Black Forest Cake

I am a big fan of chocolate cakes. In fact, I kind of feel like they’re the only cakes that really deserve to be called cakes.
I got this recipe from an old German cookbook I have and since the process is fairly involved, I believe it to be a fairly accurate version of a true Black Forest Cake. Unfortunately, both my husband and I found it to be a bit lacking in the Umph department.

It just didn’t taste super chocolately or super cherry or super sugary. Which is usually what we want in a cake. However, we don’t usually end up eating all of our cakes because they are too sweet. I give leftovers to our chickens. This cake was finished in a couple of days though.

It did seem to begin to taste better the longer it sat. Maybe the flavors had time to develop more. Maybe something not as sugary is actually more appetizing. Either way, I will definitely be making this one again.
I will still change the recipe a bit though. I need more chocolate.

And My Version of this cake:
Beat 10 tablespoons of sweet butter with 1 cup sugar. Add in 6 eggs, one at a time. Add 1 tesaspoon vanilla extract. Beat until mixture is light and fluffy. 
Sift 1/2 cup flour into a bowl the bowl, alternating with 4 ounces of melted semi-sweet chocolate. Pour into 3 buttered pans and bake at 350 degrees for 10 to 15 minutes.
Finish like original recipe.

Thanks to


3 thoughts on “Black Forest Cake

  1. ARomanticChildhood says:

    Haha oh my goodness I've definitely been there before. I had one cake that got melty on the top so I froze it! It was rock hard but at least it didn't turn into an avalanche haha. I didn't get my recipe from them but this is exactly why I love America's Test Kitchen. They try many many different versions to test which one will work best in the home cook's kitchen. Their black forest recipe is pretty similar to mine. I think the trick is to really whip the cream stiff and drain the cherries well.


  2. JES says:

    What a pretty looking cake! I must agree with you though, chocolate cake is the ultimate of its kind 🙂 Thank you for sharing your recipe on the Art of Home-Making Mondays! Hope you are staying cozy and warm!


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