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Feb 17, 2008 08:01 PM

Black forest cake recipe?

It's my father's birthday next week and he's requested a Black Forest Cake (and a Lemon cake - there are a lot of us, so I'm making 2 cakes). I've never made Black Forest Cake - does anyone have a recipe I can use? Also, I have no idea where to find cherries at this time of the year - any favorite jarred brands? Thanks!

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  1. part 2: I prefer a non-deconstructed version

    1. Here is a website that might be of help:

      And here is a recipe that I have had success with:

      Schwarzwalder Kirschtorte 16 servings
      from Lutz Conttinental Cafe and Pastry Shop
      printed in Better Homes & Gardens - Dec.'77 p.110

      1 recipe cherry filling
      2 egg whites
      1¾ cups sifted cake flour
      ¾ teaspoon baking soda
      1/3 cup cooking oil
      2 egg yolks
      1 teaspoon unflavored gelatin
      2 tablespoons cold water
      ½ cup Kirsch or Cherry Liqueur
      1 square semisweet chocolate (1 ounce) shaved
      1 recipe chocolate buttercream
      ½ cup granulated sugar
      1 cup granulated sugar
      1 teaspoon salt
      1 cup milk
      2 squares unsweetened chocolate - (2 ounces) melted and cooled
      3 cups whipping cream
      ¾ cup toasted almonds
      Maraschino Cherries

      To make CHERRY FILLING: Drain two 16 oz. cans pitted tart red cherries, reserving 2/3 C juice. In 2-quart saucepan combine 2/3 C granulated sugar and 1/4 C cornstarch. Stir in reserved juice. Cook and stir 'til mixture is thickened and bubbly. Add cherries; cook 2 min. more. Remove from heat; stir in 1 t. vanilla. Cool.

      To make CHOCOLATE BUTTERCREAM: In small mixer bowl cream 3 T butter or margarine. Gradually beat in 1 C sifted powdered sugar. Beat in 1 square (1 oz.) unsweetened chocolate, melted and cooled, 2 T light cream and 1 t vanilla. Gradually
      beat in another 1 C sifted powdered sugar 'til fluffy. Add a teaspoon or two of light cream, if necessary, to make of piping consistency.

      IN A SMALL MIXER BOWL beat egg whites 'til soft peaks form (tips curl over). Gradually add the 1/2 C sugar, beating 'til stiff peaks form.

      INTO A LARGE MIXER BOWL sift cake flour, the 1 C sugar, the soda, and salt.

      Add oil, and 1/2 C of the milk; beat 1 min. at medium speed of electric mixer, scraping bowl often. Add the remaining milk and the egg yolks; beat 1 min. more. Fold in egg whites.

      Pour a third of the batter into a greased and lightly floured 9-inch round cake pan; set aside.

      Add cooled 2 squares melted chocolate to remaining mixture in bowl; fold 'til well blended.

      Pour chocolate batter into two greased and floured 9-inch round cake pans.

      Bake all three layers in 350 degree oven for 20 to 25 minutes. Cool in pan 10 min. Remove and cool on
      wire rack.

      To ASSEMBLE CAKE: In small heatproof cup soften gelatin in water; place over low heat, stirring just 'til dissolved. Set aside but do not cool. In a large mixer bowl whip cream 'til slightly thickened. Add gelatin all at once; continue beating 'till soft peaks

      Place one chocolate cake layer on serving plate.

      Fit pastry bag with medium rose point (#2F); fill with chocolate buttercream.

      Starting a third of the way out from the center of cake, pipe a 3-in. diameter ring of buttercream.

      Pipe a second ring two thirds of the way from center.

      Pipe a third ring around outer edge of cake. Fill in area between buttercream with some of the cherry filling. Spread a thin layer
      (about 1 cup) of whipped cream over top.

      Place yellow cake layer atop; drizzle kirsch very slowly over cake. Put about 2 cups of the whipped cream in pastry bag with large rosette tip (#1C); pipe a band of whipped cream about 2 inches wide around outer edge of cake layer (save enough cream for rosette garnish).

      Fill center with cherry filling (there will be some filling left over)..

      Place second chocolate cake layer over cherries; frost cake with remaining whipped cream.

      Press almonds onto side of cake. Pipe rosettes evenly around top of cake. Sprinkle shaved chocolate in center.

      Garnish rosettes with cherries. Chill.

      NOTES : Since it takes some time to assemble the torte, prepare the cherry filling the day before and keep it chilled.
      Spray each layer with the kirschwasser with a plant misting bottle.
      P.S. Wouldn't know what brand...but imagine any bottled cherry pie filling from the grocery store would be good. Have alwways made mine from "scratch"!