Best Easy Black Forest Bundt Cake with Chocolate Truffle Frosting

We wanted to save the effort of making an elaborate layer cake, but keep the flavors of the traditional Black Forest Cake. The secret ingredient in the batter makes all the difference.
Chocolate cake with cherries on top on a tray

Do You Know the History of the Black Forest Cake?

Many think this cake is named directly after the Schwartzwalder mountain range of southwestern Germany. Its name comes from the specialty cherry liquor known as Schwartzwalder Kirsch(Wasser), made in that region. This liquor is the ingredient that initially gave this cake its distinct flavor. Traditionally, Black Forest Cake comprises several dark chocolate cake layers and is decorated with light whipped cream with sweet or tart European cherries between the layers.

Today’s Home Baker’s Cake

Baking the filling into the cake as part of the liquid does that. It keeps it moist and adds to the final baked cake’s richness. This cake is drizzled with a dark chocolate cherry rum truffle frosting called ganache. It’s creamy and delicious! Serve it with a dollop of fresh whipped cream if desired.

chocolate bundt cake with fresh cherries on a tray

Killer Delicious Black Forest Bundt Cake

2 ½ cup Panhandle Milling Kamut® All-purpose flour
1 cup sugar
2 Tbsp. baking powder
¾ cup baking cocoa
¾ cup vegetable oil
4 eggs
1 21-ounce can LUCKY LEAF ® Cherry Pie Filling
1 8-ounce carton dairy sour cream
2 tsp. almond extract
1 4-ounce bar sweet baking chocolate, chopped

Cherry Truffle Frosting

1 cup whipping cream
16 ounces bittersweet chocolate, chopped
2 Tbsp. Kirshwasser cherry liquor or dark rum (optional)


  • Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.
  • In a large bowl, stir together flour, sugar, cocoa, baking powder, and soda. Add oil, eggs, cherry pie filling, sour cream, and almond extract.
  • Beat with an electric mixer on low to medium speed for 2 minutes (the batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan.
  • Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.
  • Cool in a pan on a wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.


  • In a small saucepan, heat cream just to boiling.
  • In a medium bowl, pour hot cream over bittersweet chocolate; let stand for 5 minutes.
  • Stir until chocolate is melted and the mixture is smooth; stir in rum. Place the bowl with the chocolate in a bowl of ice water and let it stand for about 20 minutes or until thickened, stirring occasionally.
  • Transfer the cake to a serving plate. Spread ganache over the cake. Let stand 1 hour before serving to set up. Yield: 12 to 16 servings.