Name: Classic Black forest cake recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 2 cups All purpose flour; 1/2 tsp baking powder; 2 tsp baking soda; 1/2 cup + 1 tbsp cocoa powder; 2 cups sugar; 1 cup oil; 1 cup milk; 1 cup curd; 1/2 cup hot water; 1 tsp instant coffee; 2 tsp pure vanilla extract; A pinch of salt.; 200 gms non diary whipping cream; 200 gm cherry compote or cherry jam; Few whole cherries; Few chocolate shavings; 100 gms milk chocolate chips; 1/2 cup simple syrup.

Ingredients Serving: 10

2 cups All purpose flour
1/2 tsp baking powder
2 tsp baking soda
1/2 cup + 1 tbsp cocoa powder
2 cups sugar
1 cup oil
1 cup milk
1 cup curd
1/2 cup hot water
1 tsp instant coffee
2 tsp pure vanilla extract
A pinch of salt.
200 gms non diary whipping cream
200 gm cherry compote or cherry jam
Few whole cherries
Few chocolate shavings
100 gms milk chocolate chips
1/2 cup simple syrup.

Instructions

Sift together all purpose flour, cocoa powder, baking powder, baking soda and salt into a bowl.
Add sugar and make a well in center and add all wet ingredients except hot water.
Mix everything till well combined.
Now mix hot water and coffee and add it to the cake mix and combine well.
Transfer the batter in a greased 8 inch cake tin and bake in a preheated oven at 180 degree celcius for 30 mins or till a toothpick inserted comes out clean.
Let the cake cool completely and then slice it from middle into 3 equal parts.
Now whip the chilled non dairy cream till it holds the shape and place it in the fridge till we use it.
In a cake board apply little cream and place the first layer. Soak it with simple syrup.
Pipe the cream in the center and add cherry compote and sandwich it with other layer and repeat the process for second layer too.
Now place the final layer and again soak the llayer with simple syrup.
Crumb coat the layer and place it in fridge to firm up a little.
After the cake firms up give final coating and again place in fridge till we make chocolate lace.
For chocolate lace melt chocolate chips and pour the mix in an an icing bag and draw any pattern of your choice in a parchment paper which matches the size of your cake.
Wrap this lace around your cake and this time place the whole cake in freezer for 15 minutes.
After 15 minutes remove the parchment paper. Your chocolate lace will be attached to your cake.
Using a star tip and few cherries decorate the upper part. Add some chocolate shavings in the middle.
Serve the cake chilled.

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