Black Forest Cake Recipe

Black Forest Cake
Ingredients:
 for cake:

• all purpose flour - 75 g (7.5 tbs)
• cocoa powder - 15 g (1.5 tbs)
• sugar - 90 g
• egg whites - 3
• egg yolks - 3
• veg.oil - 75 ml
• vanilla essence - 1/2 tsp
• a pinch of salt
• 1/2 tsp lemon juice/vinegar

 for sugar syrup:

• hot water - 50 ml
• sugar - 25 g

 for cover the cake

• whipping cream - 250 ml
• grated chocolate ( I used milk compound chocolate; You can use dark compound as well )
• cherries

 Method

  step 1 : prepare pan

• line a 15 cm pan with parchment paper

  step 2 : preheat oven

• preheat oven at 170 degree Celsius

 step 3 : prepare cake

• into a bowl sift together flour, cocoa powder and salt and set aside
• in a separate bowl beat the egg whites
• add in vinegar and beat well
• add sugar gradually and beat until stiff
• beat in egg yolks
• add in oil and vanilla essence and mix well
• sift in dry mix and fold in gently
• pour into the prepared pan and bake at 170 degree Celsius for 35 - 40 minutes

 step 4: prepare garnishing items

• beat the whipping cream until stiff and keep in refrigerator until use
• grate the chocolate and refrigerate until use
• mix together hot water and sugar and keep aside

 step 5 : assembling

• once the cake is done take it out from oven
• remove from cake tin and allow it to cool completely
• then cut it in 3 discs horizontally
• soak each sponge with sugar syrup
• cover with whipped cream
• top with sliced cherries
• place the second layer and repeat the same
• place the third layer, soak with sugar syrup
• cover with whipped cream
• place in the refrigerator for about 20 minutes
• again cover this with the cream 
• then sprinkle grated chocolate on sides
• give your favourite design to the cake
• place it in the refrigerator for 2 - 4 hours before serving

Carrot Cake Recipe | Easy Cake Recipes | How To Make Carrot Cake

Carrot Cake

 Ingredients:

• carrot grated - 1.5 cups pressed (230 g )
• all purpose flour / maida - 1.25 cups (170 g )
• eggs - 3
• veg.oil - 1/2 cup (125 ml)
• sugar - 3/4 cup ( 180 g)
• vanilla essence - 1/2 tsp
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• zest of 1 large lemon
• cashew - 1/3 cup
• a pinch of salt

 Method :

 step 1 : prepare cake tin

• grease an 8 inch pan with butter or oil
• dust with some flour and remove the excess flour
• line with a parchment paper and keep aside

 step 2 : preheat oven

• preheat the oven at 170 degree Celsius
• you can bake this on stove top also

 step 3 : prepare cake batter

• sift together flour, baking powder and baking soda and keep aside
• beat together eggs, sugar and salt until thick and light cream in colour
• add in oil and vanilla essence and mix well
• zest the yellow part of lemon and mix well
• add the flour mix little by little and fold in gently
• add in grated carrot and cashews and combine well
• pour this into the prepared tin
• tap 3 - 4 times to remove trapped air bubbles

 step 4 : baking

• bake in preheated oven at 170 degree Celsius for 60 - 65 minutes or a skewer inserted at the centre of the cake comes out clean
• once it is done remove from oven and let this cool in the tin for 10 minutes
• now remove from tin and allow it to cool completely
• and cut the cake and serve