Black Forest Cake

(Schwarzwälderkirschtorte)

March 28: National Black Forest Cake Day

We were inspired to bake a Black Forest cake after our generous German-American friend, Lisa L., sent us a chocolate disc encased in a round tin decorated with a photo of fräuleins wearing a traditional folk dress and distinctive hat (bollenhut). The trademark topper with woolen pom-pons signifies their marital status: red for single ladies and black for those who are married.

This decadent dessert from Deutschland is as rich as its historical analogy to the apparel. Compare the women’s costume with the quintessential confection from the Black Forest:  the dark dress represents the chocolate decorations, the puffy-sleeved white blouse is the cream filling and frosting and the bollenhut has the cherry topping (bright red maraschinos or sour and black cherries).

While it does take time to make this cake (even with a simplified recipe), it is certainly a showstopping centerpiece and well worth the effort to celebrate National Black Forest Cake Day!

Recipe

(Adapted from What’s Cooking America)

For the cake

• 1 box (18 ounces) chocolate cake mix (we used Duncan Hines brand Swiss chocolate flavor)
• ½ teaspoon cherry extract
• ½ teaspoon vanilla extract
• 3 eggs
• 1 ¼ cup water
• ½ cup vegetable oil
• ¼ cup Kirschwasser (cherry brandy)

Directions

In a large mixing bowl, blend the chocolate cake mix with the cherry and vanilla extracts, eggs, water and oil. When the batter is smooth, pour into two greased 8- or 9-inch round cake pans. Bake in a preheated oven at 350 degrees F for 35-40 minutes, testing for doneness. Remove from the oven and cool completely. Refrigerate the cakes for at least an hour.

When fully chilled, slice each in half horizontally to make four layers. Slice off any mounds for leveled layers. Brush each layer with Kirshwasser. Refrigerate again to allow the cherry brandy to soak into the cake. Prepare the filling and decorations.

For the filling and decoration

• 4 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tablespoon Kirschwasser (cherry brandy)
• 2 (21 ounces each) cans cherry pie filling, drained (we used a combination of Lucky Leaf brand premium cherry and dark sweet cherry pie fillings)
• 1 jar maraschino cherries, drained and dried on paper towels
• 1 semi-sweet chocolate bar, shaved

Directions

In a chilled mixing bowl, whip the cream with the sugar. Add the Kirshwasser and mix well. Divide part of this cream filling for piping between the layers and the rest for frosting the cake. Fill a pastry bag with a large round tip and pipe a ring around the edge of first (bottom) cake layer. Spread the drained cherry pie filling evenly in the middle of the whipped cream rings. Place another cake layer on top of the filling.

Repeat two more times, ending with the undecorated cake layer for the top. Refrigerate to set.

Frost the top and sides of the cake with the remaining whipped cream. Fill a pastry or plastic bag with more whipped cream and use a large star tip to pipe in a decorative top border (we used tip 1M to make swirls).

Add the maraschino cherries on top of the piped borders. Refrigerate while making the chocolate garnish. Use a vegetable peeler to shave the edge of the chocolate, allowing the shavings to fall into a bowl. Sprinkle the chocolate in the middle of the cake.

Add a chocolate border on the bottom of the cake by sprinkling extra shavings on the bottom. We chose to decorate our Black Forest cake with chocolate leaves by melting semi-sweet chocolate squares in the microwave and cooling them in a specialized plastic leaf mold. Refrigerate the cake until ready to serve.

Notes

• Thanks to Lisa L. for sending us the coolest culinary curiosities from around the world, such as the Black Forest chocolate from Germany! Danke schön!
• Fresh, pitted cherries with stems may be used in place of the maraschino cherries.
• Dark decorations on the cake may include dipping the cherries in melted chocolate or sprinkling the chocolate curls or shavings on the entire surface of the cream frosting.
• Black Forest cake is also known as Black Forest gateau.