So many exclamations in the title, hope I’m able to convey my excitement!! Understandably…. an year and half ago I would have laughed at myself if I had to bake a basic sponge, forget about icing and decorating . But today here I’m , a proud creator of this iced beauty closely resembling a black forest.

The best part of learning to bake cakes, is that, you get to bake lots of them, or wait…. you get to bake your own birthday cake. For someone who jumps at an occasion to bake a cake, this is one time of the year where my creativity is set free. Not bounded by kid’s choices ( though I should admit, the chocolate base is little biased) and no strict perfection required. After successfully baking birthday cakes for hubby and son, it was my turn to get pampered. I chose everyone’s favorite, visually appealing and easy ( most important) black forest cake. It took me hours to complete it and now ages to post it. But the out come….The smiles on everyone’s faces said it all, my greatest birthday gift…

The recipe for chocolate base which has been taken from bbcgoodfood, is a very versatile one. It can be used for a simple chocolate cake too.


  • all purpose flour- 1 cup
  • baking powder- 1/2 teaspoon
  • baking soda- 1 teaspoon
  • unsweetened cocoa powder- 6 tablespoon *
  • granulated sugar- 3/4 cup
  • vegetable oil- 1/2 cup
  • hot coffee ( 1 teaspoon coffee in 1/4 cup hot water)- 1/4 cup
  • milk- 1/4 cup
  • yogurt- 1/4 cup
  • vanilla essence- 1 teaspoon

* I found 6 tablespoons of cocoa powder slightly bitter to my kids’ liking, reduced the cocoa powder by two tablepsoons and replaced it by the flour.

for frosting and decorating:

  •  Whipping cream- 1 cup
  • Canned cherries- 1 tin
  • Dark chocolate shavings- 1/4 cup
  • Cocoa powder, choco chips- optional


  • preheat the oven to 170 degrees C, grease and line an 8 inch round pan.
  • in a large bowl sift all the dry ingredients, flour, baking powder, soda, cocoa powder.
  • add sugar and whisk the dry ingredients well.
  • add wet ingredients one by one, oil, milk, beaten yogurt, and lastly hot coffee.
  • fold in well, pour the batter in the prepared pan.
  • bake for 30 minutes until a tooth pick inserted at the centre come sout clean
  • let the cake cool down well before frosting.

Frosting and decorating:

  • once the cake has completely cooled down, (preferably refrigerate it for a couple of hours before starting the frosting procedure) take a long serrated knife and slice the cake horizontally into two halves. Do it as neatly as possible. Alternatively,you can use a thread to tie it around the circumference at the level of slicing, knot it and tighten the knot by pulling the ends, till the cake is completely sliced.
  • take the two halves on two plates,with the sliced surface facing up.
  • drain the canned cherries, collect the liquid in a bowl. using a tablespoon, pour this liquid onto the caked halves, not overdoing it, else you run the risk of soggy sponges.carefully cover whole of the cake surface.
  • whip the whipping cream in a chilled bowl with chilled beaters with a hand mixer.
  • using an offset spatula, spread the whipped cream onto the soaked surface of the cake slices.
  • Deseed and chop 15-20 cherries and spread over the iced surface of both the slices
  • now arrange both the slices one above the other with the iced surfaces facing each other.
  • cover the cake with the remaining whipping cream trying to level it neatly.
  • If you have piping bags and tips you can do some fancy design over the top and place cherries, if you dont, just palce the cherries according to your design,  use a tea stainer to sprinkle some cocoa powder on top surface of cake.
  • sprinkle some chocolate shavings at the sides by slightly tilting the cake.
  •  chill the cake for few hours, preferably overnight before serving.

If roses  speak a thousand words, a home made cake adds a precious expression to it.

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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