This gateau is the most German of all cakes: Black Forest Cake! With layers of chocolate sponge with cherries and cream, you’ll love that it’s not too sweet so you can actually taste all the elements rather than just a pile of sugar!! To our dear German readers – how do you rate my efforts?? 😇
Black Forest Cake
I’ve never been completely happy with Black Forest Cake recipes I’ve tried in the past, whether it be traditional German cookbooks, recipes by notable bakers, or online sources. Niggly shortcomings seem to plague recipes for this cake. Often the cake layers are too dry (a very common offender). Other times it isn’t constructed right. Or the wrong type of cherries are used.
Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything.
So I gathered the best features that I want in a Black Forest Cake and constructed what I think is The Perfect Black Forest Cake. Here’s what makes it so!
Three chocolate cake layers – Tender and moist layers that are still sturdy enough to hold up to the (considerable!) mass of toppings and the all-essential cherry syrup soaking. The sponge is chocolate-y but not overwhelmingly so (save that kind of excess for Chocolate Cake!);
Cherry syrup that actually tastes of cherries, not just tooth-aching sweetness from sugar;
Vanilla cream, just lightly sweetened (notice a theme here?); and
Jarred rather than fresh cherries – Jarred cherries simply work better in this cake from a textural point of view. They’re softer, juicier and make much more sense to your mouth when you eat the cake. I tried fresh cherries in their prime during summer and they honestly weren’t as good!
If all this sounds pretty good to you, then I dare say this might also just be YOUR idea of a perfect Black Forest Cake too!
What goes in Black Forest Cake
1. Chocolate cake layers
Black Forest Cake relies on eggs to make the cake layers rise instead of the usual baking powder or baking soda. So you need many more eggs than classic chocolate cakes!
Nothing groundbreaking here! Just a note on a couple of things:
Eggs – Make sure they are what’s sold as “large eggs”, which are 55 – 60g / 2oz each. These are industry-standard sizes in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 330 – 360g / 12 oz in total (including shell) or 300 – 325g / 11 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).
Use at room temperature – Eggs need to be at room temperature and not fridge-cold, because they aerate better when beaten. This is particularly important for Black Forest Cake because the sponge layers rely solely on the eggs to make them rise; they do not use baking powder or baking soda like other cakes do. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe; and
Cocoa – Use Dutch process cocoa powder if you can because the colour and flavour is more intense than regular cocoa powder. Regular, unsweetened cocoa powder can however be used here instead – there’s plenty of other flavours going on so it won’t compromise the outcome!
2. Cherry layer and syrup
Black Forest Cake is sandwiched with cherries, and the cake layers are also soaked with cherry syrup which imparts flavour and moisture to the sponge layers which are often (sadly!) too dry otherwise. Here’s what you need:
Just a note on a couple of items:
Morello / sour cherries in a can or jar, in syrup or juice – Yes, jarred not fresh cherries! I’ve tried this cake with fresh cherries and although lovely when summer cherries are in their prime, the cake just isn’t the same. Canned fruits are softer and juicier, and just make more sense here. Even when fresh cherries are cooked down to make a sauce (like I do with blueberries) the texture just wasn’t as good. So, canned cherries it is!
Also, we use the flavoured syrup from the jar as the base for the cherry syrup used to brush the cake layers.
Can’t find canned cherries? Use frozen pitted cherries + cherry juice instead. Thaw completely (reserve liquid). Top up using cherry juice to make up the cherry liquid called for in the recipe;
Kirsch or cherry liqueur – This is a German-origin, cherry-flavoured brandy. Authentic Black Forest Cake uses it in the cherry syrup. If you prefer not to use alcohol, just substitute with more reserved cherry juice.
Why we need cherry syrup for the sponge
The Black Forest Cake’s chocolate sponge layers are made without a leavening agent (eg. baking powder, baking soda) and rely solely on whipped eggs to make them rise in the oven. This makes the cake beautifully light, but does have a tendency to be a bit on the dry side (it’s just a fact of life with egg-aerated cakes because eggs dry baked goods out).
This is why the soaking the sponge with cherry syrup is such an important step. It’s not just for flavour, but also to moisten the sponge cake layers!
3. Decorations!
Cream – We need a hefty amount of cream for this recipe! It’s only lightly sweetened with icing sugar so isn’t overly heavy or rich.
This recipe does not call for stabilised cream (ie. where the aeration of cream is stabilised using gelatine or cornflour; there’s a few methods). I prefer the pure, unadulterated flavour of plain whipped cream. It does however lose aeration after a few days. Using heavy / thickened cream rather than pure cream helps the cream to maintain its form.
