Black Forest Guglhupf

Ingredients for 1 servings:

• 1 jar sour cherries, large
• 60 ml cherry brandy
• 100 g dark chocolate coating
• 200 g butter or margarine
• 300 g sugar
• 1 pinch of salt
• 5 eggs
• 400 g flour
• 3 tsp baking powder
• 100 ml milk
• 2 tsp cocoa powder
• 1 packet of vanilla sugar
• 250 g powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the cherries and drizzle with 30 ml of kirsch. Melt the chocolate coating. Mix together the fat, salt, and sugar. Beat in the eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Halve the dough and fold the cherries into one half. Stir the melted chocolate coating, 1 teaspoon of cocoa powder, and vanilla sugar into the other half. Grease and flour a bundt cake pan. Pour in the light batter, top with the dark batter, and use a fork to spiral through both layers. Bake the cake in a preheated oven at 175°C top/bottom heat (150°C fan-assisted) for approx. 60-70 minutes (use a skewer to test if it’s cooked through). Mix the icing sugar and the remaining kirsch with 2 tablespoons of water until smooth. Tint one half of the icing with the remaining cocoa powder. Cover the cooled cake alternately with white and brown icing.