How to make black forest cake?  

To be honest, I don't bake too too much, and when I do I largly use pre packaged mixes and such...I'm just not that great of a baker...but I do love eating black forest cake, and here is a recipe from Kraft foods that is not too difficult and has a lot of pre-packaged ingredients...so for me, it's a much easier recipe.


Black Forest Cake
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 can (21 oz.) cherry pie filling, drained
1/4 cup kirsch (cherry brandy)
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.
BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
MIX cherry pie filling and kirsch in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread 1-1/2 cups of the remaining whipped topping onto side and top of the cake. Top with dollops of the remaining whipped topping. Garnish with reserved cherry mixture and the grated chocolate. Refrigerate until ready to serve. Store leftover cake in refrigerator.

this is a great recipe with coffee, kirsch and cherries.
* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

you can try this way. this is a very simple wayto make it and then it depends on you how more beautifully you can dress it up and beautify it up. here are the ingredients...

2c. + 2 tbsp all purpose flour
3/4c cocoa
3/4 tsp soda
1/2c. shortening
1c. milk
3c. whipping cream
21oz. can cherry pie filling
2c. sugar
1 1/2 tsp baking powder
3/4 tsp salt
3 eggs
1 tbsp vanilla extract
1/4c. + 2 tbsp powdered sugar

combine dry ingredients in a large mixing bowl , stir until well mixed . add shortening , eggs, milk, and vanilla, beat the mixture 3 min at low speed of electric mixer scraping bowl occasionally. grease two 9 inch cake pans lined on bottom with waxed paper pour batter into pans . bake at 350 degrees F. for 30-35 min. or until wooden pick inserted in centre comes out clean. cool cake in pan for ten min. remove from pan and cool completely split cake layers in half horizontaly to make 4 layers. make fine crumbs using 1 cake layer , set crumbs aside. beat whipping cream until foamy, gradually add powdered sugar , beating until soft peaks form . place 1 cake and top with 3/4 cup cherry pie filling. repeat with secong layer. and then top with third cake layer. Frost sides and top with whipped cream , reserving a small amount for garnish . pat cake crumbs generously around sides of cake . spoon dollops of whipped cream on centre of top . chill well. for topping insted of cake crumbs use shaved semi sweet chocolate that comes in big bars . make a little more whipped cream and then use the fourth layer on the cake.
your cake is done.
Happy birthday in advance. this is from myside to you . enjoy it. you make it once, and i can promise you, that if you can bake cakes , this is a very simple thing for you. ,you can do it very nicely. it is not at all hard to do . i have done it myself so i am very confident that anyone can do it.
best of luck.

For me it is rather easy. I pick up the phone and call my mom LOL. Sorry I have never actually made a black forest cake so I can not share a recipe at the moment since my mother is not home so I am unable to ask her exactly how she does it but I will get back to you.

Here is another recipe for Black Forest Cake :

250 gr butter
1 tablespoon dry instant coffee
1 1/2 cups hot water
200g dark chocolate, chopped
2 cups castor sugar
1 1/2 cups self-raising flour
1 cup plain flour
1/4 cup cocoa
2 eggs
2 teaspoons vanilla essence
2 300 ml cartons thickened cream
2 425 g cans morello cherries, drained
1/4 cup kirsch

Grease a deep 23cm round cake pan, line base and sides with paper;
grease paper well.

Melt butter in saucepan, stir in combined coffee and hot water,
then chocolate and sugar; stir over low heat without boiling until
smooth. Transfer to large bowl, cool to warm.. Beat mixture on
low speed with electric mixer; gradually beat in sifted dry
ingredients in 3 lots. Beat in eggs one at a time, then essence.
Pour into prepared pan. Bake in slow over for about 1 \xbe hours.
Sand 5 minutes before turning on to wire rack to cool.

Beat cream until firm peaks form. (I add some sugar and vanilla
to it) Trim the top of the cake to make it flat. Split cake into
3 even layers. Place one layer on to serving plate, brush with
1/3 of the kirsch, top with a layer of cream and half of the halved
cherries. Repeat layering twice more, brush top of cake with
remaining kirsch. Cover cake with remaining cream, decorate with
cherries and chocolate curls if desired.