Birthday or wedding anniversary cake is unimaginable without it. But almost everyone bought cakes from the market for their fun. Well, if the birthday cake can be made at home, then how would it be? Indeed, The cake recipe you will know today is ‘Black Forest Cake’ Today I will tell you the recipe for making a cake.

Easy Black Forest cake recipe:

Black Forest cake, also known as Schwarzwalder Kirschtorte, is a delicious and popular German dessert. It’s a layered chocolate sponge cake filled with whipped cream and cherries. Here’s a basic recipe for a Black Forest cake:

Ingredients:

Eggs – 3
Sugar – 6 tbsp (blend a little)
Flour – 1/2 cup
Baking powder – 1 tsp
Cocoa powder – 2 tbsp
Cherry syrup – 1/2 cup (for brushing)

Method 1:

Sift flour, baking powder, and cocoa powder together and keep aside. – Beat the egg whites well in a bowl and foam them. Add sugar little by little when it foams. When all the sugar is mixed, add the egg yolks one at a time.

• Now leave out the beater and use a rubber spoon to take a tablespoon of the flour mixture and mix it with light hands.
• Now brush a pound cake pan with butter or oil, sprinkle flour or cocoa powder on top, and bake for 40 minutes in a preheated oven at 150 degrees, insert a stick into the cake and see if the stick comes out clean or not.
• When the cake is done, cool it and keep it in the fridge for four to five hours. Then take it out and cut it in half along the middle or crosswise with a sharp knife.
  -Put on a separate plate and brush with cherry syrup and put whipped cream or buttercream on each layer (black forest usually uses whipped cream) and place one on top of the other. Now pour the chocolate mirror glaze over the cake and serve with chocolate chips on the side.

Ingredients for Chocolate Mirror Glaze:

Gelatin – 10 grams
Sugar – 3/4 cup and a tablespoon
Water – a little less than half a cup
Cocoa powder – half a cup
Heavy cream – 65 grams
Dark chocolate – 50 grams

Method 2: –

Soak gelatin in 1/4 cup water in a small bowl for ten minutes or until used.

• Boil water and sugar together. When one to two blocks rise, lower them. – Now keep stirring the chocolate (cut it into small pieces first) through the hot vein. Stop when it melts.
• Now keep stirring with cocoa powder and cream.
  -Now stir in the soaked gelatin and mix well. -Blend well with a hand coffee blender or regular blender, strain through a clean strainer, blend again, and strain again.
  -Bring it to room temperature, pour over the cake, and refrigerate overnight, until serving.
  

Tips:
Do not mix all the milk at once as per the packet instructions of the whipped cream available in the market, mix it little by little.