Black Forest cake

Aperture:f/5.6
Focal Length:55mm
ISO:1250
Shutter:1/100 sec
Camera:NEX-5R

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DSC01901Black forest cake (without cherries):

1] Baking chocolate cake
2] Making sugar syrup
3] Whipping crème
4]Soaking cakes
5] Assembling the cake
6] Decorating and finishing the cake.

1] Baking chocolate cake:
Bake 2 round 9 inch cakes from the box.
“Betty Crocker Dark chocolate cake mix”-1 box
Ingredients that are called for on the cake box- 3 eggs, 1 +1/4 cup water, ½ cup oil

Bake according to the instructions on the box and let it cool completely on the cooling rack.

2] Making sugar syrup:
Water-2 cups
Sugar- 1/2 cup.

Let the water come to boil and add the sugar and boil again until the mixture becomes half of the original quantity and refrigerate for few hours after it cools down.

3] Whipping crème:
Heavy whipping crème- 16 oz. whip the crème with 4 Tbsp. of powdered sugar and refrigerate for few hours.

4]Soaking the cakes: Place two 9 inch cakes on the plates and cut the top crust part of both the cakes to make the cakes more permeable. Pour half the sugar syrup equally on the top of one cake and other half onto another and cover it and refrigerate for few hours

5] Assembling the cake:
Take a cake stand , place one 9 inch soaked cake and spread heavy whipping crème in between and place another soaked 9 inch cake on the top. Spread more whipped crème on the top of the cake and on the sides.

6] Decorating and finishing:
Raspberries
Bakers cooking chocolate

Wash raspberries and pat dry on a paper towel and place on the cake.
Take a vegetable peeler and peel the bakers square chocolate bars and sprinkle that on the top.
You can also use other different kinds of fruits or chocolates for decoration.

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