The recipe for the Black Forest Cake originated in Germany, in the Black Forest region. The cake is made with three layers of chocolate cake, filled with vanilla cream and black cherries in syrup. The cake is decorated with whipped cream, black cherries, and chocolate shavings.

The origin of the black forest cake is not certain, but there are two versions of its creation. One version says that the cake was created in 1915 by pastry chef Josef Keller, who worked at Café Ahrend in Bad Godesberg, Germany. The other version says that the cake was created in 1930 by confectioner Erwin Hildenbrand, who worked in the city of Tübingen, also in Germany.

The Black Forest cake quickly became one of the most popular cakes in Germany and is now known all over the world. It's a delicious, festive cake that's perfect for special occasions.

Below is a gluten-free version of the recipe. 

Gluten-free black forest cake

Ingredients for the dough:

8 gems
150 ml of oil
3/4 cup cocoa powder or 2 heaping tablespoons carob powder
2 tea cups of sugar
1 tea cup of rice flour
8 egg whites
1 cup of sweet sprinkle tea
1 teaspoon of bicarbonate of soda
1 dessert spoon of xanthan gum
1 tablespoon of potato starch
1 tablespoon powdered yeast
1 tablespoon of vinegar
1 tea cup of water
(Water is only needed if using xanthan gum.)
1 mold with removable bottom, 15x10 cm, lined with parchment paper

Ingredients for the filling and topping:

1 tea cup of water 

1 tea cup of sugar 

100 g of cherries cherries to decorate 

900 g whipped cream

Note: You can replace the natural cherries with canned cherries, and if you are going to replace them, you don't need to boil them; just use them directly with whipped cream.

Dough preparation method:

Beat the whites in snow and book. In a container, mix the rice flour, the sweet tapioca, the potato starch, and the xanthan gum. Stir. After mixing everything very well, add the chocolate powder and set aside. Beat the sugar and the egg yolks until a light cream forms. Add the oil without stopping beating, and then mix the reserved flour mix. Add the water, the vinegar, the bicarbonate of soda, and the egg whites. After mixing the egg whites completely, add the baking powder, mix well, and pour into the mold. Bake in a preheated oven at 180° for 30 to 45 minutes, or do the toothpick test; if it comes out dry, it's ready.

How to prepare the filling and topping:

In a pan, put the chopped cherries, sugar, and water. Stir and bring to a boil until reduced by half. Turn off the heat and let it cool. After cooling, strain with a sieve. Reserve the syrup to wet the cake and the cherries for the filling. Divide the whipped cream into two parts: one part to divide into two for the filling and the other for the topping. In one of the parts, add the chopped cherries and set aside. Cut the cake horizontally into three parts, place one part in the mold in which it was baked, wet with the cherry syrup, then pour half of the filling and spread well, place the other half of the cake, wet with the syrup, pour the rest of the filling, cover with the last half, soak with the syrup, take it to freeze for 1 to 2 hours, then decorate to taste, decorate with the remaining cream, and add 1/2 cup of sugar, which can be replaced by the cherry syrup. To decorate, I used a pastry bag with a 1m pitanga nozzle, made rosettes, and put cherries on top. And it's ready!