In a bowl, sift the flour, baking powder and salt. Then set aside.
In a small bowl mix the cocoa powder and the food colouring and set aside.
Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.
Beat in the vanilla essence and the cocoa and food colour mixture.
Add a third of the flour mixture, then beat in half of the buttermilk.
Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.
In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.
Pre heat the oven, 370°F.
Line your cupcake tin with some muffin liners.
Fill about 3/4 way.
The recipe said to bake for 20-22 minutes but mine took about 15 minutes to bake.
For the remaining batter I decided to bake a cake.
For the frosting, nothing fancy since it was just for our consumption.
Spread some whipping on one half and sprinkle some diced strawberries.
Layer the other half and cover with the remaining whipping cream.
For the cupcakes, I just dipped them in the frosting then sprinkled over some sprinkles 🙂
I would like to mention that normally the frosting on red velvet cakes or cupcakes is cream cheese frosting not whipping cream. I didn’t have any cream cheese and honestly I’m still scared of making some O-o plus have you seen the cost of cream cheese? Jeeze!!
If you like my page on facebook or follow me on twitter you must have seen my previous complaints about my black forest cake backfiring. It got so bad that I decided not to try again. I resulted in getting my brother to bake the cake then I do the frosting.
This past weekend we were having a bridal for a good friend of mine and I offered to bring a black forest cake. At first I had requested my brother to do the baking but on second thought I decided to ask him for his recipe. I needed to face my fears. I normally hate it when cakes back fire, though my friends think otherwise since they enjoy eating my backfired cakes, ha!
This recipe is a bit different from others that I have tried. The great thing is that it worked.
Before I go on, be warned this will be a very long post full of many photos so if you are yet to have lunch I suggest you eat first :-). Oh and another thing, making a black forest is a bit tedious, not the baking part but the layering and frosting so patience is key.
For the cake;
7 medium sized eggs
220 g all purpose flour – about 1 3/4 cups
23o g sugar – about 1 1/2 cups
160 g margarine – about 3/4 cup
5 tablespoons cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
1 teaspoon of passion flavour essence – optional
For feeding the cake
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Strawberries, washed, hulled and quartered
wooden skewer or toothpick
Start with baking the cake.
Pre heat the oven at 180°C. Grease the baking tins and line them with grease proof paper. I used 2 9 inch round tins since I wanted the cake to have four layers.
Baking this cake is pretty easy since you just dump in all the ingredients then using an electric mixer you combine the ingredients and the cake batter is ready.
Using the handy mixer…
Divide the batter between the two tins. Ensure they are more or less the same.
Bake for twenty minutes or until a toothpick inserted in the centre of the cake comes out clean. I said a prayer as I put the cakes in.
Excitement!!! I was jumping up and down. The cakes had not backfired. Thank you God.
Let the cakes cool for about ten minutes then remove them from the tins to cool further.
It’s advisable to let the cakes cool completely, this will come in handy when layering the cake. The crumbs won’t be as many.
I wrapped my cakes in clear cling film them I put then in the fridge.
Same day evening…
Layering and frosting.
Take one cake, I put mine on top of an overturned baking tin. This is to aid in layering the cake.
Start by leveling the cake.
Then slice the cake in half to form two almost equal layers.
Repeat the above steps for the second cake.
Now for the fun part.
To make the sugar water, combine the icing sugar, water and juice if using. I used some orange juice that I had in the fridge. For the extra kick I guess you can put a tablespoon of rum in the mixture instead of juice.
Place the bottom layer of the cake on a board, then using a wooden skewer or toothpick poke the surface of the cake.
Then drizzle about a tablespoon of the sugar water over the cake. This will feed the cake to ensure it continues to be moist and spongy.
Put a dollop of whipping cream on the surface of the bottom layer.
Spread it evenly on the surface of the cake.
Spread the strawberries. I had some leftover cherries so I threw them in.
Repeat the steps for all the layers.
After filling in all the layers, coat the entire cake with the whipping cream.
It doesn’t need to look perfect since you will pile on chocolate.
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.
My friend Kui asked me if I knew how to prepare drop scones, at first I told her no but after researching I realised one just uses the basic pancake batter. The difference is in the size. You use a spoon to drop the batter into the pan and voila drop scones.
During my research, I landed on a you tube video that even had serving suggestions. The chef made some caremelised pineapples to serve with the drop scones. I just had to try out the recipe. So on our way home I tell hubby that we’ll have pancakes for dinner and surprise surprise he is ok with it. Well before you go to think I was going to make pancakes without a back up plan you are mistaken. I knew I had some leftover food in the fridge so in case he wasn’t full I’d re heat that.
For the drop scones, I used my basic pancake recipe:
1 1/2 cups all purpose
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon vanilla essence
zest of one lemon
1 cup water (The batter should be a bit thick)
Oil for frying
In a bowl combine the flour, sugar and baking powder. Then add in the eggs.
Add the vanilla essence, lemon zest and the water.
So now, heat your skillet and prepare to cook the drop scones.
Using a tablespoon, scoop the batter and drop/pour over the heated oil in the skillet.
For the caramelised pineapples you’ll need:
11/2 tablespoons sugar
A pinch of cinnamon
1 cup pineapples chunks
In a pan over low heat, caramelize the sugar.
So don’t do what I did and burn the caramel, the pineapples will have a sort of burned taste like mine did :-(.
Sprinkle some cinnamon over the caramel and add the pineapples.
Stir the pineapples to ensure all are coated with the caramel.
Everything is set. Plate the drop scones add the pineapples and drizzle some of the caramel over the pancakes. We also drizzled them with some honey.
Dinner is served 🙂
So, I take the dinner to hubby and again I mention that there’s food in the fridge in case he feels he won’t be satisfied.
Great thing, he didn’t ask for the food. He loved the meal. Yippee!!