Its always fun to learn a new recipe or a method that you have never used before for an old one. Here I make a regular Black Forest Cake but instead of the cream or butter I usually use in baking cakes this one has refined oil. When I first saw this cake being baked by a friend of mine I was very skeptical about how soft an oil based cake would be. Happily my doubts were unjustified and the recipe was a resounding success.
1 and 1/4 cup sugar
A pinch of salt
Vanilla Essence as 4-5 drops or strong as desired
3/4 cup refined oil
1/2 cup cocoa powder
1 cup flour (maida)
Oil and flour for dusting the baking dish
Baking dish ideally made of glass or chintah
Your trusty hand mixer
Whipping Cream 1/2 cup
Soaking liquid - cherry liquor, orange juice, pineapple tin liquid, sugar water, or brandy water.
1. Grind the sugar in your mixer grinder to produce castor sugar. Its easier to mix in the cake batter this way. If you have castor sugar ready to use, just use that instead of grinding any fresh.
2. Separate the whites of the eggs and collect the yolks for later use.
3. Whip up the egg whites with the pinch of salt till they begin to form soft white peaks.
4. Add the sugar gradually and keep beating. Then add in the egg yolks and beat some more.
5. Add the vanilla essence and beat some more.
6. The refined oil goes in next. Beat for another 2-3 minutes.
spatula or spoon works best.
8. In the end we add the flour a couple of spoonfuls at a time and cut and fold it into the batter.
9. Add the oil to the baking dish and coat. Then add the flour and dust the dish nicely. Throw away and excess flour before you pour the cake batter in.
10. Bake on 'High' for 5 minutes and leave in the microwave for 10 minutes standing time.
11. Remove from the baking dish and slice into half. Now use the soaking liquid to soak the cake.
Traditionally the black forest cake uses cherry liquor however as I didn't have any handy I used brandy water instead. Please refer to the list above to other alternatives you can use if you don't want to use liquor.
12. Beat the whipping cream in a large bowl. Remember the quantity will double as you whip it.
13. Once the cake has cooled off and soaked for about 10 minutes its time to get frosting.
14. Cover the full cake with whipping cream and top off with chocolate shavings. I didn't have any cooking chocolate handy so I used chocolate sprinkles instead.
You can place the cake in layers to make it tiered but I kept them single as it was a small cake and would seem even smaller if I placed them one on top of the other.