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healthy black forest cake

Healthy Black Forest Cake

Make this healthier Black Forest Cake with chocolate sponge, naturally sweet cherries, and a light Greek yogurt frosting. Lower in calories, lower in sugar, and absolutely delicious.
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Prep Time 1 hour
Cook Time 30 minutes
Refrigeration 2 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American, german
Calories: 336
Ingredients Method

Ingredients
  

Cherries
  • 1 lbs of fresh or frozen cherries
  • ¼ cup of dark rum
Sponge
  • 4 large eggs
  • ⅓ cup 70g sugar
  • ⅓ cup 50g all-purpose flour
  • ¼ cup 20g cocoa powder
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ⏱ Bake at 325°F 165°C for 30 minutes
For sponge
  • 1 tbsp water
  • 1 tbsp rum
  • 1 tbsp juice from the cherries
  • Moisten the sponge
Cream
  • 10 oz heavy whipping cream 280g
  • 2 oz powdered sugar 60g
  • 10 oz 5% greek yogurt 280g

Method
 

Step 1 – Prepare the Cherries
  1. Pit the fresh cherries or use frozen pitted cherries to save time.
  2. Place them into a saucepan without adding any sugar or water.
  3. Cook over medium-low heat until the cherries release their juices and the liquid reduces into a thick, naturally sweet compote.
  4. Allow the cherries to cool before stirring in the dark rum.
  5. For even better flavor, refrigerate the cherries overnight so they can absorb the rum.
Step 2 – Bake the Chocolate Sponge
  1. Preheat your oven to 325°F (165°C).
  2. Beat the eggs, sugar, and vanilla for several minutes until pale, thick, and fluffy.
  3. Sift together the flour, cocoa powder, and baking powder.
  4. Fold the dry ingredients into the eggs a little at a time using gentle folding motions to keep as much air in the batter as possible.
  5. Line only the bottom of an 8-inch springform pan with parchment paper.
  6. Pour in the batter and gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool completely before slicing.
  9. For best results, bake the sponge a day ahead.
Step 3 – Slice the Cake
  1. Using a long serrated knife, make a shallow cut around the outside of the cake first.
  2. Continue cutting deeper while rotating the cake until you've divided it into two even layers.
  3. Place the bottom layer onto your serving plate.
Step 4 – Make the Syrup
  1. Since the cherry compote is thick, combine:
  2. 1 tablespoon water
  3. 1 tablespoon dark rum
  4. 1 tablespoon cherry juice
  5. Brush both cut sides of the sponge with the syrup.
  6. The cake should be moist—not soggy.
Step 5 – Make the Frosting
  1. Whip the heavy cream together with powdered sugar until soft peaks form.
  2. Do not overwhip.
  3. Stir the Greek yogurt until smooth.
  4. Fold the whipped cream into the yogurt until fully combined.
  5. The result is a frosting that's creamy, fluffy, and much lighter than traditional buttercream.
Step 6 – Assemble the Cake
  1. Spread half of the cherry compote over the bottom sponge layer.
  2. Cover with about half of the yogurt frosting.
  3. Spread the remaining cherries over the frosting.
  4. Place the second sponge layer on top with the syrup-soaked side facing down.
  5. Cover the top and sides with the remaining frosting.
  6. Refrigerate for at least 2 hours before decorating.
Step 7 – Decorate
  1. Grate chilled dark chocolate over the sides and top of the cake.
  2. Finish with fresh cherries for a classic Black Forest look.