Black Forest Cake



  • 2 x boxes of Devils Food cake (plus whatever they need).


  • 1⁄2 cup kirsch
  • 1⁄2 cup unsalted butter
  • 3 cups icing sugar
  • 1 pinch salt
  • 1⁄4 cup espresso
  • 1 1⁄2 lbs fresh black cherries


  • 2 cups heavy whipping cream
  • 1⁄2 teaspoon vanilla
  • 1⁄8 cup kirsch
  • 2 tablespoons dry milk
  • 2 tablespoons icing sugar
  • 1⁄2 cup shaved dark chocolate


Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.

Bake the Devils Food cake in 9″ rounds.

In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
Cut the cherries into halves.

Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.

Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake.

Prepare the icing by whipping the cream until it forms stiff peaks.  Gently fold in the dry milk and icing sugar.  Add the vanilla and pour in the Kirsch until it’s a good consistency.   If you like more icing double this recipe. Spread the icing over all of the cake.

Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!