Black forest loaf cake served on a marble board

Black Forest loaf cake

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Prep: 25 mins Cook: 1 hr Plus cooling


Serves 12

Make this black forest cake ahead if you’re expecting lots of guests this Christmas. It can be frozen, un-iced, then defrosted when you need it and decorated on the day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal589
  • fat34g
  • saturates21g
  • carbs62g
  • sugars43g
  • fibre2g
  • protein7g
  • salt0.6g
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  • 175g butter, chopped



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 300g self-raising flour
  • 375g golden caster sugar
  • 30g cocoa
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 60ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 240g natural yogurt
  • 1 jar or tin of pitted cherries (about 600g), syrup reserved
  • 400ml double cream


  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin. 

  2. Melt the butter and chocolate together in the microwave until smooth. Sieve the flour into a bowl, then stir in the sugar and cocoa. Add the chocolate mixture, eggs, milk and 200g yogurt and blend until smooth.

  3. Spoon the mixture into the loaf tin and make eight dips in the surface. Top each dip with 1 tsp yogurt and a cherry. Put the loaf in the oven and bake for 1 hr, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 20 mins, then transfer to a wire rack and leave to cool completely.

  4. Just before serving, use a balloon whisk or electric whisk to beat the cream until stiff. Spoon the cream onto the cake in dollops, top with the remaining cherries and drizzle over some of the cherry syrup. Serve straightaway. Leftovers will keep for up to three days in the fridge.

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