Category
🦄
CreativityTranscript
00:00 [Music]
00:18 Hello and welcome to Cook and Chicken. Today we are going to prepare Black Forest Cake.
00:23 Yes, this is a part of our Eggless Baking Without Oven series and it's very easy to prepare and it tastes way better than the bakeries because it's homemade and it's fresh.
00:35 Fresh is always the best and it's moist, juicy, creamy, chocolatey, just wow.
00:41 So, if you think where to get the baking supplies in your city, in India, then you can check my list for the stores.
00:48 I have made a post in my blog. I'll put up the link in the description box.
00:52 So, without a further detail, let's dig in to the quiet for preparing this.
00:55 Here I have the ingredients that will require to prepare our Black Forest Cake's sponge.
01:03 First of all, 1 cup of Maida, half a cup of Condensed Milk, little bit more than 1/4 cup of Butter, this is about 1/3 cup or little bit less, 3 tablespoons of Cocoa, 1/4 cup of Powdered Sugar,
01:18 half a teaspoon of Baking Powder, 1/4 teaspoon of Baking Soda and 1 teaspoon of Pure Vanilla Extract.
01:26 So, let's start baking it.
01:28 Just like we did our Tri-Color Cake, I have added about 2 cups of Salt and a wire rack.
01:34 Wire rack will help in making the difference between our Salt and our Cake Tin.
01:39 I am going to heat this in low flame and then we are going to prepare our Cake Batter.
01:46 Here I have a bowl in which I am going to prepare my wet ingredients.
01:50 First of all, the Butter.
01:52 Now, we are going to whisk this until it is light and fluffy.
01:57 So, let's add the Sugar to this.
02:02 Beat this until it is light and fluffy.
02:11 Our Butter and Sugar is creamed really nice. Now, I am going to add in our Condensed Milk.
02:16 Beat this until it is combined really well and becomes smooth and nice.
02:28 So, this is looking really light and fluffy and looks very good.
02:32 I am going to now add the dry ingredients to it.
02:37 What I am going to do now is sift our dry ingredients.
02:41 Maida, Cocoa, Baking Powder and Baking Soda.
02:47 Here you can see our dry ingredients are sifted.
02:53 Now, I am going to use my spatula and incorporate these dry ingredients.
03:00 So, what I am going to do is, as this is very very dry, first of all I am going to add my Vanilla.
03:07 Now, some Milk.
03:11 So, little bit of Milk.
03:16 Here you can see our Cake Batter. I am going to add warm water to it now, actually boiling water.
03:28 We added about 3 tablespoons of Milk that time and rest of it I am going to add water.
03:35 We are going to pour this water and make it nice and good.
03:38 So, my Cake Batter is ready. You can see, this is like this consistency, pouring consistency you may say.
03:49 So, now let's add this to our Cake Tin.
03:52 As we did our Tri-Color Cake, here I have the same thing here.
03:55 Stainless Steel Container about 7 inches, lined with some Oil or Butter and Baking Paper or Butter Paper.
04:04 And again some Oil over it. Now, let's add our Cake Batter to this tin.
04:09 And now, let's add this to our Cooker.
04:18 Here I have the Cooker which is heating up from 5 minutes and don't let it heat up for more than 5 minutes.
04:25 We just want to preheat and 5 minutes is more than enough.
04:29 And if it's too hot, then your Cake might get burnt faster.
04:34 Let's open this up. Be careful, this will be very hot.
04:38 It's hot hot.
04:43 Now, let's add our Cake Batter.
04:47 Oops!
04:51 So, try to keep it in the center.
04:56 After about 25 minutes, we are going to check whether it's done or not and make sure the flame is at the lowest possible.
05:02 It has approximately been 30 minutes.
05:07 Let's open and check.
05:09 I tested about 5 minutes ago, it was little bit undone.
05:13 You can see our Cake has risen very good, it looks very fluffy and nice.
05:17 There are two ways, one, with your finger, if it springs back, it's ready.
05:22 Other, with a toothpick. If it comes out clean, it's ready.
05:26 I already tested, it comes out clean and it's ready.
05:29 So, don't over bake for even about 2 minutes, your Cake will get hard.
05:34 So, this is ready. We are going to remove this now.
05:38 Our Cake is resting here for about 5 minutes.
05:46 Now, I am going to loosen the sides.
05:51 Let's transfer this Cake into a plate.
05:54 So, using a steel container makes it little bit black.
06:04 Don't worry.
06:05 You can see our Cake, it is a bit slanting but by rising, we can easily fix that.
06:15 Don't worry, if your Cake also gets a bit slant.
06:18 Let's remove this baking paper or butter paper or parchment paper.
06:22 Wow, wow, wow.
06:25 See this, so spongy and so nice.
06:28 Let's transfer this into a cooling rack and let it cool.