Having said that, the cake is still perfectly scoff-able even on Day 4! I just wouldn’t take it to an event to impress. 🙂
If you want to use stabilised cream which will hold its form near perfectly for 3 to 4 days, here is the recipe I use (it’s a PDF document, I will publish it properly one day!);
Cherries for decorating – Use any cherries you want here. I’ve opted for maraschino cherries both for their merry, vivid red colour (love it!) and also because cherries are out of season right now here. I’d definitely use fresh cherries if I could get my hands on them!
Chocolate – For making curls or shavings to use in decorating!
How to make Black Forest Cake
1. Chocolate sponge cake layers
Sift flour and cocoa: Sift the flour and cocoa into a bowl to remove any pesky lumps. This is important for this cake batter so you can minimise the amount of mixing required when you fold the flour into the aerated eggs. I hate sifting too, so I promise I only do it when essential!!
Beat eggs: Beat eggs briefly to combine, then slowly add the sugar in over 45 seconds while beating. Now beat the eggs for a whole 7 minutes on speed 8 until it’s pale in colour and tripled in volume. Don’t shortcut this step – this is what makes the cake rise (remember, there’s no baking powder used);
Fold in flour: Gently fold in the flour and cocoa powder until most of it is incorporated (see video for folding technique). A few flour streaks are fine, we will mix them through in the next step. Use a rubber spatula or a large metal spoon to make short work of this. The less you mix, the better your cake will rise!
Fold in butter: Add butter and gently fold that through as well, until you have a smooth batter;
Bake: Divide the batter between 3 x 20cm (8”)cake pans. The batter should be thin enough to be pourable into the cake pans, rather than having to scoop and dollop. You will still need to scrape the bowl out though.
Bake for 25 minutes at 180°C / 350°F (160°C fan).
If your oven is not large enough to fit 3 cake pans on one shelf, do as I do: Put 2 pans in the middle shelf, and one on a lower shelf right underneath. Take the top 2 pans out at 25 min, and leave the bottom cake pan in for an extra 2 minutes;
Cool: Check to ensure the cakes are cooked by inserting a skewer into the centre and ensuring it comes out clean. If there is batter on the skewers, it means the cake needs to be cooked more so just return it to the oven.
Then turn the cake out onto cooling racks, and allow to cool fully before assembling!
2. Cherry syrup and cherries
While the cake is baking / cooling, prepare the cherries and syrup for sandwiching.
Drain cherries: Drain jar of cherries, reserving the liquid;
Measure out 1/4 cup (60ml) of the reserved cherry juice to make a cornflour slurry;
Cherry cornflour slurry: Mix the reserved 1/4 cup of juice with cornflour to make the slurry;
Make cherry syrup: Place a medium pot over medium low heat, add the sugar and another 1/3 cup of remaining reserved juice. Bring to a gentle simmer to dissolve the sugar.
Then add the cornflour slurry and bring to a simmer. Cook for 1 minute or until it thickens into a thin syrup. We want the syrup to be quite thin so it soaks the cake layers all the way through rather than settling on top;
Add kirsch (cherry liquor): Remove from the heat and stir in the kirsch;
Soak cherries, cool: Now pour the syrup over the drained cherries and allow to cool completely before using. In this step, the cherries get soaked with the extra flavour from the kirsch.
3. Chocolate curls (optional)
This step is entirely optional because it does take a bit of practice. If you’re having trouble making curls, don’t fret. Even if they don’t work out, you’ll at the very least be left with chocolate shavings which still look GREAT on Black Forest Cakes. In fact, most Black Forest Cakes are decorated with chocolate shavings rather than fancier curls!
Spread over back of baking tray: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in a microwave by heating over three 20-second bursts, stirring in between.
Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible;
Refrigerate for 3 – 4 minutes until the centre is just set.
Scrape curls: Using something with a sharp straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake. Leave to soften slightly and try again. If the chocolate is too soft, the curls sag and won’t roll. Refrigerate more to harden; and
Whip cream: Just prior to assembling the cake, beat the cream until stiff. Refrigerate until required.
4. Assembling the cake
We’re on the home stretch here! Plus this is the really fun part!
Brush with cherry syrup: Brush a cake layer with 1/4 cup of the cherry syrup that the cherries are soaking in.
Add cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2″) border (the weight of cake when placed on top and gently pressed will push the cream to edge).
Layer cherries: Top the cream layer with half the cherries (in a single layer), using a slotted spoon to drain well. Don’t pat them dry though, want the cherries juicy!;
Repeat: Top with a cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.
