A three-layer chocolate cake soaked with kirsch (cherry flavored liqueur) and filled with maraschino cherries and whipped cream. Note: 1 tablespoon almond extract plus 3 tablespoons water can be substituted for kirsch.

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Recipe Summary test

1 - 3 layer 8 inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 F. Grease and flour three 8-inch round baking pans.

  • In small saucepan over very low heat, melt butter; remove from heat. Skim off milky solids and discard; reserve remaining butter. In large bowl, on high speed, beat eggs, sugar and vanilla until mixture is thick, fluffy and very pale in color (about 10 minutes). Stir together flour and cocoa; sprinkle several tablespoons over top of egg mixture. Gently fold into egg mixture; repeat procedure until all of cocoa mixture is combined with egg mixture. Fold in melted butter, several tablespoons at a time. Divide mixture evenly among prepared pans.

  • Bake 10 to 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; with knife, loosen cake from sides of pans. Invert onto wire racks; cool completely.

  • Place cake layers on wax paper; with fork, poke holes about 1-inch apart through all layers. Stir together corn syrup and kirsch; sprinkle evenly over cake layers. Lightly press cherries between layers of paper towels to remove excess moisture.

  • Prepare Whipped Cream Topping and Filling: In large mixer bowl, beat 3 cups (1-1/2 pt.) cold whipping cream, 1/2 cup powdered sugar and 1 teaspoon almond extract until stiff. Cover; refrigerate until ready to use.

  • To assemble, place one layer on serving plate; spread with 1/2-inch layer of whipped cream. Place half of drained cherries over top, leaving 1 inch around edge free of cherries; with second layer, repeat procedure. Place third layer on top; frost and garnish top and sides with remaining whipped cream. Cover; refrigerate before serving. Garnish as desired. 10 to 12 servings.

Nutrition Facts

436 calories; protein 5.3g; carbohydrates 47.5g; fat 24.3g; cholesterol 161mg; sodium 54.4mg. Full Nutrition

Reviews (6)

Rating: 2 stars
There were a few problems with the recipe. The cake was lackluster and without baking soda or baking powder, it never got fluffy or stayed moist. There cherry filling was also very uninteresting and could have had better flavor if you follow the recipe for cherry filling in betty crocker's cook book for black forest cake. I'll submit my own revised cake recipe soon. Read More
Rating: 5 stars
It was just simply delcious! The kids even loved it. It took some time to make but well worth it. My husband really loved his birthday cake. Read More
Rating: 4 stars
This was pretty good. The almond whipped cream was the best part. the only semi-complaint I had was about the intensity of the chocolate. I like extreme chocolate flavor and this has a much mellower taste. Just a personal preference, otherwise excellent! Read More
Rating: 5 stars
I love this cake and so does everyone I have ever served it for gets a bit expensive though. Read More
Rating: 5 stars
Turned out very well!! Great recipe! Read More