Sugar Free Gluten Free Black Forest Cake Recipe

Keto Black Forest Cake Recipe – Sugar Free Londoner

WebJun 11, 2022 · Consider multiplying the recipe to have low carb jam for your next breakfast. Assembly. Prepare the cream frosting by whipping the cream, optional sweetener and …

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NoBake Black Forest Cake (vegan, glutenfree, refined sugarfree)

WebSep 29, 2019 · 1. Process all chocolate cake ingredients in a food processor into a fudge-brownie consistency. Transfer into a 7" tart pan with a removable bottom, and press …

Rating: 5/5(5)
Rating: 5/5(1)
1. First, make the whipped ganache. Heat the cream in the microwave for 1-2 minutes or until very hot, remove, and pour over the 18 combined oz of chocolate in a medium mixing bowl and let sit for 2-3 minutes, then whisk until all chocolate has melted. Add the vanilla and salt and whisk to combine. Refrigerate until cool (about 30 minutes), whisking every 10 minutes. Once cool, start beating the ganache with an electric mixer until smooth (it might be very stiff at first but it will soften). It should be spreadable. Set aside (do not refrigerate) until using. Scoop into a piping bag and cut a 1/2 in tip. If it has stiffened before you use it, pop it in the microwave for 10 seconds and then beat it with the mixer again.
2. Make the cake layers! Preheat the oven to 300° F and grease two 6-inch round cake pans with either butter or cooking spray. In a medium bowl, whisk together all of the dry cake ingredients (gluten free 1-1 flour, sweet rice flour, cocoa powder, baking soda, baking powder, salt).
3. While the cake is cooling, make your balsamic cherries and whipped cream. First, in a medium bowl, whisk the cold heavy cream until thick and fluffy but not stiff. Add in the powdered sugar and vanilla and then continue to whisk until stiff peaks form, then set aside.
4. First, use a long, sharp knife to carefully slice off the bump on the top of the cake so that it's flat. Then slice your two cake layers in half so that you have four thinner cake layers. Place one of the cake layers on a plate or on a cake board. Then scoop some of the whipped chocolate ganache into a piping bag (if it's too stiff, pop it in the microwave for 10 seconds and stir) with a 1/2 inch opening and pipe a ring around the edge of the top of the cake, and then fill in the center with a thin layer of ganache. Then spread a few tablespoons of cherry jam in the center of the cake, staying within the barrier ring of chocolate frosting. Finally, spread about 1/3 of a cup of the whipped cream on top of the jam. Add the second cake layer and repeat filling as you did the first layer until the final layer has been placed on top.

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