Reviewed: Sep. 5, 2007

OVERALL WASN'T A BAD RECIPE. THE WHIP CREAM WAS TASTESLESS SO I ADDED SUGAR TO IT. I WOULD MAKE THIS AGAIN.

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FAIRYLADY

Cooking Level: Intermediate

Home Town: Cranford, New Jersey, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Aug. 30, 2007

Very very delicious and rich. The recipe halves very well. Made it for my husband's birthday. A very romantic dessert.

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KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jul. 16, 2007

the cake itself was great, i messed up on the kirsh(couldnt find it @ stores), so i bought chocolate liquer. i didnt like the top frosting, so i changed it to buttercream. it was ok, the forsting i used from here was too sweet. too much work otherwise. wont make again.

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Lil' Chef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 17, 2007

NOT WORTH THE EFFORT. The inside frosting (even with the reduced 1/ 1/2 cup proportion) is way too sweet! The outside frosting is so bland and does not come out like the picture. People who say this recipe is a 4 or 5 are talking about a completely different cake, with so many modifications it might as well be a different cake. A waste of time, ingredients, and patience.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 16, 2007

I made this cake for a friend's husband and he said it was the best Black Forest Cake that he has ever tasted.

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nannycakes

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Reviewed: May 11, 2007

This cake was really close to the traditional black forest cake. The only difference was that it was a little too sweet. I cut the sugar a bit, which helped but the buttercream was still too sweet. I also used splenda for half of the sugar in the cake, and it didn't change the taste or consistency.

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Kat

Cooking Level: Intermediate

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Reviewed: May 3, 2007

I made this recipe for my German family. I think it was fabulous. Like others, I didn't use all the sugar for the buttercream frosting filling and actually doubled the butter, which worked well. If you have a hard time finding the liquor I would suggest to keep looking because it really made the recipe and I can't imagine the cake being nearly so good without it. I made and assembled it the night before and frosted it shortly before serving and I thought that worked really well to take the bite off the alcohol. I will definately make this again!

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Korana

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Reviewed: Apr. 23, 2007

I made this cake in the morning at let it sit, assembled, until later that night. I found the cake itself to be dry (even with the added moisture). I may use another chocolate cake base. Other than that I thought it was pretty good. Honestly, I have had better cakes...that didn't take as much work. (Still...husband loves cherries and I love chocolate cake, so this was a good compromise). Note: I didn't have kirsh, so I used cherry juice with a bit of whiskey...not the same, but it worked:-)

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Feb. 20, 2007

The cake came out rather well. I used about 1 1/2 cups of sugar for the filling instead of 3 1/2 cups as suggested from the posts below. I also added one tbsp of coffee. The texture of the filling was absolutely fine and i had no problems with it. however, i think the next time i will double the amount of ingredients used as the filling was hardly enough to cover all 3 layers. I used cherry rum instead of Kirsch and soaked the cake overnight like some ppl said but i could actually hardly taste the alcohol at all. I'd suppose it is probably bcos it's not Kirsch. I also added about 1/2 cup of sugar to the whipping cream. ALl in all, the cake was not too sweet and it has a very good presentation!! Also, for those who cannot cut cakes into half, try using a thread and wrap it around the cake circumference. Pull it towards you and ta-da! a beautifully cut cake with no crumbs or uneven sides!

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chelz

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Reviewed: Feb. 12, 2007

This cake stole the show at a pre-Valentine Party and not a crumb was left afterwards. I recommend allowing a day for the syrup to soak through the cake in the fridge (covered of course, cakes pick up odors and flavors and dry out). The high alcohol content mellows out over time. I assembled the cake(with the cherry buttercream filling minus the whipped cream frosting) on a tin pizza platter - you know the disposable type. I was glad I did because the cake is quite fragile after soaking. I chose not to sweeten the whipped cream because I had an ample amount of shaved semi-sweet chocolate on hand to sprinkle over the entire cake which sweetened the whipped cream. I used 1/4 cup of Kirshwasser for the syrup and brushed it generously over the cake and opted to use maraschino cherries for garnish on top- just for appeal. I might use more Kirsh next time. I could hardly taste it. To those of you who had trouble finding Kirshwasser-I thought I was running into the same problen at my local liquor store. The vendor told me I was mistakingly looking in the Cordials section when I should have looked in the Brandy section of the store. Next to the cherry brandys were Hiram Walker™ Kirshwasser. Oh and another modification: Try using 1 stick (8 TBS) butter to 4 cups powdered sugar. It should take about 2-3 tbs. liquid to get to the right consistency. I find the original recipe is wayyy too sweet and doesn't produce enough buttercream.

