Since the time I developed interest to cook, I was looking forward to baking and preparing a simple eggless cake. Blackforest cake being favourite at home, I browsed through various recipes and came across one at Easycooking by Divya. The recipe and steps were so easy [No wonder the blog title is easycooking] that I instantly bookmarked it and finally I am here posting the cake baked from home. Have been baking it regularly now after my first attempt [cake seen in the last pic on this post] with few adaptations. Rest of the pics are from recent attempt and have been updated on 1/1/2017.
Lets move on to the recipe to see how it is made.
For the cake
100 gms butter [room temperature]
225 gms maida/ all purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
200 ml aerated cola (I used Coca Cola)
For the cherry syrup
1/2 cup water
1/2 cup sugar
1 cup pitted cherries
For whipped cream
2 cups of whipping cream
6-8 tbsp icing sugar
1/2 tsp of vanilla essence
fresh cherries [you may use glazed cherries]
Sieve maida, cocoa powder,baking powder and baking soda. Keep it aside. Grease the cake tin [mine was 6 inch pan] either with butter or line it with parchment paper. Preheat oven to 150 deg C.
Place butter in a vessel. Add milkmaid and beat well. Add vanilla essence and mix well. Add sieved dry mix to the milkmaid-butter mixture alternating with cola till the dry mix and cola are finished. Pour the cake mixture in the baking tin [The batter should always fill half to two thirds full in the baking tin and there should be sufficient place for the cake to rise up evenly]. Bake it until the cake is done. Insert a knife/ toothpick in the center of the cake to check if it's done or not. Remove the pan from the oven after 5 mins and let the cake cool on a wire rack.
As the cake is resting on the wire rack you can prepare the sugar syrup. Mix water, sugar and pitted cherries in a sacuepan and heat it on low flame. Boil till the sugar dissolves completely. Keep it on low flame for 2-3 mins and then switch it off. Strain and keep it aside to cool down. Keep the strained pitted cherries aside which you will use while assembling the cake.
Meanwhile mix whipping cream with vanilla essence and beat it. Add icing sugar gradually and beat it well until the mixture thickens and forms soft peaks.