Black Forest cake is named for the area in southwest Germany where it originated. That particular area features cherries as one of its main crops, and cherries take center stage with this recipe.
Preheat the oven and make the chocolate cake according to the package directions, using four 8-inch round cake pans (two for each cake mix). Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Place 1 cake layer on a serving plate and spread one-quarter of the whipped topping on top. Scatter one-third of the maraschino cherries over the topping. Repeat twice more and then set the fourth cake layer on top. Refrigerate the cake for 30 minutes.
Frost the top and sides of the cake with the chocolate frosting. Pipe the remaining whipped topping on the top of the cake around the edge. Spoon the cherry pie filling inside the ring of whipped topping. Using a vegetable peeler, shave chocolate from the chocolate bar and pat it onto the sides of the cake. Slice and serve.
Ingredients needed to make the batter as called for on the packaging
1 (15-ounce) can dark sweet cherries in heavy syrup
2 tablespoons cherry liquor (sold as kirsch or kirschwasser)
1 cup chocolate syrup (optional)
2 (8-ounce) containers whipped topping
Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch square cake pans, line with parchment paper, then grease the parchment paper.
Make the chocolate cake: Prepare the cake mix batter according to package directions. Pour into the pan and bake until a toothpick inserted in the center comes out clean.
Set the cakes on a wire rack to cool for 30 minutes in the pans, then remove the cakes from the pans, and set on a cooling rack.
Drain the cherries, reserving 3/4 cup of the heavy syrup. Set the cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup, about 8–10 minutes. Brush the reduced syrup all over the cake, reserving any leftover syrup. The cake can be slightly warm when you do this.
Assemble the cake: Place the cake on your cake stand and spread 1 heaping cup of whipped cream evenly on top. Dot with the cherries and drizzle with a spoonful of reduced syrup. Spread the remaining whipped cream all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
If using the chocolate syrup, pour on top of the cake. Spread to the edges of cake, allowing it to gently drip down the sides, if desired. Refrigerate for at least 30 minutes before slicing and serving.
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