Chocolate Cherry Bundt Cake

Sweets

Chocolate and cherries at it's best

The crispy, delicate coating made of chocolate, airy and loose on the inside, paired with the juicy cherries is simply a dream.

Gugelhupf always works

Sometimes in the morning, I feel like baking and I know that I need a cake. A Gugelhupf is made so quickly and is also great for freezing, so it is exactly the right thing for short-term baking actions. And to speak for me, I have the ingredients always at home.
 
The Sunday I baked this cake, the idea of having a cake for my coffee didn’t get out of my head. So I quickly made a delicious Chocolate Cherry Bundt Cake and enjoyed it with my coffee. And the best, there was still some cake leftover for the next day and it tasted even better!
 
This Gugelhupf recipe is not the original recipe (I will add that also), but the combination of cherries and chocolate is so delicious and they simply belong together! So I can’t withhold this recipe from you.
Chocolate Cherry Bundt Cake - Jennifer Vahlbruch
Chocolate Cherry Bundt Cake - Jennifer Vahlbruch
Chocolate Cherry Bundt Cake - Jennifer Vahlbruch
Chocolate Cherry Bundt Cake - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your Chocolate Cherry Gugelhupf.

Chocolate Cherry Bundt Cake -Ingredients - Jennifer Vahlbruch
Chocolate Cherry Bundt Cake - Jennifer Vahlbruch

Chocolate Cherry Bundt Cake

Yield: 15 Pieces
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes

Gugelhupf in Germany - Bundt Cake in the USA. Always an airy, delicious thing with coffee and tea. Easy and quick to make, even easier and faster to eat 😉

Ingredients

For the dough:

  • 6 eggs
  • 7 ounces (200 grams) sugar
  • 1 pinch of salt
  • 8.8 ounces (250 grams) unsalted butter, soft
  • 5.1 ounces (150 milliliters) cherry juice *
  • 8.8 ounces (250 grams) cherries **
  • 6.3 ounces (180 grams) cake flour
  • 2.8 ounces (80 grams) baking cocoa powder
  • 4 teaspoons baking powder ***

For glazing:

  • 200 g dark chocolate couverture
  • 2 teaspoons of coconut oil

Instructions

  1. Grease a Bundt pan and set aside.
  2. Separate the eggs and beat the egg whites into egg white foam and set aside.
  3. Beat butter, sugar, egg yolks, and salt until creamy and gradually stir in the cherry juice.
  4. Then stir in cocoa powder, flour, and baking powder.
  5. When everything is well mixed, fold in the egg whites loosely with a whisk.
  6. Finally, carefully pull the drained cherries under the batter.
  7. Now fill the dough into the Bundt pan and bake at 360 °F (180 °C) for 60 minutes. The cake is ready when no more dough sticks to a toothpick.
  8. Let the cake cool down in the cake pan for about 10 minutes, then it will be easier to remove from the pan.
  9. As soon as the cake has cooled down completely, you can glaze it or dust it with powdered sugar.
  10. Melt the chocolate over a water bath and mix it with 2 teaspoons of coconut oil (this gives it a nice shine).
  11. Pour the glaze over the cooled cake. I kept catching the overflowing chocolate and pouring it over the cake again until all the chocolate was used up.



Notes

* Drained juice from the glass of cherries, or extra cherry juice if you use fresh or frozen cherries.

** I mostly take cherries out of the jar, or here in America, they have frozen cherries too if there are no fresh cherries available.

*** For Germans, it's one package baking powder

Adapted from foodundco.de

Nutrition Information:
Serving Size: 15
Amount Per Serving: Calories: 359Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7,1gCholesterol: 111mgSodium: 179mgCarbohydrates: 38gFiber: 2,6gSugar: 23gProtein: 5,5g

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