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Black Forest Cake


For the cake

1/2 cup milk

2 Tsp plus 2 Tbsp unsalted butter

8 large eggs

1 cup plus 2 Tbsp sugar

1 cup flour

1/2 cup cocoa powder

1/8 Tsp salt

1 Tsp baking powder

1 Tsp vanilla

For the icing

1 lb powdered sugar

1/2 cup cocoa powder

1/2 cup butter

1 1/2 Tsp vanilla

1/3 cup boiling water

1 1/2 cups heavy cream

2 Tsp sugar

3 ounces semisweet chocolate, shaved

2 15 oz cans sweet,dark cherries - drained


For the cake

Heat the milk and 2 Tsp butter together over medium-low heat.

Beat eggs and 1 cup sugar until thick and pale yellow(about 8 min.)

With the mixer on low speed, beat in the warm milk mixture.

Sift together the flour, cocoa, baking powder, and salt.

Add half the flour mixture to the egg mixture and blend thoroughly until smooth then repeat with remaining flour mixture.

Stir in the vanilla.

Butter and sugar coat 2 round cake pans with the remaining butter and sugar.

Divide batter evenly between the 2 pans and bake at 350 deg for 15 min or tests done with a toothpick.

Cool cake completely before adding filling(use any filling you prefer) and icing.

Use drained cherries with the filling - divided between layers (reserve some for top of cake).

Each cake may be cut in half to create a 4 layer cake.

For the icing

Sift together the powdered sugar and cocoa to remove any lumps.

Add the butter and mix well.

Add 1 Tsp vanilla and the boiling water and mix until smooth then let cool.

Combine the cream, the remaining 1/2 Tsp vanilla, and the sugar beating to soft peaks.

Frost sides and top of the cake evenly with the chocolate frosting then spoon the whipped cream over the top of the cake, arrange cherries over cream and sprinkle with the chocolate shavings.