Photo from Bozzle.com website.
16th Century - Historians believe it originated in the late 16th century in the Black Forest
Region (Der Schwarzwald in German) located in the state of Baden-Württemberg. The
name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of
Waldeinsamkeit or forest-loneliness. During this era, chocolate was first
integrated into cakes and cookies. This region is known for its sour cherries and Kirsch
or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello
cherry). Combine these cherries with the Germans love of chocolate, and you have this wonderful chocolate confection with
cream and cherries. It is thought that the cake is named after this brandy.
1915 - Following history of
the Black Forest Cake from the
Cafe Schaefer web site:
Josef Keller (1887-1981) is the inventor of the Black Forest cherry cake. Keller
was the pastry chef in the Café “Ahrend” (today called Agner) in Bad Godesberg.
In the year 1915 he created for the first time what he called a “Schwarzwaelder
Kirsch”, or “Black Forest Cherry”.
After his time in the military,
Josef Keller established his own café in Radolfzell. August Schaefer learned the
trade as the apprentice to Josef Keller in Radolfzell from 1924 to 1927. After
many years of collaboration, Josef Keller gave August Schaefer his recipe book
which contained the original recipe. His son, Claus Schaefer, the current
Konditormeister of the Triberg Café Schaefer, inherited the book and the
original recipe and has thus been able to carry on making Josef Keller’s
Today the recipe book and the original recipe
for the now world-famous “Schwarzwaelder Kirsch” can be found with August
Schaefer’s son, Claus Schaefer, the current head chef at Triberg’s
- According to research carried out by Tübingen town archivist, Udo Rauch,
evidence is also pointing to master patissier, Erwin Hildenbrand, as having
invented the Black Forest gateau in the spring of 1930 at the Café Walz in
Tübingen. Before this he was working in
several places in the Black Forest.
1949 - The cake was rated the 13th best known cake in Germany.
Black Forest Cake - Schwarzwälderkirschtorte
This is a easy-to-make version of Black Forest Cake.
Yields: Makes one (1) four-layer cake
Prep time: 30 min
Cook time: 40 min
1 box dark chocolate or devil's food cake mix (your favorite brand)
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
3 cups heavy cream or whipping cream
1/3 cup powdered (confectioner’s) sugar
1/4 cup Kirshwasser (Cherry Brandy), divided
1 container whipped icing (cream cheese or vanilla)
1 (21-ounce) can cherry pie filling, divided
Maraschino cherries (for garnish)
1 to 2 ounces shaved semisweet chocolate
Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon
vanilla extract. Bake cake, as directed, in two 9-inch layer cake pans. When
done baking, remove from oven and cool the cake completely on a wire rack. When
the cake is cooled, wrap each layer in plastic wrap. Place layers in the
refrigerator for approximately 1 hour.
In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar. Refrigerate until ready to use.
Using a sharp knife, slice each cooled cake round horizontally to make four layers.
Place one layer on a flat plate and brush with 2 tablespoons cherry brandy. Fill a plastic bag with
whipped vanilla or cream cheese icing (your choice) and pipe a generous ring (at least one (1) cherry high!) around the edge of first cake layer. Fill
the exposed ring of the cake with some of the cherry pie filling.
Place the second layer on top of the first layer. Repeat first layer process with the second layer.
Place third layer on top of the second layer. Repeat process with the second layer.
Place fourth layer on top of the third layer. Frost the entire cake with freshly whipped cream.
Garnish the top of the cake with (cherries picked from the pie filling) or maraschino cherries. Sprinkle the
top chocolate shavings. Gently press chocolate shavings onto sides of cake.
Refrigerate for at least two hours prior to serving. Slice while well chilled for best results.
Makes one (1) four-layer cake.