"Pretty Much a Piece of Heaven" Black Forest Cake

4.7
(16)

I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists.

18
18
18
18
Prep Time:
25 mins
Cook Time:
26 mins
Additional Time:
1 hrs 10 mins
Total Time:
2 hrs 1 mins
Servings:
12
Yield:
1 3-layer 9-inch cake

Ingredients

Cake:

  • 1 (15.25 ounce) package chocolate cake mix

  • 1 (3.9 ounce) package instant chocolate pudding mix

  • 4 eggs

  • ¾ cup water

  • ¼ cup vegetable oil

  • ½ (6 ounce) jar maraschino cherries, quartered, juice drained and reserved

  • 1 (12 ounce) bag chocolate chips

Filling:

  • 1 cup heavy whipping cream

  • 2 tablespoons white sugar

  • ½ teaspoon cream of tartar

  • 1 (12 ounce) can cherry pie filling

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

  2. Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.

  3. Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.

  4. Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.

  5. Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.

Cook's Notes:

Can be served the same day but is best if made the day before and put in the refrigerator overnight.

If the cake seems unstable, steady it by putting a wooden dowel through the center top of the cake if you plan on moving the cake much.

Garnish with chocolate shavings if desired.

Nutrition Facts (per serving)

504 Calories
28g Fat
65g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 504
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 89mg 30%
Sodium 467mg 20%
Total Carbohydrate 65g 24%
Dietary Fiber 3g 11%
Total Sugars 38g
Protein 6g
Vitamin C 1mg 6%
Calcium 90mg 7%
Iron 3mg 17%
Potassium 339mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love