Black Forest Bundt Cake
Enjoy a slice of the Black Forest Bundt Cake. This easy recipe is made with delicious cherry yoghurt and chocolate chips to bring you those iconic flavours in this beautiful cake. Chocolate and cherry cake is a family favourite recipe especially when it’s so easy to bake.
I am making this delicious cake for my second live baking demo at Neptune Wimbledon for their Christmas launch event. On a cold November day I will be baking up a storm in the most glorious show room in Wimbledon.
The Neptune homestore is made up of different room sets including kitchens, living rooms, bedrooms and bathrooms. On my first Neptune event on the Autumn launch weekend I was I made my Autumn Blackberry and Ginger Cake. It was such a success. I thought for this event I would make a new cake with a Christmas twist. Ta-Da – I give you my Black Forest Christmas Bundt Cake
Decorating the Black Forest Christmas Bundt Cake
For this new cake I wanted to decorate it in a classy and sophisticated way. Keeping it simple but stylish, I think I pulled it off. I used a basic thick white icing and let it drip down the sides, I love a drip cake. I used fresh rosemary to look like Christmas tree pine leaves. It also smells amazing and has that beautiful earthiness like Christmas tree.
Of course a black forest cake has to have cherries. I used the best sticky glacé cherries. They seem to be a real love hate item. Some people want extra and some are happy to give it up for more cake. I did try adding squares of chocolate on too which I think looked nice but I ended up going with just the rosemary and cherries for the final cake. Don’t worry there is chocolate in the cake too.
What is special about a bundt cake?
What makes a bundt cake so special and why I love them is that they are a cake tin with an elaborate design which produces a stunning looking cake. It’s a lovely way to make a cake which bakes into a design that doesn’t need a huge amount of icing or decorating. Turning it out is a lovely treat and scary moment as you see the design of the finished cake being released.
Proper Bundt tins are created by the iconic American company Nordic Ware. The designs are beautiful and I for one have a wish list for them as long as my arm. The tin I used for this cake is the Anniversary Bundt tin. It’s a simple and iconic tin where the finished cake looks striking and is easy to decorate.
How to decorate a Black Forest Bundt cake?
To decorate a Bundt cake, especially for a Black Forest Bundt cake, I would always recommend a simple drizzle of white icing, topped with cherries. The white icing makes a beautiful and striking back drop for the red cherries. To add the forest idea to the cake I wanted to add some fresh rosemary. Partly as it looks like Christmas tree and that helps to make it more Christmassy. It also adds a beautiful smell to the cake. The earthy rosemary and sweet icing is a beautiful combination. Please tell your guests not to eat the rosemary though, you can but the cake is definitely more delicious.
I will let you know how the event goes next weekend. This is all very exciting to be able to create new recipes. I loved creating this as a practice and will love creating again.
Beautiful Christmas Bake
This Black Forest Bundt Cake is a beautiful Christmas bake. It looks slightly like a wreath so that adds points to the Christmas column. The Black Forest flavours of dark chocolate and cherry could be argued as the ultimate of winter flavours. It’s so rich and indulgent but in this cake form it’s so much lighter than a thick gateaux. I decorated the Black Forest Bundt Cake with a simple white icing, cherries, sprigs of rosemary to give even more of a Christmas feel. Plus it smelled incredible.
What is the difference between chocolate cake and black forest cake?
The difference between chocolate cake and black forest cake is the addition of cherries and berries to the mix. Chocolate late is normally a simple chocolate sponge with chocolate butter cream or chocolate frosting in the middle. Plus usually some cream too!
Black Forest cake is a rich a luxurious cake which combines the best of a chocolate cake mixed with berries, usually cherries. However you can also find Black Forest cakes with blackberries and other berries too. Black Forest traditionally comes with the addition of Kirsch. Kirsch is a clear brandy that is distilled from cherries. So adding it to the Black Forest mix means you get even more of that beautiful rich cherry flavour in the finished cake.
Kirsch Drizzle Cake
In this recipe I didn’t use Kirsch as I wanted it suitable for the whole family. If you wanted to add I would use as a glaze or drizzle on the cake. Once you have the cake cooked, cooled and turned out. Mix up 3 tablespoons of Kirsch with 1 tablespoon of sugar and cook on a low heat in a saucepan for about 5 minutes until it starts to turn into a syrup. Keep an eye on it and keep stirring. Then drizzle the syrup over the cake and let it soak in. The Kirsch flavour will absorb in and make the cake taste incredible. A Kirsch Drizzle Cake will definitely be in the pipeline soon. As soon as I have it perfected I will pop it on blog.
black forest mini bundt cake
If you have mini Bundt cake tins then this recipe will work perfectly. For the mini tins I would fill them about just slightly higher than half full as they will rise. Make sure you grease them well too with melted butter and dusting of plain flour to make sure you have greased everywhere well. This will help the little mini bundts comes out easily.
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Black Forest Bundt Cake
- 250 g unsalted butter
- 220 g golden caster sugar
- 200 g light muscovado sugar
- 4 large eggs
- 350 g cherry yoghurt
- 2 heaped teaspoons mixed spice
- 300 g plain flour / all purpose flour
- 50 g cocoa powder
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 100 g chocolate chips or chocolate bar chopped up
- 200 g icing sugar / confectioners sugar
- a few drops of water
- glacé cherries
- fresh rosemary
- chocolate squares
- Preheat the oven to 180ºC/175ºc fan.
- Grease the bundt cake tin (or 2 x 6inch round cake tin) 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 sugars until pale and fluffy.
- Add the eggs one at a time and mix together.
- Mix in the yoghurt.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
- Sieve in the flour gradually and stop when the flour is evenly mixed in.
- Pour three quarters of the mix into the tin. Add the chocolate chips or chopped chocolate and add them in to the left over mix and add it to the tin. This stops the chocolate falling to the bottom of the cake.
- Bake for 1 hour or until a skewer comes out clean and the cake starts to pull away from the sides of the tin. Turn it around after 35 minutes to make sure it’s evenly cooked.
- Leave the cake to cool fully before removing from the tin.
- Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
- Top with cherries, rosemary and squares of chocolate. Serve and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
A fan of bundt cakes? Try my other recipes
Other Bakes from my Christmas Demo at Neptune Wimbledon
Black Forest Recipes
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