Rajitha’s Eggless Black Forest Cake Using Idli Cooker

• 2 cups Maida/all purpose flour + 2 tbsp. for dusting
• ½ tbsp. Baking powder
• ¼ tbsp. Baking soda
• ½ cup Milk
• 4 tbsp. unsweetened Cocoa powder
• ¾ tbsp. Vanilla extract
• 3/4 tin Condensed Milk
• Pinch of Salt

• 2 cups Whipped cream, check NOTES
• 2 tbsp. Icing sugar
• ½ tbsp. Vanilla essence

FOR FILLING & GARNISH:

• ½ cup fresh Cherries
• 3-4 tbsp. Dark  chocolate shavings

FOR SUGAR SYRUP:

• ¼ cup Water
• 2 tbsp. Sugar
• ¼ tbsp. Vanilla essence

FOR BAKING:

• 4-5 cups Sea salt/fine sand

PREPARATION:
TO MAKE EGGLESS BLACK FOREST CAKE:

• Add sea salt/fine sand to ¼ ^th level of idli/pressure cooker. (If you are using pressure cooker, don’t keep whistle). Keep a rack on top and cover it with lid. Leave the cooker on low flame for 10 minutes.
• In the meantime sift flour, baking powder, baking soda and cocoa powder all together for 2-3 times. This process is just to incorporate everything together.

• Combine butter, milk, vanilla extract and condensed milk. Now slowly fold in the sifted flour. Mix everything gently to avoid lumps.

• Take a bowl (aluminium or steel) which fits exactly in the center of your Idli cooker/pressure cooker and grease it with butter and then dust it with all purpose flour.

• Now pour the batter into the greased and dusted bowl. Tap around to make sure the batter is scattered evenly. Make sure to pour the batter up to 2/3^rd capacity of the bowl.
• Carefully place this bowl in the pre-heated cooker and cover with lid. Bake on low flame for 20-25 minutes.

• Start to check whether the cake is done by inserting a wooden skewer or toothpick. If the toothpick comes out clean then our cake is ready.
• Turn off the flame and leave the cake in the cooker for another 3-4 minutes.
• Now slowly but carefully take out the cake from the cooker and leave it cool, to come down to room temperature by placing the cake on the wire.

MAKING SUGAR SYRUP:

• In small bowl mix water, sugar and vanilla essence till sugar is completely dissolved.

• De-seed cherries and if you are using canned ones drain the water and set aside the cherries.

MAKING ICING:

• Place your mixing bowl and wire whisk (blades of electric whisker) in fridge for one hour. 

• Whisk vanilla essence and sugar with whipped cream until soft peaks. Set in fridge until use.

TO ASSEMBLE:

• Cut the cake into 2 or 3 layers horizontally depending on size of the cake.
• Now brush sugar syrup on top of each layer. Gently spread ¼ inch thick icing on top of first layer and gently place chopped cherries on it.

• On top of this place another cake layer, brush with sugar syrup and spread ¼ inch thick icing. Gently place chopped cherries and place another cake layer.

• Brush it with sugar syrup and apply then ½ inch thick icing. Gently using pastry knife spread across the icing around the cake covering the cake completely.
• If you are good at piping, pour icing into a piping bag and make swirls on the cake.
• Garnish with chopped cherries and shaved dark chocolate.
• Leave the cake to sit in fridge for 30-40 minutes. Serve cool.
• Add love to make this cake taste ‘Yummy’.

ABOUT WHIPPING CREAM:

• She used Instant Whipped Cream powder in making this trifle. I used 50 gms. pack of BlueBird Brand of whipped cream which is easily available in many supermarkets or you can order online @ BlueBird India.com
• Check label on the packet to know how to whip it up or you can even check BlueBird Indiasite to know more on the product.