This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it’s RUSTIC. All of the components of the classic German torte without the fuss. This cherry chocolate cake has layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser (“cherry water,” or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making and yet this cake is often cloyingly sweet, overly fussy and conjures images from my 1970s childhood. Honestly, the version I remember was probably made with Cool Whip, Maraschino cherries and a cake from a box. Don’t get me wrong, that was just fine with me when I was 13. But, now my taste buds always cringe a bit at the thought of those Day-Glo-red cherries, a frozen whipped topping, that tastes like anything but cream, and the cake from a box just can’t compete with my Devil’s food recipe. The swoon worthy homemade version is super fast and easy to put together.
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