Holly's Black Forest Cake

Holly's Black Forest Cake

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"This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries."
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Ingredients

servings 586 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 103.6g
  • 33%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  2. In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  3. Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  4. To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  5. To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  6. Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

I was expecting it to be much better. It was not worth all the work. Everyone enjoyed it enyway and it was very pretty. I decorated the cake with the cherries, whipped cream, and chocolate sh...

Most helpful critical review

Where to begin... Well, this recipe produced a very dense cake (and not in the dense = fudgy sense). It was heavy and actually a bit bland. The frosting? Well, I only added 3 cups of confect...

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I was expecting it to be much better. It was not worth all the work. Everyone enjoyed it enyway and it was very pretty. I decorated the cake with the cherries, whipped cream, and chocolate sh...

This cake was absolutely great! Exactly what I was looking for and a wonderful addition to my recipe box.

Where to begin... Well, this recipe produced a very dense cake (and not in the dense = fudgy sense). It was heavy and actually a bit bland. The frosting? Well, I only added 3 cups of confect...

A traditional Schwarzfelder Kirschtorte (Black Forest Cherry Cake) uses Schwarzfelder Kirschwasser-Black Forest Cherry Schnapps. You should use a cherry liquor instead of orange.

I made it for my boyfriend's birthday and everyone simply thought it was delicious. One thing though, I had sprinkled flour on the cake tray before I put the cakes in, so there was powder flour...

It absolutely gets high scores for being quick which is very nice but it's too sweet. If I make it again I'll try adding more chocolate and cutting on the sugar.

Made it for a potluck didn't come home with a crumb

Great recipe!!

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