Simple Black Forest Layer Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/26/22
Black forest cake on blue cake stand in front of grey background
Westend61/Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
147 Calories
11g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 147
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 34mg 11%
Sodium 33mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 3g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Impress your family and friends with this elegant chocolate cake recipe. Made with chocolate cake mix and cherry pie filling, it's easy and delicious. Moist cake and fruit layers topped with whipped cream frosting - what's not to love. If you have extra time, try making your own cherry pie filling. You can also make a cheesecake version.

Ingredients

  • 1 box dark chocolate cake mix (plus eggs and oil, as required)
  • 1/4 cup kirsch (cherry brandy)
  • 1 can/20 ounces cherry pie filling
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • Garnish: maraschino cherries (drained)
  • Garnish: milk chocolate curls or shavings

Steps to Make It

  1. Drain cherry pie filling in a colander to remove most of the thickened juices.

  2. Make the chocolate cake following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

  3. Once the cake has cooled, sprinkle kirsch evenly over both cake layers.

  4. Chill electric beaters and large mixing bowl; beat cream until it thickens slightly then gradually add confectioners' sugar and beat until it becomes thick enough to hold its shape.

  5. Using a vegetable peeler, shave chocolate; refrigerate the shavings until ready to serve.

  6. To assemble the cake, place one layer on serving plate and spread with a 1/2-inch thick layer of whipped cream. Scatter the cherries over the cream leaving a 1/2 inch margin around the border of the cake with no cherries.

  7. Set other layer on top of cherries and spread top and sides of the cake with remaining whipped cream, swirling the cream over the top.

  8. Using your fingers, gently press chocolate curls into the cream on the sides of the cake.

  9. If desired, garnish the top with drained maraschino cherries or more chocolate curls.