Black Forest cherry cake in a loaf tin

Who said cakes have to be round? This Black Forest cake actually doesn’t look bad as a cake in a loaf pan, does it?

Black Forest cake in a loaf tin

Every cake comes with a behind-the-scenes story for a fee. This one was once again of a special kind.

Since my husband gets me to bake a Black Forest cherry cake variation every year and I also commissioned a cake for my mother and, on top of that, discovered while baking that I was getting sick, this cake adventure turned into a little baking odyssey . If you’re not completely focused on the matter, you’ll make mistakes like not letting the warm, melted chocolate cool down and then mixing it into the laboriously whipped egg mixture far too early. What you then get is a scrambled egg cake that really can’t be saved.

So on the second attempt I played it safe and used a safe cake dough as the base. This makes it more of a cake with cream, as the base is a little denser and heavier than an airy sponge cake. Nevertheless, the cake really tasted excellent!

I used a normal-sized loaf pan and lined it with baking paper.

Ingredients for the Black Forest Cherry Cake in a loaf pan

The floor

• 250 g Butter
• 250 g dark chocolate
• 5 Owner
• 80g sugar
• 1 pinch of salt
• 150g flour
• 0,5 Tl Backpulver
• 1 The Kakaopulver

In addition:

• 500 ml Sahne
• 50g powdered sugar
• A jar of pitted cherries
• 2 packets of cream stiffener
• Cherry jam

Decoration:

• Chocolate flakes
• Golden sugar pearls etc.

This is how you bake the Black Forest cherry cake in the loaf pan

First melt the chocolate and butter together in a saucepan. Then beat the eggs with the salt and sugar until creamy. Now you wait until the chocolate is no longer warm but has reached room temperature. And then you stir all the ingredients together, including the flour, baking powder and cocoa. The dough can now go into the cake tin.

Bake the cake for approx. 50 to 60 minutes at 170°C. Do a swab test before you take it out.

Meanwhile, beat the cream with the cream stiffener and the powdered sugar.

Then cut it horizontally in half and pour the cherry juice from the cherries onto the cake base. Then spread a layer of jam on the bottom. Then add the cherries on top. And now you layer the cream on top. Then the second cake layer comes on top and you smear it again with a layer of cream.

Decorate the cake with chocolate flakes or sprinkles and maybe a few cherries.

Black Forest cherry cake variants

All love,

Mike