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Black Forest Cake Recipe from Biergarten, Germany


5 eggs
¼ tsp baking powder
3 egg yolks
¼ tsp baking soda
2/3 cup sugar
1½ tsp pure vanilla extract
¾ cup cake flour, sifted
6 Tbsp cocoa, unsweetened (use a Dutch brand if possible, e.g. Droste)


Preheat oven to 350°F.

Grease 3 8-inch round cake pans and line bottoms with waxed paper.

In a medium sized mixing bowl, combine eggs, egg yolks, and sugar. Beat until thick and light.

Sift together flour, cocoa, baking powder, and baking soda. Gradually fold flour mixture into egg mixture.

Add vanilla extract last and pour batter into 3 cake pans.

Bake for 18 to 20 minutes, or until tops spring back when pressed lightly with your finger.

Cool on wire rack for 10 minutes before removing from pan.


1/3 cup water
3 Tbsp kirsch (cherry liqueur)
½ cup sugar

Combine water and sugar in a small saucepan and bring it to a boil. Remove mixture immediately and let cool. Stir in kirsch.

Filling & Frosting

1¼ cup cherry pie filling
2½ cup heavy whipping cream, whipped
3 Tbsp kirsch
340 g dark chocolate, shaved

Mix together cherry pie filling and kirsch.

Put 1 layer of cake on a flat plate. Brush top of first layer with syrup.

Spread a layer of cherry mixture over syrup, spreading evenly.

Add second layer of cake and spread with more syrup. Add another layer of cherry mixture, then a layer of whipped cream on top of that.

Top with third layer of cake and brush with any remaining syrup.

Frost top of cake with a thick layer of whipped cream, leaving sides exposed to show layers, and decorate with additional cherries.

Sprinkle entire cake with shaved chocolate and refrigerate for 1 hour.



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