The German Black Forest Cake, also known as Schwarzwälder Kirschtorte in German, is a classic and beloved dessert that originated in the Black Forest region of Germany. This rich and decadent cake is named after the region’s famous Black Forest, known for its lush, dark forests, and it is said to have been inspired by the traditional folk costume of the area, which features a black hat adorned with red pom-poms.

The history of the Black Forest Cake dates back to the early 20th century, although its exact origins are still somewhat disputed. The cake is believed to have been first created by Josef Keller, a pastry chef from Bad Godesberg, Germany. Keller is renowned for his contributions to the world of confectionery, and he is often credited with inventing the original Black Forest Cake in 1915 while working at the Café Agner in Bad Godesberg. However, this claim has been challenged by other regions in the Black Forest, each asserting their own version of the cake’s origin.

The cake’s popularity grew steadily over the years, and it became a symbol of German culinary excellence and heritage. The traditional recipe typically includes layers of chocolate sponge cake, whipped cream, and cherries. The cherries used in the cake are often sour or tart, reflecting the region’s abundance of these fruits.

Today, the Black Forest Cake is enjoyed not only in Germany but also worldwide. It has become a staple in bakeries and dessert menus, with various adaptations and creative twists. Despite its variations, the classic German Black Forest Cake continues to evoke the charm and beauty of the Black Forest region, enticing dessert lovers with its luscious combination of flavors.

PREP: 45 MIN. + COOLING

BAKE: 30 MIN. + COOLING

MAKES: 12 SERVINGS

INGREDIENTS

• 1 cup whole milk
• 3 eggs
• ½ cup canola oil
• 3 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 2 cups sugar
• ¾ cup baking cocoa
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt

FOR FILLING:

• 2 cans (14½ ounces each) pitted tart cherries
• 1 cup sugar
• ¼ cup cornstarch
• 3 tablespoons cherry brandy or 2 teaspoons vanilla extract

FOR WHIPPED CREAM:

• 3 cups heavy whipping cream
• ⅓ cup confectioners’ sugar

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C).
2. Line the bottoms of two 9-inch round baking pans with grease-proof paper and grease the paper.
3. In a large bowl, beat together the milk, eggs, canola oil, and vanilla until well blended.
4. In a separate bowl, whisk together the all-purpose flour, sugar, baking cocoa, baking powder, baking soda, and salt.
5. Gradually beat the dry ingredients into the milk mixture until well combined.
6. Transfer the batter evenly into the prepared pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before removing them to a wire rack to cool completely. Remove the grease-proof paper.
9. Drain the cherries, reserving ½ cup of the juice.
10. In a small saucepan, whisk together the sugar, cornstarch, and reserved cherry juice.
11. Add the cherries to the saucepan and cook and stir the mixture over low heat for 10-12 minutes or until it thickens and becomes bubbly.
12. Remove the filling from heat and stir in the cherry brandy. Let it cool completely.
13. In a large bowl, beat the heavy whipping cream until it begins to thicken.
14. Add the confectioners’ sugar and continue beating until stiff peaks form.
15. Using a long serrated knife, cut each cooled cake horizontally in half, creating four layers in total.
16. Place one cake layer on a serving plate.
17. Top it with 1½ cups of the whipped cream, spreading it evenly.
18. Spread ¾ cup of the cherry filling on top of the whipped cream, leaving a 1-inch border around the edge.
19. Repeat the layers twice, adding another cake layer, whipped cream, and cherry filling each time.
20. Finally, place the last cake layer on top.
21. Frost the top and sides of the cake with the remaining whipped cream.
22. If desired, reserve some whipped cream for piping decorations.
23. Spoon the remaining cherry filling onto the top of the cake.
24. Refrigerate the Black Forest Cake until ready to serve.

Enjoy this delightful and iconic German Black Forest Cake, a true treat for any occasion or celebration!