27 September, 2014
Eggless Black forest cake
The world is full of vegetarian people and I always was in search of a good vegetarian variety for baking a nice moist soft cake.It is because whenever I wanted to make a cake on any of my family members birthdays I needed to order an egg-less variety also from the shop.But I can do that now with ease at my home.The ingredients mentioned below makes 500 gm cake.For 1 kg cake just double the quantity.The cream which I use is completely dairy free i.e it is soya cream,Vegans can substitute vegetable margarine for butter and soya condensed milk instead of regular dairy condensed milk.
1.100 gms Maida or refined flour
2.20gms cocoa powder
3.20gms of powdered sugar
4.50 ml milk
5.100 gms of butter
6.200 gms of condensed milk
7.1/2 tsp Baking powder
8.1/2 tsp Baking soda
9.1/2 tsp of emgel or cake improver
10.1 tsp glycerine
11. 1/2 tsp vanilla essence
12.Cherries (10 to 15)
1.Cake mould or baking tin
2.Piping bag for icing
3.Palate knife to apply cream
4.Nozzle for decoration
5.Bread knife for slicing the cake
9.Measuring glass for measuring the dry ingredients
|Icing bag and nozzles|
|Bread knife for slicing cake|
Preparing fresh cream for Icing
1.Beat the fresh cream topping with an electric beater for 15 to 20 minutes till it doubles up and start forming stiff peaks.
2.if it is unsweetened cream add powdered sugar and mix.
3.keep it in the refrigerator.
Preparing the chocolate truffle sauce
1.Melt the chocolate over double boiler or microwave(75 gms)
2.Add some cream to it to make a thick sauce(around 50 gms)
Preparing the oven
1.Preheat the oven to 250 degree celcius
Preparing the Baking tin
1.Grease a 500 gm cake mould or baking tin with butter.
2.Dust maida evenly on the tin.
Preparing the Dry ingredients
1.Measure flour ,cocoa powder,baking powder and baking soda .
2.Sieve flour and baking soda in a container with a strainer.
3.Measure sugar separately powder and keep.
Preparing the Wet Ingredients.
1.Soften the butter with the electric beater
2.Add powdered sugar and keep blending
3.Add gel and condensed milk and keep blending for 7 to 8 minutes.
4.Add the milk and beat.
5.Add the glycerine and vanilla essence
6.Add the maida and beat at the highest speed for 5 minutes.
1.Pour this mixture into the mould ,tap and keep it inside thepreheated oven.
2.Bake at around 180 degree celcius for 40 minutes.Check with a fork if it comes out clean
take the cake out.
Icing the cake
1.Slice the cake into two or three halves with a knife.
2.Soak the slices with sugar syrup with the help of a spoon.
3.Don’t add too much syrup the cake may break.
4.spread chocolate sauces over the first cake slice and spread.Add grated chocolate and cherries ove the sauce.
5.Add the second layer and spread fresh cream over it.Add some cherries.
6.Add the top layer and cover it with chocolate sauce with the help of palate knife
7.Decorate the border for the cake with the leaf nozzle and then with a star nozzle and cherries
8.Refigerate and serve.