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Black Forest Bundt Cake

  • BAKE: 40m
  • SERVES: 12


Chocolate Fudge Cake Mix 500g
  • Chocolate Fudge Cake Mix 500g
  • Wright's Chocolate Fudge Cake Mix 500g
  • 1 Can Cherry Pie Filling 400g tin
  • Water 150ml
  • Vegetable Oil 60ml
  • Double Cream 280ml (½ pt carton)
  • Coarsely Grated Chocolate Shavings 40-50g.
  • Kirsch Liqueur (optional) 1 tbsp




Reserve 8 cherries from the Cherry Pie Filling for decoration before mixing together all the ingredients listed above for the “Cake” to make a batter.
Pour this into a large 22.5cm (9 inch) well greased savarin or bundt tin.
Bake in the oven at 180°C (360°F) gas mark 4 for approximately 35 – 40 minutes.
Remove from the tin onto a cooling wire.
When completely cold, place the cake onto a serving dish and spoon over the kirsch liqueur (if desired), allowing it to soak in.
Lightly whip the double cream (decoration), reserving a little for the rosettes. Use the remainder to coat the cake all over.

Sprinkle over with Chocolate Shavings (decoration), pipe 8 rosettes of cream, topping each with a cherry.

“Hello there, I just wanted to write you a little e-mail to tell you how fantastic I think your Chocolate Fudge Cake mix is. I made two cakes over the last two weeks and every little bit was devoured. My two year old absolutely loved it and has requested it for his birthday party in March. This mix makes my life so much easier and i really cannot tell you how much myself and my family love it. Thank you,"

Joanne Cairns

Deb's Tips

A real crowd pleaser - great for any occasion and because its baked in a Bundt tin - extra cherries can fill the middle or if serving at a celebration, a candle or sparklers can stand in the middle for a special effect. Deb the Bread

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