Black Forest Cake
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.
This Black Forest Cake was made for my boyfriends mum for her church fair and because it turned 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.
I decided to decorate the cake with a purple glaze I bought from Sainsburys. Followed by pipped 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.
Black Forest Cake Recipe
Black Forest 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 Cake Decor Purple Mirror Glaze Cake Covering
- glacé cherries
- chococolate bar
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.
The little details
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. Having been so easy to make and decorate it will be a favourite for a while. Another reason why I would always recommend Nordicware Bundt tins.
Check out my other cakes and sweet treats