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Black Forest Cake

 Black Forest Cake
One taste and you'll agree this spectacular dessert is worth the effort.—Patricia Roylance, U.S. Navy, Stationed in Spain
16 ServingsPrep: 40 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/3 cup canola oil
  • 2 eggs, separated
  • 1-1/2 cups sugar, divided
  • 1-3/4 cups cake flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup 2% milk
  • CREAM FILLING:
  • 6 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 to 5 tablespoons half-and-half cream
  • CHERRY FILLING:
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 6 drops red food coloring
  • CHOCOLATE FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup chocolate syrup
  • 1 teaspoon McCormick® Pure Vanilla Extract

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Black Forest Cake (continued)

Ingredients (continued)

  • FROSTING:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls, maraschino cherries and fresh mint

Directions

  • In a microwave, melt chocolate; stir until smooth. Cool slightly. In
  • a large bowl, beat the oil, egg yolks, 1 cup sugar and melted
  • chocolate. Combine the flour, salt and baking soda; gradually add to
  • chocolate mixture alternately with milk.
  • In a small bowl, beat egg whites until soft peaks form. Beat in
  • remaining sugar, 1 tablespoon at a time, until stiff peaks form.
  • Fold into batter.
  • Pour into two greased and waxed paper-lined 9-in. round baking pans.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks.
  • In a large bowl, beat cream filling ingredients until smooth; cover
  • and refrigerate. For cherry filling, drain cherries, reserving
  • juice. In a saucepan, combine cornstarch, sugar and cherry juice
  • until smooth. Add cherries. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Stir in extract and food coloring. Cool
  • completely.
  • In a small bowl, beat chocolate filling ingredients until soft peaks
  • form. Cover and refrigerate.
  • For frosting, in a large bowl, beat the cream, sugar and vanilla
  • until soft peaks form. Cover and refrigerate.
  • To assemble, cut each cake into two horizontal layers. Place bottom
  • layer on a serving plate; top with 1/2 cup cream filling. Place 1
  • cup cream filling in a heavy-duty resealable plastic bag; cut a
  • 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in.
  • high around outer edge of cake.
  • Make a second rim 2 in. from edge. Spoon cherry filling between
  • rings. Refrigerate for 30 minutes. Spread chocolate filling over
  • second cake layer; place over cherry filling.
  • Spread remaining cream filling over third layer; place over chocolate
  • filling. Top with fourth layer. Spread frosting over top and sides
  • of cake. Garnish with chocolate curls, cherries and mint. Store in
  • the refrigerator. Yield: 16 servings.

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Black Forest Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 589 calories, 28 g fat (15 g saturated fat), 103 mg cholesterol, 289 mg sodium, 83 g carbohydrate, 1 g fiber, 4 g protein.