06:31 Till then, let's prepare our sugar syrup, whipping cream, everything for this Black Forest Cake.
06:36 Here I have cherries, these are red cherries.
06:44 You may also use maraschino cherries or black cherries, whatever you get in a nearby supermarket.
06:50 These are tinned cherries which usually comes in sugar syrup.
06:54 What I am going to do is, strain the sugar syrup for our sugar syrup for Cake.
07:01 So, here we have the sugar syrup from our cherries.
07:12 And what we are going to do next is, hit this sugar syrup with some more sugar to make it even more sweeter.
07:21 Here I have a Kadhai or a pan, you may use anything.
07:27 Add the syrup to it.
07:29 As well as, some sugar.
07:33 So, this must be fine enough.
07:41 We are going to heat this until the sugar melts.
07:44 We don't want to boil it and the sugar is melted and I have switched off the flame.
07:51 And we are going to let it cool. Till then, let's whip our cream and prepare our chocolate shavings.
07:58 Here I have some cream, about 600 ml.
08:05 And I am going to add sugar to this.
08:10 So, this must be fine enough.
08:12 If not, we can add more at a later stage.
08:16 We are going to whisk this and I prefer a stainless steel bowl after whipping 2-3 times.
08:21 We are going to whisk this or whip this until it becomes soft peaks.
08:26 This is non-dairy whipping cream.
08:29 I am going to keep this cream for about 15 minutes in the fridge.
08:37 Now, you can see this is soft peak.
08:39 After that, I am going to whisk this for another 2-3 minutes.
08:43 Here I have some compound chocolate. I am going to make shavings out of it.
08:48 Very easy to make. Take a peeler and then peel this chocolate.
08:52 And a plate below that so that the shavings go down.
09:06 Everything is ready now. Our cream, cherries.
09:09 These are cherries without the seeds. I have removed the seeds and these are the whole cherries.
09:14 Our chocolate shavings. I have kept them in the freezer for about 10 minutes and you can see they are very fine and very good.
09:21 Sugar syrup and our chocolate cake.
09:24 So, let's start assembling.
09:26 Here you can see that I have cut the dome and made it flat from top and you can see the air bubbles here.
09:33 This cake is very soft and very airy.
09:36 I am going to cut this cake into 3 layers now.
09:39 So, never cut your cake directly like this, like this, like this.
09:42 Do it like this.
09:44 I am going to transfer this.
09:59 Here I have a plate below that some bowls.
10:02 So, what I am going to do next is apply some cream here so that the cake does not move a lot.
10:10 It sticks to the bottom.
10:12 Next, I have cutted my cake into 3 parts and don't worry if your cake gets crumbly.
10:19 You can see an image right now.
10:21 This is the black forest cake which I prepared last time.
10:24 It is completely crumbled from inside.
10:28 You can see here I have some cake crumbs which I got from my middle layer which was completely broken from center.
10:35 I am going to show you how to complete this cake.
10:38 So, let's sprinkle some sugar syrup to this or we may say cherry syrup.
10:43 Usually, quiche is used.
10:51 You can see now our sponge is completely wet and we want it like this at this moment.
10:59 And now I am going to top it off with loads of cream.
11:02 I like loads and loads of cream inside my cake as a filling.
11:07 So, this must be fine.
11:14 Now, let's add some cherries.
11:19 As I said earlier, my middle layer is broken.
11:23 You can see here.
11:24 To be very careful at this moment.
11:26 A broken cake can always be assembled or a burnt cake can always be assembled.
11:33 I am going to add the crumbs here.
11:36 Sugar syrup.
11:41 Some cream.
11:46 Now, the cherries.
11:48 Now, finally, the last layer.
11:56 I am going to keep it upside down.
11:58 Now, finally, the cream.
12:10 Here you can see our cake.
12:13 This is not at all even but I am going to make it even and good.
12:19 So, this is how it looks.
12:21 I am going to put it in the fridge for 2 hours.
12:24 And then I will show you how it looks like.
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13:42 So, chocolate shavings will completely cover this up.
13:44 So, chocolate shavings will completely cover this up.
13:46 All the crumbs will be covered.
13:48 So, don't worry.
13:50 On the sides as well.
13:58 I have added chocolate shavings to the sides as well.
14:10 But there are a lot of excess.
14:12 What I am going to do is,
14:14 lightly pat it.
14:16 This side as well.
14:18 You can see our cake.
14:24 Completely covered with chocolate shavings.
14:26 Completely covered with chocolate shavings.
14:28 Now, top it off with some cherries.
14:30 Now, top it off with some cherries.
14:32 Our Black Forest Cake is ready.
14:44 Do try this and let me know how it turned out to be.
14:46 Thank you for watching.
14:48 Do subscribe for more of Cooking Shocking.
14:50 Do subscribe for more of Cooking Shocking.
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