Almost Black Forest Cake

Check out this recipe for an almost black forest cake! It's so yummy! I made this cake for my parents' 30th anniversary and it was a hit. I used the chocolate cake recipe from my post Decadent Chocolate Cake. Once the cake was baked and cooled, I sliced it in half to make 2 layers. Each layer was brushed with kirsch mixed with icing sugar until it tasted sweet and was a bit syrupy. Usually about 1/3 - 1/2 cup kirsch mixed with about 1/2-2/3 cup of icing sugar, but go by taste.

You will need to make a buttercream icing to act as a barrier between the chocolate cherry filling and the rest of the cake. This will avoid having soggy cake! I found my buttercream recipe on the Food Network webpage - I cheated and made a "quick" buttercream icing rather than going through the work and massive amounts of butter required by a true buttercream. This buttercream recipe was delicious tasting and had a lot of the characteristics of a true buttercream (only an expert would know that I "cheated"!!).

Quick Vanilla Buttercream Frosting
Recipe from the Food Network.com

  • 3 cups icing sugar
  • 1 cup butter
  • 1 tsp vanilla extract
  • 1-2 tbsp whipping cream


  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

*Note: Double this recipe if you are icing the entire cake!! You will need almost all of the icing.

Ice the top of the bottom layer and then fill a piping bag with some of the icing and pipe a "barrier" around the edge of the cake layer. This will hold in the filling so it doesn't ooze out of the cake when you top it with the next layer. See my photo below for an example:

To make the filling, combine any scraps trimmed off the cake (crumble them up) with cherry pie filling (about 1/2 of the recipe). Spoon this onto the bottom layer inside of the buttercream barrier. Then top with the top layer and ice the entire cake with a thin layer of the buttercream (Called a crumb layer). This will fill in any gaps and collect up any crumbs of chocolate cake so they don't get in your final layer of icing. Place in the fridge for about 20-30 minutes to firm up.

Then ice with a final layer of buttercream. Make sure this layer is nice and smooth! Garnish with fresh cherries and grated chocolate to give people and idea of what's in the cake. Enjoy!

No comments:

Post a Comment