Chocolate cake is a bit like pizza sauce, not hard to make tasty, but hard to make special.
This is my take on black forest. This is a soft sponge that doesn't require whipping eggs. The chocolate isn't overpowering. The cake itself should have just a hint of tartness, and a hint of what's-that spice. Your friends won't quite know exactly what's in it, but they'll know it's good and it's not like the other chocolate cakes they've had.
This recipe is inspired by the question - what can I do with yogurt flavors I don't love? We all know someone that doesn't love vanilla yogurt. I happen to have some cinnamon vanilla Chobani from my Costco variety pack when the question came up. I have since tested the same recipe on strawberry, raspberry, and cherry yogurt. All work very well in a chocolate cake! Just one more thing you can do with any 5oz cup of yogurt - make a healthy light dessert!
1/2 cup all purpose flour
1tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3 tbsp oil
6 tbsp sugar
5oz cinnamon vanilla yogurt
whipped cream frosting:
1 cup heavy whip cream
1 tbsp sugar
1 tsp cherry syrup
chopped amarena cherries
Combine all dry ingredients. Combine all wet ingredients. Whisk together dry and wet ingredients. Bake on a 10x8 sheet at 350F for ~15 minutes, or until tooth pick test comes out clean. Let rest until just cool enough to handle. line a sheet of clear wrap on the cake sheet. Roll the sheet of cake around a rolling pin and form a log shape. Let the cake chill completely in this shape.
Beat cream until stiff peaks form. fold in syrup. Spread the filling onto the cake sheet, about 1/4 inch thick. Fold the cake into a log. Garnish with more whipped cream frosting, grated chocolate, chopped amarena cherries, and fresh cherries. Enjoy!
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