Black Forest chocolate cake is loved by kids and adults equally, and if you have it homemade it’s just going to add a bright feather to your cap. Today I will be showing you how to make black forest cake in pressure cooker. I have been receiving a lot of requests from my viewers, and no dessert list is complete without this one, isn’t it. So, here goes my black forest cake recipe for you all.
I have made many other cake recipes in pressure cooker as well like eggless rava cake, vanilla Cake, chocolate cake, tutty fruity cake, spongy biscuit cake , No Bake Oreo Ice-cream Cupcake, Eggless Zebra Cake, Fruit Jelly Cake Dessert, Eggless Chocolate Brownie, Coffee Chocolate Ice-Cream Recipe At Home, Chocolate Mousse Cake, Homemade Chocolate Pudding Dessert Recipe, Easy Chocolate Swiss Roll Recipe, Oreo Ice Cream Cake Recipe, Golden Chocolate Pudding, Ferrero Rocher Chocolate, Chocobar Ice-cream, 10 Minutes Chocolate Cake, Red Velvet Cake, Hot Fudge Pudding Cake
Black Forest Cake is basically a chocolate sponge layer cake that is layered as well as iced with whipped cream that is finally covered all over with lots of chocolate shavings and garnished with red sour cherries. This dessert hails from a German origin, and contrary to popular belief, it’s not the usage of dark chocolate that gives it the name, but it’s actually named after the cherries that are authentically used in this cake, that are grown in the Black Forest Mountains in south west Germany. In the authentic German recipe, a local spirit, Kirch is used in the cake batter which too is distilled from the sour cherries grown in Black Forest Mountain.
Today, this cake is enjoyed all over the world, and local Indian cake shops have it as one of their highest sold items. But I am sure the taste of homemade black forest cake, is something much more special when you are making a birthday cake or anniversary cake and for such occasions.
Black Forest Cake in Pressure Cooker
Ingredients
- 1 cup all purpose flour
- 2 tbsp icing sugar
- 1 tbsp chocolate powder
- 1 tbsp cocoa powder
- 100 grams butter
- 200 grams condense milk
- 1 tsp baking powder
- 3/4 tsp Baking soda
For Icing:
- Whipped Cream
- 20 pcs Tinned Cherry
- Choco Chips
- Chocolate Flakes
To make Sugar Syrup:
- 1 tbsp Cocoa Powder
- 1 tbsp Sugar
- 1/4 cup water
Instructions
How to make Basic sponge for black forest cake:
- Take a pressure cooker and fill the cooker with 1 1/2 cups of salt and spread it all around.
- Now place the plate or any stand on top of the salt layer.
- Place the lid on top of the pressure cooker no need to close the lid and preheat the cooker for 10-15 minutes on low flame with the salt.
- In a mixing bowl put all purpose flour, chocolate powder, cocoa powder, baking powder, soda and mix all the dry ingredients until well combined.
- Take another bowl and put butter in it. Butter should be at room temperature.
- Now beat the beater with electric beater or wired whisk for 3- to 40 seconds.
- Now add icing sugar and beat it again for 30 seconds with butter.
- Now add condense milk, vanilla essence and mix it well.
- Lastly add half of the dry ingredients into the bowl of wet ingredients and mix it well for few seconds.
- Now add rest of the dry mixture and ½ cup of water. Mix it well till batter becomes smooth and fluffy. Consistency of the batter should be pouring. Batter is ready now. Keep the chocolate batter aside.
- Grease the cake pan with some butter and dust with flour.
- Now pour the chocolate cake batter into the dusted tin.
- Tap the pan so that batter spread evenly and there should be no air bubbles.
- Open the lid of the pressure cooker and put the cake pan gently onto the stand inside pre-heated pressure cooker.
See Recipe Video
Nutrition
How to make Basic sponge for black forest cake:
- Take a pressure cooker and fill the cooker with 1 1/2 cups of salt and spread it all around.
- Now place the plate or any stand on top of the salt layer.
- Place the lid on top of the pressure cooker no need to close the lid and preheat the cooker for 10-15 minutes on low flame with the salt.
- In a mixing bowl put all purpose flour, chocolate powder, cocoa powder, baking powder, soda and mix all the dry ingredients until well combined.
- Take another bowl and put butter in it. Butter should be at room temperature.
- Now beat the beater with electric beater or wired whisk for 3- to 40 seconds.
- Now add icing sugar and beat it again for 30 seconds with butter.
- Now add condense milk, vanilla essence and mix it well.
- Lastly add half of the dry ingredients into the bowl of wet ingredients and mix it well for few seconds.
- Now add rest of the dry mixture and ½ cup of water. Mix it well till batter becomes smooth and fluffy. Consistency of the batter should be pouring. Batter is ready now. Keep the chocolate batter aside.
- Grease the cake pan with some butter and dust with flour.
- Now pour the chocolate cake batter into the dusted tin.
- Tap the pan so that batter spread evenly and there should be no air bubbles.
- Open the lid of the pressure cooker and put the cake pan gently onto the stand inside pre-heated pressure cooker.
How much kg cake is this after icing
Why did you put this much salt???