I made this cake for my husband for a German themed office party. It was the hit of the dessert table. Great cake recipe!
Made this recipe for my husband's birthday. I followed the directions EXACTLY and had to make a trip to the store to pick up dutch processed cocoa and buttermilk, but it was worth it. The filling was too loose--I added too much kirschwasser, but I didn't want to thicken it up by adding more powdered sugar and making it super sweet; as a result, the innards came out the sides. Based on the fact that my husband ate one slice without even dipping his fork in for one last bite, I'm rating this a 4 star recipe. I'll probably make this recipe again and maybe not add kirschwasser to the whipped cream topping... the cake is steeped in kirschwasser and it is somewhat overwhelming. I am allergic to wheat and can't sample the cake, so my husband's comments comprise the rest of this review. "There is definitely alcohol in here." "I've had moister cake, but this is okay. The flavor is good." "What happened to the filling? It's really runny." (too much kirschwasser: my bad, not the fault of the recipe) "The whipped cream on top is good. You could have frosted the sides, too." "I like the cherries."
I could not get the cake batter thick and fluffy. I beat eggs, sugar and vanilla for about 20 minutes or longer. Finally used what i had and what happened was a very thin, tough cake. Not rated as I must be doing something wrong
This is exactly the recipe I've been looking for. Just like the cake a German neighbor made when I was a kid. Now I know why we were only given a tiny thin piece! You can cut back the Kirsch and use cherry juice if kids are going to eat this. just a great recipe and worth the extra effort.
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.