Reviewed: Feb. 19, 2006

I used kahlua instead of coffee in the filling, and I "oopsed" and forgot to put the cherries on the first layer, but it still tasted great. It was actually better the second day after the flavors blended, as the first day it was too sweet. I also can't cut a cake in half at all (my talents lie in other areas), so I divided the cake batter into 3 cake pans and baked it for a little less time, and it worked out great!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Feb. 13, 2006

I made this cake as a birthday cake for one of our office staff. It was a HIT! I made a few small changes. I didn't feel like the cakes were large enough to cut into. So I just made a 2 layer cake. I only used 2 cups of confection sugar. For the cherry filling, I used one can of cherry pie filling. I used Kaluha instead of the coffee. To garnish I grated a square of chocolate over the top of the whipping cream, then placed Kirch soaked maraschino cherries around the edge of the cake a 4 in the middle. It was not only beautiful, it was Delicious, and the hit of the birthday party! Thanks for submitting...

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Ladydi

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 17, 2005

I baked this cake for my husbands birthday and he loved it. One thing i changed was to add Almond extract instead of Kirsh. It came out good and I didnt make buttercream i used heavy whipping cream all over the cake. Take 2 cups of heavy whipping cream and whip it until it becomes thick. YOu can add Vanilla, Almond, Sugar,Coffee and Kirsch to it. I also added some almonds. One thing I did was to mix some Cherry Juice with the Kirsch (Almond in my case) and sprinkled that all over the cake to keep it moist. I slit the cake horizontally in the middle and sprinkled the kirsch/Cherry juice combo.

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Nidhi

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Reviewed: Jul. 11, 2005

This is a very good cake.

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ACMARTTY

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Reviewed: Jan. 22, 2005

This cake was a hit with my guests, but I had to use much less sugar in the filling (it is too thick with 3 1/2 cups, I used about 2 and still had to add cherry juice). Also the 1/2 cup of Kirschwasser is pretty potent, so I used less. If I made it again, instead of sprinkling the Kirschwasser on the cake I would soak the cherries with it and put it in the icing.

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KALYSC

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Reviewed: Dec. 28, 2004

I've made this cake for my birthday. It's turned out so great that we didn't have any leftovers. The reason I'm giving it 4 stars is butter-sugar icing that you need to use in between layers. I think 3 1/2 cups of sugar is way too much. I've omitted butter icing completely. Instead I've added some sugar, coffee and Kirsch to whipped cream and used it between layers as well as to frost top and sides of the cake (2 cups of whipping cream generates plenty of cream).

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Tanya

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Reviewed: Oct. 28, 2004

This recipe is very good...HOWEVER, here are my moderations: I made this in a hurry, so I had to use a dark chocolate cake mix, which was wonderful. -Soak the cherries in the kirsch overnight.-Because other's have said that it's too strong I used only 1\4c. kirsch and 1\4c. leftover cherry juice to brush onto the cake. It was potent enough.-Set aside 12 whole cherries for decoration and chop the rest for the filling.-Double the buttercream icing recipe to ice the layers, top & sides of the cake, and also reserve about 1c. of icing to use as rosettes later. (If you don't have an icing pipe, simply put icing in a plastic baggie and snip one of the corners. Press the icing out.) Press out 12 icing rosettes and use them as a base on which to put the 12 reserved whole bing cherries. It looks really pretty! Delicious cake!

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mamacookie

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Reviewed: May 8, 2004

Overall a very good recipe, but the icing need a lot more fluid than the recipe indicates and it might work better with chopped cherries.

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BETA34

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Reviewed: Apr. 27, 2004

I made this cake for my husband's birthday. Black Forest cake has been the traditional birthday cake in his birthday, but always purchased from the supermarket bakery. I was feeling competitive, and I chose this recipe, and I followed it almost exactly. The only change I made was to add 2 Tablespoons of Nonfat Dry Milk to the whipped cream before I whipped it. This stabilized the cream so that it didn't collapse during the week it took us to finish it up. This cake is great. The chocolate cake scared me at first, because it seemed so dry and and unflavored, but the sprinkling of kirsch made it moist and awakened the chocolate flavor. The reviewers who say that this cake gets better over time are correct! I didn't have "canned bing cherries" I had to choose canned "cherrries jubilee" over canned cherry pie filling. OH HE LOVED IT SOO MUCH!

