When in doubt , make a Black Forest ..

I would be quite curious to know how this entire quarantine/ isolation period has been spanning out for you ? The Hungry boy series has kept me quite engaged and upbeat all through this time . Baking / cooking up a whole lot of hullabaloo has been quite entertaining and joyful . Whether dessert or savory , I have been on this for four full months now and not a single moment is regretted . This has also helped me get some structure into my life and given me a vision outside the oh so depressing covid 19 content , incessant work related calls - endless hours of Instagram and binge watching random web series .

The most frequent question that i get asked is how I am managing my time ? I know some of you must be thinking that I am cooking all the while , which , well - is not the case . If it was so , I would be running a commercial kitchen by now . I like to keep ' the cooking ' process spaced out and attend to it ' as i like it ' and would hate a 24/7 kinda arrangement in the kitchen . I plan the Hungry Boy cook's over the weekend - by which , i know exactly what needs to executed and I don't need to stress out on the planning phase on a busy day . Cooking happens in the morning hours before work starts - Shoots are typically done between 1-2 pm everyday , immediately after we ( read our respective corporate's ) have eaten lunch . This time is also an apt time , because the light is good and perfect for some commendable shots . All editing and blog writing happens at the day end , when all is peaceful and I have some well deserved ' me time '. The husband gives the final nod on the photographs . Pre - bedtime is dedicated to reading up on my favorite authors from the cooking world and ordering more cook books :) - Life has been good !

The other day , the man returned with more fresh cherries and I needed to make something with these beauties before they gave up on me . This cherry packed black forest cake is a perfect match , if you are looking for some super moist fruit cake . Also , while it demands the use of some simple ingredients, the end result is quite designer. Usually served slightly chilled , this cake is done in multi layers of chocolate sponge alternated with fresh cherries , some cherry schnapps and whipped cream .While , the original recipe uses Kirschwasser or cherry schnapps to flavor the whipped cream and the cake to enhance the cherry flavor , I alternated it with some cherry syrup made with a handful of fresh cherries . This syrup was then combined with spoonful of bourbon whiskey , to give it a heady liquor-like punch .

Make this ASAP before cherries go out of season & I promise you , you will not regret it. Also - do make this Quarantine period count for you - It could just add up to one full year from your life !

Things you will need :

• 1 cup all-purpose flour

• 3/4 cup cocoa powder

• 1 and 1/2 cup granulated sugar

• 2 teaspoon baking powder

• 1 cup vegetable oil

• 02 large eggs, at room temperature

• 1/2 cup buttermilk, at room temperature

• 02 teaspoons pure vanilla extract

• 02 cups of fresh /canned cherries

• 02 tbsp cherry liquor or homemade cherry syrup ( Boil handful of cherries with 01 tbsp sugar + 1/2 cup water for 10 mins . Cool combined with 03 tbsp of any bourbon whiskey / brandy )

• 2 cups heavy cream or heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon pure vanilla extract

Steps to follow

• Preheat the oven to 180°C - grease 2 9-inch cake tins and line with butter paper .

• In a large bowl , whisk the flour, cocoa powder, sugar and - set aside.

• Using a Hand mixer - beat the oil, eggs, buttermilk and vanilla essence together until combined . Add the flour mix and incorporate well - do not over mix the batter.

• Divide batter evenly between 2 pans and bake for 25 minutes till done - cool the cakes on a cake rack.

• De-seed the cherries and chop them into pieces , leaving a few whole cherries for garnish ( If using canned cherries - drain the cherries from the syrup )

• Using a large serrated knife, slice a thin layer off the top of the cakes to create a flat surface so that it is easier to ice and layer.

• Brush the cherry liquor or the reduced cherry syrup all over both the layers

• Spread a heap of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of extra syrup. Repeat the same with the next layer .

• Cover the top layer with whipped cream and decorate with whole cherries .

• Refrigerate for at least 30 minutes before slicing and serving.