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Home » Baking » Holiday Dessert With The Girls: Decadent Black Forest Cake Recipe #CleverDessert #spon

Holiday Dessert With The Girls: Decadent Black Forest Cake Recipe #CleverDessert #spon

Published: Dec 13, 2011 · Modified: Jun 10, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Decadent Black Forest Cake Recipe

Holiday Dessert With The Girls

Disclosure: This is a sponsored post for theclevergirls and Duncan Hines

This time of the year it is very easy to forget about finding time for yourself. Everyone is busy getting ready for Christmas. The added demands on your time with family get together's and  every day demands like work can really stress a person out. Make a date to take some time for yourself and gather a couple of your girlfriends  and celebrate the holidays with this decadent Black Forest Cake for dessert.

 

Black Forest Cake, Dessert, Chocolate Cake Recipes,
 

This recipe is my own spin on the Black Forest Torte Recipe featured on the Duncan Hines site.
Black Forest Cake, Dessert with the girls, girls night in desserts

Remember to check out Duncan Hines' website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

 

Black Forest Cake, Dessert, Chocolate Cake Recipes,

Decadent Black Forest Cake Recipe

Arlene Mobley - Flour On My Face
Enjoy a girls night in with this Decadent Black Forest Cake for dessert.
5 from 1 vote
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Prep Time 8 mins
Cook Time 35 mins
Total Time 43 mins
Course Dessert
Cuisine German
Servings 8 servings
Calories 739 kcal

Ingredients  

Cake

  • 1 box Duncan Hines Devil’s Food Cake
  • 1 can Comstock Cherry Pie Filling

Frosting

  • 8 oz cream cheese softened
  • 2 ½ cups powdered sugar
  • 1 ½ cups whipping cream
  • ½ teaspoon almond extract

Simple Syrup Glaze

  • ¼ cup water
  • ¼ cup sugar
  • ½ teaspoon almond extract
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Instructions 

  • Prepare the cake per box directions.
  • Cool 15 minutes and remove from pan and place on a cooling rack. Allow to cool completely.
  • Prepare the simple syrup glaze by placing all of the ingredients in a small pot and bringing to a boil. Boil about 3 minutes and remove from heat. Set aside to cool.
  • Prepare frosting by beating the softened cream cheese in a medium bowl until creamy and lump free. Add half the whipping cream and beat on low about 30 seconds.
  • Add half the powdered sugar and beat until all the sugar is mixed in. Add remaining whipping cream and beat until thick and creamy.
  • Add the last of the powdered sugar and beat well, about 2 minutes. Add almond extract and beat for about 30 seconds.
  • Turn the mixer on high and beat until light and fluffy, about 2 minutes.

Assemble the cake

  • Trim any uneven parts off the top of your first layer by sawing a serrated knife along the top until the top is level.
  • Place on a cake stand or plate. Using a pastry brush, brush the top of the cake with an even layer of the simple syrup. Trim the second layer of cake and place on a cooling rack. Brush with simple syrup and set aside. Discard any left over syrup.
  • Allow syrup to soak into the cake layers for about 5 or 10 minutes.
  • Spread about a cup of frosting over the top of the first cake layer to about a ½ inch from the edge. Spread a layer of cherry pie filling over the frosting to about an ½ inch from the edge of the frosting.
  • Carefully place the second layer of cake on top of the first layer being careful not to put too much pressure on the filling. You don’t want the filling to start to ooze out from the sides of the cake.
  • Spread a thin but even layer of frosting on the sides of the cake. Be sure to fill the space between both cake layers with frosting. This will trap the filling between both cake layers.
  • Frost the top of the cake with a thin layer of frosting.
  • Chill for about an hour to set the frosting.
  • Remove the cake from the refrigerator and spread the remaining frosting over the sides and top. Form an edge in the frosting on the top of the cake by pushing down into the frosting and building up a ledge of frosting with a small spatula along the edge of the cake. You may have to even out the frosting in the center by removing a thin layer of frosting until the edges are higher then the center of the cake.
  • Add cherry pie filling to the top filling in the center of the frosting.
  • Chill before serving.

Nutrition

Calories: 739kcal | Carbohydrates: 106g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 92mg | Sodium: 568mg | Potassium: 330mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1190IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 3mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Neha

    February 14, 2013 at 4:28 pm

    Awesome cake recipe.. I made it last night for hubby for valentines, The cake looks and tastes awesome!!
    I used 1.5 cups of sugar in frosting and decorated the cake with chocolate shavings..

    Reply
    • Flour On My Face

      February 14, 2013 at 5:28 pm

      Neha

      I am glad you enjoyed it!

      Reply
  2. Peggy

    December 15, 2011 at 5:37 am

    What a great use of those products - this cake looks great!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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