Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
3 Hours 15 Mins
Yield
Makes 10 servings

This decadent dessert is an easy, one-pan twist on the traditional layered cake.

How to Make It

Step 1

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.

Step 2

Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.

Step 3

Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).

Step 4

Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Step 5

Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.

Chef's Notes

Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit.

Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)

Ratings & Reviews

Black Forest Pound Cake

Janny25
October 09, 2015
I just saved this recipe to make later, but since I saw a couple of reviews mentioned the cake is a little dry, I thought I would suggest a solution. The authentic Black Forest Cake (which I have made) instructs pricking holes in the baked, cooled cake and slowly drizzling over a simple syrup that has had a little kirsch added to it. Can't wait to try this one! (Please ignore the rating - I couldn't post without doing so!)

cindyrowden's Review

KevinShine
May 14, 2013
N/A

Keiko123's Review

ReneeFL
March 18, 2013
N/A

vivianfilosa's Review

mealplan
February 16, 2013
I want to make this cake. Do most grocery stores sell the frozen cherries?

ReneeFL's Review

Semiresponsive
February 07, 2013
nlwhite911, to find the cherries in this recipe you need to click on "cherry sauce' - that is the hyperlink which directs you to that portion of the recipe. Note to others: I have not made this yet but will since we all love chocolate cake!

mealplan's Review

Jake1981
January 18, 2013
Made this cake for social event and received rave reviews.

Semiresponsive's Review

Keiko123
November 05, 2012
I found this cake to be slightly dry. I think I'm going to have to add the pudding like another reviewer mentioned. I did use dutched cocoa with lent a prettier color than that in the picture.

N2Kayaking's Review

trishga
October 31, 2012
5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. I have been making this cake for years for my children's birthday cake of choice, it is absolutely wonderful served with ice cold milk or hot coffee. I cheat a little and use my old Duncan Hines Tiara Cakes Pan which leaves a nice fluted edge and a "well" for the cherry filling and whipped cream. I too add instant pudding to give the cake a little more body and moisture. This is how I modify the recipe: 1 package instant chocolate pudding mix 2 eggs 1/3 cup vegetable oil (NOT olive oil) continue with recipe as before. I have also substituted chocolate mousse in place of the cherry filling and the recipe comes out just as nice. It's and easy reciepe and saves well (if there is any left) in the refigerator for a day or two. Happy Baking : ~ }

PastaPrincessNC's Review

N2Kayaking
October 19, 2012
N/A

Jake1981's Review

PastaPrincessNC
October 05, 2012
I can't see the idea behind 1-star ratings. This is a very fine dessert. My only improvement was to add pudding mix to make it a bit more moist. Tastes like more to me.