Most helpful positive review
I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, everybody had seconds. I found my husband the next day with a fork and the leftovers.Read More
Most helpful critical review
I made this recipe exactly as written, and baked it in 2 8-inch round cake pans. The batter was very liquid. After 30 minutes of baking, the batter had oozed out all over the oven, and what was left in the pans was still jiggly inside with a baked crust on top. What did I do wrong? Everyone else seems to love it, and it looked so good. :(Read More
I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, everybody had seconds. I found my husband the next day with a fork and the leftovers.
Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool whip topping, and again with raspberry pie filling, topped with a chocolate glaze and mounds of fresh raspberries. MMMMmMmmm...it was so good. The cake itself is so moist and delicous, you must try this recipe.
I made this as a birthday cake and it turned out wonderful. Just rich enough without being too rich, very moist without falling apart. Used cool whip as a topping, as the cake is fabulous enough without a frosting. Only changes I made was adding a little cardamom to the batter and I omitted the liqueur this time (but will definitely try it next time.) Will definitely make this cake again.
I barely made any changes to the actual cake portion of this recipe but did use 1/4 cup applesauce in addition to ¼ cup oil instead of a full ½ cup of oil. I also used half of Hershey’s Dark cocoa as well as regular unsweetened cocoa. Using the cake as a base, I added the following, loosely following another recipe: Once cake cooled, I poked holes into each cake using a long tined fork then poured a mix of cherry juice and slight amount of brandy onto each cake. Then I used a mix of .5 cup creamed butter, .3 cup of /granulated sugar and almond extract to make a buttercream filling and put a layer on one of the cakes. I put one can of cherry pie filling (excluding juice) on that same cake then topped with slightly sweetened heavy whipping cream. I put the other cake on top then laid another can of cherry pie filling, sans juice, on top followed with more whipped cream. I used 2 cups of liquid heavy whipping cream when I made the cream for the middle and top of cake, which was perfect. I had one slice right away and, while it was good, thought it was missing something, but didn’t know what. The cherries were somehow boring as well. The next day, somehow, it was wonderful! It was very moist and the flavors were enhanced. I originally thought the buttercream was a waste of time; however, each day that passes (day 3 now), the filling flavor comes out more and really makes this cake! I will definitely use this recipe for any chocolate cakes I make from now on!
Family loves this cake. To frost and assemble cake I use directions from "Black Forest Cake I".
This is excellent - beautiful results with relatively little work. I whipped up a big container of Rich's Whip and put it in between the two layers with the cherry filling, and on top with a few cherries for garnishes. My company was impressed with the looks and loved the taste.
I made this recipe exactly as written, and baked it in 2 8-inch round cake pans. The batter was very liquid. After 30 minutes of baking, the batter had oozed out all over the oven, and what was left in the pans was still jiggly inside with a baked crust on top. What did I do wrong? Everyone else seems to love it, and it looked so good. :(
Great recipe. I did not use the liqueur though. Instead, I bought the canned cherry filling washed off the liquid in it and mixed the chopped cherries with some of the whipped cream and layered the cake with it after drizzling with the cherry syrup. then topped with whipped cream. It was a super hit.
The chocolate cake itself is absolutely wonderful--moist, flavorful, and easy to bake. I used low fat whipped topping to make a ring around the bottom layer, placed half the low sugar cherry filling in the center, and chilled the layer. I then put the second layer on top and repeated the topping and cherry filling. We decided it was too pretty to cover the sides of the cake. It keeps beautifully in the refrigerator and gets better with time. My whole family LOVES this cake. THANKS LOADS FOR SHARING YOUR RECIPE.
This cake was a delicious addition to a dinner I had with friends. I used soymilk to make it vegan. I also used splenda and no sugar added cherries to make it healthier. It was amazing and delicious! Def recommend.
Absolutely delicious... moist, yet dense... it was great... definately a repeat... I didn't use the alcohol in the filling, but the cake was absolutely yummy...
Just made this cake and although I'm pretty confident it's going to taste great, it didn't rise nearly as much as I thought it would - there's no way I could cut the cakes in half! I followed the recipe as closely as possible, so if anyone could offer some tips on where I may have gone wrong, I'd really appreciate it. Black Forest Cake is my Dad's favourite and I'd love to make a perfect one for his birthday! Thanks!
