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Black Forest Chocolate Cake

  • Yield: 4


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


  • Marinate the cherries in crème de cassis at least one hour. Mix the dry ingredients together and stir with balloon whip. Mix the buttermilk and egg substitute into the dry ingredients. Next, fold in the cherries and crème de cassis. Spray a bunt pan with nonstick spray. Spoon the batter into it. Bake in a 350-degree oven for 30 minutes. Cool for 10 minutes before unmolding.