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 30, 2006

I used this recipe for christmas---it was great and a big hit. To save time, I used a devils choclate cake mix, over did it with the Kirsh, and let the cakes (soaked in Kirsh) sit in the fridge for two days. The buttercream filling, with the chocolate cake and whip cream frosting was a good mixture. I can't wait to make this cake again. Recipe was easy to follow and the cake was easy to make.

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chocolateaddict

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Reviewed: Dec. 26, 2006

My finance's favorite desert is a black forest cake so i was a bit nervous about making him one from scratch. I made this for x-mas and it was a hit by all. the only changes i made was I added just a little confectioners sugar to the whip cream and used Mr. Bosten wild cherry brandy instead of the kirch. (it was a little cheaper)

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Scarlett

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Reviewed: Dec. 22, 2006

I have to admit, that due to time, I used a boxed chocolate cake and then used this recipe for the filling and icing. I used cherry juice instead of the kirschwasser. I used 2-8" round and did not cut into 4 layers. The filling for the layers will definitely need cherry juice added to make it spreadable. I also added confectioners sugar to the whipped cream icing, after I had beat to stiff peaks. It was a nice recipe for guidance in making my own version.

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 11, 2006

Wonderful recipe!!! My son needed a German recipe to make for his World History class and he chose this one. The class raved about it! We made a few changes. For the unsweetened cocoa powder he used Hershey's Special Dark (unsweetened) Cocoa. He used the cherry juice from the canned cherries instead of the kirschwasser. After reading the reviews, he used only 2 cups of confectioners' sugar and still added about a teaspoon of cherry juice to make it spread easier. He made three 8 inch layers instead of cutting the two into 4 layers (he just cooked them for less time). He cut the cherries in half to put between the layers and to decorate the top of the cake. He added the 2 tablespoons of dry milk while whipping the heavy whipping cream to stabilize it as recommended earlier and the frosting looked great on the cake the next day. At first he wanted to add sugar to the whipping cream to make it sweeter, but he decided not to. After tasting the cake the next day, he said the less sweet frosting complimented the sweet cake very nicely--he was glad he didn't add it! The cake came out nice and moist and the tastes blended beautifully after letting it sit over night in the refrigerator. This recipe is definitely a keeper!

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Linda C

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Reviewed: Nov. 24, 2006

Very good, but made some changes. Couldn't find the kirschwasser anywhere...so I just use cherry juice, I made sure not to make it too soggy. I only used 3 cups of confectionsers' sugar...and I still thought it was a little too much. Icing I used Cool Whip instead of the whipping cream mixture. It was amazing!

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S. Jalapa

Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

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Reviewed: Oct. 14, 2006

awesome!

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OSSOFSKY

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Reviewed: Sep. 22, 2006

This is sooooo wonderful!!!! It was not hard to make at all. I used Cherry Brandy for the kirschwasser. I had to add cherry juice to the confectioner's sugar mixture to make it the correct consistency. I couldn't find Bing cherries so I used canned pie cherries (the tart kind). It was the absolute BEST cake I have ever tasted! My husband doesn't even like cake and fought for the last piece...

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Becca

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Reviewed: Sep. 14, 2006

I made this cake as directed except that I used 3 8 inch cake pans to form three layers and, since my company couldn't drink alcohol, I replaced the kirsch with the cherry juice. The cake was a huge hit! I plan to use the cake itself for my husband's birthday with chocolate mousse icing and a chocolate ganache filling.

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AMYMEADE

Cooking Level: Expert

Living In: North Bellmore, New York, USA

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Reviewed: Jul. 13, 2006

This cake is wonderful, but it is time consuming. I used 2 jars of maraschino cherries and the juice instead of the cherries and Kirsh it called for. I also used cool whip instead of heavy whipping cream. It worked very well and the whole cake kept well (in the frig) for over a week. My sister had some after she returned from Germany and said it tastes very similar to the Schwartzwald Kirsche Torte (Black Forest Cake) she had there. Yummy! I'd make it again.

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Bonnie

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Reviewed: Apr. 2, 2006

This was a delicious recipe. I substituted canned whipped cream in a pinch, but it lacked the flavor of whipped cream mixed with kirsh, and it also started to run after a few minutes. Had I followed the recipe completely it would have been perfect! I will try this recipe again!

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