Updated: Mar 29
This recipe is Noah's grandma's flourless chocolate cake recipe that is a huge hit at any family gathering! It's one of those cakes where you definitely need help to finish a hole piece because it's so rich.
In typical fashion, I gave it a little bit of a makeover with a cherry whipped cream "frosting" to mimic the flavors of a Black Forest Cake!
3/4 Cup sugar
1/2 Cup cocoa powder
1/2 Cup butter
1 Cup chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Line a 9in round cake pan with parchment paper and set aside.
Melt the chocolate chips with the butter in a pan, stirring often. When fully melted, remove from the heat and whisk in the sugar.
Whisk in the eggs one at a time, making sure they are fully combined after each addition. Whisk in the cocoa powder until just combined and pour into the parchment lined cake pan.
Bake for 25 minutes. Allow the cake to cool for 5 minutes before flipping out onto a wire cooling rack. Let the cake cool completely before cutting for the next step. The cake will be fairly flat.
Cherry Whipped Cream
1 Cup heavy whipping cream
2 Tablespoons Cherry Jam ( I like Trader Joe's reduced sugar cherry jam)
2 Tablespoons powdered sugar
Whip the cream with a hand mixer in a COLD stainless steel bowl until soft peaks start to form. Add in the powdered sugar and continue to whip until stiff peaks form.
Add the cherry jam and whisk until just combined.
Cut the circular edges off of the cake to form a square. Cut the square into four equal sized squares.
Lay one square on a plate or cake stand and place two tablespoons of the whipped cream on top. continue until all four squares are stacked. Cover the sides with remaining whipped cream.
Store in the fridge until ready to serve!
NOTES: To cut the cake, use a VERY sharp knife so it doesn't fall apart! Also, I shaved some chocolate on the top for presentation.