Pietra's Chocolate Cherry Bundt Cake

Ingredients for 1 servings:

• 3 cup(s) Flour (Type 405)
• 1 cup cocoa powder, slightly defatted
• 1 cup sugar, preferably brown (1/2 cup more if using honey)
• 2 cup(s) sparkling mineral water
• ½ cup oil, rapeseed oil (or other good, neutral oil: e.g. safflower, sunflower oil)
• 5 eggs
• 1 tbsp cinnamon, ground, heaped
• 1 packet of baking powder (cream of tartar)
• 2 jars of cherries, 350g drained weight each
• Butter, for the molds, decoration or filling as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For 10-12 mini pans (10-12cm) or 2 (stackable) bases in 26cm springform pans

Drain the cherries. Butter the tins well, 10-12 mini tins (10-12cm) depending on the size, e.g. 12 muffin or Bundt cake tins or springform pans. Mix all ingredients except the cherries. Adjust the amount of mineral water: the batter should be soft and pourable. Pour into prepared tins or springform pans; arrange the drained cherries on top. Bake at 170°C fan/180°C top/bottom heat/gas mark 3 for about 25 minutes. Check with a skewer after 20 minutes! Once cooled, the Bundt cake tins can be filled shortly before serving, e.g. with cream or white chocolate mousse and sour, sweet, or amaretto cherries. Or with ice cream… With cherry brandy they become Black Forest cakes. Or on their own, with a chocolate coating or icing. The stackable layers can be drizzled with cherry brandy and stacked with cream or white chocolate mousse, possibly with additional cherries. First, place the first layer with the cherries facing up and the filling, then the second layer with the cherries facing down. Decorate as desired: traditionally with cream, chocolate shavings, and Black Forest cherries. Cover with slightly warmed cherry jam, then with chocolate coating (delicately with semi-sweet orange chocolate). Covered with marzipan or fondant, it can also be used as a themed cake.