John Myers
Black Forest Bundt Cake
The perfect black forest bundt cake recipe with a picture and simple step-by-step instructions.
- 1 glass Sour cherries 350 g drained weight
- 30 Milliliters Kirsch
- 100 g Dark chocolate couverture
- 200 g Soft butter
- 300 g Sugar
- 1 pinch Salt
- 5 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 125 Milliliters Milk
- 2 teaspoon Cocoa powder
- 1 packet Vanilla sugar
- Pour the sour cherries into a sieve and allow to drain. Mix the butter with the sugar and a pinch of salt until frothy. Mix in the eggs one by one. Mix the flour with the baking powder and stir in the milk alternately.
- Put the drained sour cherries in a bowl, pour over the kirsch and let it steep for a while. Now halve the dough. Melt the couverture over a water bath and let it cool down a little. Stir the cocoa and vanilla sugar into one half of the batter. Now stir in the slightly cooled couverture.
- Now fold the cherries into the light batter. First pour the light-colored dough into the prepared Gugelhupf dish and smooth it out. Place the dark dough on top of the light dough and stir into the light dough in a spiral with a fork.
- Place the Gugelhupf in the oven preheated to 175 degrees (convection) and bake for about 60-70 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
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