It was during one of those after-college evenings when me and my friend M went to Hot Breads,hungry enough to eat the whole shop.We didn’t have much cash with us but still wanted a Black forest Pastry each.I remember it cost about 20 bucks and we just had 50rs/- with us.We bought 2 of them,paid the lone fifty rupee note and waited to collect the balance.The shopkeeper gave us 60 rs back thinking we gave a 100 rupee note.*Ok,I’m not so proud of this but still sharing it with you all*.We just glanced at each other and ran from there-literally,holding our pastry and the unexpected extra cash..hah those were the good ol’ days..;).
I never expected in my wildest dreams that I would be baking my own Blackforest cake some day.Leave alone BF cake,I didn’t even think I could cook a proper regular meal..:).I guess with each passing day,we learn.
I’ve seen indefinite number of recipes for Blackforest cake but every time I zero in on one,I get jittery and then I drop the whole plan.But today I had to make one,I work well under pressure,I guess.My dearest ma-in-law is celebrating her 60th birthday and the least I could do is make something for her.Thats why the eggless cake.
I cried out loud or rather twittered aloud for help regarding the cake and my dear friends Ria,Aparna and Deeba gave me the necessary push and encouraged me to go for it.Thanks to you guys or else I would have taken the nearest escape route ahead and made something much much simpler.
I chose this recipe from Vanitha magazine amongst an array of dishes using Milkmaid.I’ve seen a similar recipe at Srivalli’s and Renuka’s place.A simple eggless chocolate cake which can be whipped up in no time.
Eggless Black Forest Cake
Ingredients-For the cake
Condensed milk-Milkmaid – 400 grams(1 can)
Butter – 125 grams
Maida/Flour – 225 grams
Cocoa powder – 3-4 tablespoons
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Aerated cola – 200ml(I used Pepsi)
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.
Ingredients –For the Sugar syrup
Sugar – ½ cup
Water – ½ cup
In a thick bottom pan,mix the sugar and water and boil till the sugar melts.Keep aside to cool.
Ingredients –For the cream
Fresh cream – 300 ml
Powdered sugar – 4-5 tablespoons
Vanilla essence – 1 teaspoon
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.
Ingredients for filling and garnish
A cup of cherries chopped fine-I used glazed cherries-reserve a few for garnishing on top.
A bar of milk chocolate – Make chocolate shavings out of the bar and keep refrigerated till use.
Few edible silver beads
For assembling the cake
Cut the cake into 3-4 layers horizontally[I cut it into 3 layers].
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of whipped cream on top of the cake.
Add the 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,halved cherries and silver beads.
Keep chilled in the fridge till use.
Happy Birthday Amma..:)