Black Forest Cake

photo by Cake Addicted Chef





- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
GARNISH
- 8 ounces milk chocolate candy bars
-
GLAZED CHERRIES
- 1 cup canned dark sweet pitted cherries, drained and juice reserved
- 2 tablespoons kirsch or 2 tablespoons Cointreau liqueur
- 1 tablespoon cornstarch
- 2⁄3 cup cherry juice, from canned cherries
-
CAKE
- 6 eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour, sifted before measuring
- 1⁄2 cup unsweetened cocoa
- 2⁄3 cup sweet butter or 2/3 cup margarine, melted
-
SYRUP
- 1⁄3 cup granulated sugar
- 1⁄2 cup water
- 3 tablespoons kirsch (cherry brandy) or 3 tablespoons Cointreau liqueur (orange liqueur)
-
FILLING
- 3 cups heavy cream
- 1⁄2 cup confectioners' sugar
directions
-
GARNISH:
- Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
-
GLAZED CHERRIES:
- Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
-
CAKE:
- Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
- Preheat oven to 350°F.
- In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
- Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
- Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
-
SYRUP:
- In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
-
ASSEMBLE CAKE:
- Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
- Beat heavy cream with confectioners’ sugar until stiff.
- Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
- Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
- Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.
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Reviews
-
I had lost this recipe from McCalls Cooking School Magazine. I'd made it dozens of times Between 1990 and 1995. but not at all in the last 17 years. Thank-you so much for having it here! And now with the internet, I was able to look up other techniques to make Chocolate Curls. I have to say that the photos previously posted do not do justice to this Fabulous Recipe. It it a bit tedious to make the the RAVE reviews and compliments received make it Well worth the effort.
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I used cherry flavored cocktail mix instead of cointreau in the syrup, a whole can of cherry pie filling instead of making glazed cherries and made two layers instead of three (I don't think I would have had enough batter for three anyway). I worried that my eggs and sugar mixture wasn't thick enough (even after beating for 15 minutes) but the finished cake was DEVOURED today at work. Everyone raved. I especially like the whipped cream frosting/topping - we used it to make cream puffs for the football game tomorrow!!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana