Summary

Ingredients

• 1 glass sour cherries, large
• 60 ml kirsch
• 100 g couverture (dark chocolate)
• 200 g butter or mararine
• 300 g suar
• 1 pinch (s) salt
• 5 egg (s)
• 400 g flour
• 3 teaspoons baking powder
• 100 ml milk
• 2 teaspoons cocoa powder
• 1 packet vanilla sugar
• 250 g powdered suar
• Fat and flour for the mold

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Instructions

1. Drain the cherries and drizzle with 30 ml of kirsch. Melt the couverture. Mix the fat, salt and sugar together. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Halve the dough and fold the cherries into one half. Stir the melted couverture, 1 teaspoon cocoa and vanilla sugar into the second half.
2. Grease the bundt pan and dust with flour. Pour in the light dough, top with the dark dough and use a fork to pull it spirally through both layers. Bake the cake in a preheated oven at 175 ° C top / bottom heat (150 ° C convection) for approx. 60-70 minutes (stick test).
3. Mix the icing sugar and remaining kirsch with 2 tablespoons of water until smooth. Color half of the topping with the remaining cocoa. Cover the cooled cake alternately with white and brown icing.