Black Forest Cherry Cake

Black Forest Cherry Cake

  • Prep Time: 0 mins
  • Total Time: 35 mins
  • Servings: 8
  • Ingredients

    Cake

  • 6largeeggs
  • 1cupsugar
  • 1teaspoonvanilla extract
  • 4ouncesunsweetened baking chocolate( There should be 4 squares of chocolate and it should be melted.)
  • 1cupflour, sifted
  • Syrup

  • 1/4 cupsugar
  • 1/3 cupwater
  • 2tablespoonskirsch
  • Filling

  • 1 1/2 cupsconfectioners’ sugar
  • 1/3 cupbutter, unsalted
  • 1largeegg yolk
  • 2tablespoonskirsch liqueur
  • Topping

  • 2cupssour cherries, canned, drained
  • 2tablespoonsconfectioners’ sugar
  • 1cupcream, heavy, whipped
  • 8ouncessemisweet chocolate bars
  • Directions

  • 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.
  • Repeat.
  • 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.
  • Reviews

  • “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.”

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