Kimchi & Cornbread

Black Forest Cake

This cake can be a little time consuming but it’s totally worth it. It’s even tastier the next day!

Over the holidays I spent some time with my mother-in-law and had a chance to rummage through her family recipes. Most of the recipes were from her mother’s side and they were in German but I enjoyed the time that we spent translating some of the ones I picked out. I do have more coming in the future.

I definitely had to take some creative liberties because I lacked a few ingredients and didn’t really try to source them.

Typically, this cake is made with kirsch which is a clear cherry liquor. I was told that it’s easier to get during the holidays but no one was going to order it now. I tried to order it myself except that I can’t have alcohol delivered to my home here in Alabama unless it’s wine from a wine club that has submitted all it’s paperwork. Gotta love living in the south. I substituted with brandy and the flavors worked nicely.

My second substitution was using coconut oil instead of shortening. I did this for two reasons. I have a friend that I wanted to share this with that has soy allergies and can’t have shortening. The second is that I don’t use shortening enough so I just don’t buy it. 

Using coconut oil did give the cake a slight coconut flavor but it was pleasant and my husband, who hates coconut anything, still devoured it but that could have been the booze aspect of the cake.

I hope you enjoy this cake!



Black Forest Cake
Delicious brandy infused chocolate cake with cherries.
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Cook Time
20 min
Total Time
24 hr 20 min
Cook Time
20 min
Total Time
24 hr 20 min
  1. 1 2/3 cups all-purpose flour
  2. 2/3 cup cocoa powder
  3. 1 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1/2 cup coconut oil
  6. 1 1/2 cups granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla
  9. 1 1/2 cups buttermilk
  1. 1 lb cherries (set a few aside for decorating the top)
  2. 1/2 - 1 cup brandy (or kirsch if you have it)
  3. 1/2 cup unsalted butter, softened
  4. 3 cups confectioner's sugar
  5. 1/2 teaspoon salt
  1. 2 cups heavy whipping cream
  2. 1 teaspoon vanilla extract
  3. 4 tablespoons confectioner's sugar
  1. Pit cherries and place in the brandy to soak overnight.
  2. Preheat oven to 350 degrees. Grease three 9" cake rounds and line with parchment paper. Make sure parchment paper is lightly greased.
  3. For the sponge mix flour, cocoa powder, baking soda, and salt together and set aside.
  4. Cream coconut oil and sugar together. Add vanilla and eggs one at a time.
  5. Mix flour mixture into the sugar and eggs alternating with the buttermilk until it all comes together
  6. Divide the cake batter between the three cake rounds and bake for 20 minutes. Let cakes cool.
  7. For the filling drain the cherries and cut them into quarters. Reserve the brandy.
  8. Cream the butter and slowly add in the icing sugar and salt until combined.
  9. Stir in the cherries until combined.
  10. Place one cake on cake stand and brush reserved brandy on top. Spread hard of the cherry filling. Repeat with second layer.
  11. Place third layer of cake on top and brush with more brandy. Place cake in the refrigerator for at least an hour.
  12. Ice cake right before serving. To make icing whip up cream until soft peaks.
  13. Add vanilla and icing sugar to cream and whip to stiff peaks. Spread over cake.
  14. Decorate with reserved cherries and serve.
  15. Enjoy!
Kimchi & Cornbread



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