Cake, cherry fudge with chocolate frosting
Whole food · Baked Products
Photo: Wikipedia
A decadent, dense cake featuring a rich chocolate frosting over a moist, fudgy base studded with tart cherry pieces. The combination delivers a deep, bittersweet chocolate flavor punctuated by bursts of fruity sweetness. Nutritionally, it's a high-energy treat, with most of its calories coming from sugar and fat.
Calorie split: 4% protein · 55% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People adore the luxurious contrast between the smooth, rich frosting and the moist, fruity interior. It's a classic indulgence that satisfies intense chocolate cravings with a sophisticated twist.
⚠️ Watch-outs & how to enjoy it better
This cake is very high in added sugars (33g per 100g), which can cause rapid blood sugar spikes. To mitigate this, enjoy a small portion (under 100g) and pair it with a source of protein or healthy fat, like a handful of nuts or a glass of milk, to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains small amounts of minerals like iron from cocoa
- Cherries contribute trace antioxidants like anthocyanins
- Offers a dense, satisfying texture for portion control
- Can serve as a celebratory or comfort food
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'Black Forest Cake' (Schwarzwälder Kirschtorte) is named after a region in Germany, but its signature cherry brandy (Kirschwasser) is the only ingredient that actually comes from the Black Forest.
Full nutrition (USDA data · scales with serving)
| Water | 46.1 g |
| Energy | 264 kcal |
| Energy | 1104 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 12.5 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 38.0 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 32.9 g |
| Calcium, Ca | 48.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 105 mg |
| Potassium, K | 166 mg |
| Sodium, Na | 164 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 3.4 ug |
| Vitamin C, total ascorbic acid | 13.6 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.70 mg |
| Pantothenic acid | 0.46 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 10.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 28.5 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 80.0 ug |
| Retinol | 69.0 ug |
| Carotene, beta | 131 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 448 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 42.0 ug |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 14.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 2.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.21 g |
| SFA 6:0 | 0.12 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.16 g |
| SFA 12:0 | 0.18 g |
| SFA 14:0 | 0.66 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 4.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 42.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.10 g |
| Isoleucine | 0.11 g |
| Leucine | 0.18 g |
| Lysine | 0.15 g |
| Methionine | 0.05 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.07 g |
| Valine | 0.12 g |
| Arginine | 0.11 g |
| Histidine | 0.05 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.23 g |
| Glutamic acid | 0.42 g |
| Glycine | 0.12 g |
| Proline | 0.17 g |
| Serine | 0.13 g |
FAQ
Is this cake gluten-free?
Standard recipes contain wheat flour and are not gluten-free. Gluten-free versions can be made using almond flour or a gluten-free baking blend.
Can I reduce the sugar content?
You can reduce sugar in the cake batter by up to 25% without major texture loss. For the frosting, using a higher cocoa percentage chocolate or a sugar substitute specifically designed for baking can help.
What's the best way to store leftover cake?
Due to the frosting and moisture, it should be covered and refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.64 kcal/g · 4% calories from protein · 0.5 g fiber · 32.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.99 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.