Friday, October 14, 2011

Low Carb Black Forest Cake

I was inspired to make this recipe by my Sister-in-law Mary. She called me and told me about an amazing recipe she found on the internet for Black Forest Cake, though the recipe she found was not low carb. I put my low carb touches on it and it turned out amazing! It was very moist and very chocolatey! My husband couldn't believe this cake was sugar-free. Top this cake with my Low Carb Chocolate Buttercream Frosting and garnish with fresh whipped cream and sugar-free shaved chocolate.

This recipe makes 12 servings with 6.75 carbs per slice if you use a zero carb sweetener in the cake batter. If you use Splenda it will raise the carb count to 12.75 carbs per slice.

  • 2 cups Low Carb Flour Mix
  • 1-1/2 cups sweetener
  • 1 tbls baking powder
  • 1/2 cup dark cocoa powder
  • 1/4 cup sugar-free Chocolate Syrup
  • 1/2 cup light olive oil
  • 7 eggs separated
  • 1 tsp vanilla
  • 1/2 tsp cream of tartar
  • 1 cup sugar-free cherry pie filling (I drained most of the liquid away)
  • 1/2 tsp cherry flavored extract
  • shaved sugar-free chocolate for garnish (optional)
  • fresh whipped cream (optional)
In a mixing bowl combine all of the dry ingredients except the cream of tartar. Add the egg yolks, oil, vanilla and 3/4 cup cold water. Beat with a mixer for 5 minutes until very smooth. In another mixing bowl, using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Slowly pour the chocolate mixture into the egg whites a little at a time, gently folding in after each addition. Pour the batter into two 8 or 9 inch ungreased cake pans. The trick to keeping this cake very fluffy is cooling it upside down on a rack, if you greased the pans the cake would not cling to the pan during cooling and fall out. Place pans in your oven and bake for 30-35 minutes or until the cake springs back when lightly pressed in the center. Immediately turn the pans upside down on your cooling rack and allow to cool. When the cake is completely cool, loosen the sides and bottom using a flexible spatula. Combine the drained cherries and cherry extract in a small bowl, set aside. To assemble, place one of the cake layers on a cake plate, top with about 1/2 cup of Low Carb Chocolate Buttercream Frosting, top with the cherry pie filling, add the second cake layer and frost the whole cake with the remaining frosting. If you wish, garnish the cake with fresh sugar-free whipped cream and additional cherries. This cake is simply delicious! Enjoy!

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