A light, indulgent Slimming World–friendly chocolate wreath cake — rich cocoa sponge, creamy topping, cherries, and chocolate shavings for just 1.38 syns per slice.
Recipe Card
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling & Assembly Time: 30 minutes
Total Time: 1 hour 15 minutes
Dietary Badges: Low Syn | Vegetarian | Slimming World Friendly
Ingredients (Checklist Format)
For the Cake:
- 4 large eggs
- 40g self-raising flour
- 40g unsweetened cocoa powder
- 4 tbsp granulated sweetener (or preferred sugar substitute)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Low-calorie cooking spray
For the Filling & Topping:
- 250g fat-free quark or fat-free Greek yogurt
- 1 tbsp cocoa powder
- 2 tbsp sweetener
- 100ml reduced-fat aerosol cream or light whipped cream
- 12–15 fresh or jarred cherries (drained if jarred)
- 20g dark chocolate (70%), finely shaved or grated
Instructions
-
Preheat and Prepare:
Preheat oven to 180°C (160°C fan). Lightly spray a ring or Bundt tin with low-calorie spray. -
Make the Batter:
In a mixing bowl, whisk eggs, sweetener, and vanilla until light and fluffy. Sift in flour, cocoa powder, and baking powder. Gently fold to combine. -
Bake the Cake:
Pour the mixture into the prepared tin and smooth the top. Bake for 20–25 minutes until risen and springy to the touch. Cool in tin for 5 minutes, then transfer to a rack to cool completely. -
Prepare the Cream Topping:
Mix quark or yogurt with cocoa and sweetener until smooth. Chill for 10 minutes. -
Assemble the Wreath:
Spread or pipe the chocolate cream topping evenly over the cooled cake. Top with whipped cream swirls, cherries, and chocolate shavings. -
Slice and Serve:
Cut into 12 slices — each one just 1.38 syns!
Additional Notes
- Use a silicone ring mould for easy release.
- Adjust sweetness to taste — different sweeteners vary in intensity.
- You can use light aerosol cream to reduce syns further.
- This cake is naturally low-fat and low-sugar, ideal for Slimming World celebrations.
Introduction
Who says desserts can’t be slimming? This Easy Black Forest Wreath delivers that festive, indulgent Black Forest flavour — chocolate sponge, cream, cherries, and chocolate shavings — in a low-syn, waistline-friendly version.
It’s a perfect centrepiece for holidays or celebrations, yet light enough to enjoy any time of year.
Step-by-Step Cooking Guide
Step 1 – Mixing the Batter
Whisk eggs and sweetener until pale and airy — this helps create volume without fat. Gently fold in cocoa and flour until smooth.
Tip: Don’t overmix or you’ll lose the air bubbles that keep the sponge light.
Step 2 – Baking the Wreath
Bake in a ring tin for 20–25 minutes. When ready, a skewer should come out clean.
Tip: If using a Bundt tin, cool slightly before turning out to prevent sticking.
Step 3 – Topping and Decorating
Whip up your quark or yogurt topping with cocoa and sweetener, then layer it on thick. Add swirls of cream, cherries, and chocolate flakes for that classic Black Forest look.
Tip: Use a piping bag for neat cream swirls — it makes the wreath look showstopping.
Ingredient Details and Substitution Tips
- Cocoa Powder: Choose unsweetened for fewer syns and richer flavour.
- Sweetener: Granulated sweeteners like Sukrin or Canderel work well. Adjust to your taste.
- Cherries: Fresh, frozen (defrosted), or drained tinned cherries all work.
- Chocolate: Use dark chocolate for strong flavour — 20g adds elegance without blowing your syns.
- Dairy-Free Option: Swap quark for coconut yogurt (check syns).
Recipe Variations and Serving Suggestions
- Mini Wreaths: Divide batter into small Bundt moulds for individual servings (bake 12–15 minutes).
- Festive Version: Add a drizzle of kirsch or cherry essence to the topping for a grown-up twist.
- Extra Chocolatey: Drizzle with a teaspoon of melted dark chocolate (add 0.5 syn per slice).
Serving Ideas:
Serve chilled for the best texture, or pair with a hot Slimming World–friendly mocha. Makes a beautiful centrepiece for parties or Christmas dinner.
Storage and Make-Ahead Information
- Storage: Keep refrigerated in a sealed container for up to 3 days.
- Freezing: The undecorated sponge can be frozen for up to 2 months. Thaw and decorate before serving.
- Make-Ahead Tip: Bake the cake the day before, store covered, and decorate on the day for best results.
Nutrition Facts (Per Slice)
Calories: 95 kcal
Protein: 6g
Carbs: 10g
Fat: 3g
Fiber: 1g
Syns: 1.38 per slice
Allergens: Contains eggs, dairy, gluten (from flour).
Frequently Asked Questions
Q: Can I use regular sugar instead of sweetener?
A: Yes, but it will increase the syn value. Use sparingly for balance.
Q: My sponge is flat — what went wrong?
A: The eggs may not have been whisked long enough. Ensure they’re fluffy before folding in dry ingredients.
Q: Can I make this in a regular cake tin?
A: Yes, use an 8-inch round tin and cut out a circle in the centre after baking to mimic the wreath shape.
Q: Is it okay to use tinned cherries in syrup?
A: Drain and rinse them first to keep syns low.
The Story Behind the Recipe
This recipe came to life during the holidays when I wanted a showstopping dessert that didn’t derail my Slimming World journey. The challenge was to keep the indulgence of a Black Forest gateau but cut down on calories and syns. After a few tweaks — swapping cream for quark and trimming down the chocolate — the wreath became a favourite. It’s now a guilt-free staple on my festive table.
Reader Interaction and Call-to-Action
Have you tried this Easy Black Forest Wreath?
Share your results, tips, or variations in the comments — I love seeing how others decorate theirs!
If you bake it for a special occasion, post a photo and tag it online so others can discover this low-syn treat.
