Black Forest Cake Recipe

Black Forest Cake Recipe

Made with Noshu’s Sugar Free Rich Chocolate Cake Mix and 97% Sugar Free Dark Choc Baking Chips, this black forest cake is what sweet dreams are made of — sans guilt!

Black Forest Cake Recipe

By: The WellBeing Team

Made with Noshu’s sugar-free range, this black forest cake is what sweet dreams are made of — sans guilt!


Servings

1

Prep time

Cook time

Recipe

V


Ingredients

  • Cake
  • 1 sachet Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 2 extra-large eggs
  • 100g butter or non-dairy spread, melted
  • ¾ cup milk or water

    Filling
  • 235mL thickened cream
  • 2 tsp vanilla essence
  • ¾ cup pitted cherries, chopped

    Ganache
  • 150g Noshu 97% Sugar Free Dark Choc Baking Chips
  • 65mL thickened cream
  • Cherries, to decorate

Method


  • Preheat oven to 160ºC (150ºC fan-forced). Grease and line the base of 3 × 15cm round cake tins with baking paper.
  • In a mixing bowl, combine all the cake ingredients and beat with an electric mixer using the whisk attachment on medium speed for 2 mins.
  • Evenly divide the batter into the cake tins and cover with foil, leaving room for the cake to rise in the centre.
  • Bake for 20 mins, then remove the foil and bake for a further 10 mins or until a skewer inserted in the centre comes out clean.
  • Remove cakes from tins and place on a wire cooling rack to cool completely before assembling.
  • Meanwhile, place the cream and vanilla essence in a mixing bowl and whip with an electric mixer on medium speed until stiff peaks form. Fold through the chopped cherries with a spatula.
  • To make the dark choc ganache, melt the chocolate baking chips and cream in a small bowl in the microwave on low heat in 20-sec increments, stirring between, until completely melted and smooth. Set aside.
  • Place one cake on a cake stand or serving plate. Top with half the whipped cream and spread evenly. Repeat with remaining layers of cake and cream, finishing with a cake layer on top.
  • Carefully pour the dark choc ganache on top of the final cake layer and spread with a palette knife or spoon, allowing some to drip over the edge.
  • Decorate with cherries on top to serve.
  • Store chilled in an airtight container for up to 3 days.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150322.962

Green Goddess Buddha Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t151149.941

Green Shakshuka

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150924.965

Green Falafels

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150608.931

Silver Beet & Ricotta Gnocchi with Pesto