Black Forest cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with Kirschwasser (cherry schnaps) to provide moisture and a little extra flavor.
There are many other ideas on how the cake originally got its name. Some historians say that it is possible that the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries. Called Schwarzwderkirschtorte in German, which means Black Forest Cherry Torte or Gateau.
History of Black Forest Cake:
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-Wttemberg. 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 Caf“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 cafin 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 CafSchaefer, inherited the book and the original recipe and has thus been able to carry on making Josef Keller’s original.
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 Konditorei Schaefer.
1930 – According to research carried out by Tingen 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 CafWalz in Tingen. 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 – Schwarzwderkirschtorte Recipe:
This is a easy-to-make version of Black Forest Cake.
Source: Photo from Bozzle.com website.
Categories:Baking Cakes HIstory Chocolate Cakes Chocolate Recipes Dessert Recipes Food HIstory German Historical Cakes Maraschino Cherries