Black Forest Cake?
Got a sudden, nostalgic craving for black forest cake. Where in Vancouver should I pick one up? Slices preferable to entire cakes, but I'll listen to any and all suggestions!
BFC by the slice, eh ? Off top of my head, I can think of:
- Anna's Cake House (various)
- T & T Supermarket (bakery section)
- Max's Deli & Bakery (and their two Stuart's Bakery outlets: Granville Isld market; Oakridge Mall food court)
- Valley Bakery (N. Burnaby)
- St. Germain Bakery (various)
- Nottes Bon Ton Pastries/Confectionary (W. Broadway)
- Michelle Cake Shop (Kerrisdale)
I know there are many others, but by the slice would see fewer options than by whole cakes. But you can't go wrong with eithe T&T and Max's/Stuart's.
BFC is hands down my family's favourite, so I'm always on the hunt for the perfect one (though I make a pretty mean one myself). THaas' is very good but obviously not the super traditional version you might be craving.
Thierry also makes BFC - not by the slice but available in the 1-2 serving size that is the equivalent of a slice. It's very good. A bit on the sweet side but impressive to look at.
Cadeaux makes something that's not technically a BFC but hits the spot in a pinch - and it is sometimes available by the slice in the shop. It's got chocolate cake and sour cherries and pistachio cream between the layers.
The two that are on my list but I haven't tried yet are:
- Chiffon (W. Broadway)
- Ganache's Forest Noire (Yaletown)
Here is an excerpt from another thread on this topic:
Yesterday I picked up the Thomas Haas Black Forest - $29. for a 6 - 7 portion serving. Not your usual presentation as it looks sort of like a stylized train caboose but it totally delivers with that combination of good sour cherries (watch out for the odd pit), kirsch and chocolate. Rich but the sour cherries keep it from being over the top.
The only thing that's missing is the classic whipped cream icing but I'd still happily buy it again.
Yep, that was my post on the topic and I just have to add that Thomas only makes them during cherry season! I was really disappointed this year to have missed out assuming he did a bit of preserving but no dice.
I have an in with the pastry chef/owner of Sweet e's on 41st and although she (like many pastry chefs) has no time for the classic BF cake she gave in to my embarrassing begging and pleading and made me a one-off for my birthday. It was lovely! A high quality classic without any fancy innovation, just what I wanted ;)
Sadly that was probably the last one she'll ever do but her Fresh Cherry Pavlova (again only in season) is a pretty stellar riff on the classic...
Not quite what you're looking for but I believe Marco has a class that makes what should be a pretty authentic black forest cake at the Pastry Training Centre. He's a German baker and I've really enjoyed his other classes (but haven't taken the black forest cake class)