Cherry Compote and Black Forest Cake

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The Homestretch 6

"Chef Marnie Fudge of Cuisine and Chateau has a great recipe for Summer Cherry Compote to use to make Black Forest cake."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. For the cherry compote
  2. Combine the cherries, sugar, lemon juice, and zest in a large saucepan, and bring gently to a simmer, stirring occasionally.
  3. In a small dish dissolve the cornstarch in the cold water.
  4. Add the cornstarch to the compote and bring to back to a quick simmer.
  5. Allow to simmer for 1 minute, stirring at all time. Remove from heat and add the almond liqueur. Stir.
  6. Cool and serve as a filling to black forest cake, a topping for cheesecake, or pour over lemon pound cake.
  7. For the cake
  8. Preheat the oven to 350F.
  9. Grease and flour 2, 8 inch round cake pans.
  10. Beat the sugars and the butter until light and fluffy.
  11. In a separate bowl combine all of the dry ingredients and sift together.
  12. Add the eggs to the butter mixture and beat until incorporated.
  13. Add the chocolate and mix until fully combined.
  14. Add the remaining ingredients in three parts by alternating from part of the dry ingredients to then part of the milk, each time ensuring that it is well mixed before adding the next one.
  15. The batter will be thick and smooth.
  16. Lastly, add the boiling water and combine to create a much thinner batter that is more pourable.
  17. Divide the batter evenly between the 2 cake pans and bake for approximately 30 mins, or until a tooth pick comes out clean when inserted into the middle of the cake.
  18. Cool completely.
  19. For the Mascarpone Chantilly
  20. Whip the first 3 ingredients to a soft peak, not a firm peak, then fold in the kirsch and let set in the fridge.