Reviewed: Oct. 3, 2009

Oh, Yum!!! This is the first homemade cake recipe that turned out as well as D.H. cake mix. Just perfect. The only change was I drained the canned cherries, and omitted the liqueur (since I didn't have it), and whisked a little butter, vanilla & powdered sugar and poured it over the cherries in the middle. Topped the cake with Chocolate Frosting I from this site - perfect!

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Midwest Gal

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Reviewed: Sep. 10, 2009

Great recipe! I soaked the cherries in orange liqueur and used the "whipped cream cream cheese frosting" inside and to frost the cake. Finger licking good! Oh the chocolate cake recipe is exactly the same as the "Black Magic Cake" which is my favorite!!!!

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Jul. 18, 2009

Decent, but nothing to write home about. Its a very good basic chocolate cake recipe (and works fine with soy milk) but other than being an extremely aesthetic dessert, I was not overly wowed by the flavors.

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chavaleh

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Reviewed: Jul. 8, 2009

I LOVED THIS!!!!!!!!!! I made it for my fiance's 29th birthday and it was perfect! Only thing i changed was the cherry filling. I blended about 2 cups of glacee (real)cherries and added some water and sugar and made the filling this way as i couldnt find cherrie pie filling. I made it into 3 layers and covered with chocolate icing and then set some melted chocolate into the same size as the top of the cake and used this to decorate with cream and then wrote in the middle with white choc jel. Was divine. I think next time ill make them into cupcakes though. LOL very unhealthy and sickning

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baby-dragon

Cooking Level: Expert

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Reviewed: May 7, 2009

I thought this cake was going to fail as it was really runny and took about 50 min. rather than 30 min. to cook. In the end, it seemed quite moist but once I put the cherry filling (with rasberry liquer!) and whipped cream into 3 layers (cut each cake half in two) and then on top of it. It was delicious!!!

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Jenny B

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

I have made this recipe 3 times now. Once for my sister's birthday, and twice just using the chocolate cake. It is a very rich cake, so big slice are not needed. This has become my standard chocolate cake recipe! I will be making this again for my son's 3rd birthday cake this weekend.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 8, 2009

This is a very moist, delicious cake! I doubled the recipe to make a larger cake for a birthday. I did not double the liqueur, because once I added the first half, the flavor was quite strong. Will definitely save this recipe to make again!

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Kali

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

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Reviewed: Apr. 6, 2009

I made my own filling for this, but the cake itself was fantastic!!!! I made it in 2 9inch springform pans. It didn't rise as much as I wanted it to so I made another 1/2 batch and ended up with a stunning 3 layer cake. Many of my guests said it was the best cake they'd ever tasted. My boyfriend has already requested it for his birthday (in November!) with a chocolate frosting. Thank you so much!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Apr. 1, 2009

Very good cake. Used cherry pie filling with whipped cream a couple of times, real good. Favorite is cake with a scoop of whipped cream on top. One problem, every time I bake it the middle of the cake is collapsed, every time. Baked at least 6 times so 12 pans and everytime collapsed.

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juju

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Reviewed: Mar. 27, 2009

I made this recipe exactly as written, and baked it in 2 8-inch round cake pans. The batter was very liquid. After 30 minutes of baking, the batter had oozed out all over the oven, and what was left in the pans was still jiggly inside with a baked crust on top. What did I do wrong? Everyone else seems to love it, and it looked so good. :(

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Petitetorte

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Reviewed: Mar. 24, 2009

This didn't turn out so well for me. I baked the cake in 2 9-inch springforms for 50 minutes. Both the cakes collapsed. I bought cherry liqueur but I don't think it's necessary because you can't taste it all. If I make black forest cake again, I will use the "One Bowl Chocolate Cake" from this site as it turns out moist and delicious every time with far less steps.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Mar. 18, 2009

Great recipe!! Very easy, cake was moist and very tasty. Definately a keeper!

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MARY262

Cooking Level: Intermediate

Home Town: Wellsburg, New York, USA

Living In: Elmira, New York, USA

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Reviewed: Mar. 4, 2009

Love this recipe. I made it for my husband birthday at church. It was so moist and everyone loved it. I used buttercream for filling and icing and chocolate chips for decoration. I didn't use cherry liquor but used rhum instead by brushing it on the cake before I put on the filling.

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NIEKE

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Hesperia, California, USA

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Reviewed: Mar. 2, 2009

I followed exactly the recipe for the cake. The cake is extremely moist, which is why it doesn't go too well with black forest cake. Black forest is also supposed to have whipped cream as topping so I added it in between the two cake layers and on top, before adding the cherry filling. This cake would probably be better as a normal chocolate cake used with buttercream frosting or something. It is a good cake, just not the best. "Black forest I" recipe from this site was a bigger hit with everyone. I will keep looking for the ultimate. Thanks!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Feb. 16, 2009

My oh My....What a cake! I was not sure about the coffee thing, but this cake came out so moist, the coffee must have done something good! :) Great recipe - Thanks so much

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tin297

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

I LOVED this cake. The batter was really thin when I poured it into the pans, but it turned out great! I didn't use the liquer, just a tart cherry pie filling and cool whip on top. My first attempt at this cake looked a bit of a mess, the cherry layer can kind of slide the cake layer if you don't know what you are doing. :) I will try to make it prettier next time with real fresh whipped cream.

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Alana M.

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 3, 2009

I made this for my sister's birthday. Added more flour, accidentally used less sugar and it was enough for two 9-inch pans. The cake still turned out incredibly moist, and everyone loved it! Thank you for this recipe!

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Tish L.

Cooking Level: Beginning

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Reviewed: Dec. 27, 2008

Very good! My first time making black forest cake and it turned out amazing! I followed the recipe to T except I left out the cherry liquer because it was too pricey and I used french vanilla coffee instead of regular coffee. Overall, everyone loved my cake and said it wasn't too sweet either :) Thanks for the recipe!

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