Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)


 
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

Happy Sunday! Things are same old same old around here - I’m testing holiday cookies for a fun upcoming project which feels kind of weird, but has made me stop and be a little grateful that at least this year I’m not making them all in a teeny countertop oven (we had no gas for over 3 months last year, and I made literally everything in this powerhouse)

I made this bundt cake last week and had loads of questions about the recipe, so I thought I would pop on here and share it with you today! It’s super simple - I riffed on this Nutella chocolate bundt cake from a few months back (which is adapted from the King Arthur chocolate bundt cake), playing around with quantities a little, and adding a good amount of chopped cherries into the batter. I was initially a little nervous as to how the cherries would go in the baking process, but they held up beautifully, and didn’t sink, resulting in a tender, rich chocolate cake, studded with pieces of fresh cherry. I went a little black forest inspired for the decorations, adding some softly whipped cream, fresh cherries and chocolate curls, but you could absolutely also just finish it with a dusting of powdered sugar. The whole cake comes together relatively quickly, with ingredients you likely have already, and would be perfect for a simple celebration cake, or for a slightly fancy morning or afternoon tea! I had a slice with a cup of coffee yesterday, and it was the perfect accompaniment!

I baked this guy in a bavaria bundt - this is one of my favourites I think! I love how subtle the design is, and it always releases beautifully. Because the design is a little less defined than others I do find you have to really give the pan a good bang on the counter a bunch of times before you put it in the oven, just to make sure all the batter has made it into the holes. I like to fill it up part way, then bang it a bunch, then fill again and hit it a few more times just to be sure. It released perfectly though - so so satisfying! I have popped some notes below on my tips for getting a bundt cake to release nicely, because I’ve had all kinds of disasters in the past so have a few tricks up my sleeve now!

A few wee tips:

  • I find that there are a few things necessary to get a bundt to release nicely. The first is the consistency of the batter - it has to be dense enough so that it won’t stick and can pull nicely from the pan.

  • The second is spraying the pan. You can either use baking spray and then a light dusting of flour, but if you can get your hands on some flour based baking spray (which tbh I think is kind of gross and I only use for bundts), then I like to use that for the best line of defence for greasing your ban! If I’m making a chocolate bundt I like giving it a little dust with cocoa powder.

  • The third is allowing it to cool just a little before you turn it out. I usually pull it out of the oven, then set the timer for 10 minutes before turning it onto a wire rack.

  • I used this bundt pan, but any 10 cup capacity bundt will work!

  • I made the chocolate curls using a block of chocolate and a potato peeler. You just shave the curls off!

 

 

Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)

- Makes one bundt cake, serves 10-12 -

Cake recipe adapted from King Arthur Flour

Chocolate Cherry Bundt Cake
300g unsalted butter, melted
320g buttermilk, warmed slightly
100g dutch process cocoa, sifted
150g sour cream or full fat greek yoghurt, room temperature
2 large eggs, room temperature
1 egg yolk, room temperature
1 tsp vanilla bean paste
360g granulated sugar
360g all-purpose flour
2 tsp espresso powder
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
350g pitted cherries, diced (I cut each cherry into about 8 pieces)

Whipped Cream Topping
250g heavy cream, cold
1/2 tsp vanilla bean paste
1 Tbsp powdered sugar (optional)

Fresh Cherries to garnish
Shaved chocolate to garnish

 

- PROCESS -

CHOCOLATE CHERRY BUNDT

Preheat the oven to 350°f / 180°.

In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.

In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.

Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.

Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.

Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).

Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.

 

WHIPPED CREAM TOPPING

Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.

Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.

Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

Chocolate Macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling


 
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron

Hiiii! How on EARTH is is July tomorrow? I swear it was just Christmas? I have been a little preoccupied around here - shooting christmas content for a magazine, which was super fun but took up a fair whack of time, particularly as I had to do the whole lot in my counter top oven. I'm not the best with pressure (highly strung / just a stresser in general) so I will be stoked once it is all submitted. I can't wait to share when the time come. We also just got new foster kittens! They are super cute, but full of worms. I've dealt with more poop in the last week than I have in a very, very long time. Who knew so much wormy poop could come out of such tiny little babies! It's gross, but all part of the fostering process. Thankfully they seem to be feeling better, so hopefully all the shitty problems clear up and I can snuggle them without having to hold my nose very soon! 

Just popping by to share this month's macaron recipe! I am sure nobody else is invested in this whatsoever, but I love the fun wee challenge of coming up with a new flavour combo each month. Jase came around this morning and we made these guys - things have been so hectic we were lucky to squeeze it in on the last day of the month!

We kept things pretty simple this time and went for a black forest inspired situation with a dark chocolate macaron with a cherry filling - chocolate shell, silky chocolate swiss meringue buttercream, and a cherry compote. Cherry season is in full swing here now, so it only made sense to incorporate them somehow! I love the combination of cherries and chocolate - we kept the compote simple to really let the flavour shine through. Happy end of June! 

A few wee tips:

  • All my Mac tips are here! The chocolate macaron shells can be a little finicky, particularly in the humidity, but I promise they are worth the effort! 
  • Ideally the cherry compote will chill overnight, but if you are in a pinch, you can spread it onto a quarter sheet pan, place a piece of plastic wrap over the surface, and pop it in the freezer until cold. 
  • You will have some Swiss Meringue Buttercream left over - you can either half the recipe if you don't want this, or it keeps super well in the fridge if you wanted to use it for another project. I find that making half a batch of buttercream can be a little tricky, depending on your mixer. Plus I think if you're going to go to the effort you might as well make lots to use again! 
  • Good quality cocoa powder makes a difference! 
 

 

Dark Chocolate Cherry Macarons

- Makes about 24 macarons -

Chocolate Macaron Shell
170g ground almonds
270g powdered sugar
20g cocoa powder
180g egg whites, at room temperature
160g white sugar

Cherry Filling
600g cherries, stemmed and pitted
100g white sugar
1/2 tsp vanilla bean paste
pinch salt

Dark Chocolate Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Sift together the ground almonds, cocoa powder, and powdered sugar into a medium bowl. Sift again to ensure there are no large clumps.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for 18-22  minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

CHERRY FILLING

Place all of the ingredients into a medium saucepan. Heat over medium - high heat, stirring frequently, until the mixture comes to the boil. Turn down the heat slightly and continue to cook for 15 minutes, until the cherries are soft and the mixture is starting to reduce. Transfer to a jar and allow to cool completely. Using a stick blender or high powered blender, blend until nearly smooth. Store in the fridge until ready to use. 

DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a small french star tip. 

ASSEMBLY

Place the cherry compote into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

 

Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron