Thank you for sticking with me through my exploration of German Sausages–even last week’s Blood Sausage (Blutwurst). There will be more sausages in the future, but I promised you a yummy dessert, and here it is–my own over-the-top version of German Black Forest Cake.
I drew on two sources for my almost-authentic version of Black Forest Cake, and I encourage you to check them both out. Genius Kitchen posts a recipe for a cake dripping with the German liqueur, Kirsch, and topped by a fluffy whipped cream frosting. The Genius Kitchen author introduces the recipe with a bit of a rant about the popular substitute for authentic Black Forest Cake–the super easy, but cloyingly sweet, cake mix with cherry pie filling recipe. I don’t think I’d try that ever–but certainly not when luscious black cherries are in season, and I have some melting chocolate at hand.
Because the original version introduced by Genius Kitchen had a whipped cream frosting (in addition to a buttercream filling) and I wanted a cake that would last longer than the quickly-deflating whipped cream, I borrowed the filling and frosting recipe from another site, The First Year Blog.
Check out that site for an absolutely gorgeous cake that she calls Fresh Cherry Cake with Chocolate Ganache. While the recipe definitely owes its origins to Black Forest Cake, it ups the ante by dribbling the Ganache over the top of the cherry-flecked frosting. This recipe also leaves out the kirsch.
I was serving the cake to my grandson for his 11th birthday, so I subbed cherry juice for the liqueur, my second step away from authenticity. And although I loved the look of the ganache on the cake, I had already decided I was going to do my own over-the-top finish by decorating with chocolate covered cherries. As you can see here the eleven chocolate drenched cherries substitute for candles on the grandson’s cake.
Confession time–The first attempt at this cake turned out to be a poison cake (explained in the post following this one).
Since I didn’t discover the disaster until the day of the celebration, I had to shorten the time available to make the cake. Plus, the original recipe (which is in the recipe below) is an extremely delicate cake, so it takes extra care, which I wasn’t in the mood for any more. See the holes in the top layer in this picture? That is what happened when I moved the cake from the cooling rack.
So I used a dark chocolate cake mix instead of remaking the original Black Forest cake recipe. But don’t worry–I did not succumb to the pie filling shortcut. And everyone who tasted the cake loved it.
I think everything is explained in the recipe, but if you have any questions or suggestions, please do leave them in the comment section.