Finish by brushing the top layer with 1/3 cup of the cherry syrup. You will have some syrup leftover.
Cover with cream: Reserve 1 1/2 cups whipped cream for piping decorations later. Spread the remaining cream over the top and side of the cake;
Chocolate shavings: Pile large chocolate curls in the middle (I stack them in a tent shape like I’m building a fire!) Use the smaller broken shavings to coat the base of the sides of the cake (with cold hands, scoop some shavings, press on side, repeat).
Pipe dollops of cream around the edge using a large star-tipped nozzle; and
Top with cherries, and rest cake: Top each cream dollop with a maraschino cherry.
Then importantly, REST the cake in the fridge for 4+ hours, preferably overnight, to allow flavours to develop and the syrup to really soak into the cake. This step is key for a really great Black Forest Cake, so don’t skip it!
Now THIS is what I call a cake!!! All those layers, all those elements – this is the glory of the Black Forest Cake!
Black Forest Cake wraps up German Week here on RecipeTin Eats! This week I shared recipes to make your very own German feast at home. On the menu we have:
Slow Roasted CRISPY Pork Knuckle – Declared by German readers to be better than they’ve ever seen in Germany!! #BestComplimentEver
German Potato Salad – A warm, German-inspired potato salad with a bacon vinaigrette. You know it’s going to hit the mark!
German Cucumber Salad – A refreshing and cooling side that’s perfect with hearty German food; and
This Black Forest Cake to finish with a bang!
And with that, another theme week menu is done! What cuisine shall we tackle next? Leave a comment below! – Nagi x
‘Theme week’ menus from years gone by:
Watch how to make it
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Black Forest Cake (Schwarzwälder Kirschtorte)
Ingredients
Chocolate Cake:
- 6 large eggs , at room temperature (Note 7)
- 1 tsp vanilla extract
- 1 1/4 cup caster sugar (superfine sugar)
- 1/2 cup dutch processed cocoa powder (or unsweetened regular cocoa power, Note 1)
- 2/3 cup plain flour (all-purpose flour)
- 150g / 10.5 tbsp unsalted butter , melted and cooled
Cherry Syrup:
- 670g / 23.5 oz pitted morello cherries in syrup (sour cherries, in jar or can) , drained and juice reserved (Note 2)
- 1/3 cup kirsch or cherry liqueur (optional – sub with more reserved cherry juice, Note 3)
- 1/2 cup caster sugar (superfine sugar)
- 4 tsp cornflour / cornstarch
Decorating:
- 4 cups / 1 litre thickened / heavy cream (Note 4)
- 2 tsp vanilla
- 1/3 cup soft icing sugar / powdered sugar (Australia: Not pure icing sugar, Note 5)
- 100g / 3.5 oz dark chocolate / bittersweet chocolate
- 12 maraschino or fresh cherries (for decorating top of cake)
Instructions
Chocolate sponge cake layers:
- Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper.
- Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.
- Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
- Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.
- Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don't shortcut this step; this is what makes the cake rise (there's no baking powder used).
- Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don't want to knock out the air bubbles.
- Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.
- Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.
- Bake: Place into the oven and bake for 25 minutes, until springy to the touch and a skewer inserted into the cake centre comes out clean. (Note 5 regarding shelf placement)
- Cool: Remove from the oven. Cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.
Cherry syrup:
- Drain cherries: Drain jar of cherries, reserving liquid.
- Cherry cornflour slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.
- Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the cornflour slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.
- Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.
Chocolate curls (Note 8):
- Melt chocolate: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in microwave by heating over three 20 second bursts, stirring in between.
- Spread: Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 – 4 minutes until the centre is just set.
- Scrape curls: Using something with a sharp, straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake (leave to soften slightly and try again). If the chocolate is too soft, the curls sag and won't roll (refrigerate more to harden).
- Having problems?? Don't worry! Just scrape to make shavings instead – it still looks amazing!
- Refrigerate: Carefully place curls on a plate and refrigerate until ready to use.
Whip cream:
- Just prior to assembling, place cream, icing sugar and vanilla in a large bowl. Whip into pretty stiff peaks – about 5 minutes on high. Refrigerate until needed.
Assembling:
- Place one cake layer upside down on a serving platter (or cake decorating turn table, if you’re a pro! 🙂 ).
- Brush with cherry syrup: Brush the cake layer with 1/4 cup of the cherry syrup the cherries are soaking in.
- Cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2") border (the weight of the next cake layer gently pressed will push cream to edge).
- Layer cherries: Top the cream with half the cherries (in a single layer), using a slotted spoon to drain well (but don't pat dry, want the cherries juicy!).
