Hi Carrie! I’m so glad you tried the bark out too! Don’t be afraid of the challenge. I know it might be tempting to reduce it, but it’s actually quite important here. Add some cornstarch and water mix to thicken. Nothing wrong with using a box mix. Hello, I haven’t tried swapping the sugar for agave and I worry that would affect the texture of the cake. Place sugar and water into a small pot. 3) If using the recipe as is but in here pans instead of two the baking time will be shorter. I have made quite a few of your cakes and they have been absolutely delicious – have made the ferror rocher cake and tiramisu. See my tips on how to level a cake and how to stack a cake. It’s the water sugar syrup like this https://livforcake.com/simple-syrup-recipe/. I love Black Forest Cake and this one looks tasty and yummy. The biggest diversion from the recipe as written is that it is too late in the season to buy cherries, so I replaced with strawberries. Hi Pri! For the cherry syrup I used Amaretto and a bit of the maraschino cherry juice. It is a big grocery store but I don’t know if they are stocked in the produce section yet. I hope that helps! The juices will soak into the chocolate cake and add more moisture and flavor to each layer. I really loved the fresh cherries. Can you substitute butter milk for regular 2% milk? It was for his birthday. Do I just mix the alcohol in the filling, or do I make the syrup separately and have a layer of filling and a layer of cherry liquor syrup. My only concern though is that i only have cake pans with separable bottoms. The cake is not a lie! I used maraschino cherries bc my husband loves them and Cool Whip bc I don’t jave a whisk attachment for my mixer. Will the whipped cream be ok for transportation? Hi Madhu! Do you mix that into the water and sugar combination? I am making this cake for an 18 year olds birthday, this is her favourite cake, and I need it will be an hour or so in transit. Is that normal or am I doing something wrong? Hi Amy! It’s too early for fresh cherries so stemmed maraschino had to suffice. My husband and me baked it together for his Birthday , Hi Suhani! So, I decided to transform her favorite cake into these adorable Black Forest … It’s delicious!! 3. Thanks Olivia, am going to try it out again today with all your tips . Thanks and Happy New Year. Normally that doesn’t really affect cakes I make cos the texture of these is exactly what I wanted, just the lack of height I have no idea the reason. Hi Michelle! Yes, here are some tips for adjustments to make: https://www.kingarthurflour.com/learn/high-altitude-baking.html, This cake looks so simple I would like to try it for my big sister birthday in the middle juny this year. I was wondering if I could substitute the vegetable oil for butter?? Just made it easier to do that way . I don’t think I would bake it all at once — it is a lot of batter and I’m not sure it would bake properly. Thanks Lindsay for getting back to me with your answer I’m looking forward to trying this cake for an upcoming special occasion. Bake for 45 mins or until a cake tester comes out mostly clean. I hope it worked out for you. You can bake each layer separately as long as you have room for 4 8″ pans in your oven. You can try but I worry the cherries will be too soft. One jar did one cake! Thanks, again can’t wait to try it! Search. I tried out your recipe and the cake was absolutely delicious. It’s usually more expensive so I just stick to canola oil. So happy you love it! You’d want to cut the recipe in half. You can try using the recipe as is in one 26cm pan. Thank you so much for the lovely recipe. I can see some measurements are quite different for this one so just wanted to confirm why this would be so? 6. Hi Michelle! I have a bottle of amarello cherries which I plan to use this time. This information will not be used for any purpose other than enabling you to post a comment. I am sure this will be incredibly helpful to anyone else that tries this. To make the chocolate shavings, just run a vegetable peeler along the edge of a chocolate bar. To help ensure your cake layers bake up nice and flat, see my. Was. What a wonderful recipe! (jumping!) Note that this will completely fill 9″ pans once baked, so I highly recommend weighing the batter to make sure one isn’t more full than the other. What is a plain syrup? I know that I could use frozen cherries for the filling, but now I’m not sure what to garnish the top of the cake with since I don’t have any lovely fresh cherries to use. Hi Olivia – Have you tested the recipe using weight measurements? I’m hoping it will provide some nicer pieces to put on the cake. May I know the weight of this cake? I shaved some chocolate for the decoration instead of making the bark (should try it next time) and used maraschino cherries. I have made many of your recipes and they have been fantastic. I’m a big fan of this chocolate cake. Can you please share all the ingredients measurements in grams? Hi Terbear! Yay!! Thank you for the amazing feedback! I almost always freeze my cake layers as I spread out my baking. It is hard to go out at this moment. If the juice is syrupy you could totally just use that instead of making the syrup altogether. I go over the steps in the recipe and also link to a video tutorial in the Notes section as well as the blog post. When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. Thanks again for your helpful and friendly assistance on my queries. Cani use 9 inch cake pans. If you only have one pan, and I would suggest baking one layer at a time. I’ve also made several others on your site and they always turn out great and I ALWAYS get loads of compliments. Thanks so much again for your tips and for your sweet comments! Thank you so much for this wonderful recipe! Thanks for sharing such a delicious recipe with us. Normally I’d say it would be totally fine if chilled, but the whipped cream frosting here gives the cake less structure than a typical buttercream cake. I am really looking forward to making this for a birthday. I had a lot of compliments for this cake. Is yours a sponge that is light, as worried the cream will squash out of the layers? I am so happy to hear that! My son is celiac so It has to be gluten free. If the cake is well chilled and stays chilled the whole 4 hours, it might be ok. Would it be possible to prep everything in advance and assemble on site? So happy you loved it. We are at approximately 5300 feet in elevation. It is a bit more on the delicate side, especially when cut in half horizontally, but should not fall apart. Olivia, For the frosting, it calls for 3 c of whipping cream. I’ll let you know how it goes:). I am so happy you loved this one and found it easy to follow. 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