Friday, December 3, 2010

1st Blog Anniversary with Black Forest Cake!

It is exactly one year today since I started this blog 'The Veggie Hut'. I would like to convey my heartfelt gratitude to all my readers and blogosphere friends for their support and encouragement throughout the year. That is the reason I have reached this milestone today. Thanks a ton friends!

During this journey of a year, I have known so many food enthusiasts from around the globe, have experimented and tried my hands on new recipes, have made some blogosphere buddies and lots more. In a nut shell, it has been a enriching experience and a win-win decision to start this blog!

On this special occassion, I would like to share the recipe of 'Black Forest Cake'. I am sharing it from my drafts as I had saved it for this day :-).

I have refered this recipe from Nita Mehta's Book and I am satisfied with the results. Lets check the recipe now. First we have to prepare a ‘Rich Eggless Chocolate Cake’. We will need:


½ tin condensed milk.
½ cup milk.
1 cup flour.
¼ cup powdered sugar.
¼ cup cocoa powder.
½ cup oil.
1 tsp baking powder.
½ tsp soda bicarbonate.
1 tsp vanilla essence.


1. Grease a swiss roll baking tin and dust it nicely with flour. Preheat the oven at 175 C for 10-15 minutes.

2. Sieve flour, cocoa, baking powder and soda bi-carb together. Keep aside.

3. Beat oil, sugar and essence till well mixed. Add condensed milk and milk. Beat well till well incorporated.

4. To this mixture add flour mixture in 2-3 batches, mixing well all the time. Beat well for 4-5 minutes till the mixture is light and fluffy and of a soft dropping consistency. Add a few spoons of milk if needed.

5. Transfer the cake mixture to the prepare tin. Level it.

6. Bake it at 175 C for 15-20 minutes. If the same cake is prepared in a small square or round tin it will take around 35-40 minutes to bake it.

7. Insert a clean knife in the middle of the cake to check if it is done. If it comes out clean, switch off the oven and take the cake out. Remove from tin after 10-15 minutes, by inverting on the wire rack.

I was in a hurry to take it out of the tin. I didnot wait for more than 5 minutes.. Thats evident from the picture!

For the black forest cake we will need.

1 chocolate cake (From above)
150 gm glazed cherries.
1 tbsp rum (Gives the flavour, I encourage to use it or use rum essence).
2-3 tbsp sugar.
¼ cup water.
50 gm dark chocolate flakes.

Cream Icing:

250 gm double cream- chilled.
4 tbsp sugar or to taste.


1. Cut the sheet of chocolate cake into 2 equal halves. Slice off thin slices from the sides. Place one half upside down on a flat plate.

2. Beat cream with sugar till the cream is thick and stands soft peaks. Keep it in the freeze till needed.

3. Dissolve sugar in water with rum. Thinly slice the cherries keeping aside 5-6 for decoration.

4. When the cake is completely cooled down, brush the sugar and rum syrup generously over the cake. The cake will soak it and will be moist. Spread a layer of cream over it evenly. Now spread a thin layer of sliced cherries.

5. Place the other half of the cake. Brush with syrup generously. Cover the whole of the cake with cream icing evenly.

6. Cover the cake sides with chocolate flakes. Decorate the top with chocolate flakes and cherries as desired.

7. Keep the cake in the freeze and take it out 15 minutes before serving.


Sending it off to Champa's Bake Off!


  1. Congrats dear and the cake looks inviting.

  2. Congrats on your blog anniversary.Wishing you many wonderful more posts.Gateau looks delicious and so drool worthy.My fav dessert.

  3. Congrats dear n my fav cake looks so inviting....

  4. Congrats dear, keep rocking. Beautifully decorated cake, looks yummy...

  5. Congrats. The cake looks tempting and beautiful.

  6. Congratulations on your anniversary. What a beautiful way to celebrate. I've never baked a cake without eggs, but I am sorely tempted now. The condensed milk must give it an amazing texture.

  7. Congrats for the feat and wish for many more of such delicious posts from you. The cake looks gorgeous and chocolaty.

  8. Congrats cake looks melt in mouth looks YUM !!

  9. Congratulations to you and happy birthday to your blog. I will add it up soon.

  10. Hi,

    Congrats on your first blog anniversary!!Rock on dear...That's a beautiful cake!!Mind if i have a slice dear!!:)


  11. Congrats Jyothy...cake luks perfect

  12. Congrats on your 1st blog anniversary, your eggless cake looks simply amazing.

  13. Congrats on the 1st anniversary of the Blog.

    Hamaree Rasoi

  14. Congratulations !!! Such a festive cake for the celebration !!

  15. Beautiful! I love the way you decorated it.

  16. Congrats dear, wat a beautiful,gorgeous looking cake to celebrate ur blog baby's anniversary..

  17. Congratulations dear on completing one year. That black forest cake looks worth to dry for :)

  18. Hearty CONGRATULATIONS! The cake looks SUPER delicious... Wish we could share zap our foods to each other :-)

  19. Congratulations! I just celebrated my blog's 1st anniversary and I know how you are feeling now :-)

    Black forest Cake looks too too tempting. Wish to have a big slice :-)

    How are you doing? Is it still snowing there?

  20. Yummy cake.Happy anniversary.Keep rocking.

  21. Congrats on this milestone dear. the cake looks decadent.

  22. perfect festive cake to celebrate this special day.mouthwaterin n so delicious..hru doing dear...missed ur yummy posts...congrats darling

  23. Congrats on the blog anniversary and wishing you many more to come.The cake looks gorgeous and I am going to try this in MW.Thanks for sharing :)

  24. Congratulations on your blog anniversary.. The cake is simply gorgeous and tempting...:)

  25. Thanks a ton for your loving wishes!

  26. My all time fav..looks super moist and chocolaty...Yumm!! Wish to have a slice :)
    Congrats on your milestone dear!

    US Masala

  27. Happy blog anniversary and the cake looks very beautiful and yummy! Nice shape and decoration is cool!

  28. Absolutely gorgeous .. wonderful finish...

  29. This same recipe is there in the following website.

  30. Its my favorite!!!! I will definitely make this out at home...thanks for sharing it :)


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