4ouncesunsweetened baking chocolate( There should be 4 squares of chocolate and it should be melted.)
1 1/2 cupsconfectioners’ sugar
1/3 cupbutter, unsalted
2cupssour cherries, canned, drained
1cupcream, heavy, whipped
8ouncessemisweet chocolate bars
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
Alternately fold chocolate and flour into the egg mixture, ending with flour.
Pour the batter into 3 8-inch cake pans that have been well greased and floured.
Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch.
Prick the cake layers and pour syrup over all 3 layers.
FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
Fold in Kirsch.
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling.
Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
Place second layer on cake.
Place third layer on top.
Fold 2 T confectioners’ sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream.
Decorate top of cake with remaining 1/2 cup cherries.
To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use.
Press chocolate curls on sides of cake and sprinkle a few on the top.
Chill until serving time.
“I made this cake for my husband for a German themed office party.It was the hit of the dessert table.Great cake recipe!”
“This was sooooo good.My husband loves Black Forest Cake and said it was the best he has ever had.Most of the other recipes call for cool whip and I despise it.The real whipped cream was perfect!”
“I made this cake for my husband’s birthday and it turned out really good. I didn’t rate this recipe because I made some significant changes. I cut the cake recipe by 1/3 and baked it in a 6″ round pan (I wanted a small cake). I then sliced it in 2, and soaked in the syrup as directed. Instead of the buttercream filling, I used the whipped cream topping both as filling and frosting. The result was a very tasty, light, not too rich cake. The cake layers were slightly denser than I would have liked (I sifted the flour), so I would probably make it differently next time. Don’t leave out the kirsch, it adds terrific flavor. Thanks for a yummy recipe, UC86!”
“I brought this to my weekly German Table for a friend’s birthday and it was a big hit.I forgot to sift the flour so there turned out to be only two (very dense) layers, but it was still really yummy.”
“WONDERFUL!!! Made this 2 days ago and its almost gone with just the 2 of us. Delicious cake and the frosting was perfect! I did however cut the sugar in 1/2 for the cake because the syrup gets poured on top. It was perfect for us not too sweet.”
“I din’t use the cake part of the recipe but the rest of it was amazing. I made it for my husband’s birthday and everyone was really liked it. And the best part, it was really easy to make.”