This sugar-free Black Forest cake is an accidental miracle that became the most delicious mistake I ever made.
I Sort of Lied, Maybe a Little - Sorry!
Alright, let's set the record straight. When I mention that this cake is sugar-free, I want to clarify that no additional sugar was added to the recipe.
However, it's important to note that there are some sugars present in the chocolate chips and whipping cream used. But fear not, for this combination of ingredients strikes the perfect balance, infusing the cake with just the right amount of low sweetness and cocoa goodness.
And if you are looking for a complete no-sugar version, fear not. I will also show you how it is done right down below. Keep reading!
The Flavour
With each forkful, I savoured the delightful dance of flavours. The deep, velvety chocolate cake embraced the tangy burst of cherry syrup, while a hint of almond infused every layer with a touch of warmth and complexity. The ethereal whipped cream crowned the creation, adding a cloud-like lightness to the ensemble.
This accidental miracle cake, this sugar-free Black Forest marvel, proved that sometimes the most extraordinary creations emerge from the unexpected. It's a testament to the magic of the kitchen, where mistakes can transform into culinary triumphs.
Now, I find myself sharing this cake with loved ones, watching their eyes widen with delight as they taste the marvel that was born out of serendipity.
It has become a symbol of the beauty of imperfection, reminding us to embrace unexpected twists and turns on our culinary journeys.
So, my dear friends, let's celebrate the sweetness of accidents and the miracles that arise from mistakes. Indulge in this sugar-free Black Forest delight and savour each mouthwatering bite, knowing that it was born from the creative alchemy of the kitchen.
Why go Sugar-Free in your desserts?
There are several reasons why one might choose to eat less sugar or go sugar-free in their desserts:
- Health-consciousness: For individuals who are mindful of their sugar intake, opting for sugar-free desserts allows them to indulge their sweet tooth without guilt. Excessive sugar consumption has been linked to various health issues, including obesity, diabetes, and heart disease. Choosing sugar-free alternatives can help support a healthier lifestyle.
- Blood sugar management: Sugar can cause rapid spikes and drops in blood sugar levels, leading to energy crashes and cravings. By opting for sugar-free desserts, particularly for those with diabetes or pre-diabetes, it becomes easier to manage blood sugar levels and maintain more stable energy throughout the day.
- Weight management: Traditional desserts are often high in sugar and calories, which can contribute to weight gain. Sugar-free desserts provide a lower-calorie alternative, making it easier to manage weight and maintain a balanced diet.
- For me, the main reason is to prevent cancer. A high-sugar diet can trigger chronic inflammation in the body. Chronic inflammation has been linked to the development of cancer and other chronic diseases. Inflammatory processes can promote cell damage and DNA mutations, which are key factors in the initiation and progression of cancer.
How did This Recipe Develop?
Funny story. One fateful day in my kitchen, I found myself trying to make a quick chocolate cake while battling arguments with my older kids and carrying my baby around the kitchen. As I gathered my ingredients, a momentary distraction led to a mix-up of proportions and an unexpected twist in my recipe. Little did I know, this seemingly simple mishap would result in a culinary masterpiece.
When the cake emerged from the oven, I could tell it was different from my other moist chocolate cake recipes because it looked a little different. However, I couldn't help but notice its wonderfully moist texture and rich aroma. Curiosity piqued, I took my first bite, and it was pure bliss. The combination of chocolatey goodness, sugar-free marvel, and the classic doughy teeth-sticking texture elevated this accidental creation to a whole new level.
For PURE Sugar-Free recipe
If you're on the hunt for a recipe that is COMPLETELY FREE of sugar and gluten, you're in luck because I've got just the thing for you!
How to make this black forest cake
follow these steps:
- Preheat the oven to 350F and spray the round pans with oil. Cut parchment paper to fit the bottom of the pans and set them aside.
- Start by making the chocolate cake first. Combine all the dry ingredients in a bowl. In a microwave, melt the chocolate with the butter and mix the other wet ingredients together.
- Using a stand mixer, add the dry ingredients to the wet mixture. Mix until everything is well combined. Stop the mixer a few times to scrape the bottom and ensure all ingredients are thoroughly mixed.
- Pour the mixture into one of the round pans and bake for about 20-25 minutes, adjusting the time based on your pan size. You can check if it's done by touching the center of the cake; it should spring back with a slight stiffness. If it feels sticky or doesn't bounce back, it needs more time.
- Once baked, remove the cake from the oven and let it cool to room temperature. Wrap it with plastic wrap to retain moisture until ready to assemble. Put the cake in the fridge.
