This is another sinful indulgence, you may like to prepare at home. A very easy recipe with home made iced cream rather than ice cream layered in a soft spongy eggless chocolate cup cake.
maida / flour - 75 gms
powdered sugar - 75 gms
cocoa powder - 1 tbsp
baking soda - 1/3 tsp
baking powder - 1/3 tsp
yoghurt - 60 ml
vegetable oil - 30 ml
vanilla essence - 1/2 tsp
paper cupcake moulds - 12 (optional)
ingredients to assemble the cake
whipping cream - 100 ml
powdered sugar - 5 tbsp
vanilla essence - a drop
few chopped cherries
cooking chocolate or chocolate shavings
assembling the dry ingredients
Place a sieve on a bowl and sift together flour, sugar, cocoa powder, baking soda and baking powder.
assembling the wet ingredients
Place the yoghurt (beaten), oil and vanilla essence in a bowl.
Preheat oven at 200C. Place paper moulds into muffin tins.
Add the dry ingredient mix into the wet ingredient bowl in 2 portions. Gently stir with a spoon till fully combined.
Pour 1 tbsp of the batter into the prepared moulds or into prepared muffin tins. The batter should be only half of the mould. Bake in the preheated oven at 200C for 10 to 12 minutes. You will get soft and spongy cupcakes as seen below.
Once the cake has cooled down to room temperature, place it in the refrigerator for at least 12 hours.
To assemble the cake, keep the whipping cream in the refrigerator (dont keep in the freezer). Once cold, use a chilled bowl, chilled balloon whisk to beat the cream. Pour the cream in the bowl and whisk it till soft peaks forms. Drop the one drop of essence and gradually add the powdered sugar. Freeze the mix for about 1 to 2 hours. I could wait only for one hour so the ice cream started running when i placed it on the chilled cake.
Cut the cupcake into 2 as seen above. I had added some apricots and almonds, because initially i had no plans to ice this cake.
Place a dollop of ice cream on the lower half of the cake and place the upper half on top and sprinkle the chopped cherries and then place a big dollop of ice cream on top. Once this is done for all the cupcakes, place it in the freezer for about ten minutes or else it will melt away. Take the cake out and use a peeler to shave the chocolate directly on the black forest ice cream cupcakes. Serve it immediately.
If you like to serve as seen in the first picture above, follow these steps.
Take a serving bowl and place a dollop of ice cream and then place the prepared black forest cupcakes. This would be more interesting because you can get to eat a lot of ice cream along with the cake.