Classic Black Forest Cake

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This cake did not turn out at all. It turned out like a brown sponge with no flavor. Did not bother to complete the recipe.

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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.

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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.

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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....

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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!

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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.

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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?

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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.

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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!

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