Black Forest Cherry Bundt Cake with Cherry Sauce.

All I can think of writing this post is a song called "I'm living in the 70's" by the Skyhooks.  Those that grew up in the 70's as I did will remember this song and this cake.  My last couple of posts are very reminiscent of the 70's food with a twist.  We had Kiev now Black Forest Cherry Cake. 

I can feel a Salmon and Avocado Mousse coming on hehehehe.

Seriously, who did not just drool over a Black Forest Cake?  All Chocolate cake with those tinned cherries and whipped cream and chocolate shavings.

I had planned to make this the old fashioned way in layers etc., however my new Bundt pan arrived and well this sort of took over my brain all week.  The reality did match what I had pictured in my head, so I am happy with that.

400g tin Black cherries

110g unsalted Butter, chopped
200g dark Chocolate, chopped or bits
1 cup Castor Sugar
1 tspn Vanilla paste
1 1/2 tblspn Coffee granules or a shot of espresso
2 Eggs
1 tspn bicarbonate of soda
2/3 cup sour cream
1 1/3 plain flour, sifted
3/4 cup boiling water

Drain cherry juice into a small saucepan, this will make your sauce.  Set your cherries aside in a bowl for later.  Mix a teaspoon of cornflour into your cherry juice until smooth.  Heat sauce stir until thickens slightly then allow to simmer for 2 minutes to cook out the cornflour.  Set aside to cool to room temp then toss half your reserved cherries through for serving.

Melt chocolate and butter over a double boiler of simmering water until melted and combined together.

Place the other half a can of cherries on paper towel and pat dry to remove some of the excess moisture.

Mix together your sour cream and bi carb.

In your mixer place the melted chocolate and sugar.  Mix until smooth and cooler.  Beat in your coffee and vanilla.  Beat in eggs one at a time until smooth.  Beat in the sour cream mixture.

Beat in your flour until combined.  Gently mix in the boiling water and yes your batter should be quite runny.

Line your tin if using a standard tin or spray if using a bundt tin.

Gently pour your cake mix into the prepared tin.  Place your remaining cherries around the cake batter and gently tap the tin on the bench to ensure you get mix in all the crevices and this will also start to distribute your cherries through the cake batter.

Bake in a 180C pre heated oven for 40 to 50 minutes or until skewer comes out just clean.  The cake should be fudgy still in the centre.  Allow to cool in the tin for 10 minutes then turn out to cool.

A little light entertainment while your cake is cooling.

Fill the centre with whipped vanilla bean cream and drizzle cherries and sauce over to present.  Place the reset of the cherry sauce in a little serving jug to pour over when your cake is sliced.

Serve and enjoy.  This is the best dinner party dessert.  Spectacular to present and serve friends and family.