Usually Black Forest comes with several layers, with whipped cream, cherries and cherry sauce sandwiched in between each layer. But as you can see in the pictures I did not do any of that... just because I enjoy the cake much more than the all the cherry toppings and the cream layer. Even at home my mother makes it this way, just the way I like it.
So why I still call it a Black Forest Cake and not anything else..., for me this cake represents Black Forest Cake. The one my mother makes. The one I used to enjoy with a scoop of vanilla ice cream. The one that reminds me of christmas and home ...
This was one of the things I made this christmas. After that successful attempt I made this again few days back.
This is a very light and soft cake. With the help of an electric beater this can be prepared really fast.
(Sift all the dry ingredients together)
Recipe Source : My Mother
All ingredients must be at room temperature.
- Butter - 100gm/ 1 stick (cut into small squares)
- Sugar - 2 cups (powdered)
- Eggs - 2 large
- All purpose Flour - 2 cups
- Cocoa powder - 1/2 cup (Unsweetened)
- Baking Soda - 1 1/2 tsp
- Yoghurt - 1/2 cup (or curd that is not sour )
- Milk - 1/2 cup
- Vanilla Extract - 2 tsp
Preheat the oven to 400 F.
Line a baking dish with parchment paper and set aside.
Sift All purpose flour, Cocoa powder & Baking powder for 3- 4 times. This will mix all the dry ingredients together and leave it aerated and without lumps.
In a large mixing bowl, beat the butter to a soft and creamy consistency.
Add powdered sugar and beat again, until butter and sugar is mixed well. Scrape down the sides using spatula and mix well.
Add the eggs one at a time. Beating for about 1 min for each egg at med-high speed. Scrape down the sides using spatula in between.
Add yoghurt and milk and beat for a minute or two.
Now using a silicon/ wooden spatula or a beater at its lowest speed, add the dry ingredients little by little and mix. Do not over beat it, but make sure dry ingredients are wet and incorporated well.
Pour this into the prepared dish.
Bake at 400F for 5min in the middle rack. Then bring down the temperature to 350 F and bake for 45 - 55min till a skewer put in comes out clean.
* Do not open the oven door during first half hour, this could fluctuate the temperature inside and may not make the cake rise.
* If the batter is poured into a more wider baking pan, or more than one, the baking time will be lesser, like about 30-40min.
* For those who likes the cake to be little bitter sweet, reduce the sugar to about 1 1/2 cups.