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“I saw this made by Lance on Come Dine With Me Australia. I'm making it for a party we're hosting soon. I know it's not "authentic" but it looked good on the show. This recipe gave no serving, prep or cooking time. The cake mixes says they each serves 12, so I'm estimating you would get maybe 20 serves from the finished dish! Apart from cooking the cake, I reckon it took me around an hour to whip cream, butterfly cherries, assemble the cake and drink the leftover juice/cherry brandy!”
60hrs 55mins

Ingredients Nutrition

  • 2 (583 g) devil's food cake mix
  • 1 12 cups water (or as required by cake mixes)
  • 12 cup vegetable oil (or as required by cake mixes)
  • 6 (55 g) eggs (or as required by cake mix)
  • 2 (425 g) cans black cherries
  • 200 g dark cooking chocolate, premium
  • 50 g dark cooking chocolate, premium, extra, finely grated (I use my microplane grater)
  • 12 cup cherry brandy
  • 600 ml thickened cream, whipable


  1. Grease and line two 20cm round cake tins.
  2. Prepare cake mix and divide batter into tins, bake in moderate oven 55 minutes until cooked. Allow cakes to stand in tins 10 minutes, covered with tea towel. Turn onto cooling racks until completely cool.
  3. While cake is in oven melt 200g chocolate over double boiler. Spread melted chocolate over baking paper on a baking tray, ensuring the chocolate is thin and even.
  4. When chocolate is starting to firm draw straight lines, about 1 inch apart in chocolate with a wooden skewer. Place in fridge to set firm.
  5. Drain cherries and reserve liquid, set aside.
  6. Whip cream and set aside.
  7. Combine ½ cup of cherry juice with ½ cup of cherry brandy and set aside.
  8. When cake is cool, trim the top of one cake to remove top mound and discard, then carefully cut the cake in half.
  9. Place first piece on serving tray, brush with juice/ brandy (be generous, but not enough to make top too soggy) and spread with portion of cream.
  10. Place cherries that have been split in half (butterfly style) on cream. Do not over cover as we have three more layers to go.
  11. Using a portion the extra 50g chocolate, give a light covering.
  12. Place second piece on top and repeat the process.
  13. Cut other cake in half (keeping the mound, this will be the top of the cake) place third piece on top and repeat process. The remaining juice/brandy is not required from here on, I (Lance that is) recommend drinking it.
  14. Place final piece with mound on top and cover with cream and continue to cover side of cake as well.
  15. Remove chocolate from the fridge.
  16. Lance (who is an embalmer) suggests wearing latex food prep gloves to prevent heat transfer and melting of chocolate while handling.
  17. Break chocolate into strips, the idea is to attach lengths to side of cake with ½ inch of the chocolate strip rising above the top.
  18. Break away excess at top and save for final top decoration. Do this process around side of cake ensuring 1cm gap between chocolate strips for ease of serving.
  19. Finish top of cake with whole cherries, excess chocolate pieces and grated chocolate.
  20. Stand back and behold the wonder, that is, Lance’s Black Forest Cake.

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