Black Forest Cake, aka the BEST cake in history

(image by littlesweetbaker, but this recipe is not theirs)

This is not simply a cake, but a descent into flavor ecstasy. Chocolate, whipped cream, cherries! Truly a "devil's food"!

Will you moan like a deer when your tongue caresses this cake? Yes, indeedy! Quite possibly the best cake ever invented. I am NOT exaggerating!

This cake is alcoholic, so adults only!

This will take time, but it is SOOOOOOO worth it.

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Step 1: make the Kirschwasser cherries

1 16 oz bag of frozen cherries, thawed and drained. You can also use 1 16 oz can of cherries, drained
1 cup Kirschwasser/Kirsch cherry alcohol

Cut the cherries in half and soak in Kirsch for four hours.

Strain the cherry juice and Kirsch and save this liquid for later
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Step 2: make the whipped cream frosting

1 Unflavored gelatin envelope
2 cups unsweetened whipping cream, liquid form
1 Tsbp Kisrchwasser
1/4 cup powdered/confectioner's sugar

Soften the gelatin powder in 2 Tbsp cold water; heat over low heat until gelatin dissolves in the water.

With an electric mixer, beat the 2 cups of whipping cream, 1 Tbsp of Kirsch, and the 1/4 cup powdered sugar until it's SOFT SET; pour in the gelatin and mix quickly until soft peaks appear; if you don't mix it quick enough, the gelatin will turn into a rubbery mess.

Put this in the refrigerator for no more than 30 minutes, because the gelatin will stiffen too much. If it does, simply return the bowl to room temperature. If it gets too soft again, return it to the refrigerator.

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Step 3: make the buttercream frosting

2 cups powdered sugar (do not use granulated; it will be crunchy frosting, otherwise)
4 Tbsp melted butter
3 Tbsp milk
1 Tbsp Kirschwasser

Put the powdered sugar in a large bowl; mix in the melted butter, milk, and Kirsch. Beat on high speed until fluffy, about 4 minutes.

Put this in the refrigerator for later.


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Step 4: make the cake

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
4 eggs at room temperature
4 oz unsweetened chocolate, melted and cooled, but not solidified
1 cup milk (any fat percentage is fine)
2 8 oz milk chocolate bars, refrigerated (you will need to shave these for the decorative chocolate curls)
Whipped cream frosting (recipe above)
Buttercream frosting (recipe above)
Maraschino cherries for decoration (don't use until the end)

1. Preheat oven to 375f/191 c

2. Grease and flour 2 9" cakes pans and set aside.

3. Stir together flour, baking soda, and salt; set this aside.

4. In another bowl, mix the butter and sugar until fluffy, about two minutes on high. Add the eggs one at a time, mixing between each addition (this helps blend the eggs better with the sugar and butter).

5. Pour in the melted and cooled unsweetened chocolate.

6. Add a bit of the flour mixture from earlier, followed by some of the milk; mix it. Repeat adding a bit of flour and milk, followed by mixing, making sure to end with adding the flour last (for example, add a little flour, a little milk, mix, a little flour, the rest of the milk, mix, and the rest of the flour). It will be thick and sticky (that's what he said)

7. Pour this batter into the two greased and butters pans evenly.

8. Bake these for 30-35 minutes, or until the tops are springy when lightly touched and the cakes begin to pull away from the sides of the cake pans.

9. Let the cakes cook for ten minutes, then remove them from the pans to cool completely.

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Step 5: finishing it


While the cakes cool, carefully shave the cool chocolate bars with a vegetable peeler. Pieces will break, and some will melt on your fingers, but this is fine. Shave as much as you can, and refrigerate the curls and pieces. Do whatever you wish with the rest of the unused bar that are too small to shave (I eat them :) ).


1. Slice the cooled cakes in half horizontally, to make four 9" thin cakes. Place one layer on a plate and drizzle with 2 Tbsp of the reserved cheery/Kirsch liquid from earlier, then spread 3/4 cup of the whipped cream on this layer; top with 1/3 of the Kirsch cherries

2. Put another cake layer on top of the prepared layer on the plate; press this down gently. Drizzle with 2 Tbsp of the reserved cherry juice. Spread ALL of the buttercream frosting on this layer, and top with 1/2 of the remaining cherries.

3. Place the third cake half on top of the two one the plate; press down lightly. Drizzle with 2 Tbsp of the cherry liquid, then 1 cup of whipped cream and the rest of the cherries.

4. Add the last cake layer and press down. Add any remaining cherry juice and thinly spread some whipped with a spatula on the top and sides of the cake.

5. Refrigerate for 30 minutes.

6. After 30 minutes of cooling, return to room temperature and frost with the remainder of the whipped cream.

7. Press the chocolate curls on the sides of the cake, working quickly so they don't melt on your hands. Place the prettiest curls on top of the cake.

8.Place the maraschino cherries around the top of the cake in a circle.

9. Refrigerate this cake for 8 hours.

Makes 12 servings.