Black forest loaf cake served on a marble board

Black Forest loaf cake

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(9 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Comments, questions and tips

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Rebecca Jones's picture
Rebecca Jones
1st Apr, 2019
Really not a great recipe - followed it to the tee but sadly the middle of the cake was just a puddle of batter with the cooked parts of the cake rather flavourless and dry.
24th Dec, 2018
Reduced sugar to 275g. Instead of 200g yogurt I put 140g yogurt and 60g thick cherry syrup. I put 12 drained cherries in the middle of the cake without dipping them in yogurt. The cake cooked perfectly in a fan oven. I used a round cake tin with a hole in the middle. Half way through I covered loosely with foil. When cooked I cut in the middle and added the remaining cherries. Filled hole with chocolate coated cherries. Served with cream at the side. Very moist and tasty cake. Highly recommend for afternoon tea. Next time was thinking of serving with a chocolate sauce.
15th Dec, 2018
Please see my reply to the Good Food Team's response to a previous reviewer
7th Dec, 2018
I made this for the bods in my office (I always try new cake recipes out on them first and if no-one dies I make them for my family). I didn't have the same problem as the previous reviewer. The cake cooked through in the indicated time, although I did take the suggestion on putting the cherries on top of half the mix in the tin and then adding the rest. The flavour and texture were nice but not amazing. It was also a too big a slab of chocalate cake for me so I would suggest serving with extra cream and cherries on the side. Alternatively, split the loaf after it has cooled and sandwich with cream and cherries in he middle.
23rd Nov, 2018
Very disappointing. I made this today. It took much longer to cook than the recipe said - the mix was still raw in the middle after the recommended cooking time. The end result was a very dry pretty miserable cake, with a very crispy top. I did cover the top with foil after a while to stop it burning in the oven. The cherries pushed into the top of the cake just ended up hard and dry on top. If I made it again (which I won't), I'd put the cherries into the mix - perhaps half the mix into the tin, then a layer of cherries, then the rest of the mix.
goodfoodteam's picture
28th Nov, 2018
We're sorry to hear your cake didn't turn as you'd hoped. We have tested it again to ensure the above information is correct. We can only suggest that ovens are variable so it may take 5-15 mins longer but no more than that. Make sure when you test the cake with a skewer you don’t hit a cherry which might make it look as if the cake is still wet in the centre. The top of our retest cake was firm. It needs to be quite dry as the cream will add moisture to it. We hope this helps if you try this again or have a go at a similar cake.
15th Dec, 2018
I experienced the same problem as katharinebarnes. After an hour's cooking the mixture in the middle was completely uncooked. I certainly didn't hit a cherry with my skewer - you could see the uncooked mixture! It took a good half hour plus longer to cook completely through. I made the cake exactly as the recipe said and I am an experienced cook with a 2 year-old Neff oven (the one they use on Bake Off!) which was set to the correct temperature. I think there is a flaw somewhere either in the oven temperature or in your timings. I increased the oven temperature by 5 degrees after the first hour when it wasn't cooked. I can't comment on the taste yet as we have yet to try it.
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