Black Forest Cake

I feel like whenever the seasons shift, craziness ensues. Think about it, technically winter begins Dec. 21 and then you’ve got Christmas and Hanukkah and New Years! The school year around here starts just before the official start of fall, and you can’t tell me that isn’t a stressful time of year.

Well, I can’t think of what the end of March – and the beginning of spring – would be so busy, but it has been for me. I’ve been working on a TON of projects lately that I haven’t had time to tell you about, so stay tuned, ’cause it will all be coming at you.

Last week two of my co-workers had birthdays, so I made them a share cake. I had a jar of sundae cherries that’s been hangin’ out, unopened, for a while now, so I decided to use them in my dessert.

I’m also of the mind that chocolate cake is the best (at least compared to yellow cake). So I decided to make my interpretation of a Black Forest Cake with whipped buttercream filling and cherries.


Cake ingredients

1 and 1/2 cups boiling water

1/2 cups liquid strained from cherry jar (make up difference with water if not enough)

1 cup unsweetened cocoa powder

2 and 3/4 cups of flour

2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoons salt

1 cup butter, softened

2 and 1/4 cups sugar

4 eggs

1 and 1/2 teaspoons vanilla


Cream filling ingredients

1/2 cup heavy or whipping cream

1/4 cup butter, softened

2+/- cups confectioner’s sugar

2 tablespoons creme de cacao


4 oz jar of cherries



  1. Mix boiling water, cocoa powder and sugar. Whisk until smooth.
  2. Let cool then add in baking soda, baking powder, salt and flour. Then add 1cup butter, vanilla and eggs.
  3. Prepare two 9-inch round pans. Grease and line the bottom with parchment or waxed paper. Preheat oven to 350 degrees.
  4. Divide batter between two pans. Bake for 30 to 35 minutes.
  5. While the cakes are baking, freeze a metal bowl and beater for an electric mixer.
  6. In the cold bowl, whip the heavy cream until fluffy, add in 1/2 cup butter and creme de cacao. Add in confectioner’s sugar 1/4 cup at a time until the cream is the consistency of a thin frosting.
  7. Once cakes are cooled, place one on a plate. Spread half the cream topping on top. Place half the cherries on top of that. Place the second cake on top and repeat.

Keep refrigerated until ready to serve.


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