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.