Reviewed: Nov. 14, 2009

I made this cake for my wedding anniversary and oh how my 4 adult children loved it! Maybe because it really looks plush...anyway, i followed everything except that the available pitted cherries here is on glass jars but still close and more than the one stated. I just loved it and will definitely make more of this on special occasions but maybe I will try putting shaved chocolates on the sides to make it more posh. Thanks for this lovely recipe...this is even better than the commercial ones available!

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leila

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Reviewed: Nov. 1, 2009

Lovely cake! I made it for my sister's birthday! I used tinned black cherries instead of the sour ones coz that's what my sister prefers. I had a bit of difficulty with the whipped cream frosting but I think that was to do with the whipping cream quality! Thanks for the recipe! :)

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ri2

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

It was a little too sweet for me, but most of the other guests really enjoyed it.

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sassycalichick

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Reviewed: Oct. 15, 2009

I just use this recipe for a good chocolate cake that I could make wedding and birthday cakes with, so I haven't tried it with the cherries, but everyone raves about how fantastic it is!

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HJJ122

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Reviewed: Oct. 13, 2009

This was pretty easy receipt. I couldn't find any sour pitted cherries so I went with cherry pie filling instead. This was a real time saver and I would recommend doing this if you are short on time. Apparently German bakeries are the place to go to look for cherries. My cake turned out pretty good but I had issues when I put the cherry topping on the top layer. My cake wasn't completely level so I had a "landslide" down one side. I also added some whip cream from a can (I know, I cheated a bit) but I did it too soon and had to re do it right before serving. I'll definitely try this one again for my husband's birthday next year.

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Katherine83

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Reviewed: Oct. 4, 2009

I made this for a birthday celebration for my son and his girlfriend. It came out fabulous. I took another reviewer's suggestion about the stabilized whipped cream and it held its shape nicely. I didn't used the cake crumbs for the side (made 4 layers), but instead used bittersweet chocolate shavings. It worked out very nicely. I also put a 1/4 cup kirschwasser in the cherry mixture after it had cooled a bit. This tasted very authentic to us and was a big hit.

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broncosgal

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Reviewed: Sep. 19, 2009

This came out beautiful, although I had to add more cornstarch to get the cherry sauce thick enough. My husband said it was the best cake he's ever had.

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redsoxgirl631

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

Tastes great but wow, this took a long time to make. Definitely follow others advice and start the cherry sauce first. Looks beautiful when finished. Not sure I'll make again because of the time and labor involved. Husband loved it. Had plenty of cherry sauce leftover. Would likely scale back a bit on that next time.

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gokili

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Reviewed: Sep. 8, 2009

Exceptional! Very easy to make and every one of my five kids LOVES it - rare to find something they all agree on!

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Kiddess

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

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Reviewed: Sep. 3, 2009

This was my first cake, and it tured out really good, will make this again

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inuyasha211

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Yuba City, California, USA

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Reviewed: Sep. 2, 2009

A perfect cake!! I made this for my Dad's 60th Birthday. Tripled the original recipe to make a 4 layer 11 inch round cake. This was served to 50 people and there was barely a scrap left in the room. Rave reviews from all who tried it, even some people who don't usually like fresh cream. One minor alteration that I made was to add some lemon juice to the cherry mix (about the juice of 1 lemon to a triple mix). This made the cherry mix a little more tart on the palate to cut through the sweetness of the rich chocolate cake. Will be making this one again. I also chose to make the cake 4 layers rather than crumbling one of the layers for the side of the cake. I used crumbled chocolate (Cadbury Flake) to coat the side of the cake instead.

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ClassicFoodLover

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Reviewed: Sep. 1, 2009

Very delicious! I used strawberries instead of cherries, but did everything else the same and it was wonderful. Very moist and I loved the whipped cream topping!

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drumchick99

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 6, 2009

I agree with other users about the whipped cream. I refrigerated the cake after I assembled it, and it did hold up pretty well, but next time I will try adjustments. I couldn't get canned cherries, so I used frozen ones and they came out perfect. Also, I used dark chocolate cocoa powder which gave the cake a nice rich flavor. It was my husband's birthday cake, and he has already asked that I make it again!

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MrsDavis114

Cooking Level: Intermediate

Home Town: Morristown, New Jersey, USA

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Reviewed: Aug. 3, 2009

The chocolate cake recipe is very good. But i find problems with the whipping cream. I followed the instruction, but the cream is very soft. I think the next time i will try adding more confectioners sugar in the whipped cream for stiffer result.

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izreen

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Reviewed: Jul. 30, 2009

I've been learning how to bake so even as a newbie I was able to put this bad boy together with success! Don't get me wrong, it wasn't easy but I had so much fun doing it and the cake was absolutely delicious. I made it for a co-worker's birthday upon request and everyone at work went ga-ga for it. The only change I would make is the cooking time and it may just be because my oven is wonky but 35 minutes was just a bit too long. Since I'm new to baking, I had a hard time telling if a chocolate cake was done/burnt/or just right. It didn't burn but was a bit dry so next time I think I'll only leave it for 30 minutes and see if that helps. Thanks for such a great recipe and clear directions!

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dan031082

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Reviewed: Jun. 15, 2009

This turned out excellently! :D My husband said not only did he like it, it is his most "favorite cake - EVER."

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laursheart

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Reviewed: May 11, 2009

BEST CAKE EVER! I made this for my sisters baby shower. I followed the directions exactly and it came out great! several people have asked me to share the recipe since then. I did use the tip about cutting the cakein two with a piece of thread instead of cuttign with a knife and it worked out perfectly!

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remard

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Reviewed: Apr. 19, 2009

I just made the cake part for my boyfriend's birthday. I made a 1.5X recipe for a 13X9 pan and this made just the right size of cake. I used dark chocolate cocoa powder which gave the cake a great flavor, and just put cream cheese frosting on it. The perfect chocolate cake.

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Ebbergine

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Reviewed: Apr. 18, 2009

This recipe is a hit. i didn't do the toppin though instead i used a cream cheese topping. glad to say as well it wasn't dry

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holi463

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Reviewed: Apr. 8, 2009

The firm texture of the cake made it easy to layer. On the down-side, it was quite dry the first day. After being in the fridge with the whipped cream icing for a day or two, it became much more moist and tasty. I'm not sure how to find the ballance between texture and taste... I would also suggest using ALL the juice from the cherries, instead of discarding all but 1/2 cup. I ended up with not enough cherry topping and what there was of it was very very thick.

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