Black Forest Cherry Cake

Recipe by UnknownChef86
READY IN: 35mins




  • 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.