The Behemoth Of All Black Forest Cakes Recipe

Name: The Behemoth Of All Black Forest Cakes
Prep time: 120 min
Cook time: 540 min
Total time: 660 min
Yield: Serves 1 or more
Ingredients: Tart Cherries; Port Wine; Cherry Brandy; Almond Extract; Semisweet Chocolate; Egg; 4 cups heavy cream, cold; 1 cup granulated sugar; All Purpose Flour; Baking Soda; 1 teaspoon salt; 8 large eggs; Vegetable Oil; Milk; 2 cups (4 sticks) unsalted butter, softened; 1 cup powdered sugar; Vanilla Extract; Cream

Indulge in the legendary Black Forest Cake recipe, passed down through generations! This decadent masterpiece, inspired by a vintage Better Homes & Gardens cookbook, is a symphony of chocolate, cherries, and whipped cream. Yes, it's time-consuming (540 minutes!), and yes, the ingredients are luxurious, but the result? Pure, unadulterated chocolate heaven. Prepare to be crowned the king/queen of cakes and delight chocolate lovers everywhere with this unforgettable, show-stopping dessert. Perfect for birthdays, holidays, or any special occasion deserving of a truly epic celebration.

Prep Time 120 mins

Cook Time 540 mins

Calories 600.5 kcal

Protein 10g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Behemoth Of All Black Forest Cakes

Tart Cherries
Port Wine
Cherry Brandy
Almond Extract
Semisweet Chocolate
Egg
4 cups heavy cream, cold
1 cup granulated sugar
All Purpose Flour
Baking Soda
1 teaspoon salt
8 large eggs
Vegetable Oil
Milk
2 cups (4 sticks) unsalted butter, softened
1 cup powdered sugar
Vanilla Extract
Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this The Behemoth Of All Black Forest Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make The Behemoth Of All Black Forest Cakes

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the cherry filling: In a saucepan, combine the cherries, sugar, and Kirsch (optional). Simmer over medium heat for 10-15 minutes, or until the cherries have softened and the sauce has thickened slightly.
Prepare the whipped cream: In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla until stiff peaks form.
Once the cakes are completely cool, level the tops with a serrated knife if necessary.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cherry filling over the cake layer.
Top with a layer of whipped cream.
Repeat with the remaining cake layers, ending with a layer of whipped cream.
Decorate the cake with chocolate shavings, maraschino cherries, and extra whipped cream. Refrigerate for at least 4 hours before serving to allow flavors to meld.
Serve and enjoy your masterpiece!