A classic Black Forest Cake is a chocolate sponge cake, layered with a cherry filling and whipped cream, and topped with chocolate shavings. It is one of those things that I grew up with and never really cared for, until I became an adult and discovered the magic of pairing cherries and chocolate together.

Thanks to my mom, who is my biggest food influencer, and who has exposed me to all sorts of delicious food from the very beginning (literally from the time she was pregnant with me). She and I share a deep appreciation for cheese, anchovies, key lime pie, pasta, dips, and so much more.

Recently, after Matt and I ordered some Chinese food for delivery, and I was eating mapo tofu and roast duck, I had such an aching for my mom to be nearby, so we can eat together. But we live in different countries and with this pandemic, it seems like we are even more physically apart. So for this Mother’s Day – like every Mother’s Day during the last decade or so – I wanted to make food that connects us.
When I brainstorm recipes with my mom, she always leans towards and suggests chocolate desserts with cherries (like this Rocky Road Fudge with Boozy Cherries or Dark Chocolate Nutella Cherry Truffles). And when I was telling her that I’d love to go to Germany and Austria, she encouraged me, reminding me that I can feast on black forest (a German cake) and sacher-torte (an Austrian cake, another favorite). Note to self: Matt and I should pla...