Black Forest Cake Recipe | How to Make Black Forest Cake | Infoods

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a lower-calorie alternative.

Preheat your oven to 180° C for 10 minutes.

In a mixing bowl, add 1/2 cup of margarine and fluff it up using a hand mixer until fluffy.

Add 1 and 1/4 cup of sugar and mix with the hand mixer until fully combined.

Add 3 eggs and whip on high speed until the batter is light and fluffy, scraping the bowl as needed, for about 2 to 4 minutes.

Add 1/4 cup of cooking oil and mix in with a spatula.

Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt, then 1 teaspoon of vanilla essence and mix well.

Add half of the all-purpose flour and half of the buttermilk, folding into the batter.

Add the remaining all-purpose flour and buttermilk, fold until combined.

Sieve in 1/3 cup of cocoa powder and fold until fully combined.

Transfer the batter into two 8-inch baking tins, evenly dividing it between them.

Level the batter in the tins and bake at 180° C for 30 minutes, or 50 minutes if using a 1 kg baking tin.

Check if the cake is ready by inserting a skewer in the middle; it should come out clean.

Let the cakes cool in the tins for about 10 minutes, then invert onto a cooling rack to cool completely for about 1 hour, or refrigerate for 20-30 minutes if in a hurry.

For the frosting, add 1 and 1/2 cups of chilled whipping cream, icing sugar, and 1 teaspoon of vanilla essence to a mixing bowl.

Whip the cream until soft peaks form, which should take about 1 to 2 minutes on high speed.

Place one cake layer on a cake board and add a little whipping cream to hold it in place.

Using a spatula, crumb coat the cake with whipping cream, turning the turntable as you go.

Carefully place the next layer on top, aligning it with the bottom layer.

Add more whipping cream and level it on the cake, smoothing the sides as well.

Refrigerate the cake for about 20 minutes to set the first layer of frosting.

After 20 minutes, frost the sides and top of the cake with more whipping cream, smoothing it out with a spatula.

Prepare a piping bag with a star nozzle and fill it with whipping cream for decoration.

Pipe a decorative design on top of the cake using spiral movements while turning the turntable.

Grate dark chocolate and sprinkle it on top of the cake for decoration.

Cut into the cake with a serrated knife to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens