I would not reduce the sugar by so much since it would affect the texture of the cake. 1. The feedback was ” this is the best moist authentic Black forest cake ever”. Thanks for your reply. Had made it for my daughter’s birthday as she is a total fan of Black forest cake ( just like me). Do you have any recommendations as to how deep the 8 inch baking pans should be? Make sure not to fill the pans more than half full though as the batter is very thin and rises a lot. I made it for Mother’s day and my family said it looked and tasted better than a store bought bfc. I also had to use maraschino cherries since the grocery stores around us didn’t have fresh cherries (and to think I got myself ready with a cherry pitter). I hope you like it!! Place on a baking sheet and refrigerate or freeze until firm. Hi Reggie! It is no longer cherry season here, is it alright to use canned cherries? The combination made a beautiful, kid friendly cake. Yes, stabilized whipped cream will be fine. You can use jam for sure. Did you halve the recipe? Will it affects the final output of the cake? I would imagine it’d be fine, but you might need to make adjustments. 10″ DEEP or round? She has a video tutorial to show you how to make it, and I basically followed her steps: melt chocolate, spread on parchment, chill, unroll. Glad everyone loved it , Wow its delicious hmmm I want taste and learn to make it, Hi.can i use frozen cherries that i thaw for filling? Anyone looking for good cherries for this: we used Trader Joe’s morello jarred cherries and they were the perfect tangy sweet. I’m thrilled that everyone loved it! I am so happy you loved it! Olivia, For the frosting, it calls for 3 c of whipping cream. The whole cake really is quite simple to make, as far as cakes go. Hah! update: it went amazing!! Thanks! I did change one thing. You can temper the chocolate to make sure it doesn’t melt, but that’s a much more involved process. As soon as they came out of the oven, I flipped them onto parchment to cool. Thanks for the feedback, so glad you loved it! I love the chocolate bark pieces, but could you please tell me how would I slice and serve the cake? Wow, thank you for the amazing feedback! The combination of all the flavours of chocolate, kirsch and whipped cream and the bite of those cherries…. Thanks for your reply. The batter is really very thin and watery. It will affect the flavour and texture slightly, but will still be totally fine. I’m so glad you liked it . Thanks for the amazing feedback! Hi Ginna! Thanks, again can’t wait to try it! Hi, Looking to make this cake. Day before should still be ok though :). http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506, Thanks For the prompt reply I’m making it this weekend I’ll let you know. Anyways, love your recipes..and still there are a tons of recipes to try…..thank you fpr sharing all these.. Hi Rence! Mine came out like a regular two layered cake. If you only have one pan, and I would suggest baking one layer at a time. Do you think, one could make the cake with frozen (defrosted) cherries instead? Do I have to cut the cakes in half? I started with the three cups but didn’t have enough to frost the whole cake and make rosettes. Hi Mackenzie! Hi Carole! I have never made a frosting with wipping cream, usually I use a buttercream. So happy you love it! There isn’t enough cocoa in the recipe I believe, and the super thin batter did not work at all!. Thanks!! I’m planning to make it for my dad’s birthday, but I only have 9-inch pans. I don’t like them either, mainly because I don’t drink nor eat alcohol but I can totally recommend u self made alcohol free marashino cherries. Drizzle the chocolate ganache around the edge of the cake, then fill in the center. Any tips on cutting the cake horizontally? So, I’m resorting to sweet black cherry filling, and I want to use the liquor. Hopefully people reading this will learn from my mistake! The juices will soak into the cake. I never have to trim my cakes because they are always so flat. Yes, you can totally do that. I use Hershey’s brand cocoa powder. Not knowing this, I purchased the best bottle of imported German Kirshwasser at my liquor store. Thanks so much Amy! 7. This was epically disappointing to me. Can u make the cake sponge two days in advance, and the day before birthday do the filling and bark? My dad keeps asking for it. It should work fine. Is it supposed to be thin. Very simple but effective, and the chocolate bark was yummy! If you’re a Black Forest Cake fan, I hope you try this version! It is a big grocery store but I don’t know if they are stocked in the produce section yet. The cake will be more dense though. Let me know how it turns out . Thanks so much for the tip. (it was all in German though ha!!) Or do you just use the syrup on it’s own? I don’t think the whipped cream will be stable enough. I loved it too, and I am not usually a fan of chocolate cake. It says use cherry pie filling (which I dont like) I like to use tart cherries. So happy you loved it. That way you will get the taste of the German Liqueur without the saturation throughout the cake. I will try once again today and hope to avoid domes, do you happen to have any advice? A big shift, but it was still delicious! I’m making it again for my birthday in two weeks. They are soaking in cherry juice, not a heavy syrup. always nervous of wasting cake because they arent flat. Buttermilk is required for this recipe. The cherry liqueur was not available so I used the cherry syrup, I tested it out first and I decided to ditch it and it is still a treat!!! Thanks for sharing your recipe! 