Let’s have some black forest cake to celebrate Oktoberfest! Oktoberfest is the longest running beer festival and traveling fair held annually in Munich, Bavaria, Germany. Cities all over the world celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. Essentially, it is a 16-18 day folk festival running from mid-September to the first weekend in October. Having been held every year, for 206 years, since its start in 1810, Oktoberfest is an important part of Bavarian culture. And this weekend the Sunday Supper Movement celebrates Oktoberfest with a wide range of German inspired recipes! Finally, thank you to Cricket’s Confections for hosting this week! Now let’s start chatting about black forest cake!
Growing up we lived within an hour’s driving distance from my grandparents. Because of this, most of our weekends involved driving down to the beach to visit and stay with them for the weekend. Furthemore, over the years she compiled a wide range of cookbooks that lined the shelves in their kitchen. One of the books in the shelf stored some of her most delicious desserts. Two of her most well known desserts are both of German decent, a German chocolate cake recipe and a black forest cake recipe.
When I originally picked a recipe I wanted to make the German chocolate cake, but once I was at the store getting ingredients, something made me switch my mind and I went with the black forest cake. I don’t really know why, but when I was out shopping I started thinking of both desserts, and more of my memories surrounding the black forest cake came to mind.
What is Black Forest Cake?
If you don’t know what black forest cake is, it’s a German dessert called Schwarzwälder Kirschtorte (black forest cake is just what us American and British folk call it because that is way easier to pronounce). It’s basically a layered chocolate sponge cake that contains cherries and whipped cream. It’s also commonly decorated with some type of dark chocolate on the top of the cake, along with maraschino cherries. I personally avoid maraschino cherries because, well, I saw a video once of how they’re produced and got totally freaked out, if we’re being honest. I prefer my black forest cake with fresh sour cherries, but sadly I don’t have any local fresh ones available at the time. Thus, my recipe uses cherry juice only, but you can feel free to top your cakes with maraschino cherries if you’re a fan.
- 6 eggs, room temperature
- 3/4 cup sugar
- 1 tsp gluten free vanilla extract
- 1/4 cup sweet white rice flour
- 1/4 cup coconut flour
- 1/4 tsp xantham gum
- 1/4 cup cocoa powder
- 1/8 tsp salt
- 3 tbsp melted butter
- 3 tbsp cherry juice
- 1/2 cup sugar
- Whipped Topping
- 4 cups heavy cream
- 1 cup powdered sugar
- 1 1/2 tsp vanilla
- 10 gluten free chocolate sandwich cookies
- 2 oz 70% dark chocolate, in a block
- Preheat the oven to 350F. Grease a sheet cake pan and line the bottom with parchment paper.
- Whip the eggs, sugar, and vanilla on high speed for 8 minutes, or until the eggs have tripled in volume.
- On low speed, whisk in the flour, cocoa, gum, and salt just until combined.
- Gently fold in the melted butter, then distribute the batter into the pan.
- Bake for 30 minutes, or until an inserted toothpick comes out clean, and the center of the cake springs back upon touching.
- Remove from the oven and cool completely.
- Over medium high heat, stir the sugar and juice together constantly until the mixture comes to a boil. Remove from the stove and transfer to a bowl.
- Let the syrup cool completely.
- Whip the cream, sugar, and vanilla together until soft peaks form and are able to maintain structure. Do not overwhip the cream, otherwise it will turn into butter.
- Remove the filling from the cookies, then turn into crumbs using a food processor.
- Using a vegetable peeler, create chocolate shavings from the block of chocolate.
- Cut the cake into 4 rectangles.
- Place the bottoms rectangle onto a plate. Brush syrup onto the top of the first layer. Spread a layer of cream over top the cake, letting some of the cream go over the edges of the cake. (This helps with frosting the sides).
- Repeat the past step with the other three cake rectangles.
- Frost the top and sides of the cake.
- Gently press the cookie crumbs onto the sides of the cake.
- Sprinkle the chocolate shavings on the top of the cake.
- Transfer remaining cream to a piping bag, and decorate the top and sides of the cake.
Be sure to check out all of the amazing Oktoberfest recipes from the rest of the team down below!
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Pork Schnitzel Meatballs by Casa de Crews
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
- Schnecken (Sticky German Cinnamon Buns) by Seduction in the Kitchen
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pierogie Casserole by Jane’s Adventures in Dinner
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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