BLACK FOREST BUNDT CAKE

There are so many joys to be found in baking – none more so that successfully releasing a cake from a bundt pan. I’ll admit I put off making a bundt cake for several years because I didn’t want it to be a disaster, but when an opportunity came to make one – inspired by my favourite cake no less – I thought I’d be brave and give it a shot. And boy did I pull it off! This rich, indulgent cake is bettered by the addition of tangy and sharp quark from Wunder Creamery. What can often be a heavy cake, is lifted thanks to the addition of the quark – and consider it a healthy dessert too…it packs in 15-16g of protein per tub!! You’re welcome.

Black Forest Bundt Cake with Chocolate Cream Icing

INGREDIENTS

2 cups of plain flour (plus ½ cup set aside)

¾ cup of baking cocoa powder

1 cup sugar

1 cup light brown sugar

½ cup olive oil

1 pot of Wunder Creamery Black Cherry Quark

4 eggs

2 tsp vanilla extract

2 tsp baking powder

1 tsp baking soda

1 can of pitted dark cherries in syrup

1 cup of mini semi-sweet chocolate chips

⅔ cup heavy cream

Preheat the oven to 350F, and grease the inside of an 8 inch bundt pan.

Drain the dark cherries and pat dry before putting in a bowl and sprinkling with the ½ cup of flour. Stir until all the cherries are fully covered. Discard the syrup. 

In a large bowl, add the flour, cocoa powder, sugars, baking powder and baking soda and whisk until fully blended and set aside. 

In a stand mixer, add the olive oil, eggs and vanilla extract and, using the whisk attachment, blend until silky before adding the quark and whisking for a further minute.

Using a dessert spoon, add some of the flour/sugar mix to the wet mix a spoonful at a time. Be sure not to add the next spoonful until the last one is fully blended. Scrape down the sides if needs be. 

When mixed, pour in the cherries and carefully stir until evenly distributed. 

Pour into the greased bundt pan, and bake for 45 minutes or until, when inserted, a toothpick comes out clean. 

Allow to cool in the pan for 15 minutes before flipping upside down and cooling on a rack for a further 20 minutes. 

Hold a glass bowl over a small pot of boiling water and add the chocolate chips and heavy cream. Stir until silky smooth. Pour the chocolate ganache mix over the cooled bundt cake.

Serve with a generous squirt of whipped cream. 

This has been a sponsored post of Wunder Creamy Quark

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