Black Forest Cherry Bundt cake

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt it in a warm water bath. Drain the cherries, collect the juice and measure 50 ml. Put some cherries aside for decoration. Beat the fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until thick and creamy.

2. 2

   Add couverture and stir in. Stir in the eggs one by one. Mix 450 g flour, baking powder and cocoa. Alternately stir kirsch and 50 ml cherry juice into the egg mixture. Dust the cherries with 1 tablespoon of flour and carefully fold into the dough.

3. 3

   Grease the pancake tin (2.5 litres capacity) and dust with flour. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150/ gas: level 2) for 50-60 minutes. Take the cake out of the oven and let it cool down for 10 minutes.

4. 4

   Turn the cake out of the tin onto a cake rack and let it cool down completely. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Fill approx. 2 tablespoons of cream into a piping bag with star-shaped spout.

5. 5

   Spread the cloudy cake all around with the remaining whipped cream. Spray tuffs on the cake and decorate with remaining cherries. Sprinkle with chocolate shavings.