Weekend Baking Bliss: Black Forest Torte!

Hi friends, hope you all are having an amazing time! This week, I had a very hectic schedule and when I came back home and had a fabulous weekend ahead of me, I was thinking of baking a Black Forest cake (Deshi style, Sumi's hot cake). Being decided to bake one,  I came up with the idea of using strawberry infused syrup instead of traditional cherries. During the weekend, I had a very fun night with my friends here in Purdue and had great reviews on this one! Hope you will like the recipe too. Let's start then!

Black Forest Torte 

 

Ingredients: 

For cake: 

- 2 all purpose flour 

- 1 cup cocoa powder

- 1 teaspoon baking powder

- 1 cup milk

- 1 teaspoon salt (optional)

- 1/3 cup vegetable oil 

- 3 large eggs (room temperature) 

- 1 teaspoon vanilla essence

- 1 cup brewed coffee (hot)

For Strawberry glaze: 

- 10-15 fresh Strawberries 

- 2 teaspoon white sugar

- 2 tablespoon water 

For whipped topping: 

- 2 cup heavy cream 

- 2 teaspoon vanilla extract

- 2 tablespoon confectioner's sugar 

Process: 

1. Preheat the oven at 350 F. 

2. Stir together all the dry ingredients listed for the cake and keep that aside. 

3. Now in a separate bowl,  add milk,  oil, eggs and vanilla and combine them all.  Next, add the dry ingredients (step-2) slowly into this mixture.  Add the coffee. Don't worry if the batter is thin. 

4. In a greased 9 inch pan, pour the batter and bake for about 30-35 minutes. Baking time varies on the pan size so keep an eye when 25 minutes are over. Insert a toothpick and if that comes out clean, your cake is ready. Rest is aside to cool. 

5. Now when the cake is cooled down, slice is into half (horizontally). Make a syrup of strawberry, water and sugar. Spread it over one slice of cake. 

6. In a bowl, beat heavy cream until it forms stiff peaks. Now add vanilla and sugar. Don't over beat it, then it will become like butter. Spread half of the whipped cream over the strawberry glaze. I know what you are thinking, we can just dig onto the cake at this stage, haha you are absolutely right then! Isn't it looking amazing? 

7. Last but not the least, close the lid (with the other half of cake). Spread the remaining whipped cream over top of the cake with a spatula. 

8. Refrigerate the cake for an hour to set.  

When it's time, slice a generous piece out and devour in. It remains edible for 3-4 days but I bet it won't last in your fridge for that long! Enjoy!