Black Forrest Cake

Finally, I did it. I baked a better Black Forrest cake. In Malayalam there is a saying "If you fail once, then it takes thrice to win" (onnil pezhachaal moonu). The saying has become true in this case. This was my third attempt and was quite determined to bake a better one.

As usual, I got the recipe from Divya's Easycooking. This time I was lucky enough to get the whipping cream at the store. When using the whipping cream for decoration, be generous. I would suggest using atleast 400ml of whipping cream to get a creamy black forrest cake. My whipped cream was not enough to decorate the whole cake, but somehow I managed.....*smiles*

Recipe Source: Divya's Easycooking

For the Cake
Condensed milk-Milkmaid - 400gms (1can)
Butter - 125 gms
Maida/Flour - 225 gms
Cocoa powder - 3-4 tbsps
Baking powder - 1 tsp
Baking soda - 1 tsp
Aerated cola - 200ml (I used Coco-Cola)

For the Sugar Syrup
Sugar - 1/2 cup
Water - 1/2 cup

For the Cream
Fresh cream - 300 ml (use 400ml)
Powdered sugar - 4-5 tbsps (I used icing sugar)
Vanilla essence - 1 tsp

For Filling and Garnish
Cherries - 1 packet
Milk Chocolate - 1 (I used Cadbury's Dairy Milk)
Edible silver beads - few
Chocolate strands - 100gms


Preparing the Cake
  • Grease and line a round baking tin. Preheat oven to 150 C.
  • Microwave butter for 1 min on high to melt it. Let it cool.
  • Add milkmaid to the butter 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 mins or till a toothpick inserted comes out clean.
  • Cool on a wire rack
Note: If baking in a microwave oven, then microwave on high for 8-10mins.

Preparing the sugar syrup
  • In a thick bottom pan, mix sugar and water and boil till the sugar melts. Keep aside to cool.
Preparing the cream
  • Keep the cream and 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.
Assembling the Cake
  • Cut the cake into 3-4 layers horizontally.
  • Keep one layer of the cake on the serving plate.
  • Sprinkle 3-4 tbsps of sugar syrup on it.
  • Spread 2-3 tbsps of whipped cream on top of the cake.
  • Add chopped cherries on top.
  • Repeat with other layers.
  • Cover the cake completely with whipped cream on all sides and the top.
  • Level the top and sides with a broad spatula dipped in chilled water.
  • Decorate the top with chocolate shavings, cherries and silver beads.
  • I decorated the sides with chocolate strands.
  • Keep chilled in the fridge till use.

The 'scarcity' of the whipped cream can be seen in these photos but nevertheless, I can't resist sharing more photos of my success.