Black Forest Cake Recipe


  • 1 tinNestle MILKMAID
  • 1 (25g)Nestle Milk Chocolate
  • 100gButter
  • 1 3/4 cup (175 g)Maida
  • 3-4 heaped tablespoons (25g)Cocoa
  • One tsp baking Powder
  • 1 tspSoda Bicarbonate
  • One tsp vanilla Essence
  • 1 1/3 cups (200ml)Aerated soda
  • One small tinTinned Cherry
  • 200gCream
  • Two-spacing Sugar/Powdered Sugar


  • step 1. Clean the inside of an 8″ diameter baking tin, then dust it with flour.
  • Step 2. Prepare the oven at 180 C. C.
  • Step 3. Mix together the maida baking powder, cocoa powder, and soda bicarbonate (sieve three times to get more aeration).
  • Step 4. Make butter soft (DO NOT MELTS). Incorporate Nestle MILKMAID and mix thoroughly. Add vanilla essence.
  • Step 5. Mix the maida and soda aerated in alternating order to the batter until all the soda and maida are consumed.
  • Step 6. Put the cake in the baking tray (8″ size), then bake it in the oven preheated for 45-50 minutes or until the toothpick inserted into the middle of the cake is clear.
  • Step 7. Take the cake out of the oven and let it cool for a few minutes. Remove the cake’s sides with a knife when needed. Place the cake on a wire rack or plate lined with a cloth (to remove moisture) and let it cool before cutting horizontally in two.
  • Step 8. Drain & destone cherries. Soak the cakes in cherries syrup.
  • Step 9. Mix sugar and cream until it is light and fluffy.
  • Step 10. Layer the cake with whip cherry cream, chopped and sliced cherries.
  • Step 11. Add cherries, whipped cream, or whipped cream.
  • Step 12. Sprinkle liberally with grated choco.
  • Step 13. Chill and serve.

Tips for Black Forest Cake

  • Utilize high-quality ingredients, specifically for the cherries, chocolate, and whipped cream, since they can significantly affect the flavor and flavor of Black Forest Cake.
  • Accurate measurements are vital when baking. Use measuring cups and spoons to ensure you have the correct quantity of each ingredient.
  • When you incorporate dried ingredients in the batter, gently fold them with a spatula. Refrain from overmixing to keep the texture of the batter, which is light and fluffy.
  • Let the cake layers cool completely before assembling and frosting. This stops the frosting will melting and helps ensure an even and stable structure.
  • Make use of a chilled and chilled mixing bowl to whisk the cream.

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