Description

This Black Forest loaf cake is a delightful twist on the classic Black Forest gateau, baked into a moist, chocolatey loaf studded with juicy pitted cherries and topped with fresh whipped cream and cherry syrup. Perfect for a special occasion or an indulgent treat, this cake combines rich dark chocolate, creamy yogurt, and luscious cherries for a balanced and satisfying dessert.

Ingredients

Scale

For the Cake:

175g butter, chopped
75g dark chocolate, chopped
300g self-raising flour
375g golden caster sugar
30g cocoa powder
2 large eggs
60ml milk
240g natural yogurt
1 jar or tin of pitted cherries (about 600g), syrup reserved

For the Topping:

400ml double cream

Instructions

Preheat and Prepare Tin: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter and line a 1.5kg loaf tin with baking parchment to prevent sticking and ensure easy removal of the cake.
Melt Butter and Chocolate: Gently melt the chopped butter and dark chocolate together in the microwave, stirring until completely smooth to create a rich chocolate base for the batter.
Mix Dry Ingredients: Sieve the self-raising flour into a large mixing bowl and stir in the golden caster sugar and cocoa powder, ensuring the cocoa is well distributed to infuse the cake with deep chocolate flavor.
Combine Wet Ingredients: Add the melted chocolate and butter mixture, eggs, milk, and 200g of the natural yogurt to the dry ingredients. Blend everything together until the batter is smooth and homogeneous.
Fill the Tin and Add Cherries: Spoon the cake batter into the lined loaf tin. Using the back of a spoon or finger, make eight small dips on the surface of the batter. Into each dip, place one teaspoon of yogurt and a single pitted cherry evenly spaced out, adding bursts of cherry flavor throughout the cake.
Bake the Cake: Place the loaf tin in the preheated oven and bake for 1 hour, testing for doneness by inserting a skewer into the center, which should come out clean when the cake is fully baked.
Cool the Cake: Allow the cake to cool in the tin for 20 minutes to set before transferring it to a wire rack to cool completely, ensuring the texture is perfect and ready for decorating.
Prepare the Cream Topping: Just before serving, beat the double cream using a balloon whisk or electric mixer until stiff peaks form, creating a fluffy and rich topping.
Assemble and Serve: Spoon dollops of whipped cream over the cooled cake, top with the remaining cherries, and drizzle generously with the reserved cherry syrup for an extra burst of sweetness and visual appeal. Serve immediately to enjoy the cake at its freshest.
Storage Note: Store any leftovers in the refrigerator for up to three days, keeping the cake fresh and enjoyable.

Notes

The choice of cherries greatly impacts the flavor; the Italian brand Fabbri 1905 with its syrupy amarena cherries is highly recommended for authenticity and sweetness.
Using self-raising flour helps the cake rise perfectly without the need for additional raising agents.
Make sure the cake is completely cool before adding whipped cream to prevent it from melting.
You can reuse the jar of Fabbri cherries for storage or decorative purposes due to its attractive design.
The loaf tin size is important; a 1.5kg tin will give the right depth and shape for the cake to bake evenly.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Baking
Method: Baking
Cuisine: European

Keywords: Black Forest loaf cake, chocolate loaf cake, cherry chocolate cake, cake with whipped cream, chocolate cherry dessert