Black Forest Chocolate Cake + Bonus Recipe

By Jena Pitman on March 26, 2020 0 comments

Are you in search of a nut free chocolate cake? We've got it! Would you prefer it to be sugar free? We have that too!! Good Dee's Chocolate Snack Cake is made with sunflower seed flour and it's sugar free. All you need to bake are eggs, coconut oil or butter and vanilla. This Black Forest Cake recipe is more of a how to assemble to achieve this layered beauty.

If you have browsed our website gooddees.com you may have seen our frosting. This recipe uses our No Milk Chocolate Frosting and our Whipped Vanilla Frosting. On top, we decorated our cake with our sugar free allulose chocolate chips. We're a one stop shop my friends.

If these pictures don't give you some baking inspiration, I don't know what will.

I know what you are thinking..."Jen, I'm no baker and I can't possibly make this look good". YES, YOU CAN! Trust me...I cheated to make this easy on myself.

Let's start by prepping our chocolate cake. I took a short cut here because I really wanted thin slices for our guests and not have a ton of left over cake.

Here's what you'll need: 3 layers of frosting, 4 layers of cake

2 Good Dee's Chocolate Snack Cake Mixes (ingredients on back)

1 Good Dee's Whipped Vanilla Frosting

1 Good Dee's No Milk Chocolate Frosting

1 Good Dee's Dark Chocolate Chips Pouch (optional)

1 Bar of Sugar Free Chocolate for shaving (optional)

Assembly:

1. Preheat your oven and follow the mixing directions on the back of the chocolate cake pouch

2. Since I am using 2 pouches of dry mix, I doubled my ingredients. I seperated my batter into two shallow cake pans. I do this because I am not a professional baker and I don't trust myself to cut layers by hand (leaning tower of pisa, anyone?)

* If you have stored your frosting in the refridgerator, now would be a great time to pull them out and allow to come to room temperture

3. Bake your 2 cakes accroding to the instructed baking time. Always check with a toothpick or fork. Remove from the oven and allow to cool completely.

4. In the meantime, prep an area for decorating. I like to pick out my serving plate or cake stand and use that to decorate.

Ready for my cheat code? I decorate my cake as a half circle rather than a full circle cake. Why? Because it's easier to stack layers, I use less frosting, it cuts nicley and I can achieve those thin beautiful 4 layers and not have to bake 4 entire cakes. If you want to, you can absolutely bake 4 entire cakes but this cheat is perfect for 8-10 slices. No leftovers here!

5. I cut both my cooled cake circles in half (like a half moon) and set aside.

Time to check the frosting:

Open your frosting, cut the film and discard. Using a spoon or small spatula, give your frosting a generous stir. Do not over stir as it will fall flat. If it does, pop it back in the fridge for 5 minutes. You want the consistency to be smooth and spreadable. Not sure? Test some out on a plate, not spreadable? Keep stirring.

Starting with chocolate, lay 1 of your half moons down and top with a thin layer of frosting. Make sure to get the edges (this is to hold chocolate chips for decor). Top your frosted half moon with a fresh half moon and repeat with your vanilla frosting.

You can layer each with all vanilla or all chocolate. I chose to start layer mine as such

Chocolate layer, vanilla layer, vanilla layer and top with the final chocolate layer.

Once you top your final half moon and frost you can begin to decorate.

*If you plan to preserve slices to your guests, go ahead and slice your desired amount of slices before decorating. This just makes it easier and keeps the presentation nice.

Top with chocolate chips, dusted cocoa or shaved chocolate. I sprinkled extra chocolate chips around the bottom and used my hands to scoop them onto the bottom frosted layer. A nice touch.

Shaved chocolate is a nice distraction for any beginner baker. When in doubt, cover it with dainty frills of chocolate.

How to shave chocolate: Take your block or bar in your hand (like holding a closed book) and using the edge of a butter knife - drag your knife along the length of the bar facing out in long strands over your cake. Repeat with pressure dragging the knife away from your body. Go to town and cover your cake with as many strands as you can handle.

Want a cute and fun short cut to this recipe? See below