Thursday, 26 December 2013

Eggless Black forest cake recipe – M.M.Mithaiwala


For the cake -

400 grams – condensed milkmaid
125 grams – butter
225 grams – Maida/flour
3-4 tspn – Cocoa powder
1 tspn – Baking soda
1 tspn – Baking powder
200 ml – Aerated cola/tumpsup/Pepsi/coke etc.

For sugar syrup -

¾ cup – Water
½ cup – sugar

For cream -

300 ml – Fresh cream
4-5 tspn – Sugar powder
1 tspn – vanilla essence

For Garnishing-

1 1/4 cups chocolate curls
8 to 10 whole canned cherries


For the cake -

Grease and line an 8’ round baking tin
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high.Let it cool.
Add milkmaid and beat well.
Sift together maida, cocoa powder, baking powder and baking soda.
Add maida mix to the milkmaid-butter mixture alternating with cola till maida and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.

For Sugar syrup –

Combine the sugar and water in a broad non-stick pan and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Remove from the flame and keep aside to cool.

For Cream – 

Keep cream and the beater blades in the freezer for about half an hour.
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peaks.
Keep refrigerated till use.

Instructions for assembling the cake:-

Place the chocolate cake on a turntable and slice it horizontally into 3 equal layers. Keep aside.
 Place the bottom layer of the chocolate cake on the turntable and soak it with 2 tbsp of the soaking syrup.
Spread 1 cup of whipped cream evenly on the soaked layer of the cake with the help of a spatula.
Arrange half of the canned cherries at equal distance over it.
Repeat the steps 2 to 4 to make 1 more layer on top.
Finally place the topmost layer of the cake on top and soak it with the remaining soaking syrup.
Spread the remaining whipped cream evenly on top and at the sides of the cake with the help of a spatula.
Sprinkle 3/4 cup of the chocolate curls on top of the cake leaving 1 inch from the circumference of the cake.
Gently pat the remaining cup of chocolate curls evenly along the sides of the cake.
Place the whole canned cherries evenly along the circumference of the cake and refrigerate till use.
Cut into 6 equal wedges and serve.

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