- Repeat: Top with another cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.
- Cover with cream: Reserve 1 1/2 cups whipped cream for piping cream decorations. Spread the remaining cream over the top and side of the cake. Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.
- Chocolate shavings: Pile large chocolate curls in the middle (I stack in a tent shape like building a fire!). Use the smaller broken shavings to coat the base of the sides of the cake (using cold hands, scoop up shavings, press on side).
- Rest 4 hours+: Leave cake in the fridge for at least 4 hours, preferably overnight, to allow flavours to develop and syrup to really soak into the cake.
- Take out of fridge: Remove from fridge 30 minutes prior to serving (but be mindful of cream melting on hot days). Slice and serve proudly!
Recipe Notes:
Nutrition Information:
Let them eat cake!
Life of Dozer
Dozer, I promise there’s nothing going on in here of interest to you….😇
Heather Bice says
Hi Nagi
My question
Can I bake the Black Forest Gateau in a single pan e.g 20 cm Springform ? I only have a small benchtop oven.. only 1 rack..so can’t do 3 pan cake cook. Also would I need to alter cake cooking time ?
Love your recipes. Made many of them 😋
Nagi says
Hi Healther, sorry not for this recipe, the batter is light and wouldn’t rise enough in one pan unfortunately. N x
Heather Bice says
Thanks Nagi. Saves me the disappointment of making a cake that doesn’t work out. My sister made this cake and said YUM YUM 😋
Alison says
Hi Nagi,
Thank you so much for this recipe I’m super excited to try it. I made my chocolate cake layers today (and froze them to assemble on the weekend) and even though I was very gentle with the folding they came out quite thin. I’ve watched your video and your layers seem thin too but I wanted to double check I haven’t stuffed it up 😂
Please let me know if I should try again 😊
Nagi says
Hi Alison, yes they aren’t overly thick otherwise you’d have a monster cake! I hope you love it!! N x
Alison says
Verdict is in… absolutely amazing!! Yet again created another 10/10 dish Nagi – thank you!
Diana Carne says
Hi Nagi, i commented earlier 😁 You have given the egg weight for four large eggs, not six… just need to edit the recipe to 330 – 360g instead of 220 – 240g.
Nagi says
Hi Diana, I’m not sure where you’re looking as the recipe is correct and I haven’t mentioned 220g anywhere! N x
Heinz says
Guten Tag
Wunderbar!
Well, you did ask
Apoorva Chavan says
Hi, where can I buy authentic kirsch liqueur from? I live in Brisbane. A lot of places have sweetened cherry liqueurs. Thank you!
Nagi says
Thank you!! 🙂 N x
Theresa V says
OMG!!!! Nagi this looks absolutely beautiful and mouth watering. I am definitely making this next weekend, if I can wait that long.
Nagi says
You’ll love it Theresa!!! Keep me updated with what you think!! N x
ANNA Victoria VALLEE says
can you use jarred sweet cherries?
Nagi says
Hi Anna, morello are the best suited to this recipe 🙂 N x
Ashvini Webster says
Hi, in the recipe you use 6 large eggs which is about 300-350 grams but in the notes you say to use about 200-220 grams. This is a significant difference. Which one should be used? Thanks
Nagi says
Hi Ashvini – 6 eggs that weight 50-55g each needs to be used. N x
Diana Carne says
Hi Nagi, i commented earlier 😁 You have given the egg weight for four large eggs, not six… just need to edit the recipe to 330 – 360g instead of 220 – 240g.
Diana Carne says
Oops! Sorry Nagi, i see now you have already edited it – it hadn’t updated when I first reloaded it. I need to shut up and just make it 🤣
Angelika says
Dear Nagi, I am just amazed how much effort must go into your work to produce the recipes that you create. We have been cooking your recipes for years and always with great success. But given the German theme this week (I am from Southern Germany) I have followed your posts this week with even more interest and I can confirm what other reviewers from German speaking backgounds have said, all your recipes this week were absolutely spot on and authentic. This recipe is almost identical to how I make Schwarzwälder Kirschtorte (the only slight difference being that I bake one sponge and cut it into three layers using a special cutter I have) I also loved the fact that for the German theme, you did not just choose the recipes one might expect (Sauerkraut -it’s great, but not every German eats tons of it) and instead included the perhaps to an Australian audience lesser known German potato salad and Cucumber salad, much loved by those who know them. Thank you for doing a German theme this week! You were already our food hero before this week…but now…promoted to royalty?? XX
Nagi says
Thanks so much Angelika, I truly love hearing this – you’ve made my day!!! N x
Kim says
Love the sound of this recipe, could this recipe be halfed for only 2 people? With 2 layers instead of 3??
