Black Forest Bundt Cake
Enjoy a slice of the Black Forest Bundt Cake this festive period. It’s made with delicious cherry yoghurt and chocolate chips.
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.
I will let you know how the event goes next weekend. This is all very exciting. I loved creating this as a practice and will love creating again.
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
- 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
- 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.
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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