This recipe was excellent, and relatively easy to make! I used 3 different sixed layers, which worked great, and iced it with 1 and a half cups of cream, 3 teaspoons of cherry liquor and 1 teaspoon of vanilla essence whipped in to stiff peaks. It went down a treat!! Cherries, fresh or tinned, make great decorations as well
Yum....this cake was delicious. I made it in a 9x13 pan, which worked out great. I used kirsch as the liqueur in the cherry filling. I also filled the centre and covered the top with a whipped cream icing made with 3 cups of cool whip, 2/3 cup icing sugar and 2/3 cup sour cream. It is a nice stiff whipped cream that is very easy to work with and not too sweet. I will definitely be making this cake again. It got rave reviews! Thanks for the great recipe!
This is just plain great chocolate cake. I've made many made-from-scratch chocolate cakes in my day that are worse than boxed cake. Not so, with this one. It's light, moist, and nicely chocolatey. I, too, used the recipe for the cherries from Black Forest Cake I from this site. And real whipped cream is a must. The combination is stunning.
OMG!!!! THE BEST!!!!
Perfect! The batter was really runny, but the cakes turned out so moist! (I used this recipe for cupcakes). I would definitely make these again!
I made this cake for my husband's birthday, and we all agree the recipe is our new go-to chocolate cake recipe! For this particular recipe, I cut each layer in two, making 4 layers. I used 3 of those layers for the cake, putting a layer of whipping cream/powdered sugar mixture and a layer of cherries between each layer. I skipped the cherry liqueur altogether, and it wasn't missed. Great Black Forest Cake recipe and great go-to chocolate cake recipe!
This is the best black forest recipe i have ever tried testes and tasted it is superb
Great Recipe. I did not change a thing. It came out super moist and was a big hit with friends. I topped mine with homemade whipped cream, shaved chocolate and maraschino cherries . If I make it again I will probably be a bit more adventurous and make my own cherry filling. However, it was still very yummy with the canned filling.
I made this for Easter. EVERYONE LOVED THIS CAKE!!!!! It was so moist, so delicious, OMG!!! For cupcakes bake 20 minutes! I didn't have soured cheeries for another recipe, so I used this one instead. But I decorated it like the other one, layers and all. This was so good! I put the filling (from the other recipe) inside what I thought was thick, but once the cake was cut the next day, I think it actually absorbed into the cake, so next time, I will put more filling. Just a little more. But it was delicious!!!!! It was gone! I made a carrot cake too and there was a delicious Birthday cake there. This cake was the first to go! So good. I didn't have cherry liquer, I just realized it asked for it! Oh well, it was still delicious without it and I didn't replace it with anything (another liquid). For the whipping cream (which you didn't really see or taste) I added a capful of vanilla extract and a little more powdered sugar to suite my taste. It tasted good on its own. I wonder if the cake was so moist because it absorbed all of the filling! Update: Made these as cupcakes! Bake for 20 minutes! still delicious....
Cake was amazingly moist and delicious. May not be fair for me to rate this recipe because we did substitute 1 cup water with vanilla and cocoa in it for coffee since we don't drink coffee. And we didn't use any liquor either. Was absolutely gobbled up!! I also used the topping idea from Black Forest Cake I recipe. Yu-uhm!
This cake was very moist and tasty!!! I didn't have cherry liqeur so I used a 1/2 tsp of almond extract
I made this cake for my 1 yr anniversary in September and it was the best tasting cake I've ever had! Making it again for New Years Eve. Last time I used cherry pie filling and this time I'm using raspberry. Going to ice the cake with cream cheese icing like last time. It's delicious with the cream cheese!
My lovely daughter the Sporadic Cook made this lovely cake for her dad's birthday. Although she preferred not to use cherry liqueur, the cake still boasts of cherry flavor. The chocolate and cherries are a wonderful combination. It is exquisite. She frosted the cake with whipped cream and garnished it with shaved chocolate and maraschino cherries. I also give my daughter five stars for making such a beautiful cake. If you need a high altitude version please see the custom version.
Thank you so much for posting this delicious cake recipe! I made this for my husband's birthday and brought it to the church for our potluck. Everybody raved about it and my husband said that it's my very best cake ever!
