Black Forest Bundt Cake – If you like chocolate-covered cherries, you’ll enjoy this dessert. It’s deliciously juicy and complex. You’ll taste smooth chocolate tones, an explosion of delicious cherries, and a lingering note of almond. Black Forest Cake is rich and delectable! We’ll teach you how to improve on a boxed cake mix by filling it with cherries and slathering it with ganache icing! My Bundt pan is one of my favorite kitchen tools. It’s a simple method to make a cake seem lovely without putting in a lot of effort, and it’s also a fantastic way to make filled cakes. I like to fill a cake with cherry filling and bake it directly into the cake whenever I prepare one. You may sprinkle it with powdered sugar, pour it with glaze, or pipe on some thick frosting. We chose a ganache icing for this chocolate cake, which everyone adores!
Black Forest Bundt Cake Recipe:
What distinguishes a Bundt cake and why I adore them is that they are a cake tin with an intricate pattern that results in a gorgeous looking cake. It’s a beautiful technique to make a cake that bakes into a shape that doesn’t require a lot of frosting or decoration. Turning it out is both a delightful pleasure and a terrifying experience as you see the completed cake’s pattern emerge. Nordic Ware, an iconic American firm, makes proper Bundt tins. The designs are stunning, and I, for one, have a want list as long as my arm. This cake was baked in the Anniversary Bundt pan. It’s a basic and iconic tin with a spectacular final cake that’s simple to decorate.
- Cherry pie filling
- Sour cream
- Almond extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
How To Make Black Forest Bundt Cake?
- Preheat the oven to 325 degrees Fahrenheit. 1-12 teaspoon butter a 12-cup Bundt pan (or similar sized pan).
- Butter and sugar should be creamed together. Incorporate the sour cream, eggs, and almond essence. Mix together the flour, cocoa, baking soda, and salt; alternately add the dry mixture to the creamed mixture and the milk. Mix until thoroughly combined.
- 12 of the batter should be spread into the prepared Bundt pan, slightly up the edges to produce a trough. Spoon pie filling over batter, being careful not to contact the edges or center of the pan. Cover the remaining batter over the filling.
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10-15 minutes before turning out onto a wire rack or serving dish to finish cooling. Before serving, dust with confectioners’ sugar.
Tips And Tricks:
- The batter’s consistency – it must be dense enough so that it does not stick and pulls easily from the pan.
- Spraying the pan with cooking spray You can use baking spray and then a small dusting of flour, but if you can find any flour-based baking spray (which I think is kind of nasty and mainly use for Bundt), that is the greatest line of defense for greasing your ban! If I’m baking a chocolate Bundt cake, I prefer to sprinkle it with cocoa powder.
- Allowing it to cool somewhat before turning it out. I generally take it out of the oven and set a timer for 10 minutes before transferring it to a wire rack.
- Any Bundt pan with a 10 cup capacity will do!
- I created the chocolate curls with a potato peeler and a slab of chocolate. You simply shave the curls!
How Long Should Black Forest Cake Be Baked?
Allow 45-50 minutes for the cake to bake. Allow the cake to cool for 10 minutes before inverting it onto a cooling rack to cool fully. When completely cold, top with ganache, whipped cream, chocolate shavings, and cherries.
Decorating The Black Forest Christmas Bundt Dessert:
I wanted to adorn this new cake in an elegant and professional manner. I think I got it off by keeping it basic but attractive. I used a simple thick white frosting and let it flow down the edges since I adore drip cakes. To replicate the appearance of Christmas tree pine needles, I used fresh rosemary. It also smells fantastic and has the lovely earthiness of a Christmas tree.
Of course, cherries must be present in a black forest cake. I used the nicest sticky glacé cherries I could find. They appear to be a love-hate item. Some individuals want more, while others are willing to give it up for more cake. I tried adding chocolate pieces as well, which I thought looked beautiful, but I ended up sticking with just the rosemary and cherries for the final cake. Don’t worry, there’s chocolate in the cake as well.
How Should a Black Forest Bundt Cake Be Decorated?
I usually prefer a simple drizzle of white frosting topped with cherries to adorn a Bundt cake, especially a Black Forest Bundt cake. The white frosting creates a stunning backdrop for the crimson cherries. I wanted to add some fresh rosemary to the cake to complement the woodland theme. Partly because it resembles a Christmas tree, which adds to the festive atmosphere. It also gives the cake a lovely aroma. The pungent rosemary and sweet icing complement each other well. Please advise your visitors not to eat the rosemary; you can, but the cake is far more wonderful.
What Is The Distinction Between Chocolate And Black Forest Cake?
The inclusion of cherries and berries to the recipe distinguishes chocolate cake from black forest cake. Chocolate late is often made with a basic chocolate sponge and a chocolate butter cream or chocolate frosting in the center. In addition, there is typically some cream! Black Forest cake is a rich and delicious dessert that blends the finest of a chocolate cake with berries, most often cherries. However, Black Forest pastries with blackberries and other fruit are also available. The addition of Kirsch to Black Forest is customary. Kirsch is a transparent brandy made from cherries that is distilled. Adding it to the Black Forest mix ensures that the finished cake has even more of that wonderful rich cherry flavor.
Small Bundt Cake Tins:
I would fill the small pans just little more than halfway since they would rise. Make sure you oil them well with melted butter and a little sprinkling of plain flour to ensure that everything is properly coated. This will make it easier to remove the tiny Bundt.
MORE DELICIOIUS RECIPES HERE:
- Black Forest Bundt Cake:
- 300g melted butter
- 320g buttermilk
- 100g Dutch process chocolate, sifted
- 150g sour cream or full fat Greek yoghurt
- 2 big eggs
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 360g granulated sugar
- 360g all-purpose flour
- 2 teaspoon espresso powder
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 350g pitted and chopped cherries
- Whipped Cream Topping
- 250g chilled heavy cream
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon powdered sugar
- To garnish:
- Fresh cherries
- Shaved chocolate
For The Chocolate Cherry Bundt:
Preheat the oven to 350°F / 180°C.
Combine the melted butter, buttermilk, and cocoa in a medium mixing basin. Mix in the sour cream, eggs, egg yolk, and vanilla extract.
Whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt in a large mixing basin. Whisk in the cooled chocolate mixture, making sure there are no dry spots at the bottom of the basin with a flexible rubber spatula. Combine the chopped cherries with the rest of the ingredients in a large mixing bowl.
Allow the batter to rest for 5 minutes in the bowl. During this time, gently coat a 10-cup Bundt pan with nonstick baking spray and flour, or spray with baking spray and lightly sprinkle with cocoa.
Rap the batter bowl on the counter a few times to remove any large air bubbles, then gently transfer the batter to the prepared Bundt pan. Allow to stand for another 2 minutes before rapping once more. Place on a baking sheet.
Bake the Bundt cake for 60-65 minutes, checking for doneness after 55 minutes, or until a spear inserted into the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).
Remove the cake from the oven and set it aside for 10 minutes before flipping it onto a wire rack to cool fully.
Whipped Cream Topping:
Whisk together the cream, vanilla bean paste, and powdered sugar in a medium-sized mixing bowl until medium peaks form. Pile the whipped cream on top of the cake, followed by the fresh cherries and chocolate curls.
Refrigerate until ready to serve. Refrigerate leftovers in an airtight container.
To make it even more chocolaty, substitute 40g of the flour with 40g cocoa powder.
Once the cake has cooled, layer it with ganache, whipped cream, and fresh or jarred cherries.