I made cherry pie filling following a different recipe and spread it over the cake, then topped with frosting. After tasting it, she declared that she will no longer be able to eat any store-bought black forest cake and that your cake is what she wants me to bake for her future birthdays. You should try it with this cake. I buy 60 Lbs each year as soon as they are picked. I’ve never done something like that before and I fear that the cake will just crumble apart. If I make the cake the night before and leave it in the fridge to cut it for the next evening, will this be fine or will it melt away ? Thank you, Olivia, for sharing your recipe and experience. But Kidsch is a must and real whipping cream as well. Die. Easy to follow and worked beautifully even with my modifications to create individual mini cakes. Hi Rukhsana! I’m so glad you tried the bark out too! That’s what I’d try anyhow! You can just use regular cocoa in place of Dutch and it should be fine , Is organic cocoa powder the same thing roughly? Ideally, because of the whipped cream frosting, you would make and serve the same day. It was a hit with everyone (especially the Portal fans)! Please email me a photo, I would love to see it . Thanks so much!! I have two 6 inch pans, will it work? In a heavy-duty mixing bowl, mix together all the dry ingredients. Turned out great. Hi Olivia! I’m glad you’ve enjoyed everything! I always stabilize my whipped cream when I am using it as a frosting. Here are some general guidelines if you’re at 3000ft: If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. I was reading your information on tempered chocolate and had several questions: Are store bought chocolate bars such as Lindt or Hersheys already pre-tempered? It varies only slightly from my go-to chocolate cake recipe, I might even like it better. I’ll keep everything in a cooler but wanted to ask! It looks fancier than it is, and the chocolate bark was actually dead easy to make. It will melt when you touch it, but provided the room is not too hot it will be fine for a couple hours. Thank again you . Either of those should work fine! Hi Naomi! But if you’ve tested then I’ll give it a try. Hi Dana! Stir and bring to a boil. I will never use another chocolate cake recipe! Thanks Olivia, am going to try it out again today with all your tips . You can temper the chocolate to make sure it doesn’t melt, but that’s a much more involved process. Yes, I think that would be delicious! How would you recommend transporting this cake? Hi, has anyone been able to convert this for a 9″ cake pan? Really quite a change to the recipe so I’m a bit scared. I was wondering: what is the best type of vegetable oil for this cake, and cakes in general? Going to use this cake receipe for cupcakes tomorrow. And haha! Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html, this turned out awesome thank you for the recipe , Hi Harini! I really want to try this cake! Hi Amrita! Hi, Looking to make this cake. So wonderful to hear that! Thank you in advance. Is this the same as Heavy whipping cream? I have a lot of different frostings here which would all work well: https://livforcake.com/category/frostings-fillings/ For something closer to whipped cream you could try the 7 minute frosting. I have a fancy little tool to help me cut the cakes horizontally: https://amzn.to/2TpMJoY. We are using scale like manual scale or digital scale to make sure the weight. It came out well and tastes great. I used tinned cherries as fresh were not available. Sounds like a mess, any hints or videos for this amateur ? I’m thinking of trying your blackforest cake. Thanks for the amazing feedback. Also, I don’t drink alcohol or use it in my cooking/baking. So, I’m resorting to sweet black cherry filling, and I want to use the liquor. What a hot mess that bark was for me. The details are in the recipe — I used two 8″ round cake pans but the recipe also works with three 6″ rounds , Thank you for confirming. It will help stabilize the cake and add a little extra layer of flavor with the addition of more chocolate. Thank in advance! Everyone loved it! What can you do to make sure it doesn’t melt? I worry they might be a bit mushy when thawed. Hi Em! It was the perfect substitute frosting! And your cake will end up being a little less tall. 