Tested till perfect Black Forest Chocolate Bundt Cake
Black Forest Chocolate Bundt Cake
Photography by Yvonne Duivenvoorden

Black Forest Chocolate Bundt Cake

A trip to the local cookware shop reveals the newest in Bundt pans and their shapes. One with a nonstick finish is best.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 1 cup 1cupbutter, softened
  • 1-1/4 cups 1-1/4cupspacked brown sugar
  • 3 3eggeggs
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 3/4 cup 3/4cupcocoa powder
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 3/4 tsp 3/4tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1-1/4 cups 1-1/4cupssour cream
  • 1 cup 1cupchocolate chips
  • 1 cup 1cupdried cherries
  • 1 tbsp 1tbspicing sugar
To change the number of servings, enter the number, then press "calculate". or reset


Grease and flour 10-cup (2.5 L) Bundt pan; set aside.

In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts, grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar.

Nutritional Information Per serving: about

cal 346 pro 5g total fat 19g sat. fat 11g
carb 44g fibre 3g chol 78mg sodium 298mg

% RDI:

calcium 8 iron 15 vit A 16 folate 11
All rights reserved. TVA Group Inc. 2015