Nutritional Info

Nutrition Facts

Serving Size 1 (455g)

Calories 688
Calories from Fat 239 (35%)
Amount Per Serving %DIV
Total Fat 26.5g 41%
Saturated Fat 10g 50%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 174.4mg 58%
Sodium 450.9mg 20%
Potassium 424.9mg 9%
Total Carbohydrate 101.7g 34%
Dietary Fiber 2.1g 8%
Sugars 40.2g
Protein 11.1g 22%

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Recipe Description
Although maraschino cherries make an excellent garnish for this rich dessert, fresh pitted sweet cherries can also be used. You needn't be restricted with your decorations, either. This cake has many times been prepared as ornately as you could imagine.
Prep time
3 hr 30 min
Cook time
35 min
Ready In
4 hr 5 min


Serves Tool

Serves To:USMetric
16 Ounce(oz)  dark or semisweet chocolate squares, at room temperature
16 Ounce(oz)  tart cherries, pitted and drained
2 Tablespoon(T)  cherry brandy
3 Cup(c)  cake flour
2 1/3 Cup(c)  sugar
1 Slice(sli)  unsweetened cocoa powder
2 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
2 Cup(c)  whipping cream
2 Tablespoon(T)  half and half
1/3 Cup(c)  powdered sugar
18   maraschino cherries, well drained
1/3 Teaspoon(t)  baking powder
1 3/4 Cup(c)  milk
1 Cup(c)  vegetable shortening
5   eggs
1 Teaspoon(t)  vanilla extract
2 Tablespoon(T)  cherry brandy


Using a vegetable peeler, shave the chocolate squares into thin curls and pieces. Chill curls and pieces in refrigerator until ready to use.  In a medium bowl, soak tart cherries in 1/3 cup cherry brandy. Set aside at room temperature 2 to 3 hours, stirring occasionally. Preheat oven to 350 Degrees F. Grease and flour 3, 9 inch round cake pans. In a large bowl, sift together cake flour, sugar, cocoa, baking soda, salt and baking powder. Add milk, shortening, eggs and vanilla. Using an electric mixer set at low speed, beat until well mixed, making sure all ingredients are thoroughly blended by occasionally scraping the sides of the bowl. Beat 5 more minutes on high speed. Pour one third of the cake batter into each prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in cake centers comes out clean. Cool cake layers in pans on wire racks 10 minutes. Carefully remove from pans and cool completely on racks. To prepare the 3 cake layers: With a dinner fork, perforate the top of each cooled cake layer all over to a depth of about 1/2 inch, so cake layers will freely absorb sprinkled cherry brandy. Drain tart cherries and set aside, reserving drained brandy. Evenly sprinkle drained brandy over the 3 cake layer tops. In a chilled medium bowl, combine whipping cream, half and half, powdered sugar and 2 tablespoons cherry brandy. Beat until stiff peaks form. Place 1 cake layer on a serving plate. Spread cake layer top with one quarter of whipped cream mixture. Top with half of the tart cherries, leaving a 1 inch margin around outside edge of cake without cherries. Repeat process with whipped cream and remaining cherries for second cake layer, placing finished second layer on top of the first. Top with the third cake layer. Frost sides of entire cake with half of the remaining whipped cream mixture. With a spoon, carefully press smaller chilled chocolate curls and pieces onto whipped cream mixture all around the sides of the cake. Garnish top edge of cake all around with 12 equally spaced dollops of remaining whipped cream mixture. Top each dollop with a drained maraschino cherry. Arrange remaining larger chocolate curls and pieces in center of cake top, leaving a little room in center of chocolate pieces for remaining drained maraschino cherries. Keep cake refrigerated until ready to serve.

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