Black Forest Cake

Black Forest Cake always looks tantalisingly tasty but I worry about the effect on my waistline! I was really pleasantly surprised to find that the sponge had no butter so the only fat is in the cream. I decided to try a low-fat cream alternative to make this cake a fairly healthy option – after all those cherries have to count as one of your five a day!

The recipe for the sponge used 4 large eggs, 100g caster sugar, 75g self raising flour, sifted (I used Dove’s Farm gluten free) 25g cocoa powder, sifted.

For the filling and topping I used 2 x 420g tins black cherries, plus 3 tablespoons extra cherry juice ( in place of suggested Kirsch) and 2 level tablespoons cornflour.

In place of using whipped double cream to decorate, I put 300ml Elmlea, 1 egg white and 1 mashed banana in a bowl and whisked until thick and creamy. This was a much lower fat option, looks like cream and tastes lovely.

I then decorated the sides with toasted, flaked almonds and the top with piped rosettes from the cream I had made, a few dark chocolate curls ( you have to have a little chocolate and a square or two of dark chocolate is actually good for you!!) and finished with fresh cherries.

The result was a very light, delicious cake.



3 thoughts on “Black Forest Cake

  1. hi, i love black forest cake. I followed this recipe, but my cake did not seem to rise at all. I was heart broken when my cake looked just a single layer, when I was supposed to cut three layers from it. I dont know where I went wrong.Please help. I wish to bake this again for christmas….


    • This was a Mary Berry recipe in which she states to use 4 large eggs but no fat. You could try weighing your eggs and ensuring that they come to 200g – if not take a bit away or add a bit of milk. This is because the weight should be equivalent to the weight of the dry ingredients. The eggs and sugar should be whisked together well until thick and pale. You then need to fold in your sifted flour and cocoa powder really carefully with a metal spoon. This is important as if the air is beaten out at this stage the cake could be flat.
      I always check my oven temperature is correct with a thermometer now too as I’ve noticed that it’s really important to get this right.
      This is a really light and airy sponge but you could try an ordinary chocolate sponge as I think the wow factor is in the filling and the topping. If you need a chocolate sponge recipe contact me again as I have a great one I use all the time.

      Liked by 1 person

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