This cake tasted fabulous! One of the best tasting black forest cake recipes! Note: the coffee needs to be a dark roast and strong to taste it in the cake; used dark chocolate AND regular unsweetened cocoa powder (1/2 cup of the dark and 1/4 cup of the regular cocoa powder). Also, I live at a high altitude and had trouble with the center of the cakes falling and baking time was about 10 minutes longer. Need suggestions about baking cakes from scratch at high altitudes.
Moist, delicious and absolutely the BEST cake I have ever made! I made it for Valentine's Day this year and felt the love come back to me in abundance for this one! lol. Piped the edges with the Sturdy Whipped Cream Frosting (also from this site). Spectacular! Yes, it is NOT health food, but c'mon, it's also NOT everyday food. ;) Thank You Jenny! :) Yummm.
amazing! Its my first time making a cake from scratch and it was a huge hit! Very easy to make with delicious results
This black forest cake was fantastic! we did everything in the recipe using organic cocoa powder, premium coffee. The only substitution we made was using chambord liqueur (black rasberry liqueur) in place of the cherry liqueur. I do have to say that it made a difference in the cake that was definitely to our liking :)
Good recipe, however, the batter is very thin. When I tried it with a spring form cake pan, it leaked and made a huge mess. I guess you should just stick with the regular cake pans when making this cake.
FANTASTIC!!!! Hubby requested a black forest cake for his Birthday and this is the recipe I decided on...everyone raved!!! Made as written, but did not use the liquor in the cherry filling due to the fact that kids were eating this as well, but I plan to try it that way another time. The cake is dense, but very moist. I topped mine with homemade chocolate/marshmallow buttercream. This cake will definately be made again and again! Thanks for sharing. :)
I made this cake twice, the first time without the cherry liqueur and the second time with. I certainly recommend taking the time to locate the liqueur and using it (although it is a bit expensive)!! I did not use canned pie filling (I don't like the corn syrup base and it does not contain enough cherries) I used frozen cherries, sugar, cornstarch, butter & almond extract to make my own, it is far less sweet. I also whipped up some fresh whipping cream and placed it in between the layers and on top. The chocolate cake was excellent. Great recipe--thanks for sharing!!
I'm not sure I would make this cake again, unless I use unsweetened chocolate, versus cocoa, more/stronger coffee (perhaps espresso), or etc., to give this cake a darker flavor. I suppose I had expected a darker chocolate flavor, given the title "Black" and I have come to appreciate 86% (or higher) cacao, so that's what I was hoping for, but didn't get to my satisfaction. Then again, I think any chocolate lover would like this cake, to a degree. The ingredients are the same as the recipe for Black Magic cake, except that this calls for less salt and making sour milk versus using buttermilk, that may make a difference. This is also the same recipe as The Barefoot Contessa's "Beatty's Cake", except that hers calls for a buttercream frosting versus cherry filling/liquer. I used the cherry topping but bought a 'No Sugar Added, with Splenda' version and the Splenda gave the topping such a sickeningly sweet taste I couldn't stand to use all of it. So don't even try it! I opted to go with 'The Contessa's' directions to use hot vs cold coffee and feel that that was a mistake; on one hand, the hot temperature might have helped make a better syrup out of the cocoa, but it is probably what gave the cake more of a 'scrambled egg' texture, with the coffee not being tempered (I did add the coffee in gradually, but also took "hot" to mean "hot"); I do think using COLD coffee, as this recipe indicates, is a better idea. Overall, I'm glad I gave this a try, but may not do it again.
Excellent! Didn't change a thing except I left out the cherry filling(didn't have any) & it came out perfect! love this & everyone raved about it!
Made this as a birthday cake. It was great!!!! I used a chocolate ganache for the icing.
Delicious and easy to make. Great bithday cake, I decorated it to look like the cake from Portal! It's my husband's favourite game :)
I made this cake for an office get-together and it was a hit! I will definately make this again! For frosting I folded a container of cool whip into chocolate pudding! Delish :)
I decided to frost my black forest cake with chocolate ganache on the sides and decorate with homemade whip cream on top, my husband nearly fell out of his chair it was amazing!
Amazing!!!! I made two because the first one went so fast!!! Terrific!
Wow, I've made this cake thre times and it has never failed to please. Fantastic, it almost has the taste of a red velvet. I highly recommend it with cream cheese frosting. I replaced the cherry liquor with raspberry schnapps and it was AMAZING.
