Reviewed: Dec. 28, 2010

My mother made this for Christmas and it was delicious. My mother-in-law who is German was very impressed. She made two alterations to the recipe. She brushed each layer of cake with Kirsch. Also, instead of crumbling one layer, she grated semi-sweet chocolate and patted that on the sides of the cake. The result was a moist and chocolaty 4-layer cake. This recipe is a keeper.

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Reviewer:

Cynthia

Reviewed: Dec. 22, 2010

DELICIOUS!! It is perfect as is! Like any cake, it is more moist after it has sat covered for a day or two before it is eaten. This one of course has to go in the fridge because of the whipped topping!

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7 users found this review helpful

Reviewer:

ilovetobake

Reviewed: Dec. 12, 2010

I used the whipped cream for a filling with the cherries but frosted with a fluffy white. The combination was delicious!

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2 users found this review helpful

Reviewer:

mistylynn

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Reviewed: Dec. 9, 2010

It was delicious!! Just added some rum to cake batter and cherries Wonderful ;-)

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Reviewer:

Babybird

Reviewed: Dec. 2, 2010

Really love this recipe. Couldn't find the cherries called for in the recipe so i used cherry pie filling, and it was great. I added almond extract to the icing and the cherries and it was yummy. My husband wants this cake for his birthday every year from now on!:)

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Reviewer:

TABATHANICHOLS

Reviewed: Nov. 15, 2010

awesome recipe and easy to follow.

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Reviewer:

m.e.a.

Home Town: San Jose, California, USA

Reviewed: Nov. 1, 2010

My baking is jinxed, and i am horrible with cakes. I have a tough time trying to get the out of box cakes to come out well. Having said that, I had a lovely time trying this one out. I followed the recipe to the book, and the cake baked perfectly! I couldn't find the 'sour' cherries, and the kirsch liquor, i instead used the regular canned cherries (one sweet and one tart to balance out any mistakes) and simply used the syrup from the can to moisten the cake. I also did a choclate ising for the top and sides of the cake and it was perrrfect. While cutting and assembling the layers, the top layer of one of the cakes broke off, so i simply put it together in another dish and poured all the leftover can syrup and some cherries, and that was very good too. Me and my husband ate it for a week after :) I recieived a lot of compliments for the black fores cake and this was my very first cake made from scratch.

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Reviewer:

anu

Reviewed: Oct. 24, 2010

The recipe was really good! The cake got quite a few compliments and I would definitely make it again. Here are a couple tips: 1. I followed the suggestion of another reviewer to use thread to cut the cakes in half. It worked well - just wrap the thread around the cake and pull. The only thing I'd do differently is cut a little notch in the cake before wrapping the thread around, because there are a few seconds when you first starting pulling the thread and the cake just squishes (the thread doesn't cut through at first), but don't worry, it bounces right back after the thread cuts through, even if you don't cut a notch. 2. I also used 2 14.5 oz cans of tart cherries. It was enough, but I wished I had a little more so I could put a full cup of cherry filling in each layer. Next time I'll use 3 14.5 oz cans, though that will probably make too much filling.

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Reviewer:

cookmau

Reviewed: Oct. 17, 2010

This was a great recipe for a Black Forest cake! It had just the right amount of sweetness in the cake and the fresh cream frosting just put it into a whole other world. I took the cherry juice and drizzled it on each layer of cake pre-frosting and it was perfect. I will make this again for sure.

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3 users found this review helpful

Reviewer:

Jackalnsc

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Oct. 7, 2010

Myself, along with the wonderful 5 year old I babysit, like to make goodies on Thursday afternoons while her 2 year old sister and my 1 year old daughter take their naps. She wanted "chocolate cake with cherries" this week, so I found this recipe. To save time, I made the cake and cherry filling last night, and today she helped me make the whipped topping-and gave her input on how to decorate it (looks pretty good, if I do say so myself). The only issue I had was, like other reviewers mentioned, the cake seemed dry. I made a simple syrup and brushed some onto the three layers (not the crumble layer, as it wouldn't crumble). We are waiting for my 7 year old daughter, and her 7 year old brother to get out of school before we "dig in". Hope it tastes as good as it looks!

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