(jump to recipe)
I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Continue reading “A guide to achieving Black Forest Cake bliss”
(jump to recipe)
Considering the fact that I have promised my husband that I’ll be making the traditional Black Forest Cake for his birthday every year, I guess I’ll get plenty of opportunities to do a long post about this in the years to come. Given the specific parameters of this week, I’m going to have to stick with the short format.
What parameters, you ask? I baked this cake in a very rushed manner, in a cluttered kitchen full of dinner prep and in-progress dish cleaning, and in highly sub-optimal lighting conditions (not one decent picture). I assembled and frosted the cake in various stages spread over several hours, in between late evening meetings and a hundred other things to cross off my “this needs to be done yesterday” list.
Before you start thinking that all I make is excuses, let’s talk about cake! Variations of the traditional German “Black Forest Cake” (or “Schwarzwälder Kirschtorte” in its native German tongue) are available in some format all over the world, really. It’s quite unlikely that you’ve never heard about it, wherever you are! It’s basically a type of German Chocolate Torte: sturdy chocolate sponge cake soaked in Kirsch (Cherry-infused Brandy) and chopped pitted cherries, stacked one over the other with Kirsch-infused whipped cream in between and all around. It is then covered in an avalanche of bittersweet chocolate shards and topped with whole, pitted cherries for garnish (and a “forest” appearance). The cake isn’t named after the German “Black Forest” mountains themselves, but after the Cherry liquor made from the dark, tart cherries found in the region, which lends itself beautifully to the cream and chocolate combination.
Continue reading “Black Forest Cake (Schwarzwälder Kirschtorte)”