Black Forest Cake

Schwarzwälder Kirschtorte is chocolate sponge layered with whipped cream and sour cherries, soaked with Kirschwasser, a clear spirit distilled from Black Forest cherries. German food regulations require the presence of that spirit for a cake to be sold under the name; without it, it must be labelled differently. The origin is disputed: a Bad Godesberg confectioner named Josef Keller claimed to have made the first in 1915, while others trace it to the region's tradition of cherries with cream and Kirsch. The name may refer to the spirit rather than the landscape. The first printed recipe appeared in 1934.

What's there

• The Kirschwasser rule - German regulations require the cherry spirit by name.
• The layers - chocolate sponge, cream and sour cherries stacked.
• The disputed origin - a 1915 claim against a broader regional tradition.
• The cafe versions - served across the Black Forest, quality varying widely.

When to go

Year-round; cherry season in summer brings fresher fruit in some kitchens. Tourist cafes in Triberg and Titisee serve it constantly to visitors.

Good to know

Many versions sold to visitors are industrial and heavy. Alcohol-free versions cannot legally use the full name in Germany. Quality varies enormously.

Nearby

Triberg and Titisee sell it heavily; the whole region claims it.