I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream.
Loved this recipe! My neighbor gave me a great tip. Instead of cutting the cakes with a knife, use a piece of regular sewing string and wrap it around the center of the cake, pull it through and viola! You’ve cut your cake with no crumbs!
Fabulous. The best black forest cake recipe I’ve tried, and I’ve tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. The only change I made (and I heartily recommend it)is that I made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur – added after the juice/sugar simmered for a bit and then cooled). I drizzled this syrup over the cake sections before I spread the cherries and whipped cream on. It added moisture and tied everything together. Yum!
This cake is absolutely delicious! I took the advice of making the cherry filling before making the cake part, and it had plenty time to cool down. I followed the recipe as is, and was very happy with the results – as was everyone else who ate it! I would suggest that if possible, try making this cake 1 day before you plan on serving it – there’s no comparison on how much better it tastes. At minimum, try to make it the morning of the day you want to serve it. Great!!
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