Christmas Black Forest Cake 🎄🍒 | Bakery Style Ghar Pe | Easy Step by Step

🍫🍒 EXTRA-CHOCOLATE BLACK FOREST CAKE (EGG) – ½ KG

Tin size
• 6-inch round tin, 2–2.5 inch height

Oven
• 170°C (340°F)

1️⃣ CHOCOLATE SPONGE (Very Soft & Spongy)

Ingredients
• Eggs: 2 large (room temperature)
• Powdered sugar: ½ cup
• Oil (refined/sunflower): ¼ cup
• Milk (room temp): ¼ cup
• Vanilla essence: 1 tsp

Dry ingredients (sieved together)
• All-purpose flour (maida): ½ cup
• Cocoa powder (good quality): ¼ cup
• Cornflour: 1 tbsp (makes it extra soft)
• Baking powder: ¾ tsp
• Salt: a pinch

Method
1. Preheat oven to 170°C. Line and grease the tin.
2. Beat eggs + sugar for 4–5 minutes until thick, pale, and ribbon-like.
3. Slowly add oil, then milk, then vanilla. Mix gently.
4. Add dry ingredients in 2 batches and fold gently (do not over-mix).
5. Pour into tin, tap lightly.
6. Bake 30–35 minutes.
7. Cool completely, then cut into 2 layers.

2️⃣ CHOCOLATE SOAKING SYRUP (Very Moist Cake)
• Water: ½ cup
• Sugar: 2 tbsp
• Cocoa powder: 1 tbsp
• Cherry syrup (from canned cherries): 2 tbsp

Boil water + sugar + cocoa. Cool and add cherry syrup.

3️⃣ WHIPPED CREAM (Stable & Light)
• Fresh whipping cream (35% fat): 1 cup
• Icing sugar: 2½ tbsp
• Vanilla essence: ½ tsp

Whip to soft-medium peaks (do not over-whip).

4️⃣ FILLING
• Chopped canned cherries: ¾ cup
• Chocolate chips or chopped dark chocolate: ¼ cup

5️⃣ ASSEMBLY
1. Place first sponge layer.
2. Brush ½ of chocolate syrup generously.
3. Spread whipped cream.
4. Add cherries + chocolate chips.
5. Place second layer.
6. Soak with remaining syrup.
7. Cover top and sides with whipped cream.

6️⃣ EXTRA CHOCOLATE DECORATION 🍫
• Dark chocolate shavings: ½ cup
• Chocolate chips (optional): 2 tbsp
• Whole cherries: 8–10

Press shavings on sides, decorate top.

🎯 FINAL RESULT
• Weight: ~500 g (½ kg)
• Texture: Very spongy, moist, soft
• Taste: Rich chocolate + balanced cherry
• Bakery-style finish ✔

🔥 IMPORTANT TIPS (Don’t Skip)
• Eggs must be room temperature
• Do NOT use baking soda
• Fold gently, never whisk after flour
• Let sponge cool fully before cutting
• Chill cake 2–3 hours before serving

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