Black Forest loaf cake

Make this black forest cake ahead if you’re expecting lots of guests this Christmas. It can be frozen, un-iced, then defrosted when you need it and decorated on the day

  • Prep:25 mins
    Cook:1 hrs
    Plus cooling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 589
  • fat 34g
  • saturates 21g
  • carbs 62g
  • sugars 43g
  • fibre 2g
  • protein 7g
  • salt 0.6g


  • 175g butter, chopped
  • 75g dark chocolate, chopped
  • 300g self-raising flour
  • 375g golden caster sugar
  • 30g cocoa
  • 2 large eggs
  • 60ml milk
  • 240g natural yogurt
  • 1 jar or tin of pitted cherries(about 600g), syrup reserved
  • 400ml double cream


Choosing the cherries

Look out for an Italian brand called Fabbri 1905 – its syrupy amarena cherries come in a very pretty blue and white jar that you’ll definitely want to reuse (although any brand of cherries will be delicious).


  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin. 

  2. Melt the butter and chocolate together in the microwave until smooth. Sieve the flour into a bowl, then stir in the sugar and cocoa. Add the chocolate mixture, eggs, milk and 200g yogurt and blend until smooth.

  3. Spoon the mixture into the loaf tin and make eight dips in the surface. Top each dip with 1 tsp yogurt and a cherry. Put the loaf in the oven and bake for 1 hr, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 20 mins, then transfer to a wire rack and leave to cool completely.

  4. Just before serving, use a balloon whisk or electric whisk to beat the cream until stiff. Spoon the cream onto the cake in dollops, top with the remaining cherries and drizzle over some of the cherry syrup. Serve straightaway. Leftovers will keep for up to three days in the fridge.

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