Black Forest Bundt Cake by Christiaan de Vries

A rich, moist chocolate Bundt cake infused with kirsch, topped with a light, stabilised kirsch whipped cream and jewel-like cocktail cherries. A beautiful twist on the classic Black Forest gateau – perfect for celebrations!  

Total time: 
Active prep: 30 minutes 
Baking: 45–50 minutes 
Cooling & decorating: 1 hour 

Ingredients 

For the Bundt cake: 

• 75 g cocoa powder
• 300 g soft light brown sugar
• 50 g unsalted butter, softened
• 1 tsp vanilla bean paste 
• 235 ml boiling water
• 2 large eggs
• 175 ml soured cream
• 200 g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• Pinch of salt
• 2 tbsp kirsch (plus extra for brushing) 
  

For the stabilised kirsch whipped cream: 

• 300 ml double/whipping cream, chilled
• 2 tbsp icing sugar 
• 1 tbsp kirsch
• 1 sheet leaf gelatin 

For decoration: 

• Cocktail cherries, well drained
• Dark chocolate shavings  
  

Equipment 

• 10-cup Bundt pan - we love this Nordic Ware Crown Tin used by Christiaan in his demo
• Pastry brush
• Fine sieve
• Large mixing bowl
• Electric whisk or stand mixer
• Saucepan 
• Piping bag with star nozzle  
  

Method

1. Prepare the pan: 
Preheat oven to 160°C fan / 180°C / 350°F / gas 4. Prepare the Bundt in with PME spray.  

2. Make the batter: 
In a large mixing bowl, whisk together cocoa powder, brown sugar, softened butter, vanilla, and boiling water until smooth and the butter has melted. Whisk in eggs, soured cream, and kirsch. Sift in the flour, baking powder, bicarbonate of soda, and salt. Mix until you have a smooth, pourable batter. 

3. Bake: 
Pour the batter into the prepared pan. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack. Brush the warm cake with an extra 1–2 tbsp kirsch for added flavour. Leave to cool completely. 

4. Make the stabilized whipped cream: 
Place gelatin in a small heatproof bowl with cold water to bloom (about 5 minutes). Heat gently in a saucepan or microwave until dissolved, then cool slightly. In a chilled bowl, whisk the double cream and icing sugar until soft peaks form. Add kirsch and cooled gelatin in a thin stream while whisking to firm peaks. 

5. Decorate: 
Spread or pipe the whipped cream over the cooled Bundt cake. Arrange cocktail cherries on top and sprinkle with chocolate shavings if using. Chill until ready to serve. 

Enjoy your elegant Black Forest Bundt — rich chocolate, boozy cherries, and silky cream in every slice!