Black Forest Bund with Cheesecake Filling
Posted by Nordic Ware Australia on 19th May 2022
Product Used In This Recipe
Chiffon Bundt® Pan
SEE PRODUCTThe Viking Made Me Do It
PREP: 20 MINUTES
COOK: 40-45 MINUTES
SERVINGS: 8 - 10 SERVINGS
Taking a stroll down memory lane... from our Nordic Ware roots in Denmark. This Viking Bundt Cake features the Chiffon Bundt cake with a cherry cream cheese frosting layered inside to bring the deep velvety viking effect. Made by the one and only Dan's Bake Lab.
- 110 grams Dark Chocolate Chopped
- 60 grams cocoa powder
- 150 grams hot espresso
- 1 tsp vanilla extract
- 100 grams sour cream
- 250 grams caster sugar
- 250 grams soft unsalted butter
- 150g plain flour
- 4 eggs
- 1 tsp salt
- 1 tsp baking soda
- Cheese Cream Frosting
- 125 grams cream cheese
- 50 grams caster sugar
- 1 small egg
- 90 grams frozen cherries
- 3 tsp flour
1. Preheat oven to 350°F/180°C.
2. In a large mixing bowl, add the dark chocolate, cocoa powder, hot espresso and vanilla extract to a bowl and mix together until smooth.
3. Add the sour cream to the chocolate mixture until combined.
4. In a stand mixer, cream the caster sugar and soft unsalted butter for 4-5 minutes. Then add in the salt, flour, baking soda and eggs until combined and a creamy texture.
5. Add in the chocolate mixture to the stand mixer.
6. Butter your Bundt tin with your fingers into every crevice. Greece and dust the tin by sifting cocoa powder or flour over the buttered tin.
7. Cheese Cream Frosting
8. In a mixing bowl, add the cream cheese, caster sugar and mix well.
9. Add in 1 egg, chopped frozen cherries and 3tsp flour to the mixture and mix until it becomes a thick but runny texture. The mixture should turn pink.
10. Pour the chocolate mixture 3/4 of the way int the Bundt tin.
11. Pour the frosting mixture on top of the chocolate mixture in the Bundt tin.
12. Place the Bundt tin in the oven for 40-45 minutes until a wooden stick comes out clean.
15. Enjoy!