Low Carb Black Forest Cake

Directions

1. Preheat the oven at 170 degrees and line a round cake tin with baking paper (tip: spray the bottom of the tin, it helps the paper stick down)

   

2. Place chocolate cupcake mix in a bowl with the additional cocoa powder. In a separate bowl combine the eggs, milk and grated zucchini

   

3. Add the wet mix to the dry mixture and combine well.

   

4. Then pour the cake batter into the lined cake tin.

   

5. Bake for 40-45 mins at 170 degrees. When done, remove from tin and allow to cool outside of the tin, on the cooling rack.

6. Chill the cake for a minimum of 2 hrs before building cake.

Method to build cake

1. Place the cream into a bowl and whip using an electric beater until light and fluffy and pop into the fridge.

2. Once the cake has been chilled, using a sharp knife cut through the centre horizontally, to create 2 layers.

   

3. Spread the bottom layer with whipped cream. Be sure to leave a space of 1 cm or so from the edge, to allow space for the cream to spread when the top layer is pressed on top.

   

4. Push the cherries into the cream to cover the base well, then press the top layer on.

   

5. If using the ganache, spread the top of the cake with this before dolloping teaspoons of cream around the edge.

   

6. Place a cherry on each dollop and grate extra chocolate on top (optional)

   

Easy Topping

1. If using the cherry liqueur, you would drizzle on the bottom layer of cake before topping with the layer of cream. This will soak into the cake. Repeat the same step for the top layer.

Storage

1. Must be stored in the fridge. Will last up to 4-5 days. Cannot be frozen.