March 28 National Black Forest Cake Day #BlackForestCakeDay

March 28th is National Black Forest Cake Day #BlackForestCakeDay. I don’t think Charlie has ever had Black Forest Cake and as for me I’ve seen it but always avoided Black Forest Cake because Black Forest Cake has Cherries in it. Before you ask what about David I’m not sure if he has had Black Forest Cake or not. How about you?

If there’s one thing that we are absolute suckers for at National Today, it is a black forest cake, and you bet we are super excited for the day March 28 rolls around and we get to celebrate National Black Forest Day. First of all, the absolute beauty of the cake itself deserves its own accolades — like those chocolate shavings accompanied with maraschino cherries and white cream! Don’t even get us started on the taste because then we are going to be here the whole day. Did you know that the cake was originally a simple dessert consisting of cream, cherries, chocolate, and alcohol? That still sounds tasty, if you ask us. 

There are many conflicting historical reports about the exact origins of the black forest cake, but all attest to its delectability. Some historical scholars believe that the cake was invented in the 16th century in a German town called Baden-Wurttemberg. Not only was the time and place famous for its Romantic era, but it’s also known as one of the first places where chocolate started to be added into cakes and other dessert recipes. Baden-Wurttemberg was also famous for its sour cherries and kirschwasser, which is a cherry brandy. It is believed that the black forest cake gets its name from the alcohol. ‘Schwarzwald’ is the German name for the Black Forest, and a black forest cake is called ‘Schwarzwälder Kirsch’ in German.

Another story points to the cake being invented in 1915 by Josef Keller, a pastry chef at Caf Arend in Bad Godesberg. But it only started becoming popular around the 1930s. Interestingly, another historian claims that the master patissier, Erwin Hildenbrand, was the one who came up with the recipe in 1930. Hildenbrand had been working in different areas of the German Black Forest. 

Today, the cake is enjoyed in many parts of the world with slight variations. The American version does not have any alcohol in it but, in places like Austria and Germany, a true black forest cake must have alcohol in it for it to even be considered a black forest cake in the first place.

National Black Forest Cake Day Activities

1. First and foremost, if you are not going to be indulging in a Black Forest Cake on National Black Forest Cake Day, then you need to sort out your priorities. It’s okay if you don’t want to consume Alcohol or are Vegan, you can still get a Black Forest Cake with all your dietary restrictions. But please, have a Blake Forest Cake and make a day out of it.
2. Put on your Chef hat and apron, and get those hands dirty! Make the Black Forest Cake however you like but, of course, keep its authentic flavors with Whipped Cream, Cherries, and Chocolate. And the best part? You can adjust the proportions according to your liking — so if you want more Chocolate, you do you.
3. Since we are on the topic of the Black Forest Cake, why should the White Forest Cake be left behind? Try one, make one, or make a combination of the two. See which of these two siblings come out on top. Or perhaps both are equally good in their own way.

Facts About Maraschino Cherries

1. Maraschino Cherries lose a lot of their nutrients during the bleaching and brine processes, not to mention the fact that Maraschino Cherries are high in Sugar.
2. Did you know Maraschino Cherries bright red dye contains a carcinogen called benzidine and this can cause bladder cancer. Looks like I need to stop drinking Cherry Coke and Cherry Dr. Pepper. Should we warn Braum’s? Sonic? and Dr. Queen so they can make people aware?
3. Maraschino Cherries were considered luxurious in the early 1900s as they were intended for fine dining.
4. Dr. E. H. Weigand, in 1919, further developed the Maraschino Cherries’ recipe by using a brining process instead of the usual Alcohol technique.
5. While red is one of the most common colors used, in Maraschino Cherries also come in other shades like gold, green, blue, yellow, etc.

Why People Love National Black Forest Cake Day

1. National Black Forest Cake Day is said that it is one way to appreciate another Country’s culture and history is to explore their food items.
2. The Black Forest Cake has a lot of history attached to it, from its ingredients and the places they are sourced from to how it is sold.
3. While the essence of a Black Forest Cake has remained the same throughout the years, there have been slight variations in the recipe as Black Forest Cake has traveled across Countries and continents.
4. Most of America and Countries like the UAE enjoy the sweet treat without the addition of Alcohol in it. Vegans have also adjusted the dessert with their own preferences. But one fact remains and that is the absolute heavenly joy Black Forest Cake brings to its eaters.
5. National Black Forst Cake Day is a celebration of Cake. That is it. Everyone loves Cake. No more explanations are needed.

Recipe for Black Forest Cake

Prep Time: 50 mins Cook Time: 35 mins

Additional Time: 1 hr 30 mins Total Time: 2 hrs 55 mins

Servings: 12 Yield: 1 (9-inch) gateau

Black Forest Cake:

• 2 ⅛ cups all-purpose flour
• 2 cups white sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 3 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 tablespoon vanilla extract

Topping:

• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract

Whipped Cream Frosting:

• 3 cups heavy whipping cream
• ⅓ cup confectioners’ sugar

Directions

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill before using it to whip the cream.
3. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl..
4. Add eggs, milk, oil, and vanilla; beat until combined.
5. Pour cake batter into the prepared pans.
6. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
7. While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.
8. Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
9. To make the frosting: Combine whipping cream and confectioners’ sugar in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
10. Split each cake layer in half horizontally using a long serrated knife.
11. Tear one layer into crumbs; set aside.
12. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 ½ cups of frosting for piping decorations on cake; set aside.
13. To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
14. Top with second cake layer; repeat layers of frosting and cherry topping.
15. Top with third cake layer and frost sides of cake.
16. Pat reserved cake crumbs onto sides of cake

Thank you,

Glenda, Charlie and David Cates