Black Forest Cake – All of the flavor, none of the lions, tigers or bears…oh my! #CookClean
Black Forest Cake
Yields: 16 servings
Serving Size: 1 slice
Prep Time: 20 min
Cook Time: 40 min
Total Time: 5 hr
½ cup unsweetened cocoa powder
½ cup zero-calorie sweetener
2 teaspoons baking powder
½ teaspoon salt
½ cup almond milk
½ cup liquid egg whites
3 tablespoons applesauce
2 tablespoons butter, melted
1 teaspoon vanilla extract
Nonstick cooking spray
2 cups fat-free Greek yogurt
1 cup powdered zero-calorie sweetener
2½ cups fresh pitted cherries (344.0g)
¾ cup cold water
1 teaspoon almond extract
4 ounces sugar-free dark chocolate
- Preheat oven to 350°F.
- In a large mixing bowl, add Quest Protein Powder™, cocoa powder, sweetener, baking powder, and salt. Whisk until completely combined.
- In the same bowl, add the almond milk, egg whites, eggs, applesauce, butter, and vanilla extract. Whisk well.
- Line the bottom of two 10-inch round cake pans with parchment paper.
- Lightly coat parchment paper with cooking spray.
- Evenly distribute batter between the cake pans.
- Bake for 38 minutes, or until an inserted toothpick comes out clean.
- Remove and cool for 20 minutes before removing from pan and allowing to cool for another 20 minutes.
- Chop cherries into small pieces and place into a small bowl.
- In the same bowl, add water and almond extract.
- Soak cherries for about 25 minutes, stirring occasionally.
- Strain cherries over a small bowl, reserving both the liquid and cherries.
- In a medium bowl, add Quest Protein Powder™, Greek yogurt, and sweetener. Mix with beaters on medium speed until smooth.
- Remove cakes from pans.
- Cut each cake in half lengthwise.
- Using a pastry brush, spread ¼ of the cherry liquid on one of the cake halves.
- Spread ¼ of the icing evenly over the same cake half.
- Spread ⅓ of the chopped cherries evenly over the icing.
- Repeat with the other cake halves, leaving the top without the chopped cherries.
- Using a knife, shave the chocolate into thin flakes and top the cake with it.
- Let the cake sit in the fridge for at least 4 hours or overnight.
- Slice into sixteen even pieces, and serve.
Net Carb: 8g (sugar gram)
Total Carb: 12g