This Black Forest Bundt Cake embodies the essence of a German-style chocolate bundt cake, boasting a moist texture and a decadent filling of creamy cheesecake and cherries. Whether enjoyed as a decadent dessert at a special celebration or savored with a cup of coffee for a moment of indulgence, this Black Forest Bundt Cake will surely leave a lasting memory.
When you take a bite of this Black Forest Bundt Cake, you're treated to a symphony of flavors and textures. The moist, tender crumb of the chocolate cake melts in your mouth, while the juicy cherries and the creamy cheesecake filling create a delightful contrast with each bite. The subtle hint of Kirsch lingers on your palate, elevating this cake to an unparalleled level of decadence.
The Bundt Cake Twist:
While the traditional Black Forest Cake is typically assembled in layers, the Bundt Cake version offers a charming twist on the classic recipe. The iconic Bundt pan, with its fluted design , transforms the dessert into a stunning centerpiece that's as visually appealing as it is delicious. The batter, poured into the intrecately shaped pan, bakes into a beautiful ring-shaped cake, perfect for slicing and serving.
Moreover, this Bundt Cake format allows for creative variations in presentation. From a simple dusting of powdered sugar to a drizzle of chocolate ganache or a crown of whipped cream and cherries. Yum!
Tips on how to make this Black Forest Bundt Cake Recipe:
Tip: When making this recipe, I opted for fresh cherries. However, preserved tart Morello cherries will be just as delicious. If using preserved cherries, ensure to drain them thoroughly and remove excess liquid to prevent the cake from becoming soggy.
Another important tipis to avoid over-beating the cake batter. The key to achieving a fluffy Bundt cake lies in not overmixing. While the butter, sugar, and egg mixture may require a thorough beating, once you incorporated the dry ingredient, it's best to gently fold them in and mix briefly. This ensures a light and airy texture, preserving the cakes's delicate crumb.
Other German Bundt Cakes You Might Like
CLASSIC HAZELNUT CAKE - NUSS KUCHEN
ALMOND CAKE RECIPE (MARZIPANKUCHEN)
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Recipe
Black Forest Bundt Cake
Ingredients
- 1 ΒΌ cup butter - or margarine
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla extract
- Β½ teaspoon rum extract - optional
- 2 Β½ cups flour
- ΒΎ tablespoon baking powder
- β cup cocoa powder - unsweetened
- Β½ cup milk
FILLING
- 8 oz cream cheese - 1 package - soft at room temperature
- ΒΌ cup greek yoghurt - I love the "Faye Brand"
- 1 egg
- Β½ cup sugar
- 1 teaspoon vanilla extract
- zest of half a lime + a little squirt of juice - optional
- 1 cup pitted cherries (if using preserved cherries, please drain liquid)
Instructions
- Preheat oven to 350 Β°FMake ahead the Filling: 1. Add cream cheese, yoghurt, and vanilla extract to a bowl, and mix high speed until combined. Add the egg and continue to mix until mixture is smooth. At this point the lemon zest and spritz can be added, and quickly incorborated. Set aside in the refrigerator.To make the Batter:1. With an electric Stand mixer or handheld mixer, mix butter and sugar until light and fluffy. (high speed) Add one egg at a time and continue to mix. Turn off mixer, then add vanilla and rum extract (if using). 2. Add the flour, baking powder, and cocoa powder. IMPORTANT: With the mixer on low just barely combine all the ingredients, then slowly pour in the milk, continue to mix on low - just until combined! Turn the mixer to high speed and mix the batter for about 30 seconds. Batter will super become creamy and fluffy. 3. Grease and lightly flour a bundt pan. With a rubber spatula, spoon half of the batter into the bundt pan. Spoon the cream cheese filling over the chocolate batter, then place the pitted cherries over the filling. Top with the rest of the chocolate batter. Bake for 55 to 65 minutes, or until a skewer inserted in the center of cake comes out clean.Allow to cool completely. Enjoy!
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