Black Forest Cake

This was a great recipe! The flavors blend together perfectly. I Served this with a German themed dinner I organized for a culinary arts class, and it was great. We did it in large rectangle sheet pans with only two layers to make it more efficient for our use, and ended up having to use 'cherry pie filling' for the cherries, which was a little runnier but still tasted great. We used all the exact ingredients for the rest, including the kirsch which we just diluted slightly with simple syrup. I will definitely be making this again myself, thanks for the recipe.

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Finally I have found a good Black Forest cake recipe. My husband was born and raised in Dortmund, Germany and always talks about his favorite cake, Black Forest cake. I did make the changes that Wildflour suggested. The floss worked like a charm. My husband says that what he used to eat in Germany had a hard chocolate shell on the outisde of the cake and the whip topping on top of that. I have nothing to compare it to and thought this was perfect. Thank you so much for sharing. I cannot wait to make it for his family when they visit us from Germany this coming September.

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This was hard to rate, because the stars only go up to 5!!!! ;) :) THIS deserves at least 10!!!!!! :) I only made a few very minor changes. I had to use all-purpose flour and it worked out just fine, I added in addition to the two eggs 1 extra egg yolk. Then for the whipped frosting I used 1 cup powdered sugar, 1 cup heavy cream, 1/2 Tbl. cocoa powder, and the vanilla and kirsch. And it made plenty to frost the sides and top. :) Then I just saved out a few cherries to decorate the top with. :) The cakes were done baking at exactly 35 minutes. :) And the dental floss worked PERFECTLY!!! This cake was truely OUTSTANDING!!! My hubby said it tasted exactly like the one he had in Germany!! Thank you so much for sharing!!! My neighbors thank you, too! ;) :) Made for Chef-I-Am's Cake-a-thon! :)

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Absolutely loved this cake! Will be making it again!

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Of all the birthday cakes I've brought in to work (and I've certainly brought in a lot), this one by far has received the most enthusiastic response. Assembling the cake was a bit of an adventure-- two of the cake layers practically disintegrated after I drizzled them with the syrup from the cherries (I opted against the kirsch, seeing how we still had to work after lunch!). I patted the pieces into layers anyway and stuck the unfrosted cake in the freezer to set up a bit while I made a basic vanilla butter cream for the frosting (I didn't trust the whipped cream frosting to travel well). Exploding cake layers aside, the cake itself set up brilliantly in the fridge overnight, and was a huge success the next day.

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This was so good. Everyone who ate it loved it. No complaints. The only thing I did differently was leave out the Kirsch. I intended to use the juice from the canned cherries to moisten the layers but I had forgotten. No one noticed & it was still moist. I used Folgers instant coffee to make the strong coffee needed. I think I used a heaping spoonful of the coffee & a few tablespoons of water, mixed & measured out my 1 teaspoon. Come to think of it, I added 2 teaspoons of coffee to the filling. I also used Baker's German's Sweet Chocolate Bar to do the shavings. It was outstanding, best Black Forest cake on this site & ever!

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Followed the whole recipe but did two layers of icing and cherries and one with whipped cream, and topped with whipped cream. I used 2 9x13's to make a monster of a cake lol! People loved it!

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Wonderful recipe! Was loved by all, and I will definitely make again. Thanks!

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This cake was absolutely to die for. While it was a bit time consuming (at least for me), it was so, so, so worth it. I followed the recipe exactly, except for adding some of the cherry syrup to the kirsch and adding cocoa to the whipped cream. This cake was an absolutely huge hit for my husband's birthday. Thank you for such a fantastic recipe!

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The best cake ever! I did tweak it a little - I found that I only needed half filling, half the cream, and half the cherries. I pureed the cherries, leaving some for the top. Everybody raved about this cake - and the dental floss trick works a charm! Thanks for the recipe - I appreciate it's authenticity.

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Thanks, SweetySJD, for posting a from-scratch recipe for black forest cake... I was about to tear my hair out with all the ones that called for canned cherry pie filling! Despite all the positive reviews, I was a little skeptical about my ability to successfully make a four-layer cake (traditionally I have very bad luck with anything over one layer!), but I am happy and somewhat amazed to report that this cake worked BEAUTIFULLY. The filling is firm enough that it grabs onto the layers once it's refrigerated, and mine didn't slide around at all. I was a little worried that the cake itself might be dry, because it was crumbly when I cut it, but if it ever was, then the kirsch drenching took care of that! I thought this was a very flavorful cake (I particularly liked the hint of espresso in the filling) and very impressive once it was cut. The lightness of the whipped-cream icing was a great contrast with the denser filling. One little change I made: in my experience, kirsch doesn't have a terribly pronounced cherry flavor, so I boosted it with a bit of sweet/tart cherry juice concentrate.

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Wow! What a cake! I am the birthday cake baker at my office and someone requested a Black forest Cake. I had never made one, so I wanted to do a "test run" first. This test gets an A+!!! I wish I could give it more than 5 stars. I thought it would be more difficult, but it really wasn't. My co-worker is going to be thrilled when I bring this cake in for him. Thanks for a great recipe SweetySJD. This is a keeper! Sue

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oh my oh my. I followed this recipe, though used the changes wildflour suggested for the outer frosting, with 1T cocoa powder and 1 cup cream/1 cup confectioners sugar, using the kirsch and vanilla from your original recipe. i have never made a cake before or icing from scratch. this is to die for, was easy to follow and turned out perfectly. cake was done in 33 minutes. soaked the dark sweet cherries in kirsch before adding to the cake. saved some cherries out for the top, and made a tiny pile of coconut flakes to decorate the middle of the cake with. used a veggie peeler on a frozen hershey bar for the chocolate, and kept the cake in the fridge til serving time. sooo decadent, and delicious!

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