Very moist and delicious cake. I split each layer in 2 and used double the filling. I would make this cake again.
I did my own recipe for the cherry filling so I'm just reviewing the cake. Oh. My. Goodness. This is now my go-to chocolate cake recipe. It's so light and fluffy. I took it to my friend's birthday party and he could not stop talking about it and made everyone try it. I got a lot of compliments. Follow the cake recipe exactly. You won't be disappointed. I did do one thing differently though. I didn't have round pans so I used one 9x13 sheet cake pan. Baked about the same so you shouldn't need to adjust cooking times.
I made this cake for my fathers Birthday. It was a huge hit and requested again for Easter. I recommend cooking it alittle longer. My cake was great, but too moist to cut into 4 layers. So I just stacked my two 9" cakes on top of each other with cherries in the middle. I frosted the sides of my cake with chocolate frosting to keep cherry filling in. I then used homemade whipped topping on the edges and cherries on the top in the middle. It looked as good as it tasted. Its even better the next day after sitting in frig over night. YUMMY!!
I like this recipe for the chocolate cake. To rate it in a few simple words.... BEST CHOCOLATE CAKE EVER!!!!
Thanks for this recipe. It made rather a large cake for our small family so I sent some of it to my friends. Everyone who ate it asked for more and wanted the recipe too!!
Delicious. It was also the first cake I had baked in quite some time, and the recipe was very easy and forgiving. It was gone very quickly; I will definitely be saving the recipe.
OMG this is the best freaking chocolate cake I've ever eaten. Yeah, the batter is a little runny, but it makes for the most moist cake you'll ever shove in your face. Thank you for sharing!
Great recipe, I could not find cherry liquor so I used Smirnoff Pear rum and it turned out excellent!!!! YUMMY WILL MAKE AGAIn
This cake taste store bought!!!! it's moist, flavorful, and not overly sweet.yes i made this for my birthday, because i couldn't decide what i wanted, so glad i made this!!! we made fresh whip cream, and cherry preserve. we made it six layers. I made the recipe for 15 people but didn't add a cup of coffee just 1/4 cup. no cherry liquor either. Thank you for this amazing recipe!
The cake turned out nice and moist and tasty. Next time I make it I will add a chocolate mousse layer to the middle. Everyone loved it and thought it was delicous!
Incredibly moist and delicious! Made this cake for my mate's birthday and she absolutely loved it! Will be using this recipe again in the very new future.
Loved it but it took me three trys. I need to find ut what to adjust for high altitude as the pans over filled and ran over in the oven....I live in Aspen at 7900 ft.....any ideas?
I LOVED this cake. The batter was really thin when I poured it into the pans, but it turned out great! I didn't use the liquer, just a tart cherry pie filling and cool whip on top. My first attempt at this cake looked a bit of a mess, the cherry layer can kind of slide the cake layer if you don't know what you are doing. :) I will try to make it prettier next time with real fresh whipped cream.
Fantastic recipe. Very very very easy to put together with excellent results. I substituted home-canned cherries & made the filling with them (added cornstarch & sugar); then I added some homemade berry liqueur, and it turned out magnificent. Great recipe if you've never made a black forest cake before. Thanks for sharing!
Everyone loves this recipe! My partner asks me for it often, and my grandbaby calls it "messy cake", because I cover it in whipped cream.
I had the same problem as Jay-Nut with the 2 8"rounds overflowing in the oven but don't live at high altitudes. I had a funny feeling when the pans were 3/4 full that it wasn't right, but doublechecked the recipe and my pan size. Mine are the traditional 8" pan, not the deeper ones. Will try 9" pans next time. Everyone raves, so worth trying again.
This was amazing! I had to change it a little bit though, I took out the coffee and just added water (we don't drink/eat coffee in any form) and even w/o the coffee it tasted amazing. It was so moist too. Definitely a favorite we will use over and over. Instead of using canned pie filling I whipped up some cream and added cherry extract to it and added maraschino cherries. Then used whipped cream as the outside frosting. Chocolate ganache drizzled on the side and topped with more cherries. It was delicious!
This chocolate cake is my go-to recipe! Awesome cake, moist and EASY! I have made both with and without the alcohol and we prefer it without. Awesome!
Great recipe! I soaked the cherries in orange liqueur and used the "whipped cream cream cheese frosting" inside and to frost the cake. Finger licking good! Oh the chocolate cake recipe is exactly the same as the "Black Magic Cake" which is my favorite!!!!
