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Red Velvet Cupcakes with Cream Cheese Frosting – Pillowy Soft n Moist | Eggless Baking Without Oven

Hey Foodies,

I had shown you a Red Velvet Cake some time back, but here I’m with a pillowy soft & moist Red Velvet Cupcake Recipe..

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Think of a fluffy cream cheese frosting along with an incredibly soft moist cupcake.. Fantabulous!

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Let’s get to the easy-peasy recipe.. Worrying about baking in oven or baking without oven? Don’t worry, I’ve got you covered! Instructions provided for baking in cooker as well as oven.. 🙂

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Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
 
Ingredients
  • Flour / Maida - 1 Cup
  • Cocoa Powder
  • Condensed Milk - ½ Cup
  • Milk - ½ Cup
  • Oil & Butter - 2 tbsp each
  • Sugar - ¼ cup
  • Vinegar - 1 tsp
  • Red food color - ½ tsp
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Vanilla Essence - 1 tsp
  • Salt - 1½ Cups (for baking)
  • For Frosting : Cream Cheese - ⅔ Cup
  • Unsalted Butter - ¼ Cup
  • Vanilla Essence - 1 tsp
  • Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
Instructions
  1. Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
  2. For Baking in Oven : Preheat oven at 180 C for 10 minutes.
  3. For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
  4. Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
  5. If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
  6. Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
  7. For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
  8. For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
  9. Take the cupcakes out and let them cool completely.
  10. For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
  11. Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Notes
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.

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Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂

That’s all for today, Thanks!

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Eggless Mayonnaise Recipe / Delicious Dips n Sauces

Hey!

Today, let’s make Eggless Mayonnaise!

EgglessMayo2

Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂

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Eggless Mayonnaise Recipe / Delicious Dips n Sauces
 
Ingredients
  • Soy Milk - ¼ Cup
  • Sugar - ¾ Tsp
  • Vanilla Essence - 2-3 Drops
  • Vinegar - Between 1½ to 2 Tsp (I used Apple Cider)
  • Black pepper - ¼ Tsp
  • Mustard Sauce - ½ Tsp
  • Oil - ½ Cup
  • Salt - To Taste
Instructions
  1. In a blender/tumbler/bowl add the milk, sugar, vanilla essence, vinegar, pepper, mustard sauce, salt mix and keep for 5 mins.
  2. Now add Oil in a slow stream while whipping the mixture till all the oil is incorporated and the dip is thick. Whip for another minute or two. Refrigerate and serve!
Notes
Feel free to adjust the salt, sugar, mustard sauce quantity. But DO NOT lessen the amount of oil.
I

Well, this is so easy to whip up and gets ready as you fry your fries, not to forget with the power in your hands, whiz up any flavor you wish right from parsley to garlic!

Thankzzz..

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Spring Roll Sheets Recipe / Dough Method – Perfect Way | Homemade

Hey Foodies,

Haven’t we always thought to make some rolls/wrappers at home.. Specially those spring rolls, which just rolls on our thoughts! 😛

Springroll sheet (5)
We all have thought, and getting sheets from market is easy, but not easy to find at times..

Springroll sheet (1)

Well, so we think of making at home and usually end up with make a batter and cooking it like a pancake.. And finally what we get is uneven, thick-n-thin at places, round sheets. Which are okay, but what’s better?

Springroll sheet (2)

Well, watch out the recipe:

Text Version :
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Spring Roll Sheets Recipe / Dough Method - Perfect Way | Homemade
 
Ingredients
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - ½ Cup
  • Salt - To Taste
  • Water - As required
Instructions
  1. Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
  2. Let the dough rest for a while.
  3. Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
  4. Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
  5. Transfer to a plate, cover with a cloth and continue making. Enjoy.
Notes
For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze.
Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.

Springroll sheet (4)

What are you waiting for? Make ’em and enjoy! 😀

Thanks for stopping by,

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

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After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

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Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

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Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle 🙂

ButterscotchCakIR!01

You’re dessert lover, you can’t miss this! Make it, Relish it! 😀

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Triple Layered Mousse – Dark Chocolate, Mango, White Chocolate | Quick, Easy | Eggless Recipes

Hey Foodies,

Mousse, Usually made with eggs is a light and fluffy dessert served chilled.

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There are loads of ingredients usually.. But here, you can make a mousse with 3 ingredients only! Chocolate, Cream and Sugar(Which is optional!). Sounds enticing isn’t it?

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I love mousse specially Chocolate and Mango.. Here, I bring my triple layered mousse! 😀

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Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
 
Ingredients
  • For Dark Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - Dark Chocolate
  • 3 Tbsp - Powdered Sugar
  • For Mango Mousse: 100 Ml - Whipping Cream
  • 100 Ml - Mango Pulp
  • 2 Tbsp - Sugar
  • ⅓ Cup - Water
  • 2 Gm - Agar/China Grass
  • For White Chocolate Mousse: 150 Ml - Whipping Cream
  • 75 Gm - White Chocolate
  • 3 Tbsp - Sugar
Instructions
  1. For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
  2. Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
  3. In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
  4. As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
  5. Now add all the cream and give it a whiz. White chocolate mix is ready.
  6. For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
  7. In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
  8. In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
  9. Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
  10. For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
  11. Transfer these into individual disposable piping bags.
  12. Pipe the mousse as you prefer in shot glasses/decorative glasses.
  13. Chill for 2-3 hours before serving. Enjoy!

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I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀

Video Recipe:

 

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is

on YouTube, Facebook, Google+, Twitter!

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Black Forest Cake, Eggless Without Condensed Milk, Without Curd

Hiya!

