How to make Black Forest Cake

Perhaps no other cake is as visually-appealing as the Black Forest Cake.

Although the exact origin remains unknown, many agree that the cake has taken its name from the Germany’s Black Forest region. Besides, it is worth-noting that one of the earliest appearances of this recipe is in a German cook book way back the 1930’s.

Try doing a quick search on Google Images and you will see that there are probably hundreds of different ways to present this chocolate cake. Still, certain distinct characteristics are always present such as the whipped cream and the cherries.

The Black Forest Cake Recipe has become a favorite for both young and old. In Germany, however, it is mostly a dessert for adults since brandy is one of its main ingredients. It is illegal to sell these cakes in the country if it doesn’t contain a good amount of brandy.

Of course, you can choose to leave out the alcoholic content if you will be serving this for kids or for non-drinkers. Either way, this cake is a yummy treat you can serve during parties and other gatherings.

Here’s the procedure for baking your own Black Forest Cake. Go grab baker’s hats and tools and let’s start baking this !

Black Forest Cake Ingredients:

Black Forest Cake Recipe

Eduardo Joven

5 from 1 vote

Print Recipe

Prep Time 1 hr

Cook Time 2 hrs

Total Time 3 hrs

Course Dessert

Cuisine Filipino

Ingredients

For the Chocolate Cake

1 box chocolate cake mix or Hershey’s chocolate cake recipe (prepared as directed & baked in 3 (8-inch) round pans

Cherry Filling

1 Can Comstock Original Cherry Filling

Whipped Cream

2 cups of your favorite whip cream recipe

Chocolate Shavings

1½ cups dark or milk chocolate melted

To Decorate

6-8 Maraschino Cherries with stem drained

Instructions

For the Chocolate Cake

I got the cake recipe from Hershey’s and I’ve been using this recipe for my cakes and cupcakes. I’m not fond of baking from scratch, but this one is a go to recipe.
Bake your cake according to its direction. Divide the batter into 2 (8-inch) round pans for 2 layers or 3 (8-inch) round pans for a 3 layered cake. When it’s baked, Fire off and let it cool down on a wire rack before using.
I bake the cake a day ahead and I wrap in a plastic wrap and refrigerate.

For the cherry filling:

I highly recommend that you use a canned Comstock Original Cherry Filling, it’s the best option, it taste great with lots of chunk cherries a perfect deal for this cake.

For the Cream:

I used Frosty Boy Australia, Whip Cream Powder, all you have to do is add cool water, mix, whip, smile and you’re ready to frost.

For the Chocolate Shaving:

I used milk chocolate, you can use dark or any chocolate you prefer.
Melt your chocolate in a double broiler and spread in aluminum foil using a metal spatula, spread until smooth or make some lines for texture. Chocolate thickness depends on your desired.
Freeze to set, it only takes a minute or less. Break them gently into pieces and set aside.
Repeat the process until you have enough chocolate to cover the whole cake.

To Assemble the Cake:

Now that we already prepared all the components needed, let’s assemble the cake.
First, we need a cake board. Spread a little cream on the board, so our cake won’t slide if we frost them.
Place the first layer of your cake. Top with cream and followed with cherry filling, spread evenly. Cover with another layer of cake and again top with cream and cherry filling and top the last cake layer.
Cover the whole cake with whipped cream and pipe some swirls on top and decorate with reserve cherries.
Cover the whole side of your cake with chocolates and refrigerate to set for about 2 hours before serving.