Followed exactly, wonderful chocolate cake!
This recipe is wonderful, easy, quick, moist and not crazy sweet, but nicely! I mixed up cherry pie filling with the liquid of Maraschino's cherry and a spoon of vodka, because didn't find cherry liqueur, it came out great! Thank you!
The chocolate cake recipe is amazing - it has a great chocolately taste, is extremely moist, and has a pretty dense texture. Would probably also be great as cupcakes. I've been looking for a chocolate cake that wasn't dry - and my search is over.
This cake came out wonderfully! So moist and great taste. For the filling I made the chocolate cream cheese coconut frosting, and on the outside, I mixed whipped topping with 1/2 cup confectioners sugar, and 1/4 cup unsweetened chocolate power, I think next time I will make this into cupcakes!
This is definately a keeper!!! I made my own birthday cake with this recipe. I used the Cherry Pie filling recipe on this site (cut in half) and Sweetened Whipped Cream Recipe. Used 2 cup heavy cream, 5 Tbs Confectioners Sugar and 1 tsp vanilla. The cake was moist, fluffy and really good! It tasted like a bakery cake. I will use this recipe again for the chocloate cake. I did not use liqueur b/c I don't like liqueur on my cakes. Update*** I used 1 1/2 cups cherries, 1/4 cup sugar & 1 Tbs cornstarch for the filling. Follow diections for cherry pie filling. It was the perfect amount.
Great recipe and easy to adjust to individual tastes. Made it for work and it was gone in an instant! Definately will make again.
This cake was fantastic! I didn't add cherries or whipped cream, because I wanted to test the basic recipe for a German-themed party I'll be having. Also, my son has an egg allergy, so I substituted the eggs for 1/4 cup of applesauce (takes a few minutes longer to bake when I do that). The cake was so moist and flavorful and delicious!! I can't wait to make it again WITH the cherries and frosting and serve it at our party later this month!!
Excellent chocolate cake. I received rave reviews about how moist it was. Rich and flavourful.
BEST chocolate cake EVER! I used applesauce instead of oil and sour cream instead of vinegar and milk, it came out fabulous! I topped with a cool whip frosting which I mixed a box of cheesecake pudding....YUMMY!
AWESOME!! Moist, flavorful, delicious!! Best chocolate cake recipe I have found!!
Very good cake!! Best Black Forest cake I've ever made or tasted!! Thanks!!
I thought this cake was going to fail as it was really runny and took about 50 min. rather than 30 min. to cook. In the end, it seemed quite moist but once I put the cherry filling (with rasberry liquer!) and whipped cream into 3 layers (cut each cake half in two) and then on top of it. It was delicious!!!
Very,very good cake the filling I made diferently but the cake just as is and perfect!!!!!!
Husband liked it! (I accidentally added the Kirsch to the batter, so I added an extra egg and half a cup of flour.) He prefers the cake with the cherries baked inside.
This cake is fabulous. I made it for a German class party, and later on for a family dinner, and everyone loves it!
I made my own filling for this, but the cake itself was fantastic!!!! I made it in 2 9inch springform pans. It didn't rise as much as I wanted it to so I made another 1/2 batch and ended up with a stunning 3 layer cake. Many of my guests said it was the best cake they'd ever tasted. My boyfriend has already requested it for his birthday (in November!) with a chocolate frosting. Thank you so much!!
Delicious and moist! I made the cake into little 2-layer cupcakes, painstaking but soooo worth it! They were too cute! (see photos for this recipe--they turned out a bit messy but next time they'll be picture-perfect)
Good cake. I only made 1/2 the recipe and cooked them in smaller loaf pans because there was only 4 people to feed -way more than enough. Worked great as a log shaped cake- ended up being four layers. I skipped the brandy, but forgot to add the extra liquid in lieu. The cake should have been a little more moist. I will make sure to add it next time.
Made this into a Portal-style anniversary cake for my bf. Everyone who tried it had nothing but good things to say - three months later, my mother still raves about how delicious it was! The only thing I would change in the future is omit the cherry liqueur - it made the filling a bit too runny and didn't add anything I felt I would miss. Still - a perfectly yummy cake!
Best chocolate cake I have EVER tasted. Moist, moist, moist!!! Everybody loved it.
