Black Forest Cake II

Black Forest Cake II

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."
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Ingredients

2 h 10 m servings 693 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 88.8g
  • 29%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Reviews

Read all reviews 141
  1. 176 Ratings

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Most helpful positive review

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.-...

Most helpful critical review

I get so irritated when people rate a recipe 5 stars when they've made a ton of modifications to it to get the recipe to that level. It is misleading and this cake is a perfect example. I follow...

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Newest

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.-...

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 prett...

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 p...

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 (Cherr...

This cake was just great. I didn't have cherry liquer and so I used the syrup from the cherry jars, and it came out great. One thing I noticed is that the leftovers a day or two later seemed to ...

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...

I get so irritated when people rate a recipe 5 stars when they've made a ton of modifications to it to get the recipe to that level. It is misleading and this cake is a perfect example. I follow...

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 filli...

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 laye...

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