Pietras Chocolate Cherry Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cups flour, (type 405)
- 1 cup cocoa powder, slightly de-oiled
- 1 cup sugar, preferably brown (/2 cup more for honey)
- 2 cup sparkling mineral water
- 0.5 ½ cup oil, rapeseed oil (or other good, neutral oil: e.g. safflower, sunflower oil)
- 5 egg (s)
- 1 tablespoon cinnamon, ground, heaped
- 1 packet baking powder (tartar)
- 2 glasses cherry (s), each 350g drained weight
- Butter, for the forms, decoration or filling as desired
Print Recipe
Pin Recipe Instructions
- Drain the cherries.
- Butter molds, depending on the size, 10-12 mini molds (10-12cm), e.g. 12 muffin or bundt cake molds or springform pans, well.
- Mix together all ingredients except the cherries. Adjust with the mineral water: it should create a soft dough that can be poured.
- Fill into prepared molds or springform pans; Spread the drained cherries on top.
- At 170 ° convection | 180 ° top / bottom heat | Bake on gas setting 3 for about 25 minutes. After a 20 minute chopstick test!
- After cooling, the bundt cake molds can be filled just before serving, e.g. with cream or white chocolate mousse and sour, sweet or amarena cherries. Or with ice cream
- Black Forest tartlets are made with kirsch.
- Or pure, with a chocolate coating or icing.
- The stackable bases may be drizzled with kirsch and can be mixed with additional cherries with cream or white chocolate mousse:
- First 1 base with the cherries on top, the filling, 2nd base with the cherries on the bottom.
- Decorate as you like:
- Traditionally with cream, chocolate chips and cherries as Black Forest.
- Covered with slightly warmed cherry jam, then covered with chocolate (delicate with semi-bitter orange chocolate).
- With marzipan or fondant blanket, also as a motif cake.
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