Black Forest Cake

A filling of cherries and kirsch-flavored whipped cream is standard in this classic German cake. To poach the cherries, in a small saucepan over medium heat, bring 1 3/4 cups water and 1/3 cup granulated sugar to a boil, stirring occasionally. Add 1 cup fresh pitted Bing or other dark sweet cherries, reduce the heat to low and cook until soft, about 10 minutes. Let the cherries cool, then drain; discard the syrup. Frozen or jarred cherries may also be used. Cook the frozen cherries as directed above. Jarred cherries have already been poached.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Black Forest Cake
Review 1 for Black Forest Cake
5 out of 5
5 out of 5
TourianKitchen
,Raleigh
,NC
July 5, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Worth the Effort!
July 5, 2013
My daughter and i tackled this recipe for a Fourth of July cookout. We took some time the week before to familiarize ourselves with the recipe and gather the ingredients. The effort was well worth it. We followed the recipe exactly as written, and it was delicious! The cake was moist, not egg-y, and the flavor of the cherry syrup and cherries along with the whipped cream was divine! We used the "chopstick" method to pit the cherries, and used a potato peeler to shave the chocolate (1/2 cup was more than enough to sprinkle atop the cake). We will definitely make this cake again!
Pros: Impressive, Will Make Again
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Review 2 for Black Forest Cake
5 out of 5
5 out of 5
Anapaula
,Buenos aires
October 4, 2012
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Perfect to impress at tea time!
October 4, 2012
The cake is outstanding, follow exactly the recipe, it is not a common cake, the flour amount is right as this is a very humid, almost flourless chocolate cake, this is one of the reasons of such a delicate cake in the end. Before cutting the cake into layers let it stand for about 5 hours, it is better if you bake the it one day ahead.
Pros: Easy, Impressive, Will Make Again