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Black Forest Cherry Cake

Contributed by: Chris, WebAdmin. of


  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 squares unsweetened baking chocolate, melted
  • 1 cup sifted flour.


  • 1/4 cup sugar
  • 1/3 cup water
  • 2 tablespoons kirsch


  • 1 1/2 cups confectioners' sugar
  • 1/3 cup unsalted butter
  • 1 egg yolk
  • 2 tablespoons kirsch liquer


  • 2 cups canned sour cherries, drained
  • 2 tablespoons confectioners' sugar
  • 1 aup heavy cream, whipped
  • 8 oz semisweet chocolate bar


Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour.

Pour the batter in 3 8-inch round cake pans that have been well-greased and floured. Bake in a preheated 350degF oven 10-15 mintes, or until a cake tester inserted in center comes out clean. Cook cakes in pans 5 minutes. Turn out on racks to cool completely. Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup is cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk, beat until light and fluffy, about 3-5 minutes. Fold in kirsch. To assemble cake, place 1 layer on cake plate.

Spread with the butter-cream filling. Using 3/4 cup cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners' sugar into whipped cream. Cover sides and top of cake with whipped cream.

Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave bar (at room temperture) with vegetable peeler. Refridgerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on top. chill until serving time.

Serving Size: Serves 8-10

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