Marie-Louise's Award Black Forest Cake

"When our daughter decided to enter 'Kinderfest' cooking competition in our hometown during Octoberfest, she was sure to win!!! Ah, but just a small glitch, her precious Black Forest Cake had shifted and was slightly lopsided!!! Ah, but she received a big reward from her parents, as we were so proud of our little girls achivement..."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
1hr 10mins
1 cake


  • 8 egg yolks
  • 8 egg whites
  • 6 ounces sugar
  • 1 tablespoon warm water
  • 5 ounces cake flour
  • 3 ounces ground almonds
  • 1 12 ounces cocoa
  • Filling

  • 1 (28 ounce) can of cooked black cherries, stoned
  • 1 12 pints whipped cream, to which the
  • 2 ounces kirsch, have been incorporated
  • Garnish

  • grated chocolate
  • maraschino cherry


  • Sift the cocoa and the flour together and set aside.
  • Mix the egg yolks and the sugar together and the mixture becomes light in colour.
  • Add the warm water and mix well with an electric beater for about 5 minutes.
  • Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
  • Then, gently fold in the almonds.
  • Beat the egg whites until they hold stiff peaks.
  • Fold the egg whites into the batter.
  • Butter and flour generously a 10 inch springform mould.
  • Pour the batter into the mould.
  • Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
  • Remove the cake from the oven and let it cool for 5 minutes.
  • Unmold and let it cool for an additional 5 minutes.
  • Cut the cake into 3 layers lengthwise.
  • Spread some cherries and a layer of whipped cream on the bottom cake layer.
  • Top with the second layer.
  • Cover this layer with some cherries and cover with whipped cream.
  • Add the third and top layer of cake.
  • Garnish with the remaining whipped cream.
  • Sprinkle with the grated chocolate and top with the maraschino cherries.

Questions & Replies

Got a question? Share it with the community!


  1. My cake did not turn out well at all. I think it was me. I followed the directions to the best of my ability, but cooked the cake in regular 9 inch pans instead of the springform (which I don't own). The cake turned out very dense and not cake-like at all. I also did not like the almonds in the cake. Hopefully someone else is a better baker than I.
  2. This 5-star rating is for the _filling_ in this recipe which I used for my pull-a-bit-from-here-a-bit-from-there Black Forest Cake. Thanks for what looks to be a great cake-recipe -- certainly the filling was superb!


<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
View Full Profile

Find More Recipes