When you think German food, the Black Forest Cake is probably one of the first things that springs to mind. It has become THE international symbol of German cake culture par excellence.
But what makes it so popular?
Perhaps it’s the wonderful combination of fruity cherries, a soft chocolate sponge cake, and whipped cream – they’re just meant to be together.
Although these cakes may be chock-full of calories, you really should enjoy at least one piece to reward yourself for your baking talents.
As this delicacy tastes best when prepared over a period of two days, you will have enough time left for a little workout between baking and eating it.
Actually, there are a few similar German recipes that are quite older, but not as famous as the Black Forest cake. Its worldwide fame had its start in the 1930s, when it was first mentioned in print.
There are several theories about where the cake got its name. They range from the look of a traditional women’s dress in the Black Forest region to a previous variation of a cake recipe from Switzerland.
As no one seems to know exactly where it came from, different people have also claimed to have invented this particular gateau.
Well, let’s not worry about who baked it first, but rather treat ourselves to a homemade version!
The last time I baked it was for my father-in-law’s birthday, because he is crazy about Black Forest cakes. Whenever he gets the chance to order it in a pastry shop, he’s going to try it out.
Over the years, he has developed a sophisticated taste concerning this type of cake, which put me under pressure to bake an extremely good version of it.
And what can I say? This recipe made his day! Try it out yourself to treat your family to this popular cake.
Note: Ideally, you should try to bake the sponge two days before it’s needed. One day after baking, you can cut it much more easily since it won’t be as crumbly. On that day, prepare the filling and assemble, then let the finished cake develop its full flavor for one more day.
If you don’t have that much time to wait for it, you can also get a ready-baked sponge cake from your grocery store or bakery as an alternative. Or, if you’re in the mood for a less complex dessert to make in general, we’ve got another simple German-inspired two ingredient cake recipe that’s just for you, as well as a classic vanilla butter cake recipe you’re going to love.
Want another chocolatey German inspiration? Give this elaborate baumkuchen tart a try.
The recipe is for a 9″ springform baking pan, and you also need a cake ring. A stand mixer would also be helpful, but you could mix it yourself using good old elbow grease if you have to.
Ending up with a flat, deflated cake? Don’t worry, we’ve got some great creative fixes for cakes that won’t rise.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.