Black Forest Cake
Hands On Time: 1 hour and 15 minutes
Total Time: 25 hours and 15 minutes
Net Carbs- 6.4g
Imagine this as your table centerpiece! All of the wonderful flavors of a traditional, sugar filled, Black Forest Cake but without the nasties.
And I know that you’re looking at the serving size and thinking 1/16th of a cake? That’s just a crumb! Nope. I love chocolate and I love cake and I could barely make it through a slice.
This cake is intense and rich and all of the good things in the world, and 1/16th is more than enough.
3 cups of almond meal
1 teaspoon of bicarb soda
7 tablespoons of cacao powder
1 ¼ cups of olive oil
1 Tablespoon of vanilla
1 cup of boiling water
2 cups of cream
¼ cup of Sukrin Icing
1 cup of sugar-free cherry jam
- Preheat oven to 340 F.
- Grease your cake pans with a little oil and line the base and sides with baking paper. (I used a set of two 8in x 1in sandwich cake pans, measuring but you could also use standard 8in spring-form cake pan. This recipe makes two cakes, so don’t pour the entire mixture into one pan.)
- Pour the boiling water into a heatproof jug and add the cacao powder and vanilla extract.
- Whisk until it forms a smooth paste and then sit it aside to cool.
- Put the almond meal into a mixing bowl, along with the bicarb and stir to combine.
- Put the Sukrin:1 or Sukrin Monk, olive oil and eggs in the bowl of your stand mixer and beat until it is pale yellow and slightly thickened.
- Add the cocoa mixture to the olive oil mix, beating slowly as you go.
- When it is all combined, add the dry ingredients.
- Pour the cake batter into the prepared cake pans.
- Bake for approx. 45 minutes, depending on the cake pan that you used.
- A skewer inserted into the centre will come out with just a bit of moist cake on it.
- Remove from oven and cool on cake racks.
- Whip the cream with the Sukrin Icing.
- Very carefully, cut each cake evenly in two.
- Starting and ending with cake, layer cake with the cream and the jam filling. (Use a piping bag to pie balls of jam and cream around the edges for presentation, if you like. Or just spread the jam and cream out)
- Top the cake with either more whipped cream, or with a dusting of cocoa, along with piped cream and jam.
Store in the refrigerator for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com