Enjoy a slice of the Black Forest Christmas Bundt Cake this festive period. It's made with delicious cherry yoghurt and chocolate chips.
5 from 4 votes
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Course Cakes, Dessert, Sweet Treats
Cuisine American, International
220ggolden caster sugar
200glight muscovado sugar
2heaped teaspoons mixed spice
300gplain flour / all purpose flour
2teaspoonbicarbonate of soda
tiny pinch of salt
100gchocolate chips or chocolate bar chopped up
200gicing sugar / confectioners sugar
a few drops of water
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.
To make it extra chocolatey replace 40g of flour and add 40g cocoa powder.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com