Black Forest Cake

Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.


  • 4 Eggs
  • ½ cup+2tbsp refined flour
  • 7 tbsp cocoa powder
  • ½ cup + 3tbsp powdered sugar
  • 8tbsp melted butter
  • ¼ tsp vanilla essence
  • ½ tsp banking powder
  • 1/8 tsp of cooking soda

For the icing

  • 3 ½ cups of fresh cream
  • 2 tbsp icing sugar
  • Few drops of vanilla essence
  • 200gms cherries in syrup
  • 50gm plain chocolate


  • Sift the flour, cocoa powder, baking powder and baking soda together.
  • Place the sugar and eggs in a combi-bowl, pour one cup of water into a Home Classic International pot on highest heat till the red indicator of the pot reaches the frying window.
  • Set the combi-bowl into this unit, lower the heat and beat the egg-sugar mizture till foamy and pale yellow. Add the vanilla essence.
  • Remove from the unit and fold in the cocoa flour. Add the melted butter and mix lightly. Pour into greased and lined baking tray.
  • Bake for 30-35 minutes in a Roaster following the Home Classic International Cooking method for banking. Remove and cool in a wire rack.
  • Using a peeler, peel the plain chocolate bar into thin curly strips and keep aside. Drain the cherries and reserve the syrup.
  • Keep 10 to 12 whole cherries aside. Deseed the remaining cherries and chop finely.
  • For the icing, whip the fresh cream till it forms soft peaks. Add the vanilla essence, icing sugar and whip a little more.
  • Divide the whipped cream into two portions. Add the chopped cherries to one portion.
  • Refrigerate the cherry cream and plain cream icing separately for some time.
  • To prepare the black forest cake, cut the sponge horizontally into 3 slices. Moisten each slice with the reserved cherry syrup and sandwich cherry cream icing.
  • Covert the top and sides of the cake with the plan cream icing.
  • Decorate the top with whole cherries and the chocolate curls. Chill, slice and serve.


Home Classic International Baking Method:

  • To bake use 24cm roaster and set an inverted 20cm Grater shredder slicer insert into it.
  • Cover the unit with 24 Combi-Bowl. Place the lid.
  • Heat up the unit on highest heat till the red indicator reaches the highest scale.
  • Now left the combi-bowl with the help of a sucker knob and place the cake teray with the batter directly on the grater.
  • Replace the combi-bowl and lid.
  • Bake on low heat till the time specified in the recipe.

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