EGGLESS BLACK FOREST CAKE - VALENTINE'S SPECIAL

Who doesn't loves a classic chocolate cake? This easy eggless black forest cake recipe is made with layers of moist and fluffy chocolate sponge cake, whipped cream & luscious cherry filling. The extra piled up chocolate sprinkles and the chocolate drip are the highlight of this classic cake! 

This homemade black forest cake fits all special occasions like birthday, anniversary, or Valentine’s day. 

For me, its Valentine's special as it is basic yet classy at the same time and an absolute stunner for the day.

Happy Valentine's day to all of you, go classic this Valentine's and give this cake a try.

Recipe:

(Makes 700 gm cake)
For Cake sponge:

• 1 1/2 cup all purpose flour/ maida
• 3 tablespoon cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup curd/plain yogurt
• 1/4 cup oil
• 1/2 cup milk
• 1 teaspoon instant coffee powder
• 1/2 cup boiling water

For Whipped Cream:

• 250 ml double cream/ heavy whipping cream
• 2 tablespoon icing sugar
• 1 teaspoon vanilla extract

For Assembling the cake:

• 1/2 cup - Sugar syrup (From the tinned cherries or make a simple syrup with 4 tablespoon sugar and 8 tablespoon water) 
• 1/2 cup cherries - Tinned or Fresh (For garnish)
• 1/4 cup melted chocolate( Should not be runny, keep semi liquid so we can get beautiful drips)
• Some chocolate sprinkles/Cherries (For garnish)

Method:

For Chocolate sponge cake :

• Preheat oven to 180°C.
• Grease and line a 8″ round cake tin with butter paper.
• In a bowl mix together flour, cocoa powder, sugar, baking powder, salt and baking soda.
• Make a well in the center of the dry ingredients and add curd, oil, milk and vanilla extract.
• Now in half cup of boiling water add coffee powder and mix until dissolved.
• Add the coffee water to flour and mix it to form a smooth batter.
• Pour it into the prepared cake tin.
• Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
• Rest it on the wire rack for 10 minutes.
• Flip on the wire rack, remove tin and the paper.
• Leave to cool completely before icing the cake.

For whipping the cream:

• Add the whipping cream in a big bowl.
• Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
• Using an electric blender with a whisk attachment, start beating the cream.
• Start with low speed and gradually move to a higher speed.
• After 2 minutes when cream thickens a little, add powdered sugar and vanilla extract.
• Keep whisking for 4 to 5 minutes, the cream will be ready with stiff peaks.
• Keep it covered in refrigerator till use.

For assembling the Cake:

• Take the cooled cake, and divide into two round equal layers.
• Take the cake board/ dinner plate . Put little cream on it. This is done so that the cake sticks there and does not move later on.
• Put one layer on the cake board and brush it with sugar syrup from the tinned cherries or make a simple syrup with (4 tablespoon sugar and 8 tablespoon water) using a spoon, or brush.
• This is done to make the cake moist and also flavorful.
• Now, add a dollop of whipped cream and spread evenly on the cake .
• Now break few cherries (tinned or fresh) into small pieces and spread evenly on top of whipped cream.
• Put the other layer on top and repeat by brushing with sugar syrup and adding whipped cream.
• Cover it completely with whipped cream using a offset spatula, this is called crumb coat.
• Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
• Now take it out, again apply a coating of whipped cream and try to smoothen it .
• Once covered with cream, pour the semi liquid chocolate on top and decorate with cream roses( i used WILTON 1M nozzle in a piping bag).
• Add some chocolate sprinkles in the center and we are good to go.
• You can decorate the way you like, add cherries on top as the traditional black forest cake looks or add choco chips, get creative and make with love.
• Chill the cake for 30 mins and serve with love.

KOTHIMBIR VADI/ CILANTRO FRITTERS

Kothimbir Vadi is yet another all time favorite tea time snack of Maharashtra. Kothimbir vadis are delicious snacks that taste excellent with a cup of piping hot tea/coffee. The deep fried delicacies are crisp on the outside and soft inside. It is a special winter delicacy because coriander is best and fresh during this season, also is available in plenty.

Recipe:

(Serves 4)
Ingredients:

• 1 cup gram flour besan/chickpea flour
• 2 tbsp rice flour
• ¼ tsp turmeric powder
• Salt to taste
• 1/2 tsp hing/asafoetida 
• 1 tsp Jeera/cumin seeds
• 1 tbsp coriander powder
• 1 tbsp white sesame seeds 
• 1 packed cup Kothimbir/coriander leaves(washed and finely chopped)
• 2 tbsp ginger, garlic, green chili paste
• 1.5 cup of water
• 2 tbsp oil for batter
• Enough oil for deep/shallow frying kothimbir vadi

Instructions:
To make the Kothimbir Vadi batter:

• Heat a large pan and add water, once it is boiled add oil 2 tbsp.
• Add half quantity of sesame seeds, jeera, hing, garlic ginger chili paste, salt, turmeric powder, coriander powder and mix nicely.
• Now add besan, rice flour and coriander leaves.
• Mix everything nicely until well combined.
• Switch off the flame and remove this mixture in a oil greased plate.
• With the help of spoon or hands spread it evenly and sprinkle remaining sesame seeds on top and gently press to let them stick on vadis.
• Once done, allow it cool at room temperature for 15-20 mins then in the refrigerator for 10 mins.
• Now, cut squares and fry them- you can either shallow fry or deep fry.

Shallow Frying:

• In a pan, heat 2-3 tbsp oil and add the cut vadi in a single layer without over crowding them. 
• Fry until golden brown and flip so each side can be nice and crispy. Remove on tissue paper to absorb any excess oil.

Deep Frying:

• In a frying pan, heat enough oil and deep fry the vadis until golden brown. Remove on tissue paper to absorb any excess oil.
• Serve hot with your favorite chutney or ketchup.