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. If not, what about frozen cherries? Those Chocolate curls around the cake speak to me so loudly of The Black Forest. Hi Mariana! It is hard to go out at this moment. So happy he loved it! Then you wouldn’t have to worry about it as much or do the dam. The filling is quick, the chocolate cake is easy, peasy and the whipped cream frosting is about as easy as frosting can get. How would I do it ! Hi Janet! I will make this one again for sure! Cool – then add to each cut layer – along with whipped cream on top of each layer. Thank you for such detailed and yummy recipe. Thanks again!. Best chocolate cake recipe I have found. Hi Lindsay! I cheated a little and used a Betty Crocker chocolate fudge cake mix. Hi Lynda! I am using this chocolate sponge recipe for all my chocolate sponges hereafter. I love Flathead Lake cherries….. the best cherries in the world! Tried this recipe and used strawberries instead of cherries. So glad everyone loved it! Please advise the cake tin size you used for this recipe? I used the Trader Joe’s Morello cherries with a small amount of organic cherry pie filling mixed in. Nothing wrong with using a box mix. Hi Foram! I hope you love it , Made this delicious Black Forest Cake over the weekend as it is my husband’s favorite and it came out perfect! 2. Pipe a dam around the outside of the cake layer with some of the whipped cream. I’m sure any would be fine. That is a great substitution! Super excited to start making the cake. PS I can confirm that this is my go to website when I want to whip up a delicious cake. Black Forest Cake was never my first choice, but this looks so good I think I’m going to have to revisit…. I know that I could use frozen cherries for the filling, but now I’m not sure what to garnish the top of the cake with since I don’t have any lovely fresh cherries to use. It’s a stabilized whipped cream that I use regularly and love. Hah! Hi Calline! Place one layer of cake on a cake stand or serving plate. Is it alright if I double the quantities to make a bigger cake? Can I use brown sugar instead of granulated sugar in the recipe please? Making it for my husband’s birthday tomorrow but I’m doubtful that the cream will sustain the layers? Hi there. Hi Serena! I actually didn’t think it would work out, to be honest, since it was my first time trying it and all, but it worked great! 2) You can use store-bought cherry syrup, or use the syrup from the jar of cherries or make a homemade syrup from fresh cherries (see my comment below to Anushka). To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. I find it easier to work with them if they are chilled. Hi Jo! To assemble and garnish: Place one layer of chocolate cake on a serving platter. If yes how much? You can make your own buttermilk at home. How would I do this as cupcakes in terms of baking at least? Either way just be sure not to fill the pans more than half full. I’m not sure if’d release as much juice as fresh cherries. wanted to post pictures here but can’t. First of all, the recipe for the cake itself is by far the best chocolate cake I have ever made and I have tried a lot of recipes. I really don’t work with fondant, so I’m not best to ask. Question though, how long can the assembled cake last in the fridge and how long can it stay at room temp before consuming? I worry a bit about the whipped cream being out for so long and being stable enough to transport. I will definitely try this with strawberries… what a great idea! Mine are 2″ deep. Didn’t open it yet. Making me more skeptical of their accuracy. What changes would I need to make if I wanted to make cupcakes instead of a cake? If possible, I would whip the cream at your in laws. Cutting it in half would be fine, I’m just not sure what size cake pans would be best because I haven’t tried a smaller version. Two cups of sugar! You can use 9″ but the layers will be thinner. Hi John! I’m so glad to hear that! Is this recipe thick/safe enough to bake with in my pans. Any kind of oil will work as long as it’s not too strong in flavour. Brush the cake with the liquor syrup until it literally glistens with the moisture. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). From Classic Cakes to Holiday favorites and everything in between. 1. I got so many compliments! Lindsey, I made your black forest cake for a friend for her birthday. Mine came out like a regular two layered cake. Do I have to use Dutch-processed cocoa? The only thing that’s a little more time consuming is pitting the cherries and for that, I’d recommend a good cherry pitter. The whipped cream icing doesn’t need a stabilizer? It turned out great! Many people have made this cake without issue! I recommendations whipping 4 cups of whipping cream if you use a 9 inch pan. I’ve tried some of those metric converters and they’re often a bit off if the recipe hasn’t been tested. 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