Black Forest Cake (gluten-free)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 504.9
  • Total Fat: 36.0 g
  • Cholesterol: 183.8 mg
  • Sodium: 321.8 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 8.1 g

View full nutritional breakdown of Black Forest Cake (gluten-free) calories by ingredient
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Introduction

adapted from Elana's Pantry Chocolate Cake adapted from Elana's Pantry Chocolate Cake
Number of Servings: 20

Ingredients

    Cake:
    1.125 cups coconut flour
    6 tbsp unsweetened cocoa powder
    1 tsp sea salt
    1.5 tsp baking soda
    15 eggs
    1.5 cup grapeseed oil
    2 1/4 cup agave
    1.5 tbsp vanilla extract

    Filling:
    6 oz kirschwasser
    1/2 cup butter
    2 cups confectioners' sugar
    1 pinch salt
    1 tbsp Kahlua
    2 (14 ounce) cans pitted Bing cherries, drained

    Frosting:
    2 cups heavy whipping cream
    1/2 tsp vanilla extract
    1 trader joe's dark chocolate bar, grated


Directions

Cake:
1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9 inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 325 for 35-40 minutes
6. Remove from oven, allow to cool completely then remove from pans
7. Slice into three layers, or bake in three 8-inch pans if possible.
Assembly:
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and Kahlua, beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Serving Size: Makes 20 hefty, rich slices.

Number of Servings: 20

Recipe submitted by SparkPeople user JUNEBUGABEE.

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