Black Forest Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 370.6
  • Total Fat: 28.0 g
  • Cholesterol: 124.2 mg
  • Sodium: 83.4 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Black Forest Cake calories by ingredient


Nothing low cal or low fat about this. But what a treat. Nothing low cal or low fat about this. But what a treat.
Number of Servings: 16


    1/2 cup butter at room temp
    2 cups sugar
    4 squares unsweetened chocolate melted and cooled
    4 eggs at room temp
    2 cups flour
    1 tsp baking powder
    1/2 tsp salt
    1 cup milk

    6 cups fresh pitted cherries
    1/4 cup kirsch
    2 TBS sugar
    3 cups heavy cream to whip
    1/4 cup confectioners sugar
    2 packages of whipit stabalizer for cream


This makes a huge cake, which is very tall and impressive. It easily serves 16. (Or we freeze the leftover half). Cuts best with a bread knife, carefully using a sawing motion...serve on a large plate!


Serving Size: Serves 16

Begin by pitting cherries and soaking in the kirsch and 2 TBS sugar. Cover and let set several hours, or even a day or two ahead.

Beat butter and sugar until light anf fluffy. Add in eggs one at a time. Add melted chocolate. Stir together flour, baking powder and salt. Alternatedly add flour mixture and milk to butter egg mix just til incorporated well. Pour into two 9 inch greased and floured cake pans. (I like to mix unsweeteded dried cocoa with my flour to keep a dark chocolaty coating on the cake.
Bake cake at 350 for 30 to 35 minutes, until it starts to pull away from edges, and toothpick tests done. Let cool in pans 10 minutes, then remove to cool on rack.

Whip cream, adding the cream stabilizer. Cut each layer in half. Drain cherries, reserving the liquid.
Take a half layer, drizzle over some of the cherry liquid, then add 1/4 of the cream. Top with 1/4 of the cherries. Then and the top of that layer and continue/
Grate dark chocolate over the top just before serving.

TAGS:  Desserts |