Black Forest Cake [+ the Concept of Waldeinsamkeit]

Black Forest gâteau or Black Forest Cake is a multi-layered chocolate sponge cake with a rich cherry filling based on the traditional German dessert Schwarzwälder Kirschtorte.

This chocolate lovers’ dream cake features three luscious chocolate cake layers covered in light clouds of whipped cream and juicy sour cherries. The original recipe uses Kirschwasser – a double distilled, clear cherry brandy made from the sour Morello cherry, but a healthy splash of any cherry liqueur will also work for brushing on the cake to make it deliciously moist. My recipe has everything but the Kirch. [ This recipe is ever-so-slightly tweaked version of Lauren’s Black Forest Cake recipe. ♡ ]

Historians believe this cake originated in the late 16th century in the Black Forest Region (Der Schwarzwald) located in the state of Baden-Württemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness. Waldeinsamkeit literally translates to “solitude in the forest” celebrating the enlightened, sublime feeling that can come from being alone in the woods. During this era, chocolate was first integrated into cakes and cookies. This region is also known for its sour cherries and Kirsch or Kirschwasser.

INGREDIENTS

Cake

1 ¾ cups all purpose flour
¾ cup cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups whole milk
1 tsp pure vanilla extract
¾ cup vegetable oil
2 cups granulated sugar
2 large eggs

Whipped Cream

1 ½ cups heavy whipping cream
¼ cup powdered sugar
2 tsp pure vanilla extract

Cherry Filling

2 cups sour cherries [frozen or canned], drained

METHOD

Cake

Preheat oven to 350°F. Butter and flour three 7 inch cake pans.
In a medium bowl, sift in the flour, cocoa, baking powder, baking soda, salt and granulated sugar and set aside.
Separately, combine the wet ingredients and mix in the flour mixture in three batches mixing until the sugar has dissolved.
Divide batter evenly into pans and bake at 350°F for about 25 minutes, or until skewer comes out clean. (This is an average baking time as it will vary from oven to oven.)
Allow to cool completely.

Whipped Cream

Using a handheld electric mixer or a stand mixer fitted with a wire attachment, whisk the cream on medium-high speed (2-3 minutes). Then add the sugar and vanilla and mix until stiff peaks form.