John Myers
Chocolate – Cherry – Cola – Gugelhupf
The perfect chocolate – cherry – cola – gugelhupf recipe with a picture and simple step-by-step instructions.
- 1 glass Morello cherries
- 4 Free range eggs
- 200 g Sugar white
- 1 packet Vanilla sugar
- 1 pinch Salt
- 250 Milliliters Oil
- 200 Milliliters Cherry juice
- 400 g Flour
- 1 packet Baking powder
- 75 g Cocoa powder
- 200 Milliliters Cola
- 100 g Dark chocolate couverture
- Put the morello cherries in a sieve and allow to drain. Catch the cherry juice.
- Beat the eggs with the sugar, vanilla sugar and a pinch of salt in a mixing bowl until very frothy. Continue beating the mixture and slowly adding the oil. Add the cherry juice and stir in.
- Mix the flour with the baking powder and cocoa and stir in two portions. Add the cola and stir in. Pour half of the dough into the prepared Gugelhupf tin and spread about 3/4 of the morello cherries on top. Add the second half of the batter and cover with the rest of the morello cherries.
- Now place the Gugelhupf in the oven preheated to 180 degrees (convection) and bake for approx. 75 – 80 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
- Turn the cooled Gugelhupf out onto a cake plate. Melt the couverture over a water bath, spread it over the Gugelhupf and let it set.
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