Black Forest Cake, also known as Schwarzwalder Kirschtorte, is a cake renowned for its rich layers of chocolate sponge cake, whipped cream and sour cherries.

Its origins trace back to the Black Forest region of Germany, where it is believed to have been inspired by the traditional kirschwasser liquor made from the region's tart cherries. While the exact origins are debated, it's widely accepted that the cake evolved over the centuries, combining local ingredients with European baking techniques.

One popular theory suggests that the Black Forest cake was first created in the early 20th century by Josef Keller, a pastry chef from the Black Forest region. Keller is said to have developed the recipe while working at the Cafe Agner in Bad Godesberg, Germany. His creation quickly gained popularity and became a staple dessert in cafes and bakeries across Germany and eventually around the world. However, some historians argue that variations of the cake may have existed earlier, with similar flavour profiles appearing in regional recipes.

The traditional Black Forest cake consists of layers of chocolate sponge cake with each layer sandwiched with sweetened whipped cream and cherries, creating a harmonious balance of flavours and textures. The cake is typically adorned with additional whipped cream, chocolate shavings, and whole cherries for decoration, adding to its visual appeal.

Today, this cake continues to be a beloved dessert served on special occasions and enjoyed by people of all ages around the world, maintaining its status as a timeless classic in the world of pastry.

For this cake use sour cherries in compote, as you'll be using both the sour cherries and the cherry compote juice for tbe recipe.

Drain sour cherries, saving 120 ml of the compote juice separately.

Heat up sugar in a non-stick saucepan with 60 ml of compote juice over medium heat until it melts.

In a small bowl whisk together cornstarch and 60 ml of compote juice, and stir it into the melted sugar. Simmer for about 2 minutes with stirring until it thickens up.

Then remove from heat and pour over the sour cherries.

Leave it for an hour to cool down completely.

With a mixer mix the eggs, sugar, melted butter and vanilla extract for 3 minutes.

Separately whisk together flour, cocoa powder, baking powder and a pinch of salt, then mix it into the batter until combined.

Divide the batter between 3 lined baking moulds and bake each in a preheated oven at 180°C/356°F for 20-22 minutes, or until the toothpick comes out clean.

Let the sponge cakes cool down for 15 minutes, then brush them with compote juice from the sour cherries.

Beat the whipping cream, whipped cream stabilizer and icing sugar until soft peaks, then add sour cream and mix until stiff peaks.

Spread a layer of whipped cream over the first sponge cake and spread an additional ring of whipped cream around the edges.

Inside the whipped cream ring add half of the cherries, then spread another layer of whipped cream on top of the cherries.

Place the second cake layer on top and repeat.

Place the third sponge cake on top and cover with the rest of the whipped cream.

Keep in the refrigerator overnight to set.

Black Forest Cake