| 1550/00/00 |
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Black Forest Cake probably originated in the late C16th in the Black Forest Region of Baden-Wttemberg. The area is known for sour cherries and Kirsch or Kirschwasser (cherry brandy made from the sour Morello cherry). |
Black Forest |
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| 1915/00/00 |
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Josef Keller (1887-1981), pastry chef in the Caf Ahrend (later known as Agner) in Bad Godesberg (a municipal district of Bonn), creates what he calls a "Schwarzwaelder Kirsch", or "Black Forest Cherry". |
Bonn |
North Rhine-Westphalia |
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| 1927/00/00 |
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After serving in the military, Josef Keller opened his own cafe in Radolfzell. August Schaefer apprenticed to Josef Keller in Radolfzell from 1924 to 1927. Josef Keller gave August Schaefer his recipe book which contained the original recipe. |
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| 1930/00/00 |
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According to Waldshut-Tiengen town archivist, Udo Rauch, master patissier, Erwin Hildenbrand, created the Black Forest Cake in the spring of 1930 at the CafWalz in Tingen. Before this he was working at several establishments in the Black Forest. |
Baden-Wurttemberg |
Germany |
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