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Black Forest Cake
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Black Forest Cake was a staple when I was growing up (much to my dismay…read on). You know, the grocery store kind with the nuclear red maraschino cherries? My mom loooooved that cake and always got it for her birthday, and often at other times throughout the year as well. This was epically disappointing to me. Why on earth would you ruin a perfectly delicious cake with those sickly sweet, sticky, artificial tasting cherries? Whyyyyy? Needless to say, I ate around them, but they totally tainted the cake and frosting. Sad times. Now that I think about it, it’s probably been a good 20-25 years since I’ve had that cake.
I’ve talked about my disdain for maraschino cherries before, and that feeling still holds true to this day. I have caved and used them as garnish because, I will admit, they look pretty and just go with certain desserts, but they get plucked right off before eating the cake.
Thing is, I actually love cherries. Real cherries. Fresh cherries. They are one of my favourite summer seasonal fruits. So, I set off to re-create the decades old Black Forest Cake my way.
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