The best delicious Black Forest Cherry Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Cherry Cake recipe today!
Hello my friends, this Black Forest Cherry Cake recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Cherry Cake is amazingly delicious, and addictive, everyone will be asking for more Black Forest Cherry Cake.
What Makes This Black Forest Cherry Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Cherry Cake.
Ready to make this Black Forest Cherry Cake Recipe? Let’s do it!
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1 x ————cake———— 1 x ———-filling———–
6 ea Eggs; large 1 1/2 c Confectioners’ sugar
1 c Sugar 1/3 c Butter; unsalted
1 t Vanilla extract 1 ea Egg yolk; large
4 oz Unsweetened bakingchocolate* 2 T Kirsch liquer
1 c Flour; sifted 1 x ———-topping———–
1 x ———–syrup———— 2 c Sour cherries; canned, drain
1/4 c Sugar 2 T Confectioners’ sugar
1/3 c ;water 1 c Cream; heavy, whipped
2 T Kirsch 8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together
until thick and fluffy, about 10 minutes. Alternately fold chocolate
and flour into the egg mixture, ending with flour. Pour the batter
into 3 8-inch cake pans that have been well greased and floured. Bake
in a preheated 350 degree F. oven for 10 to 15 minutes or until a
cake tester inserted in the center comes out clean. Cool cakes in
pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make
syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour
syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat
until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE
ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling. Using 3/4 cup of the cherries,
which have been patted dry, drop cherries evenly over cream. Place
second layer on cake. Repeat. Place third layer on top. Fold 2 T
confectioners’ sugar into the whipped cream. Cover the sides and top
of the cake with whipped cream.
Decorate top of cake with remaining 1/2 cup cherries.
To make chocolate curls from chocolate bar, shave (at room
temperature) with a vegetable peeler. Refrigerate curls until ready
to use. Press chocolate curls on sides of cake and sprinkle a few on
the top. Chill until serving time.
Yields
8 servings
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