Black Forest Cake (gluten-free)
 Recipe){kind=link}
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
Introduction
adapted from Elana's Pantry Chocolate Cake adapted from Elana's Pantry Chocolate CakeNumber 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.
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.