{"id":156,"date":"2023-10-25T01:31:46","date_gmt":"2023-10-25T01:31:46","guid":{"rendered":"https:\/\/squarespace.joannawhiteart.com\/wp\/2023\/10\/25\/aldi-black-forest-cream-cake-deutsche-kuche-review\/"},"modified":"2025-03-29T12:24:33","modified_gmt":"2025-03-29T16:24:33","slug":"aldi-black-forest-cream-cake-deutsche-kuche-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2023\/10\/25\/aldi-black-forest-cream-cake-deutsche-kuche-review\/","title":{"rendered":"Aldi Black Forest Cream Cake (Deutsche K\u00fcche) Review"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n

Author\u2019s note: I have no affiliation with Aldi<\/a>, and I was not compensated in any way for this review.<\/em><\/p>\n\n\n\n

Grocer sorcery.<\/h2>\n\n\n\n

I bought this during Aldi\u2019s twice-yearly \u201cGerman Week<\/a>,\u201d which seems appropriate, since black forest cake originated in Black Forest Germany<\/a>. Like their Strawberry Cream Cake<\/a>, Aldi\u2019s Black Forest Cream Cake is a frozen dessert that features real cream and lots of fruit. In fact, there are two<\/em> kinds of cherries in this cake, as well as an unexpected \u201capple jam.\u201d More about that later.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The best part of this cake is the whipped cream \u201cicing.\u201d Cream is the first<\/em> ingredient in this cake, which is amazing. The \u201cicing\u201d is only slightly sweet, but has a natural, wholesome butterfat taste and a satisfying mouthfeel. If you love cream, it would be hard not<\/em> to relish this. There is some kind of stabilizer added to the whipped cream that keeps it from melting \u2014 probably the \u201cbovine gelatin\u201d in the ingredient list.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n

Inside the cake is a thick cherry center, made from blended Morello<\/a> cherries. The dark burgundy-colored filling has a slightly tangy, natural taste, and just enough cherry texture to be interesting. It\u2019s not syrupy or terribly sweet, but pleasantly fresh tasting. The ingredients list apple jam \u2014 and since I can\u2019t find another location where the jam might be hidden \u2014 I\u2019m guessing it is mixed into the cherry puree. Maybe to help it stick together?<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The cherry strata is nestled between two chocolate cake layers. This isn\u2019t a deep, dark chocolate cake, but rather a very<\/em> mild Dutch-style chocolate. If you\u2019re a chocolate fiend, you may be disappointed. The cake was my least favorite part \u2014 it tasted a little bland and dull. There\u2019s only a moderate sweetness to the cake itself, which allows the cherries to become a more prominent player. This cake is definitely more about cherries and cream than anything else.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Like the Aldi Strawberry Cream Cake, there is an odd pie crust on the bottom of the cake. I don\u2019t mind<\/em> the crust \u2014 it adds an interesting extra layer, and it helps the cake serve more crisply. The crust is some kind of soft, flakey, lightly sweet pastry. It\u2019s not quite<\/em> the same as a graham crust, but it has a similar flavor. The Strawberry Cream Cake had a layer of apple jam separating the crust from the rest of the cake; this Black Forest Cake does not. Maybe I got a fluke.<\/p>\n\n\n\n

\"Detail<\/figure>\n\n\n\n

The garnish<\/em> cherries are a different type of cherry than the Morello cherries in the filling. I would describe them as closer to a maraschino<\/a> cherry. They have a firmer, candied texture, and more sweetness. Fortunately, they aren\u2019t full of artificial colors or icky fake flavors, like most jarred maraschino cherries. These cherries have more of a soft, natural red color.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Aesthetically, this is an elegant dessert. The whipped icing is applied flawlessly, albeit somewhat mechanically. There\u2019s a pleasing contrast between the delicate chocolate flake garnish, and the snowy white cream base. Whole cherries are perched atop individually piped cream rosettes. In my opinion, the cake looks even better once sliced, because the inner layers create more exciting contrast.<\/p>\n\n\n\n

\"Preparation<\/figure>\n\n\n\n

Thawing Instructions<\/h2>\n\n\n\n

The instructions said to thaw the whole cake at room temperature for 3-4 hours. Based on my previous experience with thawing cakes from Deutsche K\u00fcche, I decided to thaw this in my refrigerator for 24 hours. This was perfect. The cake layers turned out soft and moist, and the cream icing is fluffy without melting or deforming. You do<\/em> have to remove the whole cake from the packaging before thawing, to prevent damage to the cream icing on the exterior. I put a large, up-side-down mixing bowl over mine in the refrigerator to protect it while it thawed. But a plastic cake keeper would work just as well.<\/p>\n\n\n\n

\"Wrapped<\/figure>\n\n\n\n

In its frozen manifestation, the cake is incredibly hard and sturdy. All the pieces are stuck in place with a mysterious magic force. Aldi manages to ship these around the world without anything getting damaged or sliding out of position, which is definitely some kind of grocer sorcery. The cakes are packed in a slide-out styrofoam circle, and shrink wrapped.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Although my cherry garnishes looked pretty questionable when frozen, they thawed to a lush, shiny, perky appearance. This cake makes a flawless transition from cryogenic limbo to fresh-tasting magnificence.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Here\u2019s the cake after thawing. If I serve this again, I\u2019ll probably put it on a plate that isn\u2019t<\/em> white \u2014 it just blends in too much to look optimal. Details, details.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Ingredients in Aldi Black Forest Cream Cake<\/h2>\n\n\n\n

Cream. So much cream. Yaaaaas. Two kinds of cherries. Three kinds of chocolate\/cocoa.<\/p>\n\n\n\n

Here are the full ingredients:<\/strong><\/p>\n\n\n\n