Black Forest Cherry Gugelhupf with Chocolate Glaze
Ingredients
Batter
- 1 glass dark sweet cherries, drained (350 g net weight)
- 250 g soft butter
- 220 g sugar
- 1 packet bourbon vanilla sugar
- 1 pinch salt
- 5 medium eggs
- 330 g all-purpose flour (Type 405)
- 3 tsp baking powder
- 1 tbsp cornstarch
- 3 tbsp kirsch
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
Glaze and decoration
- 200 g dark chocolate couverture
- 100 g white chocolate couverture
- 2 tbsp vegetable oil
- 150 g fresh cherries
Preparation
Preheat oven to 180°C (convection: 160°C). Drain the dark sweet cherries in a sieve. Swirl a silicone bundt pan (24 cm diameter) with cold water, do not dry. Beat soft butter with sugar, vanilla sugar, and salt until fluffy for 2-3 minutes.
Add eggs one by one and continue beating. Mix flour, cornstarch, and baking powder. Add the flour mixture and kirsch to the batter and stir. Take about one-third of the batter and mix with cocoa and milk. Pour half of the light batter into the pan and smooth the surface. Distribute half of the cherries on top.
Spoon the chocolate batter by tablespoonfuls on top. Cover with the remaining cherries. Pour the rest of the light batter into the pan and spread. Marble the batter with a fork. Bake the bundt cake in the lower third of the oven for about 55 minutes. Let cool on a wire rack for at least 1 hour before turning out.
For the glaze, roughly chop both chocolate types. Melt the dark chocolate in a bowl over a hot water bath. Stir in the oil. Brush the bundt cake with it and let it set. Melt the white chocolate and distribute by tablespoonfuls on the cake so that small drips run down. Top with fresh cherries and let set. The cake yields about 12 slices.
