Today is National Black Forest Cake Day

Last updated on May 24th, 2021 at 09:22 am

Black Forest Cake, is a chocolate cake with whipped cream, a cherry filling and a touch of liqueur that originated in teh Black Forest region of Germany. In Germany, this scrumptious dessert is known as Schwarzwälder kirschtorte. Some believe that it was actually named for the traditional costume of the region, which is black, red and white like the cake. Some believe the costume was based on the cake. In fact, the German equivalent to the chicken and egg question translates to roughly, ‘What came first, the cake or the costume?’

Making Black Forest Cake is not as easy as most cakes, but it is well worth it! Try this recipe for Schwarzwälder kirschtortetonight!

Authentic Black Forest Cake

For the cake:

• 6 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract or essence
• 4 ounces unsweetened baking chocolate, melted
• 1 cup flour, sifted

For the syrup:

• 1/4 cup sugar
• 1/3 cup water
• 2 tablespoons Kirsch

For the filling:

• 1 1/2 cups confectioners’ sugar / icing sugar
• 1/3 cup unsalted butter
• 1 large egg yolk
• 2 tablespoons Kirsch

For the topping:

• 2 cups canned sour cherries, drained
• 2 tablespoons confectioners’ / icing sugar
• 1 cup heavy cream, whipped
• 8 ounces semisweet chocolate

CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 baking pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.

SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.

CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream.

Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

As they would say in Germany, Guten Appetit!