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Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Drain the morello cherries on a sieve. Rinse the silicone Bundt cake tin (Ø 24 cm) with cold water, do not dry it. Beat soft butter with sugar, vanilla sugar and salt for 2-3 minutes until fluffy.
Step 2
Add the eggs one at a time and keep beating. Mix the flour with the starch and baking powder. Add the flour mix and kirsch to the dough and stir. Take just under 1/3 of the dough and mix with cocoa and milk. Put half of the light dough into the tin and smooth it out. Spread half of the cherries on top.
Step 3
Add the chocolate dough on top, tablespoon by tablespoon. Cover with the remaining cherries. Put the rest of the light dough into the tin and spread it out. Marble the dough with a fork. Bake the Bundt cake in the lower third of the oven for approx. 55 minutes. Allow to cool on a cake rack for at least 1 hour before turning it out.
Step 4
For the glaze, roughly chop both types of chocolate coating. Melt the dark chocolate coating in a bowl over a hot water bath. Stir in the oil. Spread the bundt cake with it and let it set. Melt the white chocolate coating and spread it on the bundt cake a tablespoon at a time so that little “noses” run down. Top with fresh cherries and let it set. The cake makes about 12 pieces.
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