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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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 1, 2009

Holy crow! No kidding, honest to goodness, tastes like bakery quality cake! It definitely is very time consuming and a bit tricky at times (patting the crumbs to the side of the cake) but worth the work and the time! I used canned cherry pie filling and it was out of this world. Also, the whipped topping/icing is a bit difficult to work with so beware of that, but the flavor was unbelievable! I will make this again for sure, as long as time affords me to ;-)

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kmathers22

Home Town: Davie, Florida, USA

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Reviewed: Mar. 21, 2009

This is my husband's favorite cake. He requests it for his birthday every year, and sometimes on Father's Day too. It's become a family tradition. I throw in a little packet of vanilla sugar when making the whipped cream filling, but other than that, I really don't change a thing. At my store the cherries come in 24 oz jars, so I just dump it all into the saucepan and rarely increase the sugar - we don't like very sweet desserts anyway. And I usually end up whipping up the entire quart of cream - if I have any left over I just enjoy it in my coffee for a few decadent days.It is a bit messy getting the crumbs up onto the side of the cake...but it's worth it! Oh, and don't substitute cherry pie filling for the sour cherries, it's not the same at all. . German friends have told me I should poke holes in the cake and pour kirsch (cherry liqueur) over the layers, but no thanks - we love this recipe just the way it is.

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rbsoccermom

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Reviewed: Mar. 7, 2009

Amazing cake. I did make some changes, but only out of necessity: I replaced the eggs with a vegan egg substitute and bought vanilla icing (without any milk) to use instead of making the recipe version with the whipping cream. Overall, my vegan cake was delightful! I made one for my German class and everyone loved it trememdously. It's simple and moist and doesn't require an exhausting amount of babying or expensive ingredients like some cakes.

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Summer

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Feb. 11, 2009

This is the best Black Forest cake I have tried. Recipe was easy to follow. Family loves it. I wouldn't change a thing.

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muddyriver

Cooking Level: Expert

Living In: Port Colborne, Ontario, Canada

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Reviewed: Jan. 12, 2009

This cake was SO good. Just what I was looking for when I had four hours to bake a cake, cook some filling, whip some cream, and decorate the cake! It was a fun morning for sure. Thanks so much for this recipe, black forest cake is my FAVE!

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Diana

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Reviewed: Jan. 11, 2009

Pretty delicious. Everyone said it was just like the bakery!

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i_am_joey_jo

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Reviewed: Dec. 20, 2008

I am giving this recipe four stars because I left out the cherry filling mix for this cake and did my own thing. I first scaled down the recipe to make these into a small batch of cupcakes and inserted a maraschino cherry which was soaked in cherry brandy for a few days into the center of the cupcake before baking. I frosted it like a normal cupcake and grated milk chocolate over it and used Christmas themed sprinkles to go with the season. It was enjoyed like that and the cherry in the middle kept the flavour and was a nice surprise to find. You can use your favourite alcohol to soak the cherries in. I did it again and used whiskey this time. I followed everything else in the recipe exactly. Delicious.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Very good for a black forest recipe. Made it for my birthday and was very happy with the results. Adding shaved chocolate on top or chocolate chips in the cake would make a wonderful addition.

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friday13th777

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 18, 2008

This recipe was fabulous and turned out perfect on the first go. My family loved it. I usually buy black forest cake because my husband loves it for his birthday but this year decided to try and make our own after reading this recipe. It was so easy and so tasty, would highly recommend it. Thank you

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Mairi

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

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Reviewed: Nov. 16, 2008

could not get the cherrys to thicken - at all! I added more cornstarch and that did nothing. Frustrating! Just took the cake out of the oven...total flop!

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john

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Reviewed: Oct. 24, 2008

Excellent black forest cake recipe. Made it for my dad for his 60th birthday last year and it was great. I substituted the cherry filling with strawberries, which worked well!!

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Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 19, 2008

Excellent! We had an Oktoberfest gathering and this cake was a huge hit! I used tart cherries which is a smaller can than what this recipe calls for. However I used the extra juice from the cans to make extra sauce and moisten the cake layers. This cake will definitely be on our Holiday table this year.

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Marlene

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Reviewed: Oct. 18, 2008

My friends were coming back for seconds! It was a little difficult to cut up the crumbs and put them on the side of the cake neatly. Otherwise, good recipe!

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Lbpost

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Reviewed: Oct. 16, 2008

I made this cake for my uncles birthday b/c it's his favorite. Everyone loved it, but the hubby and I thought that the cake was to dry, but with the cherrys and whipping cream it was good. Next year I will use a different chocolate cake recipe.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 15, 2008

Great recipe with a professional look! My friends were surprised that I made it. I only made a some slight changes: I made a ganache to add in the layers to give it some textural difference and I used 20 oz can of cherry pie filling to save some time. I didn't have enough cherries to fully top my cake, so I'd recommend using a little less in the middle layers.

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JEECGM

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Sep. 27, 2008

I was feeling lazy so I used Duncan Heinz Dark Chocolate Fudge cake, and it was very tasty. I used another reviewer's suggestion and brushed the layers with the sugar/cherry juice/kirsch mixture. The cake was already pretty moist, so while that tasted good, it needs to be used sparingly on a cake mix cake. I also stabilized the whipped cream by adding unflavored gelatin (directions below) since I was taking it to a party and I needed the whipped cream to hold up and not get droopy. Everyone loved it. Next time I will reduce the sugar a little and use the dark sweet cherries instead to see if I like that better! (To stabilize 2 cups of whipping cream, dissolve 1 tsp. unflavored gelatin in 2 Tbsp. cold water and let sit 5 minutes. Heat over simmering water just until gelatin dissolves; cool slightly. In bowl whip cream and confectioner's sugar just to soft peaks. Add dissolved gelatin and whip just a little more until stiffer peaks form. This will help the whipped cream hold its shape for a day or two, and it doesn't make it rubbery.)

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JH

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 20, 2008

My sister wanted a Black Forest Cake for her birthday and I chose this one because it didn't have any alcohol. I didn't try it myself but everyone else loved it!

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teenbaker

Home Town: Pinson, Alabama, USA

Living In: Kennesaw, Georgia, USA

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