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Black Forest Cake

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Source: Me
Yield: 1 Cake
Serving Size: 1 Slice (1/12th)
Servings: 12

This cake is made up of a few different components: Chocolate Cake, Cherry Compote, Buttercream Frosting and Whipped Cream. This recipe is designed for a six layer cake and is accented Kirshwasser Cherry Brandy.

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The cake work that needs to be done is easier if you have three things: a riser, a lazy susan and a cake board. These are helpful, but not necessary.

Make a riser out of a cake pan or other item with a towel underneath and towel on top to prevent sliding.

Place a lazy susan or similar item on top of the riser, then place a cake board (cardboard circle) on top.

I chose to line my cake board with aluminum foil. I also put some tape on the bottom to prevent slipping on the lazy susan..

I also applied a small amount of the butter cream frosting to the cake board to keep the cake from moving.

If your chocolate cakes are rounded on top, use a serrated knife held horizontally to trim the top with a light sawing motion. Be careful to keep the knife level.

If using a lazy susan, hold the knife level and rotate the cake as you cut towards the center.


Cut your cake in half to form two layers, again using the serrated knife held horizontally and keep it level.

Carefully remove the top layer and set aside. You may want to use a serving spatula to help you hold it.


This recipe is for 6 layers so divide your Kirshwasser into SIX parts, one for each layer.

Sprinkle one part evenly over the bottom layer.

Divide your frosting into FIVE parts, to go in between the six cake layers.

Spoon one part onto your cake.

Spread the frosting evenly over the bottom layer. This is easier with an offset spatula.

If using a lazy susan, just hold the spatula evenly over the frosting and rotate the cake, slowly applying down pressure to spread out the frosting. It's ok if you get some crumbs in the frosting, no one will see it.

Divide your cherry compote into FIVE parts as well.

Spread one part of the compote evenly over the frosting layer.

Carefully put the next cake layer on top of the frosting and cherries and repeat the layering process.  

When you get to the last layer, sprinkle it with the last part of Kirshwasser.  

Hold your spatula vertically and smooth the outside of the frosting so it is as even as possible.  

Switch to whipped cream for the outer layer. I used Kirshwasser in the whipped cream instead of vanilla.

Divide your whipped cream in half and apply one half to the top of the cake.

Spread the cream evenly over the top. You will have extra cream that will drip off the sides, that's fine.  

Spread the cream that has dripped off the sides.  

Apply more cream to the sides to cover the cake. Reserve some for decorating.  

Smooth out the cream on the sides, filling in any holes or gaps with additional cream.  

When you're done, the cake should look smooth. Don't worry, it takes practice.

Sprinkle the top of the cake with cocoa powder or chocolate shavings.

To decorate the cake you can use a piping bag or, for convenience, put a pastry tip into a zip lock bag so you can throw it away when you're done.  

Decorate with the rest of the cream and garnish with cherries.

Refrigerate for an hour to let the flavors meld and the frosting set.

Here's what it will look like when you cut it open.  

And here's a slice. Enjoy!  

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