John Myers
Chocolate – Kirsch – Bundt Cake
The perfect chocolate – kirsch – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 5 Free range eggs
- 250 g Sugar white
- 40 g Cocoa powder
- 400 g Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 100 g Chocolate shavings
- 3 tablespoon Rum
- 1 glass Sour cherries 350 g. Drained weight
- 100 g Couverture whole milk
- Pour the sour cherries into a sieve and drain well.
- In a mixing bowl, beat the butter, sugar and eggs until frothy. Stir in the vanilla sugar, cocoa and rum. Mix the flour with the baking powder, sieve and stir in two portions.
- Add the cherries and the chocolate shavings and fold in. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Place the cake in the oven preheated to 200 degrees (convection) and bake for about 60 minutes. (Chopsticks sample) After the baking time, let the cake cool in the mold.
- Melt the couverture over a water bath, spread it over the cooled Gugelhupf and let it set.
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