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Black Forest Chocolate Bundt Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Black Forest Chocolate Bundt Cake

Black Forest Chocolate Bundt Cake
Photography by Yvonne Duivenvoorden

This recipe makes 16 servings

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Nutritional Info
Per serving: about -
cal 346
pro 5 g
total fat 19 g
sat. fat 11 g
carb 44 g
fibre 3 g
chol 78 mg
sodium 298 mg
% RDI: -
calcium 8
iron 15
vit A 16
folate 11

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

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1-1/4 cups sour cream
  • 1 cup chocolate chips
  • 1 cup dried cherries
  • 1 tbsp icing sugar

Preparation

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.

Source : Canadian Living Magazine: December 2004

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