A modern version of the Black Forest Cake from Morton’s The Steakhouse.

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December 2008

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Black Forest Cake Recipe

Page 2: A Modern Take On Black Forest Cake

This is Page 2 of a four-page article. Click on the black links below to visit other pages.

• Page 1: History Of The Black Forest Cake
• Page 2: Black Forest Cake Recipe
• Page 3: Recipe, Continued
• Page 4: Final Assembly

Black Forest Cake Recipe

Now, the six-step preparation of the Black Forest Cake. This cake is a variation on the traditional Black Forest Cake, which is all-chocolate. If you prefer, you can make an all-chocolate variety.

1. Yellow Cake Ingredients

• 2-1/4 cups cake flour
• 1-1/2 cups sugar
• 3/4 cup shortening
• 3/4 cup milk
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• Raspberry preserves (if not using Kirsch)
• Morello/maraschino cherries or cherry topping for garnish
  (See photo of cherry topping on next page)
• Shaved chocolate for garnish
  (Mini chips can be used—see photo on next page; chocolate sprinkles can be substituted, but they don’t provide the same luxurious flavor and texture as real shaved or grated chocolate)

Yellow Cake Preparation

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Using an electric mixer on low speed with the paddle attachment, incorporate all ingredients slowly; mix until well-blended. Increase mixer speed to high; mix for two minutes more, scraping sides of bowl occasionally.  
3. Pour batter into pans. Bake for 25 minutes until cake springs to the touch.  Set aside to cool.

2. Chocolate Cake Ingredients

3/4 cups unsweetened cocoa 2 cups cake flour 1-3/4 cups sugar 1-1/4 cups milk 3/4 cup shortening 1-1/4 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking powder 3 large eggs Chocolate Cake Preparation Preheat oven to 350°F. Grease two 9-inch round cake pans; dust with cocoa. Using an electric mixer, on low speed with the paddle attachment, incorporate all ingredients slowly; mix until well-blended.   Increase mixer speed to high; mix for two more minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake for 30-35 minutes until cake springs to the touch. Set aside to cool.

Maraschino cherries can be iffy in terms of their cloying flavor, but if you look hard, you can find gourmet varieties with the stems intact. Tillen Farms produces the best we’ve ever had; they’re available online. Cake photo by Sasongko | BSP.

Continue To Page 3: Recipe & Assembly

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Recipe © Morton’s The Steakhouse. Other material