Black Forest Chocolate Bundt Cake Black Forest Chocolate Bundt Cake

[migration] empty title 537 Image by: [migration] empty title 537 Author: Canadian Living

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

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2004



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 facts <b>Per serving:</b> about

  • Sodium 298 mg
  • Protein 5 g
  • Calories 346.0
  • Total fat 19 g
  • Cholesterol 78 mg
  • Saturated fat 11 g
  • Total carbohydrate 44 g


  • Iron 15.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 16.0
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Baking & Desserts

Black Forest Chocolate Bundt Cake