I wonder why i never thought to try this before - it's a classic after all.
May be cause i never thought it was possible to do this at home.
Hmmmm...
These were the recipes i used:
Chocolate Sponge:
Barbara bakes as used in my chocolate delight cake.
Whipped Cream frosting:
As used in my rosette cake but without stabilized cream.
I drained and chopped the cherries from a can and used the cherry syrup with a 1/4 cup of sugar as directed in JOB's black forest cake recipe
http://www.joyofbaking.com/BlackForestCake.html
I baked the cakes in 2 8 inch pans and they had a good height. Nice thick layers.
Could even be used to make two layers and make it four layered cake.
Improvements:
1. I was not satisfied with the taste of the chocolate sponge. It was not chocolatey enough for me or rich enough either. I used cup measurements this time and i think that made the difference. For the chocolate delight cake, i made the same sponge and it tasted so good that time. But I weighed the ingredients then.
2. I used too many cherries and they were a little better. Next time i should stew the cherries in sugar syrup for some time and use the sugar syrup to soak the cake as well.
3. I did not stabilize the dairy cream - may be that is why it became a little runny as has never happened previous two times that i used it. I should absolutely stabilize it next time.
The pics of the aspired cake and mine:
The aspired cake is Veena Shakti's from a pic posted on HBG:
I think appearance wise my cake was not bad... although of course i can improve. The off white colour is because i use diary cream and not the non diary whipped cream. And the specks of brown on my cake are from the real vanilla powder :-)
May be cause i never thought it was possible to do this at home.
Hmmmm...
These were the recipes i used:
Chocolate Sponge:
Barbara bakes as used in my chocolate delight cake.
Whipped Cream frosting:
As used in my rosette cake but without stabilized cream.
I drained and chopped the cherries from a can and used the cherry syrup with a 1/4 cup of sugar as directed in JOB's black forest cake recipe
http://www.joyofbaking.com/BlackForestCake.html
I baked the cakes in 2 8 inch pans and they had a good height. Nice thick layers.
Could even be used to make two layers and make it four layered cake.
Improvements:
1. I was not satisfied with the taste of the chocolate sponge. It was not chocolatey enough for me or rich enough either. I used cup measurements this time and i think that made the difference. For the chocolate delight cake, i made the same sponge and it tasted so good that time. But I weighed the ingredients then.
2. I used too many cherries and they were a little better. Next time i should stew the cherries in sugar syrup for some time and use the sugar syrup to soak the cake as well.
3. I did not stabilize the dairy cream - may be that is why it became a little runny as has never happened previous two times that i used it. I should absolutely stabilize it next time.
The pics of the aspired cake and mine:
The aspired cake is Veena Shakti's from a pic posted on HBG:
I think appearance wise my cake was not bad... although of course i can improve. The off white colour is because i use diary cream and not the non diary whipped cream. And the specks of brown on my cake are from the real vanilla powder :-)
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