As always love all your recipes, I’ve got osso bucco simmering away for dinner , also getting chicken cordon bleu ready for later in the week. You are my go to for all my recipes
Nagi says
Hi Kim, I would say it’s better with the three layers so you have the right ratio of cream and cherries. It does last for days in the fridge – I’m sure it won’t go to waste 😉 N x
Sam says
This looks amazing and I need to make it now! I just have a question, will one jar of cherries be enough if I’m substituting the alcohol with cherry juice? Or will I need 2 jars to have the right amount of juice. Thank you!
Nagi says
Hi Sam – no you will have enough juice from the 1 jar 🙂 N x
Ailsa says
You must have read my mind! Ive been dreaming if making Black Forest Cake for weeks!😃. I have made, years ago, and wondered why it was on the dry side -now I know. Alas with only 2 of us I think it would be consumed with gusto but I think the waistlines wouldn’t approve☹…still my Mum is visiting soon🤔😀.
Nagi says
No one would judge just the two of you eating this – although over 4 days, that’s acceptable right????? 🙂 N x
Ailsa says
Hey you are right!! 😄
Lisa says
This looks amazing! An easier way to make chocolate curls is to pour the chocolate over a piece of parchment, then gently roll it up – the chocolate sets in a curl and you can peel it off and break it up after it chills. I did this for the bark on a Yule log last Christmas.
Nagi says
Yes you can definitely do that too Lisa! N x
B. says
I gained 5 lbs. just watching the video!
Nagi says
But it’s so worth it B 😂 N x
Gramcrackergran says
You mention vanilla with the cream. How much please?
Nagi says
Hi Gramcrackergran – it’s listed in the ingredients under the “decorating” heading 🙂 N x
E says
I make a GF version of this for my husband once a year on his birthday. My version has four layers, simply b/c I bake it in two pans and then slice them horizontally. Also, for those who asked about a dairy-free version — I use Cool Whip (original) rather than whipped cream. It works perfectly.
Wen Lim says
Thank you for this – are they layers thick enough to slice in 2? Nagi said it may not rise enough. Also, is Bob’s Mill 1 for 1 gluten flour a good substitute for normal flour in this recipe? Thanks for the tips!
Nagi says
Sounds amazing E! N x
Tarre B Smith says
I worked for a couple from Germany (husband) and Switzerland (wife) and she would always sprinkle a little extra Kirschwasser over the sliced cake! Bette said that you can never have enough kirschwasser! Your recipe looks just like I was taught to make it, thank you for all of your tips!
Nagi says
I couldn’t agree more Tarre!!! N x
Colleen Lennox says
I am sure everyone who watched the Nagi Black Forrest cake video have died and gone to heaven..
Nagi says
I’m so glad you’re loving the video – I hope you try the cake too, I promise you’ll love it Colleen!! N x
Elly says
I would love to make this for my German daughter-in-law. She is lactose intolerant. Can I use lactose-free substitute for the cream?
Nagi says
Hi Elly, you can use a lactose free cream but you’d also need a substitute for the butter. I haven’t tried with something like nuttelex just yet but I’m sure it would work! N x
Barb says
Dear Nagi, again kudos for another truly authentic German recipe (I am German and have commented on your pork knuckles). Again, this is as authentic as it gets. Nothing like ‘German-style’. This IS a German cake as my grandmother would have made it. You wouldn’t find a more authentic Schwarzwälder Kirschtorte (that’s the German name) anywhere in Germany…. And I fully agree on the use of jarred cherries, they are just softer and juicier. Cherry brandy is a must in this cake as it makes it moist and provides tons of flavour. Even German kids eat this cake with the brandy, and then they are happy. This cake looks amazing and seeing that all your German recipes are so authentic assures me that all the other international recipes that I’ve been making from your website are just as authentic as well!
Nagi says
Thank you SO much Barb, you’ve made my day!! 🥰 N x
Elizabeth says
No words 🙌 You are truly Miss Perfectionist 👏 Cant wait to see how you would make Austrian Sachertorte someday 😃
Jennifer Vanzella says
Thank you for your recipe, I have been making Black Forest cake a lot but they mostly turn out dry which I don’t like, I also use bottled cherries 🍒 but can’t get Kirsch here so what substitutes can I use please? One mistake I made was breaking up a Flake chocolate bar for the top of a birthday cake & when we blew out candles chocolate flakes went everywhere 😫
Nagi says
Hi Jennifer, the substitute is listed in the recipe above 🙂 Love the idea of using flakes though – what a great idea!!! N x