Reduced Fat Black Forest Chocolate Cake Food

BLACK FOREST CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 cup (2.5L) Bundt pan.
• In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
• In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
• Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
• Stir in chocolate chips and cherries.
• Bake for approximately 1 hour.
• Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
• When cool, sprinkle with icing sugar.
• Enjoy!

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

REDUCED FAT BLACK FOREST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine condensed milk, applesauce, sugar, eggs, and egg white; mix well.
• In a small bowl, combine dry ingredients; stir into milk mixture just until moistened. Gradually add water. Stir in chips.
• Pour into 12-cup bundt pan coated with non-stick cooking spray. Bake 35 to 40 minutes or until wooden toothpick inserted near center comes out clean.
• Cool 15 minutes; remove from pan.
• Cool for additional 30 minutes.
• Slice cake to serve and top with cherry filling.

LITTLE BLACK FOREST CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
• Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
• Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
• Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

LOW FAT CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350/gas 4.
• Grease and flour a nine inch round cake tin, set aside.
• Sift dry ingredients into a large bowl and thoroughly combine.
• In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
• Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
• Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
• Pour into prepared nine inch cake tin and bake for thirty five minutes.
• Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
• NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

BLACK FOREST FRIDGE CAKE

Steps:

• Lightly oil a 20 x 25cm springform cake tin, line with cling film, then lightly oil again. Set aside.
• Put 200g chocolate in a heatproof bowl and melt in the microwave in 20-second bursts, stirring until smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Leave to cool for 10 mins. Whisk together the double cream, soured cream, icing sugar and vanilla bean paste until soft but spoonable (it should be quite loose at this stage but will firm up in the fridge later). Transfer half the mixture to a second bowl, then fold in the melted chocolate.
• Tip half the cherries and all the kirsch into a saucepan. Chop the remaining cherries and set aside. Line the bottom of the prepared tin with a layer of bourbon biscuits, then spoon over half the chocolate cream, half the chopped cherries, and half the vanilla cream. Repeat with a second layer of biscuits and the remaining chocolate cream, chopped cherries and vanilla cream. Cover and chill overnight.
• Tip the caster sugar into the saucepan with the remaining whole cherries and kirsch. Cook over a low heat for about 5 mins, stirring until the sugar has dissolved. Turn up the heat, bring to the boil and continue cooking on a high heat for 8-10 mins, or until the liquid has reduced to a syrupy consistency that coats the back of a spoon. Leave to cool completely.
• Carefully remove the cake from the tin, and peel away the cling film. Leave at room temperature for 30 mins to soften slightly. Roughly chop the remaining dark chocolate. Spoon the cooled cherries and syrup over the cake, and scatter over the chocolate. Cut into 12 squares to serve. Will keep, covered in the fridge, for up to three days.

REDUCED FAT BUTTERMILK CHOCOLATE CAKE

Steps:

• To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
• To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
• Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.

LOW FAT BLACK FOREST-LIKE CAKE

Steps:

• You may make this in either in individual dishes or in a larger container, depending on how much you want to make.
• Line the bottom of your dish with chocolate wafers.
• On top of those put a layer of cool whip.
• Then place wafers on top.
• Place layer of pie filling on wafers.
• More cool whip.
• More wafers.
• I think you get the idea.
• When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance.
• ENJOY!