Bexy's Baking Blog: Black Forest Cake Comparison

Black Forest is a fairly common type of cake, but really there exists two distinct types: the sweeter American version (common in North and South America), and the more traditional German version (common in Germany and Europe). As of Sunday, I have made both types, and I noticed some significant differences. I am personally used to the American version, but I also had the privilege of hearing the opinion of someone who is used to the German version. I can't say I really have an overall preference, as there are many different variations within the two versions, but I may say generally the American version is prettier to look at, but the German version is tastier. Here is a brief comparison.

The American version typically consists of rich chocolate sponge or similar type cake layers, sweet cherry filling, sweetened whipped cream, and chocolate curls or flakes and maraschino cherries to decorate. The major differences between this version and the German are the cherries used here are very sweet - often maraschino from a jar or a cherry pie filling. The cherries are bright red and thick. The whipped cream is flavored with sugar and vanilla, and perhaps a little cherry juice, but often alcohol is omitted. Chocolate curls are used more often than grated chocolate for a better presentation. There is no shortcrust pastry base. There is no particular order for the layers - sometimes cream and cherries are placed together in layers, sometimes separated with numerous layers of both.

The German version also consists of a chocolate spongecake layered with sour cherries, and flavored whipped cream. However, it features a shortbread pastry base on the bottom of the cake, spread with cherry jam. The cake is decorated with sour cherries and grated chocolate. The major differences here are the shortcrust bottom, which does not exist in the American version, and the use of sour cherries instead of sweet. Usually bottled sour cherries are used, though these can be difficult to find outside of Europe. Fresh or frozen sour cherries may be substituted, but never sweet red cherries. The cake and cream are often flavored with Kirschwasser or cherry schnapps. Grated chocolate is used to decorate the cake. Typically following the bottom shortcrust layer, a cake layer, a cherry layer, a cake layer, a cream layer, and at least one more cake layer follows.

The similarities between the two cakes are they both have a similar chocolate spongecake base. They are both composed of layers of cherries and flavored whipped cream. They are both typically adorned with whole cherries, whipped cream rosettes, and chocolate pieces.

The conclusion? Here is a comparison of the three I have made. My parents preferred the American versions, as they found the cherries in the German version too sour. My boyfriend and his mother (both from Germany) preferred the German version, and she even thought the cherries were not sour enough. Me? As said before, I would take the best from both worlds!