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Black Forest Cake

The grand finale to a night of GerTexican fusion includes decadent chocolate cake, whipped cream, and tequila infused cherries. Yum! What at evening at Krause’s Cafe with Alex Meixner and Chef Boomer Acuna.

Thank you Chris Snider for hosting us. What a night! 

P.S. Get your own apron here. “Everything tastes better in Texas”

Black Forest Cake

Course Dessert



  • 1 cup water
  • 1 cup butter
  • 1/4 cup cocoa powder unsweetened
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 2 eggs large
  • 1 tsp vanilla extract

Tequila Cherries

  • 1 can red tart cherries in water
  • 1 cup sugar
  • 1/2 cup tequila

Whipped Cream

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla bean paste


Cake Directions

  • preheat oven to 400 degrees
  • grease a 18-by-12 inch sheet pan
  • combine the flour and sugar in a large bowl
  • combine the water, butter, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture
  • in a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter and blend thoroughly by hand. Don't use an electric mixer
  • pour into the baking sheet and bake for 20 minutes or until a cake tester comes out clean

Cherries Directions

  • drain cherries reserving the water
  • place water and sugar in a sauce pan and reduce until syrup and cool
  • place tequila, cherries, and syrup into jar and place in refrigerator for at least 2 days before using

Whipped Cream Directions

  • Place all ingredients in a cold bowl and whisk until stiff peaks form


  • Once cooled, cut the cake in half
  • brush or drizzle each half with the tequila cherry syrup
  • place cherries on one half and top with whipped cream then top with the other half of the cake
  • use remaining whipped cream for topping