German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup canola oil
- filling:
- 3 teaspoons vanilla extract
- 1 cup whole milk
- 3 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- whipped cream:
- 1-1/2 teaspoons baking powder
- 3/4 cup baking cocoa
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) pitted tart cherries
- 3 tablespoons cherry brandy or 2 teaspoons vanilla extract
- Carbohydrate 13.9218879395611 g
- Cholesterol 177.607291666667 mg
- Fat 41.8954734863217 g
- Fiber 2.82243753726583 g
- Protein 6.28072166819779 g
- Saturated Fat 20.2451040321913 g
- Serving Size 1 1 servings. (177g)
- Sodium 14096.108595662 mg
- Sugar 11.0994504022953 g
- Trans Fat 2.25570980592331 g
- Calories 433 calories
Step-by-step
- Preheat oven to 350 degrees. Line bottoms of two greased 9-in. round baking pans; grease paper.
- In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
- Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
- Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
A Slice of Family History: My German Black Forest Cake
This isn't just a cake; it's a story. A story woven through generations, passed down from my German great-grandmother, through my mother, and now, hopefully, to my children. The rich, dark chocolate, the sweet cherries glistening with brandy, the fluffy whipped cream – each bite is a taste of family history, a tangible link to the past. The recipe itself, handwritten on a slightly yellowed piece of paper, feels as much a heirloom as any antique. It's more than just ingredients and instructions; it's a legacy, a tradition I cherish and plan to continue for years to come. The aroma of this cake baking fills my kitchen with warmth and memories, instantly transporting me back to childhood holidays and the comforting presence of my grandmother. Baking this cake isn't simply following a recipe; it’s a ritual, a way to connect with my heritage and share a piece of my family's story with everyone who has the pleasure of tasting it.
The annual family gathering wouldn't be complete without this masterpiece. The anticipation is always palpable as the cake emerges from the refrigerator, its layers of chocolate, cherry and cream a testament to time and tradition. There's always a quiet moment before the first slice is made, a moment of shared appreciation for the effort and the history behind this decadent treat. Each slice disappears quickly, leaving behind only the lingering scent of chocolate and a feeling of contentment. But more than just the satisfaction of a delicious dessert, it's a feeling of connection, a reminder of the enduring bonds of family and the legacy we carry forward. It's a reminder that the simplest things, the simplest recipes, can hold the most profound meaning. It’s a reminder of home.
Beyond my personal connection, this cake transcends the everyday. It's a conversation starter, a point of connection with others who appreciate the richness of cultural heritage. Many times, guests share stories of their own family recipes, their own traditions passed through generations. The Black Forest cake becomes a symbol, a common ground, fostering conversation and a sense of shared human experience. The simple act of baking and sharing this cake becomes an act of storytelling, bridging gaps and creating connections across time and generations. It becomes a celebration not just of food but of family, heritage, and the enduring power of tradition.
The process of making this cake is almost as important as the taste itself. The meticulous layering of the chocolate cake, the careful preparation of the cherry filling, the delicate swirling of the whipped cream – each step requires attention and care, mirroring the care that has been put into preserving this recipe through the years. I find a certain peace in the rhythm of baking, in the methodical actions that bring this masterpiece to life. It's a meditative process, a chance to slow down and appreciate the simple pleasures of creating something beautiful and delicious. And the outcome? A cake that tastes as good as it feels to make, a cake that tells a story with every bite.
