Sunday, April 1, 2012

Black Forest Cake Balls

When I say Black Forest, do you immediately think "Ooooh, cake!" or do you think, "Cuckoo clocks!"? If it's the latter, well I don't know if that makes us better or worse friends because I think about both—but it's still totally nerdy. Here's some learnin' for the day (Thanks, Wikipedia!): while cuckoo clocks "have been made in the region since the early eighteenth century and much of their development occurred there," the cake's namesake comes from not from the forest itself but "the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries." The more you know...   *Shooting Star* 

Aaaaaanynobody cares, for today's recipe, I'm turning that tasty torte into a ball. 

Black Forest Cake Balls

  • 1 box chocolate cake mix (and corresponding eggs, oil, and water)
  • 1 can cherry pie filling
  • white chocolate baking bark
  1. Bake cake as directed and let cool completely.
  2. Crumble cake into large bowl, add pie filling and stir until combined.
  3. Scoop into 2t-sized balls and chill to set.
  4. Melt chocolate bark, coat the cake balls and chill one more time.
I thought they were wonderfully moist; however, I was expecting a burst of cherry flavor, but what I got was something more subtle. If that works for you, stick with the recipe as is. If not, maybe throw a jar of maraschino cherries into the cake before baking, or if you have some cherry liquor, definitely add that in the cake, or when you mix in the pie filling... or both!


  1. If there is any perfect cake that I have seen for a long time then THIS IS IT. Looks heavenly.

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  2. To add intensity and that authentic flavor of the original cake, add a few shots of kirsch. It's a German cherry liquor. Can't wait to try these!