black forest cake
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Black Forest Cake with Balsamic and Rum Roasted Cherries

Rich, smoky, sweet, tart, amazing Black Forest cake with four layers of luscious. The cherries are marinated and then roasted for the most flavor.
Course Dessert - Cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 859kcal
Author Marye Audet-White



  • 2 1/8 cups flour all purpose
  • 2 cups sugar
  • 3/4 cup cocoa powder Hershey's Special Dark
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup toasted sesame oil I like La Tourangelle
  • 1 teaspoon vanilla extract
  • 1 tablespoon balsamic vinegar chocolate
  • 1/4 cup Kirsch


  • 30 ounces pitted tart cherries 2 15-ounce cans drained
  • 30 ounces pitted sweet cherries 2 15-ounce cans drained
  • 1 cup white sugar
  • 2 tablespoons rum
  • 2 tablespoons balsamic vinegar chocolate


  • 1 teaspoon vanilla extract
  • 4 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1/4 cup sugar


  • 12 Maraschino cherries
  • 3 ounces bittersweet chocolate



  • Preheat the oven to 350F
  • Grease pans, cut a circle from wax paper to fit the bottom of each pan, smooth the paper into the pans, grease and flour.
  • In the bowl of a mixer combine the flour, 2 cups of sugar, cocoa, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, balsamic, and vanilla, beat on low until blended.
  • Beat on medium for one minute.
  • Pour into prepared pans.
  • Bake for 35 minutes or until a toothpick inserted in center comes out clean.
  • Cool for five minutes in the pans.
  • Run a knife around the edge of the pans and turn the cakes out on the counter.
  • Remove the waxed paper carefully.
  • Cool thoroughly.


  • Drain the cherries and put them into a large bowl.
  • Add the balsamic and the rum.
  • Mix well.
  • Let marinate two hours or overnight.
  • Preheat oven to 450F
  • Drain well and pat dry with paper towels.
  • Sprinkle with two tablespoons of sugar.
  • Place on a nonstick cookie sheet and place in oven.
  • Roast until juices get thick and cherries start to caramelize, about 20 minutes.
  • Stir the cherries often while they are roasting.


  • Add the confectioner’s sugar to the whipping cream.
  • Beat well until peaks begin to form.
  • Add granulated sugar and vanilla.
  • Beat until very thick and spreadable.


  • Cut each cooled cake into two layers.
  • Brush the cut side of each layer with Kirsch.
  • Place the first layer on a cake plate, cut side up.
  • Top with about 1/2 cup of the whipped cream.
  • Spread about 1/3 of the cooled cherries over the top.
  • Place the next layer of cake on top, pressing down gently.
  • Spread about 1/2 cup of the whipped cream on the layer.
  • Top with about 1/3 of the cherries.
  • Repeat with the next layer.
  • Add the top layer of cake cut side down.
  • Slide about 4 straws down through the layers to keep the cake stable.
  • Cover the top and sides with a thick layer of whipped cream.
  • Chill.


  • Dry Maraschino cherries well.
  • Melt 1 square of the chocolate.
  • Dip the lower half of the cherries in the chocolate.
  • Chill on a wax paper covered plate.
  • Grate the remaining squares of chocolate and press onto the sides of the cake, gently.
  • Top the cake with the chocolate covered cherries.


Calories: 859kcal | Carbohydrates: 110g | Protein: 8g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 152mg | Sodium: 272mg | Potassium: 615mg | Fiber: 6g | Sugar: 82g | Vitamin A: 1350IU | Vitamin C: 10.4mg | Calcium: 138mg | Iron: 3mg