The Story of a Black Forest Cake…

I am feeling so brimmed up with emotions today… My little blog seems to be firing left and right and before I could really realize, I am on post #200!!! It feels like just yesterday that I had posted my post #150… I just cannot thank enough for all you lovely visitors who have kept coming to my space to read my ramblings, appreciate my recipes, try them out and suggest their honest feedback, good and bad. It is all of you that keeps me going on with this blog, even though in between, there has been times when I have really thought about giving myself a break from blogging. Seriously, working, house work, cooking, clicking and blogging can be really back breaking at times, but then, I always prefer to look at my blog as a way of stress relief, and so I don’t want to even thing that it is a part of my normal schedule!!!

 

Wondering what I should be sharing on this special occasion of mine, I thought, why not the cake that I just recently baked and frosted completely with my own hands. After the Eggless Tiramisu Cake, which will be one cake which will be close to my heart till the next one comes, a bake that I really enjoyed was this Black Forest Cake that I baked as a part of a surprise for my parents when they come back from home, for their anniversary. I would not say that the cake making was a “cake walk” – it was much messier than I expected it to be!!!

 

But what’s the fun when there is no mess? This cake gave me lot of heart attacks, but somehow I managed to overcome a lot of hassles to finish off the cake in a very rugged style. Don’t the cake looks so??? πŸ™‚

 

PinI’m not going to type any recipe here – it is going to be more of a story. That’s why I titled it as “The Story of a BFC”!!! I would love to let the world know that food bloggers normally don’t consider themselves as amazing cooks, it’s just their passion for cooking that they share online. I always share my recipes that I have got a positive response about, whether it’s my family or my colleagues. Positive can be through words and through gestures. If I get an inkling that they haven’t liked it, it doesn’t get featured over here! Simple as that… I am bound by all the insecurities of a novice cook, who is always nervous as to whether my creation would turn out to be the way I want. And Alhamdulillah, most of the time it has. Some times so bad that I have had to trash it with a heavy heart. This keeps happening when you love to cook, doesn’t it?

 

OK, so starting off with the BFC, on day 1, I used the chocolate cake recipe from here as it is to bake the cake. The mistake I made? Instead of preheating and baking it at 160 degrees, I got my mental calculations wrong and preheated and baked at 180 degrees. The result, this…

 

PinI got a cake which had a huge crater on the top, but when I pocked the tester, it came out neat. I immediately posted it on my FB page and got a lot of tips from fellow bloggers. Thank you so muchΒ Swathi, Shazia, Usha, Shruti, Shabs and all who came up with what could be the reason. I understood my mistake only then! Since I baked it in a 26 cm springfom pan, as soon as I removed the sides and slowly moved the cake did I notice there was a center of uncooked batter!!! My oven ditched me again!!! πŸ™ πŸ™ I was so disappointed, but then being the person I am who loves that half cooked batter, I tried my maximum to pull out the cake without causing much damage, slowly flipped it onto my cooling rack and cleaned up the base of my pan, simple as that!!! Once the cake cooled, I wrapped it in cling film and stored it in the fridge.

 

Day 2 and Day 3 were taken for frosting. What all did I use?

 

3 sachets of whipping powder, whipped as per pack instructions (approx 6 cups of whipped cream)
1 x 570 gm tin red cherries, liquid drained and kept aside
1 cup chocolate chips, melted
1/2 cup chocolate chips, for sprinkling

 

 

Now, having had a mess of the cake, I cut off the crack on the top to smoothen it and reserved the cut piece. Then I cut the cake in the center. The top portion was fine, but the bottom had a dent in between because of the half cooked batter. I covered it up with the piece that I took from the top portion of the cake. What is it called in science??? Hmm… horticulture??? Hehe… kind of something like that I suppose. I sprinkled half the reserved liquid onto the bottom of the cake. Then I spread a thick layer of whipped cream and sprinkled almost 60% of the cherries in the tin, cutting it into half and throwing away the seed. Then I put the top portion on top and brushed it with the remaining liquid and left the cake in the fridge for around an hour for it to soak up the liquid.

