Happy Sunday! Things are same old same old around here - I’m testing holiday cookies for a fun upcoming project which feels kind of weird, but has made me stop and be a little grateful that at least this year I’m not making them all in a teeny countertop oven (we had no gas for over 3 months last year, and I made literally everything in this powerhouse)
I made this bundt cake last week and had loads of questions about the recipe, so I thought I would pop on here and share it with you today! It’s super simple - I riffed on this Nutella chocolate bundt cake from a few months back (which is adapted from the King Arthur chocolate bundt cake), playing around with quantities a little, and adding a good amount of chopped cherries into the batter. I was initially a little nervous as to how the cherries would go in the baking process, but they held up beautifully, and didn’t sink, resulting in a tender, rich chocolate cake, studded with pieces of fresh cherry. I went a little black forest inspired for the decorations, adding some softly whipped cream, fresh cherries and chocolate curls, but you could absolutely also just finish it with a dusting of powdered sugar. The whole cake comes together relatively quickly, with ingredients you likely have already, and would be perfect for a simple celebration cake, or for a slightly fancy morning or afternoon tea! I had a slice with a cup of coffee yesterday, and it was the perfect accompaniment!
I baked this guy in a bavaria bundt - this is one of my favourites I think! I love how subtle the design is, and it always releases beautifully. Because the design is a little less defined than others I do find you have to really give the pan a good bang on the counter a bunch of times before you put it in the oven, just to make sure all the batter has made it into the holes. I like to fill it up part way, then bang it a bunch, then fill again and hit it a few more times just to be sure. It released perfectly though - so so satisfying! I have popped some notes below on my tips for getting a bundt cake to release nicely, because I’ve had all kinds of disasters in the past so have a few tricks up my sleeve now!
A few wee tips:
- I find that there are a few things necessary to get a bundt to release nicely. The first is the consistency of the batter - it has to be dense enough so that it won’t stick and can pull nicely from the pan.
- The second is spraying the pan. You can either use baking spray and then a light dusting of flour, but if you can get your hands on some flour based baking spray (which tbh I think is kind of gross and I only use for bundts), then I like to use that for the best line of defence for greasing your ban! If I’m making a chocolate bundt I like giving it a little dust with cocoa powder.
- The third is allowing it to cool just a little before you turn it out. I usually pull it out of the oven, then set the timer for 10 minutes before turning it onto a wire rack.
- I used this bundt pan, but any 10 cup capacity bundt will work!
- I made the chocolate curls using a block of chocolate and a potato peeler. You just shave the curls off!
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Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)
Chocolate Cherry Bundt Cake
- 300g unsalted butter, melted
- 320g buttermilk, warmed slightly
- 100g dutch process cocoa, sifted
- 150g sour cream or full fat greek yoghurt, room temperature
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla bean paste
- 360g granulated sugar
- 360g all-purpose flour
- 2 tsp espresso powder
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 350g pitted cherries, diced (I cut each cherry into about 8 pieces)
Whipped Cream Topping
- 250g heavy cream, cold
- ½ tsp vanilla bean paste
- 1 Tbsp powdered sugar (optional)
- Fresh Cherries to garnish
- Shaved chocolate to garnish
CHOCOLATE CHERRY BUNDT
- Preheat the oven to 350°f / 180°.
- In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.
- In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.
- Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.
- Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.
- Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of 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 allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
WHIPPED CREAM TOPPING
- Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.
- Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.
Cake recipe adapted from King Arthur Flour