German Black Forest Cake
Total TimePrep: 45 min. + cooling Bake: 30 min. + cooling
I was a little nervous about the cherry filling not being thick enough so I did add a third a cup corn starch and cooked it a little longer and it thickened up really nice I also stabilize the whip cream by adding a package of gelatin and 2 tablespoons of water after heating it up for about 20 seconds and pouring it into the whip cream to stabilize it to hold it shape the it was very moist and everybody loved it! It’s a keeper!
**Converted to Gluten-Free by the simple expedient of using King Arthur GF Flour** Simple, yet amazing flavors. This is a hit for the holidays!
This is just an FYI comment. American baker named Samuel German of the baker's chocolate company developed Baker's German's sweet chocolate. The recipe for German chocolate cake was written by Mrs George Clay and appeared in the Dallas morning news, June 3 1957.
After having travelled in Bavaria, I have always wanted to make this cake. The bakery version I had enjoyed was fabulous. I followed this recipe except for this: I added 1/3 cup cornstarch to the cherry filling instead of the 1/4. I added a bit of almond flavoring to the cherries as well. I did NOT use any liquor; I know it is "traditional," but for me, its strong taste overwhelms the other flavors. I also added a packet of vanilla sugar and vanilla extract to the whipping cream, and three packets of Dr. Oecker's Sahnesteif to stabilize it. Very German!
I haven't made THIS recipe, but when I do make a similar version I try to make it "more German" by adding cherry brandy or kirsch to the cherries!
This sounds delicious however, try this next time. Use a boxed mix such as Duncan Hines chocolate fudge or deep fudge, not devils food. When making cake, cut back on oil. Use about 2-3 Tbsp. This makes a sturdier cake. Use canned cherry pie filling, with a bit of almond flavor mixed in. Follow guide lines in cake recipe regarding assembly. After frosting with whipped cream, decorate with lightly toasted almonds that have been cooled . This will cut some time from the process
Great recipe! My whole family enjoyed. Thank you so much for sharing!
I have been baking for over 30 years and have never had this much trouble with a recipe. I didn't use the wax paper on the bottom of pans, but I did grease and flour them. I made it in three 8" pans. All three cakes stuck in the pans, breaking and making a mess to get them out. I only used 1 can of tart cherries and reduced the other filling ingredients accordingly. The cherry mixture was way too runny even after refrigerating it overnight. I had to cook it again and add extra cornstarch to thicken. The whipping cream needed more powered sugar; it wasn't very sweet. After all these adjustments, it tasted good. If I were to make it again, I would probably use cherry pie filling and definitely use wax paper to line the pans.
Delicious cake! I used Rich's whipped topping instead of whipped cream for increased stability.
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