Black Forest Cake II Recipe

Cook Time: 40 minutes

Ingredients

• 1 cups all-purpose flour
• cup unsweetened cocoa powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• cup shortening
• 1 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cups buttermilk
• cup kirschwasser
• cup butter
• 3 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted Bing cherries, drained
• 2 cups heavy whipping cream
• teaspoon vanilla extract
• 1 tablespoon kirschwasser
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat the oven to 350F (175C). Line the bottoms of two 8-inch round pans with parchment paper circles.
2. Sift together the flour, cocoa powder, baking soda, and 1 teaspoon of salt. Set the dry ingredients aside.
3. In a large mixing bowl, cream together the shortening and white sugar until the mixture is light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture, alternating with the buttermilk, mixing until everything is well combined.
6. Divide the batter evenly between the two prepared pans and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool completely in the pans. Once cooled, remove the cakes from the pans and discard the parchment paper. Cut each cake horizontally in half, creating 4 layers in total.
8. Sprinkle the cut layers with cup of kirschwasser to add flavor and moisture.
9. In a medium bowl, cream the butter until light and fluffy. Add the confectioners' sugar, a pinch of salt, and brewed coffee. Beat until the frosting is smooth. If the frosting is too thick, add a teaspoon or two of cherry juice or milk to reach the desired consistency.
10. Spread one-third of the frosting on the first layer of cake. Top with one-third of the drained Bing cherries. Repeat the process with the remaining layers, spreading frosting and adding cherries in each layer.
11. In a separate bowl, whip the heavy cream to stiff peaks. Beat in teaspoon vanilla extract and 1 tablespoon of kirschwasser.
12. Frost the top and sides of the cake with the whipped cream mixture.
13. For a decorative touch, use a potato peeler to shave semisweet chocolate into curls and sprinkle them over the top of the cake.

Nutrition Facts (per serving)

• Calories: 693
• Total Fat: 34g (43% DV)
• Saturated Fat: 17g (87% DV)
• Cholesterol: 107mg (36% DV)
• Sodium: 468mg (20% DV)
• Total Carbohydrate: 89g (32% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 70g
• Protein: 6g (13% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 87mg (7% DV)
• Iron: 2mg (12% DV)
• Potassium: 268mg (6% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Black Forest Cake, or "Schwarzwlder Kirschtorte" in German, is a decadent dessert that has become beloved worldwide. This rich, multilayered cake is made from a combination of light chocolate sponge layers, luscious whipped cream, tangy cherries, and a distinctive touch of Kirsch (cherry schnapps). The combination of textures and flavors makes Black Forest Cake not only a treat for the taste buds but also an iconic symbol of German culinary tradition.

History and Origins

The origins of the Black Forest Cake trace back to the Black Forest region of southwestern Germany, where the desserts name derives from the surrounding area. This region is famous for its cherry orchards and the production of Kirsch, a clear, fruit brandy distilled from sour cherries. The cakes creation is often credited to Josef Keller, a pastry chef who worked at the Hotel Neun Prlaten in the 1910s. Kellers version of the cake featured the characteristic layers of chocolate sponge, whipped cream, and cherries soaked in Kirsch, aligning it with the ingredients that were locally available. Since then, the cake has evolved into one of Germanys most famous desserts, enjoyed both within the country and internationally.

Regional Characteristics

Although the Black Forest Cake is most closely associated with the Black Forest region, its recipe has taken on regional variations over time. In the United States, for instance, the cake is often made with maraschino cherries instead of fresh Bing cherries. The Kirsch, an essential component in authentic Black Forest Cake, is sometimes substituted with other types of brandy or cherry juice. Additionally, the cake may be prepared using different frosting styleswhipped cream is traditionally used, but some variations include buttercream or even mascarpone cheese. In Germany, the cake is most commonly served as a celebratory dessert during holidays, weddings, and special occasions, often accompanied by a glass of wine or a cup of coffee.

How Black Forest Cake Differs from Similar Desserts

While Black Forest Cake shares similarities with other chocolate and cream-based cakes, it stands apart due to its unique combination of ingredients. The use of Kirsch and fresh cherries gives the Black Forest Cake a distinctively fruity and slightly boozy flavor, which sets it apart from classic chocolate cakes. The addition of Kirschwasser, a German cherry brandy, enhances the depth of flavor and imparts a subtle, warming undertone that is absent in most other chocolate cakes. Additionally, unlike many layer cakes, the Black Forest Cake typically includes a generous amount of whipped cream between its layers, providing a light, airy contrast to the rich chocolate sponge.

Where to Serve Black Forest Cake

Black Forest Cake is a dessert that is often featured at celebrations and gatherings. It is commonly served at German festivals, weddings, and birthdays, making it a symbol of both indulgence and tradition. Outside of Germany, it is also enjoyed in many European countries and the United States, where it is popular in cafs and restaurants. Due to its rich flavors and beautiful presentation, it is frequently a centerpiece at dessert buffets, holiday tables, and special events.

Interesting Facts About Black Forest Cake

• While the Black Forest Cake is now globally recognized, the original cake had a simpler, less decorated appearance, focusing mainly on the sponge, cream, and cherries.
• In some parts of Germany, the cake is traditionally topped with chocolate shavings, and the layers of whipped cream are typically made fresh with heavy cream and a bit of vanilla.
• Black Forest Cake was officially recognized as a cultural heritage of Germany in the early 21st century, adding to its importance as a culinary treasure.
• Interestingly, the cake does not have any actual connection to the Black Forest itself aside from its name and the use of local cherries and Kirsch. The regions beautiful landscapes and cherry orchards, however, inspired its creation.

Whether youre enjoying it in a caf or making it at home for a special occasion, Black Forest Cake remains a classic symbol of German dessert culture. Its layers of chocolate, cream, and cherries evoke a sense of both indulgence and tradition that has made it a favorite worldwide.

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