{"id":12374,"date":"2026-10-27T00:51:42","date_gmt":"2026-10-26T23:51:42","guid":{"rendered":"https:\/\/sonnenhof-sonnhalde.de\/de_de\/schwarzwaelder-kirschtorte\/"},"modified":"2026-10-27T00:51:42","modified_gmt":"2026-10-26T23:51:42","slug":"black-forest-gateau","status":"publish","type":"post","link":"https:\/\/sonnenhof-sonnhalde.de\/en\/schwarzwaelder-kirschtorte\/","title":{"rendered":"Black Forest gateau: history and classic recipe"},"content":{"rendered":"

Black Forest gateau is considered one of the best-known cakes in Germany: dark chocolate sponge layers, cream, cherries, kirsch (Kirschwasser) and chocolate shavings. But who invented it is still disputed to this day. In this article we tell you what can be proven and what cannot, explain what belongs in a Black Forest gateau, and give a classic basic recipe for making at home.<\/p>\n\n\n\n

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Photo: Mikelo<\/a> \/Wikimedia Commons, CC BY-SA 2.0<\/a><\/figcaption><\/figure>\n\n\n\n

Black Forest gateau: what goes into it?<\/h2>\n\n\n\n

What consumers may expect of a Black Forest gateau is described in the Guidelines for Fine Bakery Products (Leits\u00e4tze f\u00fcr Feine Backwaren) of the German Food Code Commission (revised edition of 9 January 2025). According to these, Black Forest gateaux are kirsch cream cakes or kirsch buttercream cakes, also in combination. The filling is buttercream and\/or cream, in some cases ganache, and cherries. The kirsch content must be clearly perceptible in the taste.<\/p>\n\n\n\n

For the bases, dark and\/or light Viennese or sponge bases are used; the batter for the dark bases contains at least 3 per cent cocoa powder or heavily de-oiled cocoa. Shortcrust pastry may also be used for the bottom layer. The cake is coated with buttercream or cream and garnished with chocolate shavings.<\/p>\n\n\n\n

Another point is interesting: the guidelines cite Black Forest gateau as an example of a geographical indication that is merely a pointer to a particular composition and method of production, not a true indication of origin. That the cake must be made in the Black Forest is not stated there.<\/p>\n\n\n\n

History: who invented Black Forest gateau?<\/h2>\n\n\n\n

The honest answer is: nobody knows for sure. There are several accounts, and the sources assess them differently.<\/p>\n\n\n\n

The Bad Godesberg story<\/h3>\n\n\n\n

It was long considered certain that the confectioner Josef Keller (1887\u20131981) invented the cake in 1915 in Bad Godesberg. He is said to have later taken it to his caf\u00e9 in Radolfzell on Lake Constance. Planet Wissen describes this version but points out that the Black Forest was probably not the place of origin.<\/p>\n\n\n\n

Wikipedia, on the other hand, doubts this account: Keller only claimed in 1975 to have made the cake in Caf\u00e9 Agner in Bad Godesberg, and could have arrived there after April 1915 at the earliest. The name was already documented in writing at that time, namely in a notice from Brandenburg an der Havel dated 17 February 1915.<\/p>\n\n\n\n

The T\u00fcbingen story<\/h3>\n\n\n\n

The T\u00fcbingen city archivist Udo Rauch names master confectioner Erwin Hildenbrand of Caf\u00e9 Walz in T\u00fcbingen as the inventor and dates the first cake to spring 1930. According to Planet Wissen, this is mainly documented by the oral recollections of third parties. The Radolfzell city museum, in contrast, regards the T\u00fcbingen version as a legend.<\/p>\n\n\n\n

What can be proven<\/h3>\n\n\n\n