Love is when the other person's happiness is
more important than your own.......Its Valentine's Day Readers.....Valentine’s Day normally serves as a day for passion
and romance we feel for our partners, love for children, comradeship
for friends and most importantly respect for our parents who loved us before
anyone else did. So make sure to return the love at least once a year,
and Valentine’s Day seems the perfect time to spread the affection.
All of U must be surprised why I am posting
so late...but the intention was planned..It happened like that...I was working
on the recipes which I wanted to post on valentine's day as a tribute to
all the persons in my life who has contributed to the way I am today..and
suddenly my Cellphone beeps...a friend had called me to invite me to the
celebration he along with his family is planning for the 50th
Marriage Anniversary of his parents....Wow...50th Marriage Anniversary....How
Romantic. In such a time when marriages crumbles like a pack of cards, Couples
like these teaches how the secrets of balancing both happiness and
struggles wins the life and enjoys the best possible relationship and
life. There is no emotion like love, but it comes as a package which includes,
respect, care, share, dedication, forgiveness etc.
So this post is dedicated to
the sweetest couple....and what best can happen except a rich Eggless Black
Forest cake on their 50th Marriage Anniversary...
INGREDIENTS:
FOR THE SPONGE CAKE :
- All
purpose flour- 1 cup
- Baking
powder- 1/2 tsp
- Baking
soda- 1 tsp
- Cocoa
powder- 6 tbsp
- Powdered
sugar- 3/4 cup
- Vegetable
oil- 1/2 cup
- Hot
coffee made with 1 teaspoon coffee in 1/4 cup hot water- 1/4
cup
- Milk- 1/4
cup
- Thick Beaten
Yogurt- 1/4 cup
- Chocolate
essence- 1 tsp
FOR FROSTING:
- Whipping
cream- 200ml
- Cherries- 1
packet
- Powdered
sugar- 4 tbsp
- Dark
chocolate - 1/4 cup
Making the Sponge Cake:
- Preheat
the oven to 170 degrees C, grease and line a round pan.
- Shift
the all purpose flour, Baking Soda, Baking Powder, Cocoa Powder and
powdered sugar and keep aside.
- In
a large bowl, mix the wet ingredients one by one, oil, milk, beaten
yogurt, chocolate essence and lastly hot coffee and give it a
good stir so that everything mixes well.
- Now
fold in the dry ingredients and mix everything well.
- Pour
the batter in the prepared pan.
- Bake
for 30 minutes or until a tooth pick inserted at the centre comes out clean.
- let
the cake cool down well before frosting.
Making the Sponge Cake:
- Preheat
the oven to 170 degrees C, grease and line a round pan.
- Shift
the all purpose flour, Baking Soda, Baking Powder, Cocoa Powder and
powdered sugar and keep aside.
- In
a large bowl, mix the wet ingredients one by one, oil, milk, beaten
yogurt, chocolate essence and lastly hot coffee and give it a
good stir so that everything mixes well.
- Now
fold in the dry ingredients and mix everything well.
- Pour
the batter in the prepared pan.
- Bake
for 30 minutes or until a tooth pick inserted at the centre comes out clean.
- let
the cake cool down well before frosting.
Frosting and Decorating:
- Cut the whipping cream packet
from the top and keep in the refrigerator overnight. I have used the Amul
cream for frosting.
- Chill a bowl in the
refrigerator where u have to whisk the cream. Take out the bowl and keep
over an bowl covered with ice cubes to keep
the temperature of the bowl to the minimum level.
- Now take out the excess water
form the cream packet and this step is necessary to get
a thick whipping cream because if you do
not separate the water it will make it runny.
- Now whip the cream with the
help of an electric blender for 2 to 3 minutes. Add the powdered
sugar and whip till you get a stiff peak. Keep in the refrigerator for use
later.
- Once the cake has completely
cooled down, take a long serrated knife and slice the cake horizontally
into two halves. Do it as neatly as possible. Alternatively, you can use a
thread to tie it around the circumference at the level of slicing, knot it
and tighten the knot by pulling the ends, till the cake is completely
sliced.
- Take the two halves on two
plates, with the sliced surface facing up.
- Soak the cherries in 1/2 cup
sugar syrup or you can use the canned cherries in place of
it.
- Pour this sugar syrup onto the
caked halves to make it wet bur do not overdo it. Carefully cover whole of
the cake surface.
- Using an spatula, spread the
whipped cream onto the soaked surface of the cake slices.
- Deseed and chop 15-20 cherries
and spread over the creamy surface of both the slices.
- Now arrange both the slices one
above the other with the iced surfaces facing each other.
- Cover the cake with the
remaining whipping cream neatly. If you have piping bags and tips you can
do some fancy design over the top and place cherries, if you donot have
piping bag , just place the cherries above according to
your design.
- Sprinkle chocolate shavings on
top of the cake.
- Chill the cake for few hours,
preferably overnight before serving.
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