 

After that, I covered the whole cake with whipped cream generously, just leaving around a cup to do my improper rosettes on the top. Β I left the cake overnight in the fridge to set.

 

Pin
Finishing it off…

 

Oh, how could I forget to write about the chocolate collar??? I kept the melted chocolate chips ready in a ziplock bag, cut and pasted parchment paper to fit my cake and spread it on the dining table. I snipped off a tip and started drawing. As I got excited when two lines came out beautifully, the ziplock conveniently ripped off spilling out the chocolate! There you go, down the drain!!! No, wait a minute… if I don’t get a design, who cares! At-least let me get a collar done! With my bare hand, I just spread out the spilled melted chocolate all over the parchment paper and left it to cool for a few hours. Just before I left the cake in the fridge, I slowly balanced it and stuck it on the whipped cream on the sides and peeled off the parchment. The chocolate kept breaking in between, making me feel really bad about it, but then mishaps are a part of life, isn’t it?

 

 

The next day, after work, I did the piping on the top, which looked so amateurish – oh yes, I am one!!! πŸ™‚ – and placed the remaining whole cherries in spaces I felt that it would look good. Finally sprinkled the chocolate chips all over the top and there it went back to the fridge for a day more. The day they landed and saw the cake, my umma didn’t know how to react. Actually, she hates bakes, can’t blame her much because she cannot have much of it due to her diabetes problem, even though she loves sweets. So I did get a small lecture for having made a huge cake to be eaten by just 6 of us. But then, as usually happens, we had guests and they were served slices of the cake, which they did enjoy, or as per what they told me!

 

All in all, it was an immensely satisfying experience, despite all the ups and downs. If you ask me whether I would consider making this again, yes I may, but then I’ve so many cake recipes to try in my hands that I’m not sure whether I would make this again! Let’s see, that’s all I can say….

 

Again expressing my gratitude to all of you for keeping me running till now… I wish to keep the same momentum going on till it is possible for me to take. You may see me going a bit low on action for a couple of weeks, due to a packed personal schedule, but that doesn’t mean that I will not be back. InShaAllah, with the Almighty’s Will, I will be back with full force once my schedule is back to it’s normal routine and track. Till then, this is one virtual piece of cake for all of you… Enjoy your days and keep in touch! πŸ™‚

 

Join the Conversation

  1. Wow Rafeeda. Superb. Drooling here.

    On-going event: What's with my cuppa?

    1. Thank u so much nandoo…

  2. Congrats for your 200th post..cake looks so yummy..expects more recipes and stories form you upcoming days insha allah

    1. InShaAllah… thanks a lot dear…

  3. Congrats on the 200th post .. M drroling here! Looks so very yum!

    1. Thank u so much sangee…

    1. Thank u so much chandrani…

  4. Congrats rafee for ur 200th post and for ur perfectly turned out Black Forest cake, my oven ditches me each time i bake something, let me c when I succeed,,,:)

    1. I know how irritating it is, Razina… thanks a lot dear… πŸ™‚

    1. Thank u so much babitha…

  5. Congrats Rafee!!!!!Blackforest cake luks awesome..Micham Vallathum Undo???

    1. Ellallo kuttikale… πŸ™‚ thanks a lot…

  6. Congrats on your 200th post, I was waiting for this after I saw it in fb, looks yummy and lovely…

    1. Thank u so much priya…

  7. Perfect post to celebrate the occasion….. Congrats and cake is superb πŸ™‚

    1. Thank u so much preeti… πŸ™‚

  8. Wow what a lovely cake making story!congrats on the 200th and what a better way to celebrate!

    1. Thank u so much princy…

  9. Hello, congrats on your 200th post, that cake looks delicious!!

    1. Thank u so much nammi 4 coming by…

  10. Congrats and I am looking forward to more fabulous recipes and dishes. The cake is awesome and its one of my fav.

    1. Thank u so much nava…

  11. congrats on the milestone and all the best for many more to come.. cake looks so delicious

