For the Sweet Tooth: Black Forest Cake. Read it on www.itsalamb.com #BlackForestCake #Baking #Food #Ontheblog

With school finally out, I have finally been able to get back to baking. And one of the first things I wanted to tackle was a dessert that's been on my mind throughout my much-longer-than-anticipated hiatus...Black Forest Cake. I hadn't had it since I was little, but I remembered it being the only cake with fruit in it that my (approximately) 5-year-old self would eat without grimacing. Chocolate and cherries! Who knew? Certainly not my childhood self. 

For the sweet tooth, Black Forest Cake. Read on www.itsalamb.com.

I also remember being pleasantly surprised by the (at the time) foreign, but (now) totally logical and tasty combination. And in that first mouthful, I learned an important lesson: Sometimes even the most unappealing of things can pack a flavourful punch. That fateful slice of cake nurtured a lifelong desire to try new things, even if they did look a little strange. But I digress.

For the Sweet Tooth: Black Forest Cake. Read it on www.itsalamb.com #BlackForestCake #Baking #Food #Ontheblog

Black Forest cake happens to be my mother's favourite cake. Coincidentally, the beginning of my freedom also marked the countdown to Mother's Day. So, with my surprisingly vivid childhood memory in mind, a sense of purpose, and my tummy rumbling at all the images of chocolate, cake, and chocolate cake I could find online, I put my hard-earned research skills to use to figure out how to test and combine all of these delicious elements together in a harmonious way.

For the Sweet Tooth: Black Forest Cake. Read it on www.itsalamb.com #BlackForestCake #Baking #Food #Ontheblog

The final result was incredibly...messy. And in the building of this cake, I learned another critical life lesson: Just because it looks easy on TV doesn't mean that it actually is. This was my first layer cake...ever. And I'm afraid that the aesthetics of the final product were less than stellar. I levelled up too much, too soon, and let's just say that my ganache was a bit too thick and may or may not have left the final outer coating of the cake looking like a tragic (but tasty) landslide rather than a reflective pool of chocolate delight. The bottom line is that those photos will never see the light of day. They will remain in my personal archive, and the mere memory of will be the source of laughter between myself and my family for years to come. However, while the final product may have been visually atrocious, the cake was extremely, extremely delicious. No lie. It was gone in two days (my personal best). This was surprisingly unsurprising not just considering my past experience with Black Forest Cake (see childhood lesson #1 above), but also because most importantly of all, it was made with a lot of love.

Here are the links to the recipes I used to make the cake:


As for the cherry filling, my mother did it (thanks mom!), using her special brand of intuition, logic, and cooking savvy (so I'm writing this based off of my memory of what I saw while I was running around the kitchen). Essentially, we used canned Bing cherries and put them and the juice they're preserved in, inside a saucepan. Then over medium-ish heat, we added a bit of brown sugar, lemon juice, and a splash of vodka (the store was all out of kirsch). This was in no particular order or set of measurements, just a bit of trial-and-error and common sense. Don't worry you'll get it!

P.S. The following month, I attempted to recreate the magic. And thankfully, this cake looked way better.

For the Sweet Tooth: Black Forest Cake. Read it on www.itsalamb.com #BlackForestCake #Baking #Food #Ontheblog

Bon Appetit!

For the Sweet Tooth: Black Forest Cake. Read it on www.itsalamb.com #BlackForestCake #Baking #Food #Ontheblog
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