This black forest whipped cream cake has been my birthday cake for as long as I can remember. It is not like the black forest cakes often sold in bakeries and stores; the base of this cake is a whipped cream cake and not a chocolate cake like in many store bought versions. I may be biased, but I like this one better! The whipped cream, which is folded in to the batter, makes this cake nice and moist.
This year my husband Jaime, surprised me by baking this cake. Thanks Jaime! It is a time intensive cake to make, but don’t let that discourage you. It is worth it! If one were to eat cake for breakfast, I think this cake would pair well with a cup of coffee. I of course would never eat cake for breakfast . . . well, perhaps I would eat cake for breakfast on my birthday. This cake only lasts two to three days in the fridge, not that that has ever been a problem since it is usually eaten before then.
This cake is adapted from the 1969 Betty Crocker’s Cookbook. Betty Crocker’s Cookbook is one of my favorite cookbooks and when I was a child I spent countless hours flipping through my mom’s version of this book. I have tried many of the recipes in this book and many of the recipes are favorites like the buttermilk pancakes and buttermilk waffles that I blogged about.
As an aside, thanks to my parents, who for my birthday sent me my very own copy of this cookbook!
To make one two layer cake:
For the cake:
- 1 1/2 cups chilled whipping cream
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 cups all purpose flour
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt
For the cherry filling and topping:
- 2 Tablespoons cornstarch
- 2 Tablespoons sugar
- 1 can pitted dark sweet cherries
- 1 Tablespoon brandy
In a large bowl, Jaime beat the cream as if he were making whipped cream until stiff peaks formed. In a separate bowl, he beat the eggs until thick and yellow. He added vanilla to eggs and folded the egg mixture into the whipped cream. In a separate bowl, Jaime stirred together the dry ingredients and fold the dry ingredients into the cream, egg, and vanilla mixture. Poured the batter into the prepared pans. Baked the cake layers for about 30 minutes, until a toothpick inserted into the center came out clean. Cool.
In a small pan, Jaime stirred together cornstarch and sugar. Drained cherries into a measuring cup. Added enough water to the cherry syrup to make one cup of liquid. Stirred the water into the cornstarch mixture. While continuing to stir the mixture, cooked the mixture over medium heat until it boiled and thickened. Cool. While syrup is still warm, stirred in the brandy. Dipped 22 cherries in the syrup and placed on a plate. Chopped the remaining cherries and stirred into syrup. Refrigerated the cake layers, the dipped cherries, and the cherry and syrup mixture overnight.
For whipped cream topping:
- 1 1/2 cups chilled whipping cream
- 1/4 cup powder sugar
- 1 chocolate bar
Placed medium bowl, beaters, and chocolate in freezer about an hour before whipping the cream and assembling the cake. Grated the chocolate. Whipped the cream and powdered sugar in the chilled bowl with the chilled beaters using a hand mixer. Whipped until stiff peaks formed (be careful not to over beat or you’ll get butter).
Spread the cooled cherry and syrup mixture onto the bottom layer of the cake and topped with the second layer of cake. Frosted cake with whipped cream. Pressed the grated chocolate into the whipped cream on the sides of the cake with a spoon.
Serve immediately or store in refrigerator. Enjoy!
Do you have a favorite birthday cake? If so, I’d love it if you’d share in the comments.