For a richer chocolate flavor, use dark chocolate chips instead of semisweet. If you don't have oil substitute, unsweetened applesauce or mashed ripe banana work well. To prevent the cake from sticking, ensure the tube pan is thoroughly coated with cooking spray. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Black Forest Chocolate Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS28
Indulge in this guilt-conscious rendition of the classic Black Forest Chocolate Cake! This recipe artfully reduces fat content while retaining all the rich, decadent flavors you crave. Instead of frosting, a luscious cherry topping adds a burst of fruity sweetness, making it a delightful centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol30 mg
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Fiber3 g
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Protein7 g
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Saturated Fat3 g
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Sodium388 mg
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Sugar38 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Generously coat a 12-cup fluted tube pan with cooking spray. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. (Prep time: 3 minutes)
03 Step
Recipe View In a large bowl, combine the fat-free sweetened condensed milk, oil substitute, brown sugar, eggs, and egg white. Mix with an electric mixer until smooth and creamy. (Prep time: 5 minutes)
04 Step
Recipe View Gradually add the flour mixture to the milk mixture, mixing on low speed just until moistened. Do not overmix. (Prep time: 2 minutes)
05 Step
Recipe View Slowly pour in the boiling water and stir until the batter is smooth. Gently fold in the semisweet chocolate chips. (Prep time: 3 minutes)
06 Step
Recipe View Pour the batter into the prepared tube pan, spreading evenly. (Prep time: 1 minute)
07 Step
Recipe View Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 35-40 minutes)
08 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10 minutes)
09 Step
Recipe View Once the cake is completely cool, transfer it to a serving plate and top with the cherry pie filling. (Prep time: 5 minutes)
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Clara Mccullough
May 7, 2025Easy to follow recipe and a great way to enjoy chocolate cake without all the guilt. I will definitely make this again!" - Emily K.
Kali Cronin
Mar 8, 2025I was skeptical about using fat-free condensed milk, but this cake was surprisingly moist and delicious!" - Sarah M.
Jammie Sauer
Feb 13, 2025The cherry topping is the perfect complement to the rich chocolate flavor. My family loved it!" - David L.