Reviewed: Aug. 19, 2008

This was so delicious and it looked great as well. Will definately make this one again!

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liz

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 15, 2008

I was looking for a rich chocolate cake and this was not it. The cake itself was only mediocre and I truly would have preferred a nice ganache over all of that whipped cream. The cherries, however, were awesome and delicious. I thoroughly enjoyed the cherries I made up with this recipe.

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OTTOS2

Cooking Level: Expert

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Reviewed: Apr. 30, 2008

Fabulous. The best black forest cake recipe I've tried, and I've tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. The only change I made (and I heartily recommend it)is that I made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur - added after the juice/sugar simmered for a bit and then cooled). I drizzled this syrup over the cake sections before I spread the cherries and whipped cream on. It added moisture and tied everything together. Yum!

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Apr. 27, 2008

VERY good but time consuming to make. Next time I would use a boxed cake instead.

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PRL63

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Reviewed: Apr. 25, 2008

I used a mix of sour and bing cherries from a can and it was great. I don't recommend using pie filling, it'd be too sweet. The cake was devoured in minutes, so def try this.

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jennifer1307

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Reviewed: Apr. 21, 2008

I had never made this type of cake before, and it turned out fabulous! My cake turned out just like the photo. Most excellect recipe!!

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Pirate Pastry

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Reviewed: Feb. 27, 2008

VERY GOOD,NOT TO SWEET,JUST THE WAY I LIKE IT.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 24, 2008

This was by far the easiest cake to make for me. However I did things differently. I followed the recipe for the cake. I bought a can of cherry pie filling (tart ones), and when I made the whipped cream I added 1/4C cocoa powder and 1/4C + 1/8C of powdered sugar. I put one cake on the stand after they had cooled, put a layer of the whipped cream, and a layer of cherries. Then I frosted the cake with the remaining whipped cream, and spread the remaining cherries on top. I then sprinkled cocoa powder and powdered sugar over the top (I didn't have the chocolate to make curls with).

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Jennifer Simons

Cooking Level: Expert

Home Town: Prescott, Arizona, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Feb. 13, 2008

This cake melts in your mouth. Absolutely great and a nice change of pace.

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Adrienne

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Reviewed: Nov. 27, 2007

I used to buy black forest cake, but not since I tried this recipe. I do use cherry pie filling, but otherwise followed the recipe.

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Dena

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Reviewed: Nov. 3, 2007

Impressive! I made this cake for my hubby's birthday, and we shared it with friends. A hit all around. Nice looking, yummy and festive enough for an out-of-the-ordinary birthday cake. A bit more time required than those "cake mix" recipes, but in my book it gets extra credit for that - I appreciate "from scratch" baking and those who still do it! Thanks Linda!

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DEBLUVS2COOK

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Reviewed: Oct. 20, 2007

Awesome recipe. This is the first time we were baking a cake. Everything was just right. Everybody loved it.

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Shaik

Cooking Level: Beginning

Living In: Lakeland, Florida, USA

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Reviewed: Oct. 14, 2007

Very good! I made the cherry filling a day ahead to give it plenty of time to cool (so it wouldn't drip). I also reserved an extra 1/2 C. of cherry juice and added 2 Tbl. white sugar and a splash of amaretto to a saucepan and let it cook while the cake was baking; after the cake had baked and cooled for about 15 minutes, I split the cakes and brushed the cut sides with the cherry juice reduction. To the whipped cream, I used both vanilla and almond flavoring. Very delicious and elegant; this makes a very impressive-looking cake!

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muttluvr76

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Oct. 13, 2007

I made this recipe for my boyfriend's birthday at his request. I modified it gently into cupcake format because I have a cupcake fetish. The cake was delicious, the cherry topping and whipped cream spectacular. My only adjustment to the recipe itself was adding an egg - a nod to the cupcakes - but I was very pleasantly surprised by this cake and found it pretty easy to make. For my purposes, I had a lot of leftover cherry topping and whipped cream - I ended up making a parfait with the cupcake tops. This cake does rise pretty well - if you're thinking about going the way of cupcakes, I would make sure to fill the cups barely 1/2 with mix.

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 9, 2007

amazing cake! everyone who's tasted it has asked for the recipe!

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jen

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 23, 2007

It tasted Wonderful once it was prepared! I loved it!

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ALISON

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Reviewed: Sep. 23, 2007

i made this for my boyfriends birthday, i had never had it before. It worked out wonderfully. I only ended up with a two layered cake, but it was still beautiful.

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AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 21, 2007

This cake was really really good, and everyone that ate it thought so too! I did make a few adjustments to it though: only baked it for 30 minutes and it came out nice and moist; I used 3/4 cup of cherry juice and found it still wasn't enough, I'll probably reserve 1 1/4 cup and add some more cherries for next time (I like alot of cherry flavour); I added a couple tablespoons of kirsch to the cherry mixture and will probably add 3 or 4 next time (for some added punch). I will definetely use this recipe again.

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ahlsa

Home Town: Edmonton, Alberta, Canada

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Reviewed: Aug. 14, 2007

This cake was delicious!! It was much easier to cut the two cakes compared to box recipe cakes.

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LLIIZZZ07

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Reviewed: Jun. 1, 2007

My friend and his daughter both compared this cake to one they bought at a german bakery and liked this one better, even with substituting 1/2 splenda for the cake batter (he's diabetic). Great recipe - Thanks!

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Steve

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