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CAMBRICTEA

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Reviewed: Sep. 26, 2003

I've tried this recipe 2 times. It turned out pretty tasty but the cake itself was too dry both times. I haven't baked much before, but I took a friend's suggestion and added a tablespoon of oil to the batter and placed a bowl of water in the oven while the cake was baking. It didn't seem to help to make the cake more moist. A delicious cake though.

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Love2Cook

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Reviewed: Sep. 17, 2003

I live in Germany, and this is one American recipe that I must admit is nearly dead on. However in the Black Forest fresh cherries are used which have soaked overnight in the Kirschwasser (Cherry Water around 40+%). My husband always says that if it is made correctly the room will spend when you stand up!

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PULCHRA

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Aug. 14, 2003

This was an easy recipie to follow. I made this cake for the guys in my office. They all loved it. They want me to make it again.

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Khanson

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Reviewed: Aug. 7, 2003

I used a generic cherry brandy and the cake tasted way too alcoholic...not good...do not try this...the cake was barely eaten. Also I had to really tweak the frosting to give it a good flavor.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 10, 2003

A long run for a short slide. I only used about half the kirschwasser called for and it was still way too strong, while the whipped cream frosting didn't have much flavor to it at all. Not worth the effort.

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JENVOK

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Reviewed: May 12, 2003

Marvelous cake recipe; my family inhaled it! I halved the amount of buttercream and still had enough to give the cake a wonderful punch.

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VANILLA MOON

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Reviewed: Dec. 16, 2002

I made this for my husband's birthday. Since he loves Black Forest Cake, and until now has only had the grocery store bakery version, this was a special treat. The chocolate cake part is pretty basic but the Kirschwasser lifts it up and the rich buttercream is a nice contrast to the outside coating of whipped cream. Notes: I used 9 inch cake pans so the cake was not too tall. Also, I added 2 tablespoons of granulated sugar to the whipped cream frosting. Even with the added sugar, the cake was not overly sweet -- it was just right. Finally, this is not a cake for kids -- the kirschwasser is pretty strong and the alcohol taste will probably turn them off.

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AnnaG

Home Town: Austin, Texas, USA

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Reviewed: Nov. 26, 2002

I made this for my husband's birthday. It was fantastic. The chocolate cake was easy to make -- I'm glad I didn't substitute a cake mix, which I thought about doing. The butter frosting was too dry, I used a total of four or five teaspoons of coffee before it was really workable. The whipped cream frosting was easy and fun. I made the cake the day before, then worried that the whipped cream frosting would get all sloppy and wet, but it all worked out fine. I kept the cake refrigerated overnight.

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Elli Mae

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Reviewed: Aug. 8, 2002

I made this cake for my boyfriend as a preslude to "dessert". He could not get enough - it's that good! I followed the directions exactly and had no problems whatsoever.

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KMW6R

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Reviewed: Feb. 20, 2002

this was a really wonderful cake...I only cut it into two layers; after soaking up the alcohol it was kinda dense...also I put half the cherries and frosting between the layers and put the rest on top...everyone was sooo impressed. I guess the amount of coffee is the frosting has been corrected; I actually used more like a tablespoon as well as a bit of the liqueur, and it was really good

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KYMBERAND

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Reviewed: Feb. 15, 2002

This cake was delicious. I made it for my wife for Valentines Day and it was a big hit! I don't know what the other reviewers were talking about with the 1 cup of coffee. The recipe clearly states 1 TSP! The liquer taste is a bit strong, next time I think I'll cut it down a bit. With the uncooked alcohol this is definitely NOT FOR CHILDREN! But overall...WOW! Thanks!

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GABPCO

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