The cake represents one of the most popular cakes in Germany. It is an easy chocolate cake, just for chocolate lovers. The Black Forest cake recipe is easy to make: it is made within 2 hours. Interestingly that March 28 is National Black Forest Cake Day in America Why you should try this recipe It is still debated who invented the original recipe for Black Forest cake: a confectioner Josef Keller or pastry chef Erwin Hildenbrand. It was invented in 1934 and became the most famous German cake. What is Black Forest cake?īlack Forest cake, Black Forest gateau, Shwarzwald cake, or Schwarzwälder Kirschtorte in German, is a rich chocolate cake where chocolate layers are soaked with Kirsch-flavored syrup, covered with whipped cream, and topped with whole cherries.īlack Forest cake originated in the Black Forest Region called Der Schwarzwald in Southwestern Germany. I have used Lindt chocolate shavings to garnish the cake.Here is the best Black Forest cake recipe - a classic treat when every bite brings you to the heart of the Black Forest region. Repeat this process for the top layer and cover the remaining cake with the frosting.Ĩ. Add another layer of whipped cream before placing the second layer on top. Layer the cake with whipped cream and cherry filling on the top of whipped cream. Place the bottom layer of the cake and add 1/4 cup of cold sugar cherry syrup. Whip the cream on a low setting by adding 1/3 cup of powdered Sugar halfway through the process. In a cold, chilled bowl, take 3 cups of heavy whipping cream. Strain and cool the mixture thoroughly before using it.Ħ. Take about 1 1/2 cups of fresh cherries, add 1/4 cup sugar, 1/2 cup water, 2 Tbsp Kirsch brandy, let the mixture boil for about 7 to 8 minutes. To prepare the cherry filling and syrup, start by pitting the cherries. Pour the cake batter into an 8 x 3 inch greased pan-Bake F for 40 minutes. Add 1 1/2 cups of white granulated sugar, and beat for about 2 minutes with a hand blender.Ĥ. Sift 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 3/4 tsp salt.ģ. Take three eggs, 1 Tbsp vanilla extract, 3/4 cup buttermilk, 3/4 cup oil in a bowl, and mix everything well.Ģ. Freshly whipped cream with less powdered Sugar and the right amount to stiffen the cream.ġ. Cherry Filling that is made to the right consistency that does not make the cake soggy. The cherry syrup tastes like cherries from fresh cherries, not the canned that have loads of Sugar. Tender and moist chocolate cake layers are strong enough to hold up and not too soggy when soaked with cherry syrup. This cake consists of several components. Even while making the cherry filling and syrup, we can smell the freshness and the unique aroma! Black forest is one of the first things that comes to mind when I pick cherries from local farmers’ markets in the summer. 
I wait for summers to make cherry desserts. In contrast, canned cherries might be good on some desserts, definitely not for the black forest cake. I was pleasantly surprised when I had the better version of my childhood favorite cake. Making the filling and syrup elevates this cake to the next level. It was either canned or maraschino cherries and syrup (bright red colored in small jars). Though looking back, the ingredients in those cakes were not from real cherries.
I did not imagine at that time that it was so easy to make at home. We would go to bakeries in India and buy a slice each for everyone. When we were kids, black forest cake was a special occasion treat. Because it is not too sweet, all the flavors come through than just Sugar!! It is low on sugar when compared to other decadent chocolate cakes. The chocolate cake that remains moist after soaking with the cherry syrup is up to the mark. This recipe of black forest cake has bold flavors from fresh cherries.
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