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The most common versions of Black Forest Cake are made up of two or three layers of chocolate sponge cake separated with a mixture of whipped cream and cherries. The outside is usually finished with a light layer of whipped cream and chocolate shavings (or chocolate chips). And the top finished with additional chocolate shavings and more cherries.
Most recipes also include a dose of Kirsch liqueur (aka Kirschwasser) which is a clear cherry liquor made from morello cherries.
Unlike your traditional Black Forest Cake, this tasty mug cake is a simplified microwave version that serves one. It’s a lighter alcohol-free healthy black forest cake you can make in a couple of minutes.
You make a chocolaty moist cake in the microwave and top it off with a simple lightly sweetened thickened cherry mixture. You can also include any additional favorite toppings, such as whipped topping, powdered sugar, chocolate sprinkles, if you want.
This single serving cake is a great way to incorporate portion control into your desserts, without the temptation of an entire cake. Taking less than 10 minutes to make, your sweet craving will be instantly rewarded with much deliciousness.
I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients.
How Many Calories and WW Points in this Black Forest Chocolate Cherry Mug Cake?
According to my calculations, each serving has 244 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Be sure to adjust the calories and WW Points when making any ingredient substitutions.
How to Make Microwave Black Forest Chocolate Cake Mug
Step 1: Gather and prepare all ingredients:
- 2 tablespoons whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 3 packets Truvia (affiliate link) (or other sweetener)
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened almond milk beverage (or milk or choice)
- 2 tablespoons egg whites
- 2 tablespoons plain nonfat Greek yogurt
- 1/2 teaspoon vanilla
- 1-1/2 teaspoons mini chocolate chips
- 1/2 cup frozen pitted dark sweet cherries, thawed
- 1/2 teaspoon
- dash of salt
Step 2: Spray a microwave-safe large mug, or small bowl, with nonstick spray. Stir together flour, cocoa powder, 2-1/2 packets sweetener and baking powder until thoroughly combined.
Step 3: Prepare the cake batter by stirring in wet ingredient—almond milk, egg whites, yogurt and vanilla extract—and mix well with a fork just until all dry ingredients have been absorbed. Be sure to scrape up any dry ingredients from the bottom.
Step 4: Fold in the chocolate chips.
Step 5: Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30 second increments until set. Remove and cool slightly.
Step 6: In a small microwave-safe mug or bowl, stir together cherries, cornstarch, 1/2 packet sweetener and a pinch of salt. Cover with a paper towel to avoid any splatter, and cook in microwave (affiliate link) for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15 second increments until done.
Step 7: If desired, run a thin sharp knife between cake and mug and remove cake to a small plate.
Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the delicious cherry mixture over the top of the cake.
Step 8: Optional toppings: light dusting of powdered sugar, dollop of lite whipped topping, chocolate shavings or jimmies.
Recipe Notes, Substitutions & Variations
The 2 tablespoons of egg whites called for in this recipe is equal to about 1 large egg’s worth. Using fat-free liquid egg substitute is a great way to not wind up with a leftover egg yolk.
Using plain nonfat Greek yogurt in place of vegetable oil helps keep the cake moist and lower in fat.
If you don’t have nondairy milk (almond milk, oat milk, etc.), you can always substitute low-fat or skim milk.
In a pinch and don’t have 100% whole wheat flour? Substitute all-purpose flour.
No mini chocolate chips? Chop regular chocolate chips or chocolate chunks into smaller bits.
Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it’s just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave (affiliate link) until it thickens.
Can I use canned cherry pie filling in place of the frozen cherries?
While I haven’t tried this replacement I think it would work fine. Keep in mind canned pie filling will have more sugar and possibly high fructose corn syrup, if that’s a concern.
Can I use fresh cherries instead of the frozen ones?
We don’t recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stove top with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy.
Serving Suggestions
This yummy black forest chocolate mug cake with warm cherry topping is delicious as is, but you can always add your favorite toppings. We think a dollop of lite whipped topping, a sprinkle of powdered sugar or chocolate jimmies would all work well and give it a little of the more traditional flair.
What is the Best Way to Store Leftover Mug Cake?
As this cake serves one, there will be minimal leftovers. However, depending on your appetite, this might be a rather large serving of dessert.
If you only want half, you can wrap your leftovers tightly with plastic wrap (or place in an airtight container) and store in the refrigerator.
To reheat your mug cake, remove from the fridge and reheat in the microwave on medium heat in 30 second bursts to warm it up. If you reheat it for too long, ,might dry out the cake, which can happen quickly in the microwave if you aren’t careful.
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Microwave Black Forest Chocolate Mug Cake
Equipment
Ingredients
- 2 tablespoons whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 3 packets Truvia (affiliate link) Stevia Leaf calorie-free sweetener (or other zero calorie sweetener), divided
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened almond milk beverage
- 2 tablespoons egg whites or fat-free liquid egg substitute
- 2 tablespoons plain nonfat Greek yogurt
- 1/2 teaspoon vanilla extract
- 1-1/2 teaspoons mini chocolate chips
Cherry Topping
- 1/2 cup frozen pitted dark sweet cherries, thawed
- 1 teaspoon cornstarch
- Dash of salt
Instructions
- Spray a large microwave safe mug, or small bowl (affiliate link), with nonstick spray. Stir together flour, cocoa powder, 2-1/2 packets sweetener and baking powder until thoroughly combined.
- Stir in almond milk, egg whites, yogurt and vanilla extract and mix well with a fork just until all dry ingredients have been absorbed - be sure to scrape up any dry ingredients from the bottom.
- Fold in the chocolate chips.
- Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30 second increments until set. Remove and cool slightly.
Prepare the Cherry Topping
- In a small microwave-safe bowl or mug, stir together cherries, cornstarch, 1/2 packet sweetener and a dash of salt. Cover with a paper towel to avoid any splatter, and cook in microwave for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15 second increments until done.
- If desired, run a thin sharp knife between cake and mug and remove cake to a small plate. Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the cherry mixture over the top of the cake.
- Optional toppings: sprinkled of powdered sugar, dollop of lite whipped topping, chocolate shavings or jimmies.
Notes
While I haven't tried this replacement of using canned cherry pie filling for the warm cherry topping made with unsweetened frozen cherries, I think it would probably work. Though with the canned pie filling, your cake will end up being much sweeter due to the additional sugar, and possibly high fructose corn syrup, that you'll find in many canned fillings. I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients. Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it's just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave until it thickens. Can I use fresh cherries instead of the frozen ones?
We don't recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stove top with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy. Be sure to adjust the calories and WW Points when making any ingredient substitutions. Serving size: 1 black forest chocolate mug cake (entire recipe) Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site. 7 *PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Spring 2018
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
