Black Forest Bundt #100bakeschallenge No 76 & Bundt Book Challenge #3.

It was Mr S’ birthday last weekend. He doesn’t normally like celebrating his birthday or making a fuss but his family think differently! He also told me not to make him a birthday cake. But when I don’t bake anything he asks if I’ve baked anything. I can’t win! I don’t listen to him- we were having a roast dinner on the Sunday so I baked him a Bundt and called it a birthday dessert instead!

The Black Forest Bundt Cake isn’t as highly decorated and as full of cream as a traditional layered Gateau but it contains all the traditional flavours minus the Kirsch!

Mr S doesn’t have a sweet tooth as such but there are a few bakes he likes. Give him flapjack and Eccles Cakes and he’s in clover. But I couldn’t give him a pile of flapjacks for his birthday. So I thought about cakes he does like and I know he does like Black Forest Gateaux.

From my #100bakeschallengeposter with the Black Forest Gateau scratched off. This was either the 78th or 79th challenge out of the 100! I’ve lost track and need to have a recount!

Making him a Black Forest Gateau was a great idea! It turned out a Black Forest Gateau was one of the challenges to scratch off my #100bakeschallengeposter and there is also a Black Forest Bundt in the Bundt book by Melanie Johnson which is my new baking challenge for 2023. Although the gâteau and Bundt are slightly different, they still contain all the flavours and the same topping.

I found a can of pitted black cherries in syrup when I was out shopping. They were very expensive at £3.25 a can and I was horrified when I saw the price. But there was no alternative so I had to buy them.

On Sunday morning I made and decorated the Black Forest Bundt in time for our Sunday roast lunch. I used my Jubilee Bundt pan for this recipe as it has a pretty lattice design.

To prepare the Bundt pan for use, I brushed melted butter into all the nooks and crannies of the pan and then dusted this with a tablespoonful of cocoa powder.

In one bowl I mixed softened butter, brown sugar, eggs, boiling water and cocoa powder. The recipe also mentioned adding vanilla but I chose to add syrup from the tin of black cherries instead. In another bowl I weighed out sour cream and in another- plain flour, bicarbonate of soda and baking powder. I mixed in the two latter bowls of ingredients alternating carefully between each other until they were all combined.

My Jubilee Bundt pan was one of the first Bundt pans I bought. I bought it back in 2015 along with the Heritage Pan. It was a treat to myself from the first payday I had when I went back into teaching on supply full time.

The oven was preheated to 160oC and then all the mixture was spooned into the tin and levelled out. When ready, it was popped into the oven for 45-50 minutes according to the recipe. But after 50 minutes, the mixture was still sticking to the skewer when I tested it, so I gave the Bundt another 5 minutes.

Usually when a Bundt comes out of the oven and you are ready to get it out of the pan, you should do it after 10 minutes and let it cool down completely on a wire rack. I read somewhere that if you leave it any longer, it’s difficult to get out as the mixture is damp. The last two bundts I’ve made have slid out perfectly in one piece and don’t need tapping or bashing on the worktop. This one took some getting out and I realised that I’d left it longer than 10 minutes after taking it out of the oven. My Mum was with me and she told me to get a knife round the edge of it. I would usually do this with a straight edge cake but I didn’t want to do this with the Bundt. I didn’t want to end up spoiling it. In the end my Mum took the risk and she did put a knife around the edge of it! This made it come out and thankfully it did not break or have half the cake still stuck to the bottom of the pan.

We left the cake to cool down and while this was happening I whipped up some double cream and grated some dark chocolate. I also drained and rinsed my tin of black cherries. With some of the cherry syrup, I drizzled this on top of the cake so that it soaked into the sponge.

I’m glad I used the Jubilee Pan with its pretty lattice design.

Once the cake was completely cool, I piped a dozen rosettes of cream on the top of the Bundt. I put a black cherry on top of each rosette and then sprinkled the top of the cake with the grated chocolate.

We had Roast Pork for dinner, followed by a slice of Black Forest Bundt. There was some leftover whipped cream and also half a carton left of the double cream so I brought both to the table for people to help themselves to.

Happy Baking!

Drained, pitted and tinned black cherries had to do for this recipe as it was hard to find fresh black cherries.

I think the Black Forest Bundt was a big success and I’ll definitely make it again. No candles for Mr S as he doesn’t like the fuss!

I was a bit heavy handed with the grated chocolate!
With the remains of the whipped cream and some pouring cream, the Black Forest Gateau was scrumptious!
We all had one piece of to try. My mum took another piece home with her and we have kept the rest to enjoy at home. Mr S had a piece when he came in from work on Monday night!

Love Sam. Xx

3 responses to “Black Forest Bundt #100bakeschallenge No 76 & Bundt Book Challenge #3.”

  1. The black forest was superb. I was wondering if some blackberries would be great served in the centre of the bundle. Just me being greedy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: