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Black Forest Cake II
Reviews:
February 12, 2007

This cake stole the show at a pre-Valentine Party and not a crumb was left afterwards. I recommend allowing a day for the syrup to soak through the cake in the fridge (covered of course, cakes pick up odors and flavors and dry out). The high alcohol content mellows out over time. I assembled the cake(with the cherry buttercream filling minus the whipped cream frosting) on a tin pizza platter - you know the disposable type. I was glad I did because the cake is quite fragile after soaking. I chose not to sweeten the whipped cream because I had an ample amount of shaved semi-sweet chocolate on hand to sprinkle over the entire cake which sweetened the whipped cream. I used 1/4 cup of Kirshwasser for the syrup and brushed it generously over the cake and opted to use maraschino cherries for garnish on top- just for appeal. I might use more Kirsh next time. I could hardly taste it. To those of you who had trouble finding Kirshwasser-I thought I was running into the same problen at my local liquor store. The vendor told me I was mistakingly looking in the Cordials section when I should have looked in the Brandy section of the store. Next to the cherry brandys were Hiram Walkerâ„¢ Kirshwasser. Oh and another modification: Try using 1 stick (8 TBS) butter to 4 cups powdered sugar. It should take about 2-3 tbs. liquid to get to the right consistency. I find the original recipe is wayyy too sweet and doesn't produce enough buttercream.

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