Chocolate and cherries are a match made in heaven and when combined they make a dessert as decadent as this black forest cake. Light clouds of whipped cream, rich chocolate cake soaked in cherry brandy and a generous amount of fresh cherries, all surrounded by shaved chocolate make this one of the most popular cakes in the world.
The story of the Black Forest cake is a fascinating tale with many versions and legends surrounding it. One theory claims the name of the cake came from the fact that kirschwasser is typically served in the Black Forest region of Germany. This alcoholic beverage is a clear brandy that is infused with sour berries and cherries and pairs perfectly with both the chocolate cake and the whipped cream.
Other stories claim that the cake was first created in the early 20th century and became a popular treat after WWII. It has been enjoyed around the world and is now considered a traditional dessert in Austria, Switzerland, Italy (especially in the Trentino Alto Adige region) and Germany. The cake is almost identical in all of these countries but one difference is that the kirsch (alcoholic ingredient) is often replaced by rum and sometimes even omitted entirely.
The cake is a favorite amongst many people because of its layers of chocolate, sour cherries and whipped cream. It is also known for being a very versatile cake. It can be topped with many different things including chocolate shavings, berries, nuts and more!
To celebrate National Black Forest Cake Day, head to your local bakery and order a slice of this delicious dessert. Or try your hand at baking this cake yourself! It is relatively easy to make and it’s a great recipe for beginners.
A classic black forest cake is usually made with a light vanilla frosting. To make the frosting, beat butter and sugar together until the mixture is creamy and fluffy. This can be done by using a handheld mixer or a stand mixer fitted with the paddle attachment. Next, add the melted chocolate and beat again until everything is well mixed and smooth.
Once the frosting is finished, it is important to let it rest and set for about 3-4 hours in order to create a light and airy texture. After that, it is a good idea to crumb coat the cake by covering it in a thin layer of icing and then pressing crumbs onto the entire surface of the cake. This will help the icing to adhere and it will also keep the cake from becoming too dry.
Finally, it is a good idea to wait until you’re ready to put the cake together to whip the whipped cream. Whipped cream can deflate and become flat if it’s beaten too far in advance.
If you want to add decorations like chocolate shavings or berries it is best to do so just before serving. This will prevent them from melting and bleeding onto the whipped cream.