The Boozy Backstory Behind the Black Forest Cake That Actually Has Nothing to Do With Germany

Contrary to popular belief, the classic black forest cake is not named after the Black Forest mountain range in Germany. It is named after a brand of alcohol that has something to do with cherries!

The black forest pastries or cakes you merrily devour from your local bakery and patisserie are not the original ones. Why? Because they lack the Kirsch that is a signature of the classic black forest cake. In India, the alcohol is done away with and substituted with cranberry, catering to local tastes and availability.

This liquor is used in the black forest cake by soaking the cake sponges in them and layering cream with cherries in between them. It is topped with a generous amount of whipped cream and garnished with cherries and chocolate shavings.

The German name for the black forest cake is ‘Schwarzwälder Kirschtorte,’ which literally means Black Forest Cherry-torte. But how did liquor weasel its way into this rich cake? To learn more Maraschino liqueur can replace kirsch in recipes, but will have a sweeter taste. Danish-origin Cherry Heering liqueur is another option that has a similar flavor profile to kirsch. It bears a sweeter taste.

But irrespective of the dessert’s provenance, it continues to be a cult favorite and win hearts across the world with its uniquely layered flavors that are easy on the tongue and tummy.about this, let’s head to Germany.

No Kirsch, No Black Forest Cake

Without kirsch, there is no black forest cake; such is its legacy. This is the reputation the cake has earned over the years. The European Commission has given it a protected status, and to be true to its name, it needs to be made from the sour cherries growing in the Black Forest region of Germany.

So What Exactly Is Kirsch Alcohol?

Kirsch, or kirschwasser, is a dry, colorless fruit brandy that comes from the black Morello cherry. The kirsch alcohol is fiery and locally known as Schwarzwälder kirsch, or kirsch wasser, or cherry firewater.

The Morello cherries are typically picked once the frost recedes around April and May. The liquor is made by crushing whole Morello cherries with the pits in them. This imparts a slightly bitter, nutty flavor, profile typical of kirsch. Some kirsch is aged in oak barrels, which imparts a mellow flavor. The brandy has a typical 40–50 percent ABV and is anything but sweet.

There are other variants of kirsch made from Morello cherries, originating from Switzerland, Denmark, France, and other parts of Europe where the cherries grow. But only the ones grown in the Black Forest region go into making the Black Forest Cake.

The History

Kirshwasser has a history that traces its origins to the central Swiss lakes, which spread to the Rhine Valley that cradles the Black Forest of Germany. During the 1800s, this liquor began to be manufactured in the same area.

Simultaneously, Kirschtorte, or cherry torte, began to emerge in the Zug region of Switzerland. The Kirsch in that region used the locally famous Zuger sour cherries. Back then, whipped cream was not added yet, but it was a fantastic accompaniment to the cake.

Who Made the Cake?

Honestly, nobody knows. The beloved cake had many contestants who claimed to have invented it. These include Joseph Keller in 1915 and Edwin Hildebrand in 1934. Their claims have not actually been proven so far. But it was known for a fact that Keller was serving the version of the soon-to-be popular black forest cake in 1915 at Café Agner, near Bonn, Germany.

It did not take long for it to appear on paper in cookbooks, and find its way to Britain by the mid-1950s. The British knew they could not afford the liquor needed to make the cake, so they rechristened the Schwarzwälder Kirsch to Black Forest Gateau.

The brandy, of course, is a good liquor to stave off the cold in frigid pockets of the Rhine Valley and beyond. It makes an appearance in cocktails such as Kir or Kir Royale. It is also sipped chilled or served with coffee as an after-dinner drink.

Serving Suggestions and Pairing

Kirsch pairs well with fruity desserts like cherry tarts or poached pears. Anything sweet will go with this strong liquor, even our gulab jamun or jalebi with rabri. Most commonly, it is served with coffee, especially after a heavy meal. In Switzerland, kirsch is mixed with hot milk and cinnamon for a winter drink.