Black Forest Cake

I made this cake for my hubby’s birthday. I made frosting at home for the very first time and it came out damn good. This time I was pretty...

I made this cake for my hubby’s birthday. I made frosting at home for the very first time and it came out damn good. This time I was pretty happy with final outcome. The cake was so moist and tasted divine. My efforts paid off when I saw my hubby loved this cake totally.


For sponge sheets
  • All purpose flour – 1 and 3/4 cup
  • Unsweetened cocoa powder – 3/4 cup
  • Baking powder – 2 tsp
  • 2 pinches of salt
  • Eggs – 4 (at room temperature)
  • Milk – ¾ cup
  • Unsalted butter – ¾ cup / 170 gm (at room temperature)
  • Granulated sugar – 1 cup
  • Some cherries (for garnish)

For frosting
  • Icing sugar – ¾ cup
  • Heavy whipping cream (having more than 30 percent butterfat content) – 2 and ½ cups
  • Vanilla powder – 1 and ½ tsp

For sugar syrup
  • Chilled water – ½ cup
  • Icing sugar – ¼ cup

  • Preheat oven to 350 degrees F (or 190 degrees C) and grease the cake tin with little bit of butter.
  • Sift flour, cocoa powder, salt and baking powder together and keep it aside.
  • In a large bowl, mix butter and sugar well until it forms crumbly texture.
  • Break eggs and add milk. Whisk this mixture nicely until it turns smooth and frothy.
  • Now start adding little dry ingredients at a time and keep mixing.
  • Mix well and pour this batter in a greased tin and bake for 35-40 minutes. Insert a tooth pick in a cake; if it comes out clean, your cake is done. Otherwise cook little longer.
  • Place it on cooling rack and allow it to cool down completely. Till the time get ready with frosting and chocolate shavings.
  • While making frosting make sure bowl and hand whisk or whisk attachment (if using electric whisk) are absolutely chilled. Place them in a refrigerator for 15-20 minutes.
  • In a chilled bowl, mix heavy whipping cream, icing sugar and vanilla powder. Whisk until mixture thickens.
  • To check consistency of frosting, lift cream with any spatula; if it doesn't fall off, then it’s done. If you over whip the cream, you will have hard time spreading it on cake. So stop whipping when you see soft peaks.
  • Now remove upper crust of the cake and cut into 3 even sized sheets.
  • Make sugar syrup by mixing icing sugar in water. Sprinkle all over the sheets to make them little moist. You may use any other syrup you like.
  • Now it’s time to assemble the cake. Take upper layer of the cake and place it inverted facing upper side down, so that you get smoother surface to work upon.

  • Spread frosting evenly and make a thick layer. Place another sheet and follow the same procedure.
  • When you place final sheet, spread frosting to cover all sides as well.

  • Now decorate the way you like. I have thrown some chocolate shavings on sides and placed some in the middle of cake. Then I made some design with the help of piping bag. Finally place some cherries and you are done.

  • Chill the cake in a refrigerator for some time before serving.


Desserts Recipes 1016352341023193624

Post a Comment

  1. Superb,
    as always cool presentation

  2. delicious lip smacking cake with awesome clicks.

  3. Simply amazing and lavish looking black forest. Excellent preparation.

  4. Beautifully and perfectly done

  5. awesome presentation and the cake looks so very yummy.....

  6. Mindblowing cake, prefectly decorated and an excellent bake as well.



Stay Connected!

social media

Subscribe to my YouTube Channel!