently whisk the ingredients until the mixture is smooth and free of lumps.
    Pour onto the prepared baking pan. Tap the pan several times to remove large air bubbles.
    Bake the cake at 180°C for 35 - 40 minutes. Bake until a toothpick inserted in the centre comes out clean.
    Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.
    Chop the chocolate into small pieces. Take cream in a microwave-safe mug. Microwave the cream for 30 seconds.
    Pour the hot cream over the chocolate.
    Mix well until smooth and set aside to cool.
    Take chilled whipping cream and icing sugar in a bowl.
    Whip the cream to stiff peaks.
    Add in some chocolate ganache.
    Mix until well combined.
    Cut the cake into three layers.
    Place the first layer on a turntable, soak with simple syrup and spread a layer of frosting.
    Place the second layer on top.
    Soak with simple syrup and spread the frosting.
    Repeat with the third layer and crumb coat the cake.
    Smooth the sides and top of the cake with a scraper.
    Take chocolate ganache in a piping bag and add drips around the top edge of the cake.
    After adding drips around the cake, fill in the centre. Use the offset spatula to spread the chocolate ganache evenly.
    Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake.
    Refrigerate for at least 30 minutes before serving.






    Chocolate Drip Cake | Easy Chocolate cake decoration
    Chocolate Drip Cake | Easy Chocolate cake decoration
    Print Friendly and PDF

    Recipe Category: Desserts
    Author:
    Preparation Time:
    Baking time:

    Ingredients
      For Cake
    • 3/4 cup all-purpose flour
    • 1/4 cup Cocoa powder
    • 1 tsp Baking powder
    • 1/4 tsp Salt
    • 2 Eggs
    • 1 cup Powdered sugar
    • 1/2 cup Melted Butter
    • 1 Tsp Vanilla extract
    • 1/2 cup Milk
      • For Chocolate ganache
    • 3/4 cup Dark Chocolate
    • 1/4 cup Heavy Whipping Cream
      • For Frosting
    • 1 cup Heavy Whipping Cream
    • 3 - 4 tbsp Icing sugar
    • Simple syrup as required

    Instructions
  • Line a cake tin with parchment paper and preheat the oven to 180°C.
  • Sift together the flour, cocoa powder, baking powder and salt.
  • Mix well and set aside.
  • Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.
  • Then add the sugar gradually and continue beating for about 4 - 5 minutes.
  • Pour in the melted butter and vanilla extract. Mix gently until combined.
  • Gradually add in the dry ingredients and milk.
  • Gently whisk the ingredients until the mixture is smooth and free of lumps.
  • Pour onto the prepared baking pan.
  • Bake the cake at 180°C for 35 - 40 minutes.
  • Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.
  • Chop the chocolate into small pieces.
  • Take cream in a microwave-safe mug. Microwave the cream for 30 seconds.
  • Pour the hot cream over the chocolate.
  • Mix well until smooth and set aside to cool.
  • Take chilled whipping cream and icing sugar in a bowl.
  • Whip the cream to stiff peaks.
  • Add in some chocolate ganache.
  • Mix until well combined.
  • Cut the cake into three layers.
  • Place the first layer on a turntable, soak with simple syrup and spread a layer of frosting.
  • Place the second layer on top, soak with simple syrup and spread the frosting.
  • Repeat with the third layer and crumb coat the cake.
  • Smooth the sides and top of the cake with a scraper.
  • Take chocolate ganache in a piping bag and add drips around the top edge of the cake.
  • After adding drips around the cake, fill in the centre.
  • Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake.
  • Refrigerate for at least 30 minutes before serving.
    • Recipe video here!


    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!
    By as No comments:
    Marcadores: ,

    Instagram

    One Bowl Chocolate Cake!