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Black Forest Cake II
December 11, 2006

Wonderful recipe!!! My son needed a German recipe to make for his World History class and he chose this one. The class raved about it! We made a few changes. For the unsweetened cocoa powder he used Hershey's Special Dark (unsweetened) Cocoa. He used the cherry juice from the canned cherries instead of the kirschwasser. After reading the reviews, he used only 2 cups of confectioners' sugar and still added about a teaspoon of cherry juice to make it spread easier. He made three 8 inch layers instead of cutting the two into 4 layers (he just cooked them for less time). He cut the cherries in half to put between the layers and to decorate the top of the cake. He added the 2 tablespoons of dry milk while whipping the heavy whipping cream to stabilize it as recommended earlier and the frosting looked great on the cake the next day. At first he wanted to add sugar to the whipping cream to make it sweeter, but he decided not to. After tasting the cake the next day, he said the less sweet frosting complimented the sweet cake very nicely--he was glad he didn't add it! The cake came out nice and moist and the tastes blended beautifully after letting it sit over night in the refrigerator. This recipe is definitely a keeper!

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