I followed exactly the recipe for the cake. The cake is extremely moist, which is why it doesn't go too well with black forest cake. Black forest is also supposed to have whipped cream as topping so I added it in between the two cake layers and on top, before adding the cherry filling. This cake would probably be better as a normal chocolate cake used with buttercream frosting or something. It is a good cake, just not the best. "Black forest I" recipe from this site was a bigger hit with everyone. I will keep looking for the ultimate. Thanks!
This recipe was so easy to make and SOOO delicious! I followed the recipe except that I had to bake it for an extra 10-15 minutes. Then I cut the layers in half to make four more thin layers. I made some extra cherry filling and put whipped cream on with the filling between layers. Then ice the whole thing in whipped cream and spread the last of the topping on the top. It was GREAT!! Also I didn't have any cherry liqueur so I used raspberry instead and it was riquisimo! Thank you for the lovely recipe and I intend to make it again and again for guests. :-)
This cake was amazing. I was skeptical about the no frosting thing, but it totally didn't need it, and probably would have detracted.
I ALWAYS use the chocolate cake from this recipe. I love it.
Made this cake almost sugar-free with sugar free cherry pie filling, & lower in fat with egg whites. It was fantastic. Much better than a sugar-free box cake. I used 1/2 splenda, 1/2 sugar, 3 whites whipped and folded in, but also used the 1/2 cup veg oil. Next time I will try adding applesauce instead of the veg oil and see how that changes the finished product.
The cake was much loved by all at Thanksgiving. I did not add the liqueur, because I could not find it anywhere, but it was great without it. I also used 2 cans of cherry pie filling because I wanted to drizzle some on top. I used a homemade whipped cream for my icing. Great cake!
I don't have two round pans so I baked it in a cookie sheet (approx 1/2 slab) for 25mins and it came out perfect. Cut it in half, spread the cherries on one portion and placed the other half on top. Covered with whipped cream and chocolate shavings with some cherries on top. Perfect! I am a cake box baker but not anymore. This recipe was so easy and moist that I won't have to use a boxed mix again.
I made this for my sister's birthday. Added more flour, accidentally used less sugar and it was enough for two 9-inch pans. The cake still turned out incredibly moist, and everyone loved it! Thank you for this recipe!
I have made this recipe 3 times now. Once for my sister's birthday, and twice just using the chocolate cake. It is a very rich cake, so big slice are not needed. This has become my standard chocolate cake recipe! I will be making this again for my son's 3rd birthday cake this weekend.
This cake is awesome. Dont let the thiness of the batter fool you. This cake is so moist and very very tasty. Just dont brew the coffee to strong or it will overpower the other ingredients. I made this and iced it with a peanut butter buttercream icing. Sooooo gooood!
I hadn't had black forest cake since I was a child. Just as yummy as I remember! Great recipe, and fun to make!
I was only having a couple of friends over, so I baked it in a loaf pan (half of the recipe) and the other half as cupcakes. Also I only used 1/2 C of instant coffee (the only thing I had in hand) and didn't use the liqueur... just whipped cream and cherry pie filling. Wow! My friends were impressed. It was really good.
My oh My....What a cake! I was not sure about the coffee thing, but this cake came out so moist, the coffee must have done something good! :) Great recipe - Thanks so much
I made this into cupcakes, and it was tender, moist, & delicious--not too sweet & very chocolatey. I will definitely try it as a layer cake, using the cherries.
I made this for a friend's birthday party that was held at our local pool hall. I didn't have any myself (because I added the Kirsch) but the cake was visually stunning. Acquaintances who were also at the pool hall approached our table and asked me for a piece of cake! I iced the cake with real whipped cream, chocolate fudge pudding, and the cherry mixture. (I also put the pudding on each of the layers-I had 4) I got rave reviews and people couldn't believe it was my first time making black forest cake.
I absolutely LOVE this cake. Made it on valentines day for the first time, its my boyfriends favorite so i was a little nervous because i thought it was going to be more complicated, but It felt so easy and effortless to make, and he loved it!! The filling with the kirsch is super good, but for me the chocolate cake is the best part, is so moist and fluffy, ill definitely use that chocolate base to create different types of cake in the future! A++
My pans overflowed during baking, scorching the oven. A waste of expensive ingredients! I followed the recipe exactly. I used two 8" pans as directed.