Enjoy A German Black Forest Cake With A Twist

You might be surprised to learn that Black Forest cake didn't actually get its name from the Black Forest mountain range in southern Germany. There are a few disputes on its origins, and some people claim that the dessert originated in Switzerland, while others insist that the name was inspired by the traditional costume of the women in the Black Forest region, who wear a characteristic hat with big, red pom poms on top. However, given that the German name for the treat is Schwarzwälder Kirschtorte, it's more plausible that the cake got its name from its main ingredient and the region's specialty liquor–known as kirsch or kirschwasser–which is a clear, colorless fruit brandy made from cherries (don't worry – we've left the alcohol out of this version). In any case, we're just glad someone created it and we're even happier to present you with this recipe that's not only easy to copy, but also has a very modern design due to the new decor.

You'll need:

For the chocolate cake: 

  • 3¼ oz cocoa powder
  • 8¾ oz sugar
  • 8¾ oz flour
  • 2 eggs
  • 8 fl oz buttermilk
  • 3¾ fl oz vegetable oil
  • 8 fl oz hot water
  • 2 tsp vanilla extract
  • 3 tsp baking powder
  • 1 tsp salt

For the layers:

  • cherry syrup
  • whipped cream
  • halved cherries

For the decor:

  • 1¾ oz melted chocolate
  • whipped cream
  • 6 cherries with the stem
  • finely chopped chocolate

Here's how:

1. Mix all the chocolate cake ingredients together in a large bowl with a hand mixer until a smooth batter forms. Evenly divide the batter between two greased springform pans (6-inch diameter) and bake both pans for 50 minutes at 320°.

2. After the cakes have cooled, cut them both horizontally in half. Place one of the bottom pieces on a cake plate and brush it with cherry syrup. Then spread a layer of whipped cream and smooth it out. Cover the entire area with cherries and add another layer of whipped cream, which should again be smoothed out. Repeat this process with the other two top pieces and finally top the cake with the other bottom piece.

3. Now cover the sides and top of the cake with whipped cream and smooth it out.

4. Lay a piece of parchment paper on your work surface and pour the melted chocolate down the middle. Lay a second sheet of parchment paper on top and carefully roll out the chocolate mass between the two sheets. Make sure to keep the chocolate contained between the two sheets so that it doesn't spill out. Roll up the papers with the chocolate on the rolling pin and refrigerate for 1 hour. Unroll the rolling pin, remove the top sheet of parchment paper, and break the hardened chocolate into oblong columns.

5. And now for the cherry on top: the decoration! First place the chocolate slabs around the cake and sprinkle finely chopped chocolate on the middle of the cake up top. Squirt 6 dollops of whipped cream evenly around the cake and place a cherry on each one.

No cake lover will be able to resist this classic treat, and since we've replaced the traditional alcohol with cherry syrup, you can rest assured knowing that all of your sweet toothed guests can equally enjoy this rich German dessert.


Also hefty