Black Forest Bundt Cake with Truffle Frosting
Updated: May 21
Do You Know the History of the Black Forest Cake?
Many people think that this cake is named directly after the Schwarzwald mountain range of southwestern Germany, but in fact its name comes from the specialty cherry liquor known as as Schwarzwälder Kirsch(wasser) made in that region. This liquor is the ingredient that originally gave this cake its distinct flavor. Traditionally, Black Forest Cake is made up of several layers of dark chocolate cake and decorated with a light whip cream with sweet or tart European cherries between the layers.
Today's Home Baker's Cake
We wanted to save the effort of making an elaborate layer cake, but keep the flavors of the traditional Black Forest Cake. Baking the filling into the cake as part of the liquid does that. It keeps it moist and adds to the richness of the final baked cake as well. This cake is drizzled with a dark chocolate cherry rum truffle frosting called ganache. It’s rich and delicious! Serve it with a dollop of fresh whip cream if desired.
Black Forest Bundt Cake
1 cup sugar
2 Tbsp. baking powder
¾ cup baking cocoa
¾ cup vegetable oil
1 21-ounce can LUCKY LEAF ® Cherry Pie Filling
1 8-ounce carton dairy sour cream
2 teaspoons almond extract
1 4-ounce bar sweet baking chocolate, chopped
Cherry Truffle Frosting
1 cup whipping cream
16 ounces bittersweet chocolate, chopped
2 tablespoons Kirschwasser cherry liquor or dark rum (optional)
Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.
In a large bowl stir together flour, sugar, cocoa, baking powder and soda. Add oil, eggs, cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up. Makes 12 to 16 servings.