Hello lovelies,
It’s Christmas, I love making and baking all things black forest so it only felt right that I share one last black forest recipe, perfect for sharing with loved ones this festive season!
You all know the back story of why black forest bakes hold such a special place in my heart and when scrolling through Pinterest the other night, I came across Jane Patisserie’s ‘Black Forest Loaf Cake’ recipe which I instantly knew my dad would adore, and that’s how today’s recipe was created.
Totally inspired by the queen of baking herself, this loaf cake is the perfect Christmas desert to share among family and friends and is guaranteed to have them smacking their lips, desperate for more!
The chocolate cake which is crammed full of dark choc chips and cherries, topped with whipped cream, morello cherry jam, grated chocolate and finished with off with a bunch of cherries – what’s not to love?
It packs a punch in flavour and if you’re a black forest lover, this recipe is guaranteed to have you making, baking and decorating for every single Christmas to come. It’s a staple in my home and will definitely be in yours too.
So, if you’d like to recreate this loaf cake yourself, you know the drill by now. Keep on scrolling below and you’ll find todays recipe.
Category: Desert / Christmas
Servings: 10 Slices
Prep Time: 20 Minutes
Bake Time: 1 Hour
Decorating Time: 20 Minutes
Overall Time: 1Hour 40Minutes
Ingredients You Need For The Chocolate Loaf Cake:
- 200g Of Unsalted Butter
- 200g Of Light Or Dark Brown Sugar
- 4 Medium Eggs
- 150g Of Self-Raising Flour
- 50g Of Cocoa Powder
- 200g Of Frozen Cherries, Thawed
- 200g Of Dark Chocolate Chips
Ingredients You Need To Decorate:
- 300ml Of Double Cream
- 1x Jar Of Morello Cherry Conserve
- 10g Of Dark Chocolate, Grated
- 1 Punnet Of Fresh Cherries
How To Make The Chocolate Loaf Cake:
- Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, beat together the 200g of unsalted butter with the 200g of light/dark brown sugar until light and fluffy.
- Next, one at a time, beating well between each addition, add in the 4 medium eggs until combined.
- Then, add in the 150g of self-raising flour and 50g of cocoa powder until everything is fully combined.
- Now, in a large bowl, toss the 200g of defrosted cherries and 200g of dark chocolate chips in 20g of self raising flour until coated.
- Fold the coated cherries and dark chocolate chips into the cake batter until evenly distributed throughout.
- Pour the cake batter into the loaf tin and evenly spread across the tin.
- Place the tin into the oven and bake for 50-60+ minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool completely in the tin before carefully removing from the tin and placing onto wire rack or serving plate.
How To Decorate:
- Now that the cake is baked and fully cooled, it’s time to decorate.
- In a large bowl, using an electric mixer, whip up the 300ml of double cream to stiff peaks.
- Spread the whipped cream across the top of loaf cake.
- Add dollops of morello cherry conserve across the top of the whipped cream and using a spoon, carefully stir the jam into the cream.
- Once happy with how your loaf is looking, using a grater, grate 10g of dark chocolate across the top of the cake.
- Finally, top with some fresh cherries and serve.
That’s your Black Forest Loaf Cake prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- Due to the cream, this loaf cake is best to be stored in the refrigerator for up to 3-4 days.
- I would personally recommend eating the loaf cake within 24hrs of decorating for the freshest taste.
- You could add some Kirsch into the cherries that you fold through the batter, into sponge once removed from the oven or into the cream you use for the topping.
You’d think a show stopping desert like this would be difficult to make but that’s what I love about it, it’s ridiculously easy to make with very simple decoration. The perfect bake for those of any skill level.
My dad was absolutely obsessed and given that it was made for him, that makes me extremely happy. As he’s a black forest obsessed, this should be all the certification you need to recreate yourself.
Let me know in the comments below if you make this loaf cake yourself and if you do, what your thoughts are on it. Are you a black forest lover? Did this loaf cake hit the spot?
Sending you all tons of love & hugs as always,
Elle xo
