This mythical and classic cake originated in the southwest of Germany, in a region known as the Schwarzwald, or The Black Forest.
There, Morello cherries, native to the area, are used to make Kirschwasser or “cherry water,” a clear brandy commonly referred to as Kirsch.
Kirsch is also a main ingredient in true Black Forest Cake.
Several German pastry chefs of the early 20th century claim to have made the first Black Forest Cake, which in German is called Schwarzwälder Kirschtorte, but one of the more creative theories behind its creation is that the cake was made to mimic the traditional costume of unmarried German women from the Black Forest area.
The whipped cream mimics their full, billowing-sleeved blouse, the chocolate represents their black skirt and bib, and the cherries stand in for the “Bollenhut,” a hat distinguished by its large, red pom-poms.
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Pastry Chef: Ghaya F. Oliveira