Black Forest cake originated in Germany, with the literal name Schwarzwälder Kirschtorte, or, “Black Forest Cherry Tort.”
In Germany, the cake cannot legally be marketed as Schwarzwälder Kirschtorte unless it includes the mandatory ingredient of Kirschwasser, a clear liquor distilled from tart cherries.
Here’s how she starts it:
- Halving and pitting 3 lbs of cherries, soaked overnight in mixture of Kirsch and maple syrup
- Strain the plump cherries into a saucepan and reduce the burgundy liquid to a syrup
- Put 2 pints of Strauss heavy whipping cream into ice cold bowl and started beating
- Add about a Tbs of Kirsch and a couple of Tbs of maple syrup as the cream whipped into silky stiff peaks
- Use serrated knife to carefully split three 9 inch chocolate cakes into 2 layers each
- Place bottom layer on a cake round dish and drizzle several tablespoons of the Kirsch-syrup mixture on it
- Smother layer with whipped cream and top it with the brandied cherries
- Add another layer of cake, syrup, whipped cream and cherries and repeat!
For the finishing touches, frosting and decoration, check out Chef Kasey’s detailed blog for her recipe here.
*Kasey’s Secret: Put mixing bowl, beater and all other cooking supplies in freezer for hour or so before using.