Food Network
Home> Recipes>
Classic Black Forest Cake Recipe

Classic Black Forest Cake

Emeril Lagasse

Recipe from Every Day Is A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Show: Emeril LiveEpisode: Study of Chocolate

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (24)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 24

Showing 1-10 of 24

Sort by:

Newest

  • on February 07, 2012

    Flag

    The first time I tried this recipe I followed directions and the cake did not turn out. The second time I used a cake mix. Than I read the review from bluehenmann_118 and decided to try to make the cake from scratch again. It turned out wonderful! I definitely recommend this recipe with the adjustments to the cake recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 05, 2011

    Flag

    I rate this a 3 because even though the genoise turned out delicious, the recipe for it was all wrong. It is a cake that uses NO CHEMICAL LEAVENING. Black forest cake is also supposed to be topped with whipped cream, not that horrible american icing. This black forest cake is not at all classic, although very original in an American way. Second of all, I think Emeril forgot to mention to line the pan with parchment paper. Even though this is common sense for most experienced bakers, new ones may find it extremely difficult to get the cake out of the pan, especially if you put sugar at the bottom. Why? Sugar is a covalently bonded compound, therefore, one of its properties is a low melting point. When you have a sticky, burnt, mess at the bottom of your cake pan, you are sure to have trouble with taking it out. Furthermore, Emeril worded certain things badly. You don't blend the egg and flour mixture, you have to carefully fold it in so that it won't deflate the eggs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 12, 2010

    Flag

    Awful, Awful.......I had printed this recipe out awhile ago and finally got a chance to make it for company. Normally, I do a test run but I figured with Emeril 's name on the recipe I didn't have to....OH WELL>>>>> I should have read the reviews...ALL OF THE ABOVE! ....So here I am at the last minute trying to fix this cake so I can take it to a friend's dinner tonight.....the two eight inch cakes are way too small and I can not slice it into four like the recipe suggests. I ended up pulling out a brownie mix and baking it in an 8 inch pan so it can be easily slipped inbetween the other two. I soaked it with cherry brandy and more dark chocolate chips and added the filling and the final garnish...hopefully, it will make some folks happy this evening....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 03, 2010

    Flag

    The texture of the cake was way to dense and "egg-ie." It could not make four layers as indicated by many and the taste was horrible. I am so disappointed that I spent so much money on good ingredients to have such a horrible product. Tisk tisk food network!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 12, 2010

    Flag

    I wanted to do this on a valentines day for my husband and i searched a lot of recipes and I thought food network would be a trusted one and went for it without reading the reviews(thats where i did mistake.It was a horrible cake and inspite of adding so many eggs the cake was so flat and small. I just hated that tried this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2009

    Flag

    The reviews are pretty accurate. The cakes came out too thin to cut horizontally. If I had known, I would have doubled the cake batter recipe. Other than than, the fiilling and frosting came out good. The bake would have been perfect if they didn't come out so flat. How does Emeril expect anyone to slice them?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2009

    Flag

    This the worst cake recipe I've ever tried. The cake was of sponge/tire consistency, and the icing was watery. The filling was the only salvagable item. Don't waist $18 on the bottle of Kirsch. This recipe should be removed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 18, 2009

    Flag

    As a culinary instructor, I have prepared many cakes, and although this recipe looked unusual, I decided to trust the Food Network kitchens. Any cake that is designed to soak up a flavored syrup or filling needs to be of the sponge type. My first attempt yielded rubbery, flat discs. Then, comparing this recipe to a classic genoise, I realized that the milk mixture was out of place (not necessary at all, and the typical method of gently folding in the dry ingredients was not explained. All the beating of the eggs was wasted time, since they were deflated when adding the milk. I changed the recipe by deleting the milk/butter mixture, deleting the baking powder, making sure my eggs were at room temperature, and very gently folding in the cocoa/flour mixture along with 1/2 cup melted butter. The result was a terrific chocolate sponge, easily sliced into thin layers. The vanilla is included with the eggs in the first step. Bake about 30 minutes.
    I should have read the reviews first, as I see others had the same experience. When readers go to the Food Network, they expect tried-and-true recipes!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2009

    Flag

    The recipe turned out perfect for me, my favorite version I've tried.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2008

    Flag

    I can't imagine Emeril allowing this recipe to have his name attached to it. It was a total disaster as indicated by several of the reviews. I too would not have made it if I had read the reviews first. I will be more observant next time. I was smart though. I only tried it once.
    Gus in Point Texas

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.