Ingredients
For the Chocolate cake
Wheat flour - 1.5 cups
Cocoa powder - 1/3 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 cup (Can reduce if you dont want it very sweet)
Vegetable Oil - 1/3 cup
Instant coffee powder - 1 tsp
Cold water - 1 cup
Vanilla essence - 2 tsp
Vinegar - 2 tbsp
For Black Forest
Cherries - 1 tin
Strawberry juice - 1/2 cup (Can be replaced with sugar syrup)
Whipped cream sachet - 1
Milk - 1/2 cup
Powdered Sugar - 1/2 cup
Vanilla essence - 1 tbsp
Chocolate bar - 100 gm
Preparation Method
1. Preheat oven at 350F / 180C.
2. Sieve the wheat flour, cocoa and baking powder.
3. Stir it together with salt and sugar.
4. Add the oil to this and fold the dry ingredients into it.
5. Mix the coffee powder with chilled water.
6. Add this with the vanilla essence into the mixture and fold well. It is ok if there are few small lumps.
7. Just before pouring into greased baking tray, mix the vinegar and pour into the tray from the corner.
8. Bake for 25 to 30 minute or until a toothpick inserted comes out clean.
9. Once cooled, transfer the cake to a tray.
10. Whip the cream powder with milk until it spikes.
11. Then add the powdered sugar and vanilla essence and whip well.
12. Slice the cake horizontally into as many layers required using a large knife. The top and edges of the cake can be cut to level them. (I have not done it. Thats why they cake looks uneven).
13. Sprinkle the juice on the first layer of the cake to make it moist.
14. Spread the cream on the cake and then layer with cherries.
15. Keep the next layer of cake over this and apply the juice, cream, cherries.
16. Once all layers are filled, apply the remaining whipped cream over the cake and smoothen with a knife.
17. Grate / shave the chocolate and sprinkle over the cake.
18. Decorate with cherries.
19. Refrigerate till the time of use.
For the Chocolate cake
Wheat flour - 1.5 cups
Cocoa powder - 1/3 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 cup (Can reduce if you dont want it very sweet)
Vegetable Oil - 1/3 cup
Instant coffee powder - 1 tsp
Cold water - 1 cup
Vanilla essence - 2 tsp
Vinegar - 2 tbsp
For Black Forest
Cherries - 1 tin
Strawberry juice - 1/2 cup (Can be replaced with sugar syrup)
Whipped cream sachet - 1
Milk - 1/2 cup
Powdered Sugar - 1/2 cup
Vanilla essence - 1 tbsp
Chocolate bar - 100 gm
Preparation Method
1. Preheat oven at 350F / 180C.
2. Sieve the wheat flour, cocoa and baking powder.
3. Stir it together with salt and sugar.
4. Add the oil to this and fold the dry ingredients into it.
5. Mix the coffee powder with chilled water.
6. Add this with the vanilla essence into the mixture and fold well. It is ok if there are few small lumps.
7. Just before pouring into greased baking tray, mix the vinegar and pour into the tray from the corner.
8. Bake for 25 to 30 minute or until a toothpick inserted comes out clean.
9. Once cooled, transfer the cake to a tray.
10. Whip the cream powder with milk until it spikes.
11. Then add the powdered sugar and vanilla essence and whip well.
12. Slice the cake horizontally into as many layers required using a large knife. The top and edges of the cake can be cut to level them. (I have not done it. Thats why they cake looks uneven).
13. Sprinkle the juice on the first layer of the cake to make it moist.
14. Spread the cream on the cake and then layer with cherries.
15. Keep the next layer of cake over this and apply the juice, cream, cherries.
16. Once all layers are filled, apply the remaining whipped cream over the cake and smoothen with a knife.
17. Grate / shave the chocolate and sprinkle over the cake.
18. Decorate with cherries.
19. Refrigerate till the time of use.
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