Juana's Black Forest Cherry Bundt Cake

Ingredients for 1 servings:

• 1 jar sour cherries, 720 ml
• 100 ml cherry brandy
• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 5 m.-sized eggs
• 1 cup of crème fraîche, 125 g
• 375 g flour
• 1 packet of baking powder
• 4 tbsp cocoa powder for baking
• 150 g powdered sugar
• Cherry brandy for the icing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

a moist chocolate cherry cake

Drain the sour cherries well and marinate in the kirsch for at least 30 minutes. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Drain the marinated cherries and be sure to collect any liquid. Cream the butter with sugar and vanilla sugar until creamy. Add the eggs, crème fraîche and the kirsch from the marinating and beat until smooth. Sift the flour with baking powder and cocoa and stir into the batter. Carefully fold the marinated cherries into the batter. Pour the batter into a greased and floured bundt cake pan. Bake in the preheated oven for approx. 70 minutes. After cooling briefly, turn out the cake and leave to cool on a wire rack. Sift the icing sugar, stir it into the kirsch to form a thick glaze and cover the cooled cake with it.