Black Forest Cake Recipe

Here's a tasty Black Forest cake recipe!



1 can (1 lb.) drained pitted tart pie cherries in water 
1/4 cup kirsch (it's a cherry liqueur) 
1/4 cup salad oil 
1 1/3 cups all-purpose flour 
2/3 cup unsweetened cocoa 
1/4 teaspoon salt
1 teaspoon baking soda 
1 1/4 cups sugar 
2 large egg whites 
1 teaspoon vanilla 
1 tub of whipped frosting 



1. Mix the cherries and kirsch and keep aside for a minimum of 30 minutes, stirring intermittently. 

2. Line the bottom of an eight-inch metal pan with waxed paper that has been cut into proper size and then oil the waxed paper. Sprinkle the vessel with cocoa evenly and remove the excess powder. 

3. In one bowl, combine the flour, the cocoa, the salt and baking soda. 

4. In a second bowl, using a mixer attachment, blend sugar, egg whites, salad oil, vanilla, and 1 cup of water. 

5. Put in the flour mix; stir to combine these properly, and then whisk until the batter is smooth. 

6. Put the batter into the prepared cake pan.

7. Bake in a preheated oven at 350° for 35-40 minutes. You can tell when it's ready when the cake starts to leave the side of the pan.

8. Allow the pan to cool on a wire rack for around 15 minutes. Now, using a knife blade, separate the cake from the sides of the vessel, lift the cake off the pan, and slowly remove the waxed paper (be careful in this step). Allow it to cool for about an hour. 

9. Utilize a serrated knife, slice the cake horizontally into 3 similar layers. 

10. Drain the cherries, but keep the kirsch.

11. Put the bottom layer of the cake on a plate with the side you cut facing up.  Cover it with whipped frosting and about half of the cherries. Do the same with the second layer.  Add the top layer with the side you cut facing down.  Top it with whipped frosting and the kirsch.

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