Comments on: Black Forest Cake

By: Olivia

Olivia — Sat, 20 Sep 2025 20:58:06 +0000

In reply to Bruce A Conley. Hi Bruce! So happy she loves it. So wonderful of you to make it for her every year!

By: Bruce A Conley

Bruce A Conley — Sat, 20 Sep 2025 13:46:57 +0000

My wife’s favorite cake! I make it for her birthday every year!

By: Olivia

Olivia — Fri, 19 Sep 2025 16:38:44 +0000

In reply to k. Hi K! I use semi-sweet.

By: k

Thu, 18 Sep 2025 02:41:27 +0000

Unsweetened or semi-sweet chocolate bark

By: Olivia

Olivia — Mon, 08 Sep 2025 17:18:14 +0000

In reply to Patricia. Hi Patricia! Happy to hear you found it easy. Glad you liked it!

By: Patricia

Patricia — Mon, 08 Sep 2025 14:27:31 +0000

I made a half récipé using 6 inch pans for our Anniversary. I also made a little cherry jam and added it between the layers. Next time I might stabilize the whipped cream with some sour cream. Like you said, it’s easier than it looks, and was so good! Thank you, this is a keeper.

By: Will Belley

Will Belley — Mon, 08 Sep 2025 10:58:12 +0000

In reply to Sandra. You have to wait for the cake to cooldown before assembling it and make sure to weight each layers :)

By: Jason

Jason — Thu, 04 Sep 2025 23:03:50 +0000

In reply to Olivia.

That’s a great idea using just the cherry juice in the syrup. It’s very tart with no added sugar, just naturally occurring sugars.

I’ll let you know how it turned out.

By: Olivia

Olivia — Thu, 04 Sep 2025 16:40:06 +0000

In reply to Jason. Hi Jason! I think that would work but personally I would make the simple syrup with part of all tart cherry juice rather than water. Is the tart cherry juice sweet at all? If so then only use part of it in the simple syrup.

By: Jason

Jason — Wed, 03 Sep 2025 14:00:53 +0000

Hey Liv,
I’m wanting to make this without the Kirsch. Would you suggest Tart Cherry Juice to replace it for the simple syrup, or what would you recommend?