Schattenmorellen (Morello sour cherries) are used in the filling as well as the deco on top. Maraschino cherries have become the staple topping for Black Forest cakes throughout much of the world. Using maraschino cherries is an Americanized addition to this, my first authentic Black Forest cake recipe was served for my granddaughter, Alana's fourth birthday. The recipe below has changed slightly as I've improved it, trying to make it as simple as possible. This was actually my first attempt at a Black Forest cake. This is one of the first photos I place on this website, many, many years ago. You can read about his culinary escapades in Rich's Meals. Well, that's Richard (aka Eran), our youngest son. To amp up the cherry flavor, I used some cherry juice, a great alternative when serving this cake to children. īy the way, that's me below, many, many, many years ago, with our oldest granddaughter, Alana, and the first time she had an authentic black forest cake, minus the kirsch. Whichever it is, this rich dessert is now world-known as one of Germany's most recognizable and best loved cake. One is that the Schwarzwälder Kirschtorte, literally translated as 'Black Forest Cherry Torte', takes its name from the distinctive kirsch liquor ( Schwarzwälder Kirsch or Kirschwasser) that is made from the Black Forest sour cherries.Īnother gives the credit for this delicious cake to Josef Keller of the Cafe Ahrend in Bad Godesberg in Bonn, in 1915. No actual record of this cake's origin exists. (That's in Baden-Württemberg in southwestern Germany). The easy answer could be that it's from the Black Forest region of Germany.

German black forest cake