Black Forest loaf cake
- Preparation and cooking time
- 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
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin.
- STEP 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.
- STEP 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.
- STEP 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.
CHOOSING THE CHERRIES
Look out for an Italian brand called Fabbri 1905 – its syrupy amarena cherries come in a very pretty blue and white jar that you’ll definitely want to reuse (although any brand of cherries will be delicious).