Black Forest Cake

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I would not make this again. 3 hours of work and it fell apart. Not worth the time, or the money. Unless you are a very skilled baker (the recipe says it is difficult, but I think that is an understatement for most at home bakers I would suggest purchasing a black forest cake from your local bakery instead.

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This cake is delicious. It took me closer to 2.5 hours to completely make and clean up, but boy was it worth it. I converted ingredients to make a 4 layer 9in cake instead, and it worked out great except that I did not make enough of the pastry cream to frost the sides with. Will have to do that next time when I make this cake in order to impress someone.

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I don't know if i'm the only one but this looks exactly like the famous cake out of the game Portal

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I'm giving this recipe just 3 stars for now because I haven't really tried making this cake yet. Hopefully I can bake it this coming holiday season. It looks so good. I think it is very appropriate to serve during a Christmas dinner.

My main purpose for writing this review is to WARN any1 who is interested to make this cake that IT IS NOT for the unseasoned baker. If you notice, it is indicated on the LEVEL that it is DIFFICULT. For those who are wondering, the cake used for this recipe is a Chocolate Sponge which is NOT made with a baking soda or powder to make it rise, but rather a WARM FOAMING METHOD is used in whipping the eggs to achieve maximum volume. And so as NOT to make the cake tough, the dry ingredients is folded to the egg mixture by hand TO AVOID OVERMIXING. Overmixing will activate too much gluten in the bread flour which has a high gluten level. Too much activated gluten will result to a TOUGH cake. So BE VERY CAREFUL in folding the dry ingredients to the egg mixture.

'Hope these informations will be helpful in resulting to a successful baking.

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They (the chefs, bakers whatever can bake this time and again.Once you've has the real thing in Germany....nothing can compare NOTHING!!!! they just do not have the proper flour or ingredients here....sorry!!!

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I've done this recipe twice already. I'm a pastry Chief who works outside the "sweet" bussiness, but occasionally I like to chalange myself. Additioanlly, last year I visited Black Forest in Germany and I had to try this cake then. The ones over there seemd to be tall with minimal layering (keep that in mind.
The cream recipe is designed to make it from prime indigrients, therefore it's hard to do. If you follow this way, make sure to use quality butter. It's what makes the whole cream. Otherwise, you can substitute with store bought vanilla creams in powder (add only milk.
The sponge cake - remember when adding flower, to be FOLDING with your spatula, scraper, not using you mixer. I feel like it could use little more cocoa for darker color.
The syrup receipe is too much in qty - make half or 3/4 of it.
When laying the top layer, whip cream, I would mix it with gelatine first. It would be sturdier and longer lasting.
Don't skimp on cherries, you want lots od them. And please, don't use the pie fillings - it's too liquid and sweet.
Enjoy!

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For the last reviewer, I think you did not master the technique of making the sponge cake. Sponge cake can fall and have rubbery texture because of overmixing if you mix the flour in your mixer.

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This is a wonderful party recipe. My wife and kids loved the similarity to the old style rcipe from her great grandmother. (wife is german