For the longest time I wanted to bake a black forest cake like we used to have in Brazil. Black forest cake is a chocolate cake filled with cherries and whipped cream. After seeing the recipe for chocolate cake using mayonnaise from Louise at Month of Edible Celebrations which uses mayonnaise, I could not wait anymore…I found a really simple recipe for chocolate cake!
I cut in half the chocolate cake recipe with small changes. Instead of layering with cherries and whipped cream, I covered the cake with the mix of cherries and whipped cream, since there were no layers in the cake.
Most of the black forest cake contain some sort of liquor like rum…since my little niece and nephew were going to eat the cake I had the feeling that my sister would not be very happy if the kids suddenly started to behave kind of weird, so I left the liquor aside and only added some of the cherry syrup from the cherries. But if you have the opportunity, moist the cake with a small amount of rum before topping with the cream, it is amazing. Nevertheless, even without the rum, the cake turned out to be delicious, moist and rich in flavor.
By the way, I want to dedicate this post to my little nephew Nicholas…why? Nicholas loves, really loves chocolate and cherries…so this is for you Nick!
1 cup all purpose flour
5 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
1/8 teaspoon baking powder
¾ cup sugar
½ teaspoon vanilla extract
½ cup mayonnaise
½ cup water
Whip Cream Frosting
1 8oz whipping cream
4 table spoon of ultra fine sugar or confectionary sugar
1 small jar of cherries, drain and chopped. Reserve the syrup
Grated semi sweet chocolate, approximately 1/3 cup
Mix all the dry ingredients together, except the sugar.
In a bowl add the eggs, sugar and vanilla extract, beat in high speed until light and fluffy. Change to a lower speed and add the mayonnaise. Add the flour mix alternating with the water in 4 parts by finishing with the flour. Pour the batter into a 9 inch pan. Bake in a pre-heated oven for approximately 30~35 minutes at 350F. Once the cake is done (checked my inserting a toothpick and comes out clean), remove from the oven and let is cool completely in a rack before topping with the whip cream.
Whip Cream Frosting
Place the whipping cream into a bowl (metal preferably to keep it cold) and have it in a ice/water bath. Whip the whipping cream starting wih a low speed, until start to thicken, then increase the speed to a medium~high speed, slowly add the sugar and continue to whisk until stiff peaks forms. Gently fold in the cherries.
Sprinkle the cake with small amount of the cherry syrup. Cover the cake with the cherry/whip cream mix, top it with the grated chocolate and decorate with cherries. Place the cake in the refrigerator until time to serve.
Thank you for stopping by Simple Recipes and have a great week!