I have 2 addictions in life… Nordic Ware bundt tins and the Costa Coffee Festive menu drinks, in particular the Black Forest Hot Chocolate. The Nordic Ware addiction is an all year long one, but sadly the Costa Coffee one is limited to one month a year when the Festive menu appears. Or at least it was! Tassimo coffee machines were selling ridiculously cheaply in the Black Friday sales online a few months ago so we bought one. As soon as my sister found out, she went online and bought me the exact syrups that Costa use in my favourite drink so I could make them at home too! (She bought me the rose one too as everyone knows I adore rose in all forms… flower, scent, and flavour). She even bought me the bottle pourer as well to make drizzling the cherry syrup easier!
Anyway I’m waffling. In case you’ve never tried one this is what the Black Forest Hot Chocolate looks like:
Picture courtesy of Costa
A delicious hot chocolate mixed with blackberry syrup, topped with slightly sweetened fresh cream, drizzled with a yummy cherry sauce and chocolate curls sprinkled on top to finish. Sheer indulgent heaven! I was making one at home and the idea came to me to make a cake version of it! I had the syrups so started planning. I decided to make it as a bundt and thought a flat-topped tin would be best so that I could pipe cream on top, so I made it in the Star shaped tin. Until now THIS has been my favourite bundt recipe that I have created, but I have to admit the Black Forest one has knocked it off top spot for me.
I was asked once why I use buttermilk in my bundts whereas other people use yoghurt. It is just personal preference. Both serve the same purpose but I always have buttermilk in the fridge. Buttermilk, like yoghurt, reacts with bicarbonate of soda, causing harmless carbon dioxide gas. This gas helps bakes to rise and makes them light and fluffy. I use it in scones all the time for that reason too. Enough science, here’s the recipe. It looks like a huge list of ingredients but most of it is store cupboard essentials.
BLACK FOREST HOT CHOCOLATE BUNDT CAKE
FOR THE CAKE:
250 g unsalted butter, at room temperature
190 g golden caster sugar
190 g soft light brown sugar
340 g plain flour
half level tsp bicarbonate of soda
half level tsp salt
1 level tsp baking powder
25 g cocoa powder
4 large eggs, beaten
200 ml buttermilk
200 g milk chocolate (or a combination of dark and milk chocolate), broken into pieces
8 tbsp (120 ml) Monin blackberry syrup
FOR THE DECORATION:
250 ml fresh double cream
1 level tbsp icing sugar
Monin Cherry syrup
- Grease a 10-12 cup bundt tin well with Cake Release, or melted butter and flour. (Or you could try this in normal cake tins). Preheat the oven to 170C.
- In a large bowl, beat together the butter and sugars until pale and fluffy.
- Place the chocolate in a heatproof bowl over a pan of barely simmering water, and leave until almost completely melted, stirring once or twice. Remove from the heat and stir until totally smooth. Leave to cool slightly.
- In another bowl, sieve together the dry ingredients (flour, baking powder, salt, bicarbonate of soda and cocoa). I like to quickly mix with a spoon after sieving cocoa and flour together to make sure it is thoroughly combined and there are no white powders left.
- In a large jug mix the wet ingredients together (beaten eggs, buttermilk, melted chocolate and blackberry syrup).
- Add half of the wet ingredient mixture to the butter and sugar and beat well until combined. Add half of the dry ingredient mixture and gently fold in with a large spoon or spatula. Fold in the last half of the wet ingredients, followed by the remaining dry ingredient mixture until completely combined. (This was the perfect amount of blackberry syrup flavour for me and tasted the same as how Costa serve it. However, taste a bit of the mixture and if you like it stronger add an extra tbsp of syrup now).
- Pour into your prepared tin until no higher than three quarters full, then place in the centre of the oven and bake for around 50 minutes, until a skewer comes out clean. (Don’t worry if the top has cracked, it will be on the bottom when served). Leave to cool in the tin for 15 minutes, then turn out onto a wire cooling rack to cool completely.
- When it is completely cool, place on to a serving plate.Whisk together the cream and icing sugar until it forms very soft peaks. (When you pipe cream it thickens rapidly in the piping bag so don’t over-whisk it now). Spoon into a piping bag and pipe on to the top of your bundt however you prefer. I just did simple rosettes. Nothing fancy. Pipe more around the bottom as well. (If your bundt tin design allows, pipe extra cream around the sides too).
- Drizzle Monin cherry syrup all over the cream letting it come down the sides too. Use a potato peeler to make curls of chocolate (just “peel” down the side of a row of chocolate) and sprinkle them on top to finish. Or you can crumble a Flake on top.
And there you have the cake version of the famous drink. Obviously it is EXTREMELY calorific so probably best just to make it for special occasions!!! My Other Half ate 2 slices straight after each other, and said it tastes just like the drink. My son polished off a slice in record time too and said it was delicious. I put a picture of it on Twitter and have to admit I was overwhelmed by the response to it, so I hope you like it as much as we do.
Obviously as there is fresh cream on top, this cake needs to be stored in the fridge. Remove it for a while before serving so the cream isn’t too cold. It is best eaten on the same day as cakes in fridges tend to go hard quickly. Or you could make the cake and only put the cream and decorations on individual slices when you serve them. That way you can keep the cake in an airtight container.
The best place to buy Monin syrups is from Udal Supplies. You can find the blackberry syrup HERE and the cherry one HERE. If you want the bottle pourer for easier drizzling of the cherry one on top, that can be found HERE.
I have contacted Costa and asked if they would mind me making cake versions of more of their best-loved drinks. Let me know in the comments what your favourites ones are 🙂