    1. Thank u so much veena…

  12. Congrats on the 200th post Rafi, Way to go..
    Black Forest Cake looks yummm!!!!

    1. Thank u so much pratibha…

  13. Congrats on your 200th post! The black forest cake looks stunning…

    1. Thank u so much dear…

  14. congrats on your 200th post dear loved to hear the story too..

    1. Thank u so much suja…

    1. Thank u so much subha…

  15. Hey dear.. Congrats on ur 200 th post and what a lovely cake !! Looks smashing πŸ™‚

    1. Thank u so much avika… πŸ™‚

  16. Firstly ,Congrats on your 200th post,hat's off to ur dedication πŸ™‚
    Both the cake and the clicks are simply amazing !
    Loved the write up too….especially the part about why we blog πŸ™‚

    1. Thank u so much reni… πŸ™‚

  17. Congratulations Dear! loved the way you've given the story of the cake…the cake looks absolutely delicious

    1. Thank u so much kaveri…

  18. Wow sis you rock..200th post thats fantabulous..Keep on rocking..Wishing u more and more milestones like this..

    Gorgeous and absolutely irresistible black forest cake, prefect for the celebration Sis..

    1. Thank u 4 ur kind words akka…

  19. 200 posts..that's a great achievement dear..especially in a short span..hats off for ur passion and hard work. I have the passion but working on blog posts is something I should learn from u..when I have a recipe I don't have the mood to write when I have the mood to write there is no recipe or picture…if I plan things I might be able to do a bit more of blogging,,,that's why I m still stuck at 250 posts even after these many years πŸ™
    Btw who told that u r cake decoration skills is like a novice…I am telling u gal…u r far better than me…if u r in doubt check out my blog for the cakes I did in the beginning !! Experience and practice makes us better…

    1. Thank u so much vinee… I'm so glad u liked the decoration! πŸ™‚

  20. elegant decor and cake looks awesome πŸ™‚ congratz on your 200 th post !! perfect cake to celebrate πŸ™‚

    1. Thank u so much manjula… πŸ™‚

  21. CONGRATS dear, way to go!!!!!!
    so happy for you, and the cake looks yummy filled!!

    1. Thank u so much pria…

  22. Hey Rafee congrats on ur 200 th post.
    What a lovely looking black forest cake. Ziploc ripping off happens to me all the time seriously the job is messy but in the end its all well worth the effort.
    Ur absence is felt badly pl be back as soon as possible.:))

    1. Thanks a lot darling… xoxo… πŸ™‚

  23. Congrats dear on ur 200th post…delicious cake…

    1. Thank u so much shabbu…

  24. You have come a long way in a short time with great dedication and passion Rafs! I wish you more success in all you do!

    1. Thank u so much deary…

  25. Congrats rafee πŸ™‚
    N an interesting story as well. Me just crossed my 50th post…. a long way to go. ..

    1. Thank u so much suji…

  26. Congrats Rafee on your 200th post. Always wishing you the best and what an awesome cake to celebrate.

    1. Thank u so much rekha… πŸ™‚

  27. congrats Rafee on ur 200th post, beautiful cake n super duper visual treat for us…

    1. Thank u so much sangeetha…

  28. Congrats on your 200th post. the cake looks awesome…

    1. thank u so much gloria…

  29. Congrats on your 200th post . wish to see many more recipes from u …between love that black frorest

    1. Thank u so much shey…

  30. Congratulation Rafeeda on your 200th post in such a short time, keep rocking with your wonderful posts! The black forest cake looks amazing and so professional.

    1. thank u so much ambreen for your best wishes…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog
Close

NOTIFY ME ON NEW RECIPES