This is our first recipe in 2014.. Happy New Year Friends!

 2

Black Forest Cake, eggless chocolate sponge cake, whipped cream and cherries layered alternatively.. This time, I used buttermilk(milk+vinegar) as a egg alternative in this cake and the cake came out perfect! In case, you dont get whipping cream, you can use low fat amul cream 25% for making whipped cream. Click Me

 3

Lets start making the cake!

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Ingredients
  • Maida/Plain Flour - 1¼ Cup
  • Cocoa Powder - ¼ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1¼ Cup
  • Butter - ½ Cup
  • Milk - 1¼ Cup
  • Vinegar - 1 Tsp
  • Vanilla - 1 Tsp
  • For Icing: Whipping Cream: 500-550 ml
  • Sugar: 4 Tbsp
  • For Completing Cake: Canned Cherries: ¾ Cup
  • Compound Chocolate: 75 gms/As desired
  • Syrup from cherry tin: ½ Cup
Instructions
  1. Start by preheating oven to 180 C. Now add in the vinegar to the milk. Sift together-Maida, Baking Soda, Baking Powder, and Cocoa twice.
  2. In a mixing bowl, beat the butter and sugar until creamed well. Now add in the vanilla. Beat well. Add in half of the buttermilk{milk+vinegar}, and half of the flour mix. Mix well, now add rest of the buttermilk and rest flour and mix well.
  3. Grease a 7" cake tin, and line it with butterpaper. Add the cake batter to it and bake it for 35 mins in the preheated oven.
  4. After the cake is baked, let the cake cool to room temp, then refrigerate overnight or for atleast 4 hrs.
  5. Once the cake is chilled, let it come to room temp.
  6. For Icing: In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, and then whip until stiff peaks.
  7. For completing cake: Take ½ cup cherries and remove the seed of it.
  8. Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.
  9. Take the sponge and level the top. Now cut the cake into 3 layers using a big knife/serrated knife. Transfer the layers to a plate.
  10. Place some bowls below a plate or simple use a turn table. Touch the table with a bit of cream.
  11. Now place the bottom most layer, spread syrup, now make a thick layer of whipped cream, now some cherries(without seed ones). Place the second layer and repeat the steps of syrup, cream, cherries, another layer, and again syrup!
  12. Now take a big dollop of cream and place on top..Now spread the cream using a big knife/palette knife. As shown in video.
  13. For Crumb Coat: After spreading the cream on top, spread some cream in sides using the big knife and then freeze the cake for 30 mins.
  14. Now for the final icing: take a big dollop of cream and spread it on top as well as on sides using a big knife/palette knife.
  15. Add the remaining cream in a piping bag, make rosettes in top.. And also make a border in the edge..
  16. Sprinkle chocolate in sides as well as in top..
  17. Put the remaining cherries in the top.
  18. Refrigerate and enjoy!

Made this cake for my neighbor, they loved it..  You also make this and  enjoy 🙂

Video Recipe for easy explanation:

 

Until Next time, Take Care.

Thanks, Have a great time!

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White Forest Cake – Eggless Baking Without Oven, Without Condensed Milk

Hie Friends,

Few months back, we had started Eggless Baking Without Oven Series.. I’m happy that you all like the series.. This time around, I’ve got White Forest Cake for you all.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!

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The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care 😛 Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!

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White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
 
Ingredients
  • For Sponge: Maida/APF - 1½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1 Cup
  • Butter - ½ Cup
  • Thick Yogurt/Dahi - ¾ Cup
  • Milk - ½ Cup
  • Vanilla Extract - ½ Tsp
  • Lemon Zest - ½ Tsp
  • Lemon Juice - From one lemon
  • Salt - ¼ Tsp (If using unsalted butter)
  • For Assembling: Whipping Cream: 500-600 Ml
  • Sugar - 4 Tbsp
  • Chopped Strawberry's: ½ Cup
  • Halved Strawberry's: To Garnish
  • Sugar: 4-5 Tbsp
  • White Chocolate Compound: For making Flakes
Instructions
  1. For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
  2. Sift the flour, baking soda, baking powder, salt(if using).
  3. In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
  4. Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
  5. Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
  6. After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
  7. For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
  8. Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
  9. For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
  10. For completing: Place a plate over some bowls to make a turn table.
  11. Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
  12. Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
  13. Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
  14. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
  15. Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
  16. Place some big flakesand a big strawberry in center of the cake!
  17. Cake is ready, refrigerate for 3-4 hrs or more and enjoy!

1

Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it?? Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It won’t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
[widget id=”text-5″] Get your ingredients ready!!

Black Forest Cake - Eggless Baking Without Oven
Serves: 6
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract - 1 Tsp
  • Milk/Hotwater - As required
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Red Cherries - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ Cup
  • Sugar - 4 Tbsp
  • Shavings: Chocolate Bar - As required
  • Red Cherries for top - 8-10
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
  5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Chocolate Sponge is ready.
  11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
  12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
  13. Whipped Cream is ready!
  14. Filling: Take the cherries and crush them lightly to take the seed out!
  15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
  16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
  17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
  21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  23. Transfer the cake to Cake base using palette knife. Be careful!
  24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
  25. And pipe and lift on bottom.
  26. Sprinkle chocolate shavings all over sides and top.
  27. A cherry on the top of each rosette!
  28. Its ready!
Notes
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup from tin!
You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!
 

Black-Forest

Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall is deliciously delicious after 12 hours!

Enjoy..  Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! 🙂

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at yaman@cookingshooking.in 🙂

 

 

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