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Black Forest Chocolate Cake

  • Yield: 8 servings


  • 1 (16-ounce) can dark pitted cherries, drained
  • One-half cup crËme de cassis
  • Two and one-half cups reduced fat biscuit baking mix
  • 1 cup Dutch cocoa
  • 1 teaspoon instant coffee
  • One and one-half cup low-fat buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 packed cup brown sugar
  • Three-fourths cup egg substitute


  • Soak the cherries in créme de cassis for at least one hour.
  • Preheat the oven to 350 degrees. Combine the dry ingredients and stir with a balloon whip. Mix the buttermilk and egg substitute into the dry ingredients, then fold in the cherries and crème de cassis. Spray a Bundt pan with nonstick spray. Spoon the batter into the pan. Bake for 30 minutes. Remove the cake from the oven and cool for 10 minutes before unmolding.

Recipe Details