17. So happy to hear that you liked it . Here are some options: https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs/ And yes, you’ll still need the hot water. Hi there! Thanks so much Karen! Hi Jill! !this cake looks sooooooo AMAZING!! just have it as chocolate cake with cream. Congranst. I halved the recipe to make it a 2-layee cake. Lovely, thankyou so much for your feedback, I’ll see how I go . Black Forest Cake is typically made with more of a “filling” I think rather than fresh cherries. Hi Kay! Thank you for this recipe! It is a big cake and not so easy to store in the fridge. Hi Seher! Either of those should work fine! Easy, very impressive, taste is heavenly! Hi Charlee! Thank you for the response Lindsay, my pans aren’t springform pans, they are Round pans with bottoms that slide out do you have a Dark forest recipe that is moist and a thicker consistency at the same time? I used the metric form in weighing my ingredients (I live in Asia and the cups differ from each other) and adjusted the serving to 11 and I did not have a problem. 5. To. Let me know if you try it! I appreciate all the tips you provided, they really helped. This is the best black forest gateau ever and so simple. I am making this tonight for my dad tomorrow (Father’s Day). I want to make it for my dad’s birthday, but I only have 9” round pans. Cakes came out as hard as bricks. It was amazing & i love how detail your recipe is. 2. Hi Kate! Jul 5, 2015 - This Black Forest Cake is a famous German chocolate cake. Such a classic flavor combination – and you can definitely see why. Hi Michael! It looks yummy n healthy. Hi Dana! https://gooddees.com/blogs/news/black-forest-chocolate-cake-bonus-recipe Add some cornstarch and water mix to thicken. Liv’s cakes never disappoint! Did you use cold cream and a cold whisk/bowl? You can reduce the sugar slightly if you like though. So, I decided to transform her favorite cake into these adorable Black Forest … Brush generously with cherry syrup. I would definitely wrap them in aluminum if you try it. Hi Misty! Can’t recommend this recipe enough, it is a new favorite for me and my boyfriend. It was runny like a milk consistency and also the cake turned out little dense like it’s undercooked. The cake should not be dense or look undercooked. I would make it in advance but maybe take it along with you separately (also in the cooler ideally) and apply at the destination — just to be safe. Hi Christine! Thanks, Liv! can I reduce the sugar in the cakes to 1 1/2 cups or 1 1/4 cups? The nutritional information and metric conversions are calculated automatically. The cake is already light and fairly delicate so it might be too fragile. Hi Jeanne! !im looking forward to make this as its my first time to make Black Forest Cake! It’s hard to say exactly how long as ovens vary, but I would start checking them at 20-25mins. Top the cherries with an even layer of whipped cream and then repeat. I had to add close to 1 cup of sugar instead of 1/4 cup. Omg thats amazing! Hi Melissa! What kind of cocoa powder are you using? Add the wet ingredients to the dry ingredients and beat until well combined. I used these adjustments and they worked perfectly. And for your tips . You can probably find videos online of this. they leave the make a smaller smoother hole and ensure that no bamboo splinters are left behind. Converting pan sizes is always tricky. Wish I could post a picture of how it turned out. It’s not critical to do this but might make it easier. I find it easier to work with them if they are chilled. Thank you so much for this fantastic recipe! It’s my father’s favorite cake, I read through your recipe, and decided to make it for his birthday yesterday. Hi Pau! Hi Olivia, This looks amazing and planning to bake this for my husband’s birthday. Let me know how it turns out . Yes, cool and refrigerate the cake layers before cutting them in half. So I wouldn’t add too much of it and maybe swirl it into the whipped cream a bit. It was a nice and delicouse recipie thanks for sharing it,but i have a problel with chicolate bars,they didnt stay in the shape:(. Hi Olivia! Thank you for all the tips. My understanding of the conventional oven setting is that it has a heating element on top and bottom without the use a fan to circulate hot air. I’m looking forward to making this recipe. We are at approximately 5300 feet in elevation. Hi I’ve tried your recipe for the first time and everyone just loved it! See my tips on making a chocolate drip cake. I was wondering what your thoughts are on turning this recipe into cupcakes. Can I use butter instead of vegetable oil? Hi Dorothy! I like to use Callebaut semi-sweet myself. I worry that frozen cherries would be too mushy, but you could thaw some and see if the texture is ok for you. Thank you! 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