BLACK FOREST CAKE
Ingredients:
Cake: 1 ¾ cups all-purpose flour
1 cup sugar
1 ¼ teaspoon baking soda
¾ cup margarine
¾ cup cocoa powder
¼ cup oil
1 ¼ cups water
¼ teaspoon baking powder
1 ½ teaspoon vanilla
4 eggyolks
4 eggwhites
½ cup sugar
Syrup: ¼ cup sugar
1/3 cup water
3 teaspoons brandy
Choco Filling: 200 grams chocolate bar
½ cup butter
3 tablespoons confectioner sugar
1 cup chopped walnuts
Toppings: 200 grams whipping cream
1/3 cup confectioner sugar
3-6 pieces cherries
100 grams chocolate bar
Procedure:
Syrup:
1. Combine water and sugar. Cook over low heat. Do not stir. Cook until the sugar
dissolves and the mixture is threadlike.
2. Let cool. Add brandy.
Fillings:
1. Chop the chocolate bar into small pieces.
2. Cream butter; gradually add the chopped chocolate and sugar.
Toppings:
1. Whip the whipping cream until soft and creamy or has doubled in size over ice bath.
2. Gradually add confectioner sugar.
Cake:
1. Mix the sifted flour, baking soda and baking powder.
2. In a separate bowl, combine cocoa, oil and water. Set aside.
3. In another bowl, cream the margarine. Gradually add the 1 cup sugar. Alternately add
the flour mixture and cocoa mixture until completely combined. Add eggyolks and
vanilla. Mix well. Set aside.
4. In a separate clean bowl, beat the eggwhites until soft peaks form. Gradually add the
½ cup sugar. Continue beating until fluffy.
5. Fold the batter and the eggwhite mixture.
6. Grease a 9-inch round pan and line with glaze paper.
7. Pour the cake mixture into the pan. Spread evenly and shake the pan to remove air.
8. Bake for one hour in a 300ºF preheated oven. Check the doneness and let cool.
9. Divide the cake into three portions using a string.
10. On the first and second layers, brush syrup, spread some fillings and sprinkle some
walnuts.
11. On the top of the third layer and the sides of the cake, spread the whipped cream
until the desired thickness is acquired.
12. Decorate cake with remaining whipped cream, cherries and sliced chocolates.
CHOCOLATE MOUSSE CAKE
Ingredients:
Cake: 1 cup cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup cocoa powder
½ cup milk
½ teaspoon vanilla
2 teaspoons rum
3 eggyolks
½ cup sugar
3 eggwhites
½ cup sugar
Choco Mousse: 100 grams chocolate bar
2 tablespoons butter
½ cup water
5 eggyolks
1 tablespoon Knox gelatin
¼ cup cold water
5 eggwhites
¼ cup sugar
Toppings: 250-gram pack whipping cream
2 tablespoons confectioner sugar
Procedure:
Chocolate Mousse:
1. Completely melt the gelatin in cold water. Set aside.
2. Mix and dissolve chocolate bar, butter and one cup water over low heat pan.
3. Remove from stove if completely dissolved. While the chocolate mixture is still hot,
add the melted gelatin and the eggyolks. Mix well.
4. In another bowl, beat the eggwhites until soft peaks form. Gradually add the ¼ cup
sugar. Continue beating until fluffy.
5. Fold the chocolate and the eggwhite mixtures.
Cake:
1. Combine sifted cake flour, baking powder and baking soda in a bowl.
2. In a separate bowl, combine cocoa powder, milk, vanilla and rum. Add the eggyolks
one at a time. Gradually add the ½ cup sugar. Mix well.
3. In another bowl, beat the eggwhites until soft peaks form. Gradually add the ½ cup
sugar. Continue beating until fluffy.
4. Fold the batter and the eggwhite mixture.
5. Grease a 9-inch round pan and line with glaze paper.
6. Pour the cake mixture into the pan. Spread evenly and shake the pan to remove air.
7. Bake for 30 minutes in a 300ºF preheated oven. Check the doneness and let cool.
8. Measure and cut aluminum foil which is at least 1 to 1 ½ inches longer than the
cake’s diameter. Fold lengthwise and wrap around the cake. Secure the foil using a
masking tape. Check the tightness of the wrapped foil by lifting the cake with the foil;
if the cake is intact, pour the mousse over the cake.
9. Place in a freezer. When the mousse is firm, top the cake with whip cream and
confectioner sugar.
MOCHA ROLL
Ingredients:
Cake: 1 ½ cups cake flour
½ cup sugar
1 ½ teaspoon baking powder
½ teaspoon salt
1 tablespoon coffee powder
½ cup water
4 eggyolks
½ teaspoon vanilla
½ cup oil
4 eggwhites
½ teaspoon cream of tartar
¼ cup sugar
Icing: 1 cup butter
1-2 tablespoons coffee powder
½ cup evaporated milk
½ cup granulated sugar
½ cup confectioner sugar
Procedure:
Icing:
1. Combine evaporated milk, sugar and coffee. Mix well.
2. In a separate bowl, cream butter. Gradually add confectioner sugar.
3. Beat continuously and add the milk mixture.
4. Beat until smooth and creamy.
Cake:
1. Combine and mix well all the dry ingredients (sifted flour, baking powder, sugar, salt
and coffee powder).
2. Make a well in the dry ingredients mixture and add the eggyolks, vanilla, oil and
water. Beat well and set aside.
3. In a separate bowl, beat the eggwhites with cream of tartar until frothy. Gradually add
the sugar and beat until stiff peaks form.
4. Fold the two mixtures.
5. Grease and line jellyroll pan with a glaze paper. Make an allowance for the glaze
paper at least 2 inches longer than the length of the pan.
6. Pour and spread the mixture evenly on the pan. Shake the pan to remove air.
7. Bake at 350ºF preheated oven for 10 minutes or until done.
8. Remove from pan. Roll the cake using the allowance made on the glaze paper. Let
cool.
9. Unroll the cake and spread some icing.
10. Reroll the cake and decorated with the remaining icing.
VANILLA CHIFFON and SPONGE ROLL WITH SWISS BUTTER ICING
Ingredients:
Cake: 2 ½ cake flour
1 cup refined sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup corn oil
8 eggyolks
2 teaspoons vanilla
¾ cup pineapple / orange juice
1 whole egg
8 eggwhites
½ cup refined sugar
½ teaspoon cream of tartar
