cake mixes

black forest cake

A much-loved classic with a low sugar refresh! Our 98% Sugar Free Rich Chocolate Cake Mix makes the perfect black forest cake. Rich and decadent with a dark choc ganache, yum!

makes 1 x 15cm (6inch) round 3 layered cake
prep 80 mins
bake 30 mins
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black forest cake


You will need

  • 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 1 x Noshu 97% Sugar Free Dark Choc Baking Chips
  • 3 x 6 inch (15cm) round cake tins
  • Electric mixer

for the cake

  • 1 x sachet Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 2 x extra large eggs
  • 100 g butter or non-dairy spread (melted)
  • 3/4 cup milk/ nut milk or water

for the filling

  • 235 ml thickened cream
  • 2 tsp vanilla essence
  • ¾ cup pitted cherries, chopped

for the ganache

  • 150 g Noshu 97% Sugar Free Dark Choc Baking Chips
  • 65 ml thickened cream
  • Cherries to decorate



Preheat oven to 160°C (150°C fan forced). Grease and line the base of 3 x 6 inch (15cm) round cake tins with baking paper.


  1. In a mixing bowl, combine packet cake mix, milk (or water), eggs and melted butter (or non-dairy spread).
  2. Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
  3. Pour the batter into your cake tins and cover with foil, leaving room for the cake to rise in the centre.


  1. Bake in your preheated oven for 20 minutes, then remove the foil and bake for a further 10 minutes or until a skewer inserted in the centre comes out clean. Remove cakes from their tins and place on a wire cooling rack to cool completely before assembling.


  1. Place cream and vanilla essence in a mixing bowl, and whip with an electric mixer on medium speed until stiff peaks form. Fold through your chopped cherries with a spatula.


  1. To make the dark choc ganache, place your Dark Choc Baking Chips and cream in a small microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until completely melted and smooth. Set aside.


  1. Place one cake on a cake stand or serving plate. Top with approximately half of your whipped cream and spread evenly. Repeat with remaining layers of cake and cream, finishing with a cake layer on top.
  2. Carefully pour your dark choc ganache on top of your cake and spread with a palette knife or spoon, allowing some to drip over the edge. Decorate with cherries on top.


Keep chilled in an airtight container for up to 3 days.



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