- Assembling the cake: In the stand mixer, combine whipped cream, powdered sugar, and cornstarch. Whip on high until stiff peaks form. Be careful not to overmix or the whipped cream will curd and separate.
- Take the cake out of the fridge and unwrap the plastic wrap. Use a steady, straight knife to level the top of the cake by cutting off any excess. Then cut the cake in half horizontally, creating two even layers.
- Choose a suitable dish for presentation, preferably a large plate with an even surface. Place the first layer on the plate. Drizzle cherry syrup around the cake and evenly distribute the cherries. Spread a generous layer of whipped cream on top. Use an offset spatula to smooth the surface.
- Place the second chocolate layer on top. Drizzle more cherry syrup and add cherries. Apply another generous layer of whipped cream. Garnish with fresh cherries and grate some chocolate on top.
Cherry Syrup Recipe
If you can't find cherry syrup in your local grocery (like myself) you can easily make it, by following this Cherry Syrup Recipe.
Homemade Cherry Syrup
Professional Tips
Pro Tip #1: Assemble ahead of time
To save time, you can prepare this cake ahead of time. Simply bake the cake the day before it needs to be assembled and delivered. This way, you can avoid the need to refrigerate freshly whipped cake, making it perfect for a quick and convenient assembly and delivery.
Pro Tip #2: Cornstarch to stabilize whipped cream
Pro Tip #3: Be Playful!
Sugar-Free Black Forest Cake
Equipment
- stand mixer
Ingredients
Cake Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp espresso powder
- pinch of salt
Cake Wet Ingredients
- ½ cup water
- ½ cup semi-sweet chocolate chips
- ½ cup vegetable oil
- ¾ cup natural yogurt
- ½ cup cream
- 2 large eggs room temperature
- 2 tsp vanilla extract
Whipped Cream
- 2 cups heavy cream or heavy whipping cream
- 2 tsp cornstarch
- ¼ cup confectioners' sugar / powered sugar
Cherry Syrup
- 4 tbsp cherry syrup
- 4 tbsp cherries and some more for garnish
- 1 cup fresh cherries garnish
- quality semi-chocolate bars, grated garnish
Instructions
- Preheat oven to 350℉ or 177℃
- Baking the cake: Prepare a round cake pan by greasing both the bottom and sides of the pan. For added convenience, you may also opt to line the sides and bottom of the pan with parchment paper. Set the prepared pan aside for later use.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.
- In pot on the stove, combine the water and chocolate chips together on low heat. Continue to whisk as it melts so it doesn't stick to the bottom of the pot. Once all the chips are melted, scrape the liquid into a stand mixer or add it to a large heat-proof bowl with a hand-held mixer.
- Slowly add the vegetable oil while the mixer is on low. Add the yogurt and cream to the mixture and stir on medium speed until well combined. Add the egg one at a time. Finally add in the vanilla extract.
- Scrape the sides and bottom of the pot with a spatula. Make Sure nothing sticks to the sides and everything is well combined.
- Combine the wet ingredients with the dry ingredients by gradually adding half of the dry mixture to the wet mixture. Ensure thorough incorporation of the ingredients. Then, add the remaining dry ingredients and whisk the mixture for approximately one minute, or until a complete and uniform combination is achieved.
- Baking the cake for 30-35 minutes. You will know the cake is done when you insert a toothpick and it comes out clean. You can also touch the center of the cake to tests it. If it springs back up with a firmness, it's done. If you lightly touch it and the liquid sticks to your finger, it will need more time.
- Let the cake cool completely in the pan. If the cake in the middle sinks a bit, it's normal and fine. If you plan to assemble the cake later or the next day, wrap the cooled cake with plastic wrap to seal the moisture.
- Assembling the cake: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, and cornstarch on high speed until medium peaks formed, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Set aside.
- Take out the plastic wrap (if there's any) and place the cake on a lazy Susan. Level the cake by using a large serrated knife, and slice a thin layer off the top of the cake to create a flat surface. Discard the top layer. Using a knife, carefully and evenly divide the cake into two equal halves, aiming for a precise and level cut.
- Add the first cake layer on the dish. add 2 tbsp of cherry syrup to the cake, try to spread it evenly with a basting brush. Now add 2 tbsp of the cherries in the syrup to the cake. Generously cover the top with whipping cream.
- Now repeat by adding the last chocolate layer on top of the whipping cream. Add 2 tbsp of syrup. Evenly scatter the cherries around the cake, and add the remaining whipping cream to the top.
- Garnish the top of the cake with some cherry syrup cherries, and fresh cherries around the top of the whipping cream and generously grate the chocolate bar on top of the cake. Serve immediately if possible.
