Black Forest Cake

5 Rating(s): Rating(s):
Prep Time: 45 minutes
Baking Time: 35 minutes
Yield: about 16 servings


  • 2 cups (500mL) Robin Hood® Cake and Pastry Flour
  • 2 tsp (10mL) baking soda
  • ½ tsp (2mL) salt
  • ½ cup (125mL) butter, softened
  • 2 ¼ cups (550mL) brown sugar
  • 3 eggs
  • 1 ½ tsp (7mL) vanilla extract
  • 3 squares (1oz each) unsweetened chocolate, melted and cooled
  • 1 cup (250mL) sour cream
  • 1 cup (250mL) boiling water
  • 2 cups (500mL) whipped cream
  • ½ cup (125mL) icing sugar
  • 1 jar Smucker’s® Pure Cherry Jam, stirred
  • Chocolate shavings, optional
  • Maraschino cherries, optional


  1. Preheat oven to 350°F (180°C). Grease two 9” (23cm) round cake pans.
  2. Combine flour baking soda and salt. Beat butter in large mixer bowl. Add brown sugar and eggs, beating until light and creamy. Beat in vanilla and chocolate. Add dry ingredients to chocolate mixture alternately with sour cream, beating on low speed just until batter is smooth. Carefully stir in boiling water. Batter will be thin. Bake in preheated oven 30-35 minutes or until toothpick inserted in centre comes out clean. Cool on wire racks for 10 minutes, then remove from pans and cool completely.
  3. Beat whipping cream and icing sugar in large bowl of electric mixer until thick.
  4. To assemble cake, place one layer on serving plate and spread with ½ of whipping cream. Put ½ cup (125mL) jam over whipping cream, leaving a 1/2” (1.5cm) border away from edge of whipping cream. Cover with remaining layer and top with whipping cream, leaving some for decorating if desired. Top with remaining jam and garnish with chocolate curls.
  5. For an authentic look, using a piping bag, pipe whipped cream flowers around top edge of cake and place maraschino cherry in each flower.