Black forest loaf cake served on a marble board

Black Forest loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 1 hr Plus cooling

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, chopped
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 60ml milk

    Milk

    mill-k

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.