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Hey there, welcome to our recipe blog site. Below you can get a guide on just how to make really yummy BLACK FOREST CAKE dishes. The manufacturing process is really simple, you just require to comply with the approaches that we have composed on this web page. The complying with are the phases of how to cook BLACK FOREST CAKE. Please adhere to the guidelines well.

I made this Black Forest Cake for my mom’s birthday this year. When she saw it, she was so happy, she started to cry: it had been ages since someone had made her her favorite cake for that special day! I was so touched, I almost started crying myself.

You know, it’s things like this that make me especially happy that I recently decided to loosen up a bit and not be such an intense health nut anymore. Try as she might, there’s simply no way that Health Freak Me would have been able to give that royal dessert a decent healthifying treatment; at least not without totally disrespecting the poor thing, that is…

I remember when I was a kid, my mom and I would share that same love for this classic German dessert. If anyone had asked me back then what my favorite cake was, I would have answered, without hesitating for even a second, a Black Forest Cake! Today? Not so much anymore. I’m much more of a cheesecake kinda girl. But surely you have noticed that, by now?

But the cake I was making that day wasn’t for me, it was for my mom, and I wanted it to be as close to perfect as possible. Not only would it have to be the best Black Forest Cake that she’d ever eaten, it would also have to be as authentic as could be for a cake that had been made outside of its country of origin.


  • 2- 8″ round chocolate sponge cakes (1 recipe)
  • 4 cups (625g | 22oz) frozen dark sweet cherries (make sure they’re pitted!)
  • 1 cup (200g | 7.1oz) granulated sugar
  • 2 tbsp butter
  • 1/4 cup (60ml) Kirsch or maraschino liqueur
  • 1/4 cup tapioca starch (do NOT sub corn starch)
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 cup (200g | 7.1oz) granulated sugar
  • 3/4 cup (180ml) Kirsch or maraschino liqueur
  • 1/2 cup (120ml) water
  • 4 cups (960ml) heavy cream
  • 1/2 cup (60g | 2.1oz) powdered sugar
  • 200g (7oz) dark chocolate shavings (from large chocolate block)
  • 12 maraschino cherries with stems, patted dry


  1. Start by making the chocolate sponge cakes and let them cool completely.


  1. While the cakes are cooling, combine the frozen cherries, sugar and Kirsch in a small saucepan and bring to boil over medium heat. Simmer for about 5 minutes, then dilute the tapioca starch with the water and lemon juice. Pour that into the simmering cherries, mixing continuously with a large spoon until fully incorporated.
  2. Bring the cherry filling to a boil and continue boiling it for one full minute, stirring constantly, to allow the starch to reach its full thickening power. Stir in butter and transfer to a bowl. Let the mixture cool completely before you use it; transfer to the fridge if you have to.
  3. ………………………….

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Originally posted 2017-11-24 07:25:40.