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It's National Black Forest Cake Day❗

Today we celebrate a decadent and delicious dessert: The Black Forest Cake.


According to nationaldaycalendar.com, "Black Forest cake is the English name for the German dessert Schwarzwalder Kirschtorte, meaning “Black Forest cherry torte.” 

Most often, bakers layer several sheets of chocolate cake with whipped cream and cherries between each layer to make Black Forest cake. Then they decorated the cake with whipped cream, maraschino cherries, and chocolate shavings. Some traditional recipes call for sour cherries between the layers and a Kirschwasser (a clear liquor distilled from tart cherries) to be added to the cake. In the United States, bakers usually do not use alcohol. However, in Germany, liqueur is a mandatory ingredient. Otherwise, the cake can not legally be sold under the Schwarzwalder Kirschtorte name.


The cake is named after the specialty liquor (Schwarzwalder Kirschwasser) of the region of the Black Forest (Schwarzwald) mountain range in southwestern Germany.

Beyond the history of the cake, bakers and pastry chefs create elegant displays when baking Black Forest cake. The combination of rich chocolate layered with contrasting color and bold red cherries offer bakers an opportunity to design remarkable pieces. Their decadent interpretations leave us with fantastic memories and a sweet piece of cake to enjoy, too."


In honor of today, here's a few ways you can homage: 

📍Visit your favorite bakery and order a slice.

📍Shout out your favorite bakery

📍Go into the cabinet, break out your baking pans and try this recipe: 𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗔𝗻𝗴𝗲𝗹 𝗥𝗼𝗹𝗹

This light and elegant recipe features chocolate-flavored angel food cake filled with luscious cherry pie filling. Garnished with whipped topping, it’s a heavenly dessert.


Ingredients

1 package (16 oz) angel food cake mix

1/4 cup unsweetened cocoa powder

1 can (21 oz) cherry pie filling

1/4 cup powdered sugar

1 1/2 cups chocolate-flavored syrup

1 1/2 cups frozen whipped topping, thawed


𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat oven to 350°F. Cut 18‑inch long piece of Parchment Paper. Press into bottom and up sides of Stone Bar Pan. Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter over Parchment Paper; spread evenly. Cut through batter with Classic Scraper to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip.

Turn cake out at once onto a sheet of Parchment Paper sprinkled with powdered sugar using Flour/Sugar Shaker. Gently remove Parchment Paper. Tray and roll up cake in sugared Parchment Paper as for a jelly roll. Cool on Stackable Cooling Rack. Unroll cake; discard Parchment Paper. Spread pie filling to within 1‑inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1‑inch slices using Bread Knife. For each serving, drizzle with 1-2 tablespoons chocolate syrup; top with whipped topping.


𝗬𝗶𝗲𝗹𝗱: 𝟭𝟮 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Approximately 314 calories and 3 grams of fat


Powdered Sugar Shaker # 100023

Stone Bar Pan # 100384

Stackable Cooling Racks # 1588

Classic Scraper # 1650

Bread Knife # 100752

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Bake up this decadent dessert roll and invite friends and family over. Let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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