Black Forest Inspired Chocolate Cherry Semolina Cake

As the title suggests, the idea for this cake comes from the German Black Forest Cake, a cake that contains several chocolate layers, cherries, whipped cream and some kind of cherry liquor I have never heard of.

Black Forrest Inspired CakeCocoa semolina layers, cherries and cherry jelly, whipped cream and chocolate flakes…

It was some kind of experiment, but I am really pleased with the outcome. This recipe does not require sugar and even though there’s a lot of whipped cream and chocolate involved the whole cake has only ca. 1900 kcals.

And I am not ashamed to admit that two people ate the whole cake in just one afternoon! 🙂

Ok, so here’s how it’s done:

Preparations

  • put whipped cream in the fridge
  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Ingredients

two cocoa semolina layers, each containing

  • 80g semolina
  • 1/2 teaspoon baking soda
  • 10g cocoa
  • 80g applesauce
  • 80g cherry juice (I used the liquid in which the cherries were pickled)
  • sweetener of choice to taste (optional)
  • margarine for greasing the springform pan

for filling and decoration

  • 200-300g pickled sweet cherries
  • 200 ml cherry juice
  • 10-15 g pectin
  • 1/2 teaspoon citric acid
  • 300 ml whipped cream (I used Soyatoo)
  • 2 packages whipped cream stabilizer (16g)
  • 40g chopped dark chocolate

Cooking

  • in a bowl mix semolina, baking soda and cocoa
  • add applesauce and cherry juice
  • add sweetener (optional)
  • stir thoroughly, then pour dough into a greased springform pan, shake a little until surface is even
  • let semolina soak for 10 minutes

black forest inspired cakethe dough of the first layer before baking

  • put the springform pan in the preheated oven and bake for 10-15 minutes (do the toothpick test do check if cake is done)
  • once the cake is done, remove it from the oven, let cool off for a couple of minutes and then take it out of the pan and put it on a plate
  • clean the springform pan, grease it again and bake the second cake layer just the same way


black forrest inspired cake

the second layer after baking

  • after removing the second cake from the springform pan, put the springform pan on the first cake, which should have cooled off completely by now (don’t use the bottom of the pan, only the round thing – we need it to keep the jelly from flowing off); I flipped the cake layer upside down, as the bottom side was tighter towards the edge
  • cut the cherries in half; cover the top of the first layer that is now inside the springform with the cherries

black forrest inspired cake
the upside-down cake layer inside the springform pan, coverd with cherries

  • put 200ml cherry juice in a pot, stir in pectin and citric acid
  • boil up and let simmer for a couple of minutes
  • remove pot from the oven and let cool off for just a little – don’t let the jelly get firm though
  • pour cherry juice jelly over the cherries in the springform pan
  • let cool off, then put in the fridge until the jelly is firm

black forrest inspired cake
the first cake layer with cherries and cherry jelly

  • in the meantime, whip cream and add two packages of whipped cream stabilizer
  • put the whipped cream in the fridge  for at least two hours
  • then take the cake with the firm cherry jelly and the whipped cream out of the fridge
  • put the second cake layer on top of the cherry jelly
  • now remove the springform pan
  • cover the whole cake with whipped cream

black forrest inspired caketwo cake layers with cherries an cherry jelly in between, whipped soy cream about to cover it

  • sprinkle cake with plenty of chopped chocolate
  • put some cherries on top for decoration
  • if you are patient, put the cake in the fridge for an hour, if not… eat right away 🙂

black forrest inspired cakeok, so I am apparently not good at decorating cakes… but I swear, it was delicious!

If you cut this cake into 8 pieces, it’s only 240 kcals for a piece, which is not that bad if you consider all the whipped cream and chocolate.

And did I mention we ate the whole cake in one afternoon?

black forrest inspired cakeVery yummy!

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Chocolate Coffee Semolina Cake

Here’s another quick and simple low-calorie, sugar free cake!

Semolina Chocolate Coffee CakePreparations

  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Ingredients

  • 100g semolina
  • 1/2 teaspoon baking soda
  • 15g cocoa
  • 100g applesauce
  • 100g really strong coffee with sweetener
  • 35g dark chocolate (chopped)
  • some margarine for greasing the springform pan

Cooking

  • in a bowl mix semolina, baking soda and cocoa
  • stir in applesauce and coffee
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is even
  • sprinkle chocolate on dough surfaceina Chocolate Coffee Cake
  • bake for 15-20 minutes, do toothpick test to make sure cake is done
    ina Chocolate Coffee Cake
  • cake will get very dark – it’s not burned, it’s the coffee!
  • take cake out of oven and let cool off a little before serving it
    ina Chocolate Coffee CakeThis little cake isn’t only very delicious, it also has only 650 kcals and contains 16,5g protein!

Pineapple Semolina Cake

Something simple, quick and rather low-calorie this time: a semolina cake with pineapple topping.

Pineapple Semolina Cake

Preparations

  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F

Inredients

dough

  • 90g semolina
  • 1/2 teaspoon baking soda
  • some stevia or other sweetener of your choice
  • 100g applesauce
  • 100g pineapple juice
  • some margarine for greasing the springform pan

fruit layer

  • 180g pineapple (cut to pieces)
  • 200g pineapple juice
  • 10g pectin
  • 1/2 teaspoon citric acid

Cooking

  • in a bowl mix semolina, baking soda and sweetener
  • stir in applesauce and pineapple juice
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is evenPineapple Semolina Cake
    …before baking…
  • bake for 15-20 minutes, do toothpick test to make sure cake is donePineapple Semolina Cake
    …after baking…
  • take cake out of oven and let cool off inside the springform
  • when cake has cooled off,cover its top with pineappple pieces (while it is still inside the spingform)Pineapple Semolina Cake
    …with pineapple pieces on top…
  • mix 200g pineapple juice with pectine and citric acid
  • boil up in a pot and let cook for a minute or two while stirring constantly
  • let cool off briefly, but don’t let it get firm
  • pour soon-to-be pineapple jelly right into the springform, so that it covers all of the pineapple piecesPineapple Semolina Cake
    …covered with pineapple jelly…
  • let cool off again for a little, then put in the fridge for another hour until the jelly gets really firm
  • once the jelly is firm you can remove the springform – if the jelly sticks to the springform, just move a toothstick along the edge to loosen itPineapple Semolina Cake
    … and finally ready to eat!

This cake is really simple to bake, it doesn’t take much time or effort and it tastes really great. Also, there’s no sugar in it, so the whole cake has only ca. 700 kcals.