Fudge-glazed Black Forest Bundt Cake

Fudge-glazed Black Forest Bundt Cake Recipe from Germany

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 10-12

Introduction

Indulge in the rich and decadent flavors of this Fudge-glazed Black Forest Bundt Cake. This recipe combines the classic flavors of black forest cake with a fudgy glaze for a truly irresistible dessert.

History

The Black Forest cake, or Schwarzwälder Kirschtorte, is a traditional German dessert that originated in the Black Forest region of Germany. This cake is typically made with layers of chocolate sponge cake, whipped cream, cherries, and kirsch (a cherry brandy). Our recipe puts a unique twist on this classic dessert by turning it into a Bundt cake with a fudge glaze.

Ingredients

Cake

2 cups whole wheat pastry flour
1 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
0.5 tsp salt
1 cup dried cherries
0.33 cup walnut pieces
1 x 12.3 oz (349 g) package of lite silken tofu
0.5 cup prune purée
1.75 cups evaporated cane juice
0.67 cup strong-brewed coffee
2 tbsp kirsch

Fudge glaze

1.5 cups organic powdered sugar
0.25 cup cocoa powder
4 tbsp orange juice
2 tbsp kirsch
0.25 tsp vanilla extract

How to prepare

Preheat the oven to 350°F (177°C).
Spray a bundt pan with nonstick cooking spray.
To make the cake, combine pastry flour, cocoa, baking soda, baking powder, cinnamon, and salt in a mixing bowl.
Add cherries and walnuts, and mix well.
Set the mixture aside.
Put tofu in a food processor and process until smooth.
Add prune purée and process again.
Add evaporated cane juice, brewed coffee, and kirsch.
Process until the mixture is smooth.
Fold the tofu mixture into the dry ingredients and transfer it into the prepared pan.
Bake for 40 minutes, or until a tester comes out clean.
Remove the cake from the oven, let it cool for 15 minutes in the pan, and then invert it onto a rack to cool completely.
Meanwhile, to make the fudge glaze, sift powdered sugar and cocoa into a mixing bowl.
Add orange juice, kirsch, and vanilla.
Blend the ingredients with a whisk or fork until well combined, and drizzle the glaze generously over the cooled cake.

Variations

For a non-alcoholic version, you can omit the kirsch and substitute it with cherry juice.
You can also add chocolate chips to the cake batter for an extra chocolatey twist.

Cooking Tips & Tricks

Be sure to properly grease your Bundt pan to prevent the cake from sticking.

- Make sure to cool the cake completely before adding the fudge glaze to prevent it from melting.

- For a richer flavor, you can soak the dried cherries in kirsch before adding them to the cake batter.

Serving Suggestions

Serve slices of this cake with a dollop of whipped cream and a few fresh cherries on top for an extra special touch.

Cooking Techniques

Be sure to properly mix the wet and dry ingredients together to ensure a smooth and evenly baked cake.

- Use a toothpick or cake tester to check for doneness before removing the cake from the oven.

Ingredient Substitutions

If you don't have prune purée, you can substitute it with applesauce.

- You can use regular sugar instead of evaporated cane juice if desired.

Make Ahead Tips

This cake can be made a day in advance and stored in an airtight container at room temperature. Add the fudge glaze just before serving.

Presentation Ideas

Serve slices of this cake on a decorative cake stand for a beautiful presentation. Dust with powdered sugar for an extra touch of elegance.

Pairing Recommendations

This cake pairs well with a cup of coffee or a glass of milk for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 25g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 4%

- Calcium: 4%

- Iron: 8%

Alergens

Contains: Tree nuts (walnuts)

Summary

This Fudge-glazed Black Forest Bundt Cake is a decadent treat that is relatively low in fat and calories. It is a good source of carbohydrates and provides a small amount of protein.

Summary

This Fudge-glazed Black Forest Bundt Cake is a delicious and indulgent dessert that is sure to impress. With its rich chocolate flavor and fudgy glaze, it's the perfect treat for any special occasion. Enjoy a slice with a cup of coffee or tea for a truly decadent experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fudge-glazed Black Forest Bundt Cake. It was a warm summer day, and I had just finished helping my dear friend Martha with her garden. As a token of her appreciation, she handed me a neatly handwritten recipe card and a mischievous twinkle in her eye.

"Here, my dear, you must try this recipe. It's a family favorite, passed down through generations," Martha said with a smile.

I eagerly took the recipe card and read through the ingredients and instructions. Chocolate cake filled with cherries and topped with a rich fudge glaze - it sounded absolutely divine. I knew I had to make it for my family.

As I walked home, I couldn't shake the feeling of anticipation. I couldn't wait to get started on baking this delicious treat. When I got home, I immediately set to work gathering the necessary ingredients. I pulled out my trusty Bundt cake pan and preheated the oven, eager to get started.

The process of making the cake was a labor of love. I carefully measured out each ingredient, following the instructions on the recipe card to the letter. The scent of chocolate and cherries filled my kitchen, making my mouth water in anticipation.

As the cake baked in the oven, I whipped up the fudge glaze, a rich and decadent concoction of cocoa powder, butter, and sugar. The glaze came together beautifully, and I couldn't resist sneaking a taste - it was heavenly.

When the cake was finally done, I carefully removed it from the oven and let it cool before turning it out onto a serving platter. The sight of the rich chocolate cake studded with cherries and topped with a glossy fudge glaze was enough to make my mouth water.

I couldn't wait to share this delicious creation with my family. I called my husband and children to the kitchen, and their eyes widened in delight when they saw the Fudge-glazed Black Forest Bundt Cake sitting on the table.

I cut into the cake, revealing the moist chocolate layers and juicy cherries hidden inside. The fudge glaze glistened in the light, tempting us all to dig in. With a sense of pride, I served each of my family members a slice of the cake, watching as they savored each bite.

The flavors of the cake were a perfect balance of rich chocolate and sweet cherries, with the fudge glaze adding an extra layer of indulgence. As we enjoyed our dessert together, I couldn't help but feel grateful for the friendships and experiences that had led me to this moment.

I thought back to Martha and her generous gift of the recipe, and I knew that this Fudge-glazed Black Forest Bundt Cake would become a treasured family favorite in our home as well. The memories of learning to make this delicious treat would forever be etched in my mind, a reminder of the joy that comes from sharing good food with loved ones.

As I sit here now, reflecting on that day and the many baking adventures that followed, I am reminded of the power of food to bring people together and create lasting memories. The recipe for Fudge-glazed Black Forest Bundt Cake may have come from Martha, but the love and care that went into making it came from me - a testament to the joy of cooking and sharing with those we hold dear.