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Black Forest Cake

Recipe courtesy of: 

Sunset Magazine, February 2009

Print Recipe

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Serving Size: 


  • 1 can drained and pitted tart pie cherries in water
  • ¼ cup kirsch
  • ¼ cup oil
  • 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  1. Mix cherries and kirsch in a mixing bowl. Let sit 30 minutes stirring every 5-10 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Grease with oil an 8 inch round cake pan. Cut 8 inch circle of wax paper and line bottom of the pan. Oil wax paper and sprinkle cocoa powder over top. 
  4. In a different bowl combine cocoa, flour, baking soda and salt. 
  5. In separate bowl blend sugar, oil, egg whites, vanilla and 1 cup of water. Pour in cocoa mixture and blend until lumpless.
  6. Pour batter into greased cake round and bake at 350 for 35 to 40 minutes. Cake will have receded from the edges of the pan.
  7. Let cool for 10 minutes then invert onto a rack and peel away wax paper. Let cool 1 hour. 
  8. Once cooled cut cake horizontally into layers (as many as you please, Sunset suggests 3, just keep in mind you need to have frosting enough to frost each layer). 
  9. Drain the kirsch from the cherries and keep in a small container.
  10. Take the bottom layer of the cake and spread fairly thickly with your frosting of choice, scatter cherries throughout the top (be sure to save enough for the other layers). Set the next layer on the cherries, frost the top of the second layer fairly thickly and place cherries in the frosting. Continue until you reach the top layer.
  11. Upon placing the top layer on the cake, thinly frost the entire cake and drizzle with kirsch.

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