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Black Forest Cake


  • The recipe is from "desserts" by Rosemary Wilkinson.
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • for the filling
  • 1/4 cup cherry brandy
  • 2 1/2 cups heavy whipping cream
  • 2 TBs confectioners sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 pound jar pitted red cherries drained
  • to decorate
  • grated chocolate
  • chocolate shavings
  • chocolate curls
  • fresh / or drained red cherries


  1. preheat oven to 350*F
  2. Grease three 8inch sandwich cake pans and line the bottom of each with waxed paper.
  3. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  4. sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  5. divide the mixture among the pans, smoothing them level.
  6. Bake for 15 - 18 minutes [ here you need to determine the time according to your own ovens and the altitude of the place u live at]. the cakes should be raised and springy to touch and u can always do the toothpick test.
  7. let the cakes cool in the pans after u take them out of the oven for about 7-10 minutes. Then turn them onto a wire rack to cool completely.
  8. Prick each layer all over with a skewer or fork , then sprinkle the cherry brandy.
  9. whip the cream in a bowl until it starts to thicken, then beat in the confectioners sugar and vanilla extract until the mixture begins to hold its shape.
  10. If you are using fresh cherries, cook them in half a cup of water and 1/2 cup sugar about 10 min or until they are a tender.
  11. To assemble the cake, spread one layer of the cake with a thick layer of cream and top with 1/3rd of cherries.
  12. place the second cake on top and repeat the process with it.
  13. Top with the final cake and spread the remaining cream all over the cake. Press grated chocolate on the sides, decorate with cherries and chocolate curls on top.