Chocolate Cherry Bundt Cake – Black Forest Recipe

Do you love Chocolate and Cherry? In my delicious Easy Chocolate Cherry Bundt Cake recipe I used these flavours to create a fun and tasty bake. My take on the classic Black Forest Cake combines the flavours of Chocolate Cherry in a light sponge cake cooked in a Bundt tin perfect for afternoon tea. This recipe for Easy Black Forest Bundt Cake will a favourite for years to come. Cherry and chocolate is a beautiful addition to any bake and will make you want more than one more slice!

This Black Forest Cake inspired Easy Chocolate Cherry Bundt Cake was made for my boyfriends mum for her church fair. Due to it turning out so well I had to make it again and get to try a slice for myself. It was very very very good. A lighter version of a black forest cake but still made up with the right tastes. I used a cherry yoghurt and added chocolate chips into the mix. So the classic flavours were present but it wasn’t a rich chocolate cake like normal black forest cake.

I really liked how it turned out and the flavours made it far to easy to help myself to a second slice. For this cake I used a bundt tin because they look gorgeous. They only require just a little extra decorating to make them shine.

How to decorate the Easy Chocolate Cherry Bundt Cake

I decided to decorate the cake with a purple glaze I bought from Sainsburys. Followed by pipped swirls/ dollops of buttercream and then topped mini chocolate bars and glacé cherries.

The little chocolate bar mould is left over from when my website was an online shop (seems like a long time ago now) but you can get them off amazon or just use a square from a regular chocolate bar.

The best black forest Easy Chocolate Cherry Bundt Cake

This cake has been made so many times since and is always a winner with family and friends. It’s fruity and chocolatey. Just be warned that the mini chocolate bars might be disappear from the decorations along with the cherries very quickly.

Black Forest Pound Cake

A pound cake is very similar to a Bundt cake so the recipe can transfer over perfectly. So your Black Forest Bundt cake is also your Black Forest Pound Cake.

Why is a pound cake called a pound cake?

Pound cakes were originally made with a pound (weight) of each ingredient to make weighing our and making the cake as simple as possible. Luckily as scales and ways to measure have increase plus new ingredients for cake making have come out the recipe has changed a bit.

Now a pound cake is usually a large cake baked in a Bundt tin or cake tin which is a little more dense than other cakes. Normally moist (as it isn’t cut to make layers) like this recipe and easy to make. It usually has a characteristic of lasting a little bit longer than layered cakes as it is more packed in and there isn’t much room for air to get in.

What do you need for a bundt cake?

What you need for a bundt cake is a proper bundt pan from Nordic Ware. There are other brands about who are similar but Nordic Ware make the best not only for design but also for non stick. (You will still need to grease it to make the cake slide out more easily.)

Affiliate links – Here are a few of my favourite Bundt tins from Amazon

Nordic Ware Heritage Bundt Pan

Jubilee Bundt Pan

Nordic Ware Fleur De Lis Bundt Pan

What ingredients do you need for this Easy Chocolate Cherry Bundt Cake?

• 250 g unsalted butter
• 450 g golden caster sugar
• 4 medium eggs
• 350 g plain flour
• 0.5 teaspoons bicarb of soda
• pinch salt
• 350 g cherry yoghurt
• 270 g Purple Mirror Glaze Cake Covering
• buttercream
• glacé cherries
• chococolate bars for the decoration

Black Cherry Bundt Cake Varitations

To make this Easy Chocolate Cherry Bundt Cake even more delicious and moreish I would recommend using black cherries in the cake mix. Using black cherries makes the black forest flavours even more intense and I believe it goes so well with dark chocolate. A real rich and extravagant way to take this recipe to the next level.

To turn this Black Forest Bundt cake into a black cherry Bundt cake continue the recipe and add chopped up black cherries into the yoghurt. As it all gets mixed together the cherry pieces will spread out evenly and create a beautiful tasting cake with the iconic black cherry flavour. You can easily miss out the chocolate too if you fancy having a finished bake which is all cherry.

You can also decorate your bundt cake with warm dried orange slices. The slices look great cut into small sections and placed around on top of the perfect buttercream swirls.

How do I grease and prepare a bundt tin?

The best things about proper Nordic Ware Bundt tins is that they are quality made and made to last. Even though they are pretty good non stick on their own they do need some extra help because of their sophisticated designs. The more fiddly the design the more you will need to make sure they are prepared. You don’t want to spend ages making a cake and cooking it to find it’s got stuck in the pan. (If it happens eat the evidence).

• Make sure the tin is clean and dry.
• Melt some butter in the microwave in short bursts until it has melted (using the same butter as you are using in the recipe).
• Use a pastry brush to brush the butter everywhere inside the Bundt tin. Try and get into every detail.
• Sieve plain flour gently into the tin. Move the tin about so the flour gets everywhere. Then tap the excess flour out.
• Look inside the cake tin to see if anywhere has been missed. If anywhere has been left out or is looking not as greased as it could be then brush more butter and add some more flour until it’s all prepared.

Pin the Easy Chocolate Cherry Bundt Cake for later

Decorating a Bundt Cake

What I loved about this cake was the simplicity but also how gorgeous it was when served. It looked professional and yet made with love. Another reason I love recommending Nordic Ware cake tins and Bundt tins is that the most elaborate part of the cake is done when it’s baked. Once you turn it out you only have a small job in which to turn it into a stunning showstopper of a cake.

Decorating a Bundt cake is easy. You can can keep it simple with a light glaze, build up with icing and decorations like I have done or keep it simply stunning with a light dusting off icing sugar.

I’ve linked this up to this week’s #CookBlogShare hosted by Apply to Face

Easy Black Forest Bundt Cake

Sisley White

My take on the classic Black Forest Cake combines the flavours of chocolate and cherries in a light sponge bundt cake perfect for afternoon tea.

5 from 10 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Decorating Time 45 minutes mins

Total Time 2 hours hrs

Course Bakes, Cakes

Cuisine American, British, English

Servings 12 slices

Calories 180 kcal

Ingredients

 

1x2x3x

• 250 g unsalted butter
• 450 g golden caster sugar
• 4 medium eggs
• 350 g plain flour / all purpose flour
• 0.5 teaspoons bicarb of soda
• pinch salt
• 350 g cherry yoghurt
• 270 g Cake Decor Purple Mirror Glaze Cake Covering
• buttercream
• glacé cherries
• chococolate bar

Instructions

 

• Preheat the oven to 175ºC/150ºc fan.
• Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
• In a stand mixer cream the butter (at room temperature) and sugar until pale and fluffy.
• Add the eggs one at a time and mixing together.
• Add the yoghurt to the mixer and combine with the butter sugar mix.
  
• In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
  
• Add spoonfuls of the flour mix into the mixer allowing each spoonful to be mixed in before adding the next.
  
• Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked. The cake will pull away from the edge of the tin when it is ready.
• Leave the cake to cool fully before removing from the tin.
• For the purple glaze I used the Cake Decor Purple Mirror Glaze Cake Covering from Sainsburys. You melt down the glaze in the microwave and drizzle over. Place the bundt cake on a cool wrack so the glaze can drip off.
  
• When the glaze was dry I pipped a blob of buttercream which I’d defrosted the freezer. See the link below for the recipe.
  
• Top with glacé cherries and a square of chocolate.
  
• Serve and enjoy.
  

Nutrition

Calories: 180kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword black forest cake, Bundt Cakes, Easy Black Forest Cake

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