Sunday, December 14, 2008

A Blackforest cake for a B'day boy

September 11, a day that some people will never forget.. (due to the attack of the twin towers)

However, this year september, 11 is a special day for someone special..

Its B's birthday.. so I created a cake for him.. He really like chocolates very much, and almost immediately BLACKFOREST CAKE flash across my mind, so without any procastination, I lift my butt off the comfy chair and search online for Blackforest cakie..

I got this recipe from "Do what I like" @ Kitchen Capers Forum.

When I saw the picture of the cake florence created, I was so amazed! absolutely stunning! Just like what we will get from those secret recipes, breadtalk etc.. So yeah, a picture determines the birthday boy's cake.. Keke

Presenting to you, this lovely recipe:



4 egg yolks
1/4 tsp salt
2 tsp rum or kirsch (I use my Sis's chocolate liquer)
40g castor sugar (I use icing sugar)

5g cocoa powder
85ml warm corn oil

135ml warm water

125g cake flour
1/2 baking soda
1/2 baking powder

4 egg whites
1/2 tsp cream of tartar
50g castor sugar

15 fresh cherries pitted and halved (dried with paper towel)
25 canned pitted sour cherries halved drain well
500ml whipping cream whipped with 2 tbsp icing sugar
100g shaved Lindt 70% Dark Chocolate
10 - 12 Fresh whole cherries with stems for decoration/maraschino cherries with stems


1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff. 6. Pour 1/2 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well
8. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.
10. Whip the cream with icing sugar until stiff.
11. Add pitted fresh and sour cherries into half portion of the whipped cream.
12. Sandwich the cake with (11).
13. Frost the cake with the remaining half portion of whipped cream and decorate as appropriate with chocolate shavings and fresh whole cherries

I prepared the base cake around afternoon before the night I do up the decorations, this allow the crumbs to settle, and when you slice the cake into 3 individual parts, the crumbs will not fall off.. And a prettier cut as well la..

So after all these hardwork, I came up with this cake:

I did not decorate the cake with marashchino cherries because I couldn't find them at the AMK Phoon Huat, and not wanting to run around the whole "little red dot" (Singapore) for the cherries, I settle for strawberries and Rochers.. The rochers was quite a hit, guess they like the rochers.. Strawberrie wise, quite sour..

Non-dairy whipped cream was used to deco the cake as well, I prefer non-dairy over dairy whipping cream. Because I tends to overwhip the dairy whipping cream and "transform" them into butter.. *Sobs*

Just simply no luck with dairy whipping cream.. So whenever any recipe calls for dairy cream, I'll substitute it with non-dairy ones, the taste will not be compromised (according to my tastebuds) =p

Oh ya, I also used the heart candies to decorate the cake... add on a sweet and feminine touch.. Keke. The side of the cake uses chocolate shavings.. Done by yours truly.. Well, I really dislike making my own chocolate shavings, cos they tends to melt quite fast in hot weather, and resulting in a gooey mess..

Anyone has any idea to make my "Chocolate shaving journey" a less tedious one?? Please tell me! TIA!

Taste wise, I think it might be due to the chocolate liquer that I used, the chocolate scent is strongly enhanced, and the cake is spongy soft! Another point to add, the cake is not too sweet, which makes it even more appealing to me.

*I love desserts, but I don't have a sweet-tooth. Weird uh?

Well anyway, the cake was quite well received by all those who tasted it, and of course, the Birthday boy loves the cake as well! So overall, its worth the hardwork! As I greatly appreciate it when people enjoys my bakes!

Hmm.. Stay tuned, I'll be back with more stuffs!


Cookie said...

Congrats! You are doing very well for a novice baker! Keep it up!

If you do not want to shave your own choc, you can buy ready ones from Sun Lik. There are many diff types of choc that you can use for coating the sides of the cake.

I usually hand whip the whipping cream to avoid over whipping. It's a good arm exercise for me :-)
Just stop when it does not fall when turn the bowl upside down.

Carrie said...

Hello Cookie,

Thanks for your priceless tips! Hehe!

Will try using dairy cream next time! Coincidentally, i just went to sunlik today to get a silpat mat.. Gosh, cost me a bomb.. Hahaha


Cookie said...


I prefer Dairy cream to non-dairy cos non-dairy is made with coconut milk+palm oil+emulsifer+etc which is basically not so healthy. Dairy cream is just milk + sugar! I trust cow over scientist!

To make it easier to whip, start with cold utensils - refrigerate your ballon whisk, mixing bowl etc before you start whipping.

Cookie said...

When I reply the question in Kitchen Capers last night, I didnt know you are the person until I now. Haha.

Silpat is expensive but really useful. Cookie or bread will not stick to the baking tray any. I have about 5 or so!

PS: this will be my last comment... sorry if I seem like spamming... I can never stop sharing my learnings with others!

MH said...

Hi Carrie!
Thank you for linking my blog! Wow! your cake looks great!

Carrie said...

Hello Cookie,

Nah, this is not spamming! In actual fact, I learn alot of things from you! Thankie thankies!

Yeah, I decided to cut up the silpat as i want to try my hands on macarons.. Hehe..

But once again, really thank you so much for the tippys! hehe!


Carrie said...

Hi MH,

Hehe.. thanks thanks!