This recipe is taken from the 1999 Milk Calendar. This is the Real Black Forest Cake recipe.
- Prep: 20 min
- Refrigeration: 3 h
- 2 (9 -in/23 cm) round chocolate cake layers
- 2 cans (14 oz/398 mL each) sweet cherries
- 1/4 cup (60 mL) kirsch
- 3 cups (750 mL) 35 % cream whipped
- 2 Squares (60 g/2 oz) bittersweet chocolate grated
- Maraschino cherries
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Horizontally slice cake layers into two.
Drain cherries; reserving 1/4 cup (60 mL) of the juice. Coarsely chop cherries, set aside.
Sprinkle each cake layer with 1 tbsp (15 mL) of the reserved juice and 1 tbsp (15 mL) kirsch.
Place one cake layer onto serving plate. Spread 1 cup (250 mL) whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.
Reserve 1 cup (250 mL) of the cream. Use remaining cream to frost top and sides of cake.
Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry. Chill for 3 hours or overnight before serving.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 111 mg|
|Vitamin A:||26 %|
|Vitamin B12:||20 %|