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Sugar-Free Black Forest Cake

Crafted without any additional sugar, this moist and velvety Black Forest Cake embodies the perfect harmony of cocoa, cherry, and whipped cream. Indulge in the classic taste of Black Forest Cake, free from any extra sweetness, and let the natural flavors take center stage. Step into a nostalgic realm where homemade cakes reign supreme, reminiscent of the cherished recipes passed down by our beloved grandmothers.
Course Dessert
Keyword black forest cake, sugar-free
Prep Time 20 minutes
Cook Time 30 minutes

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.