Recipe: Chocolate and Cherry Bundt with Kirsch

Last Updated on April 17, 2018 by HodgePodgeDays

The Great British Bake Off has been a real game changer for amateur bakers like me. It’s given me the confidence to try new bakes and introduced the nation to previously unheard of treats from all over the world. Before GBBO I’d never seen or heard of a bundt before, but it soon became a cake I needed to bake. This week I made a Chocolate and Cherry Bundt with Kirsch and I became this week’s star baker (in my house only).

I’ve wanted a bundt tin for a long time. Every so often I’d have a look around for one but they were always a bit beyond my budget and I couldn’t justify spending that much on a cake tin. A few weeks before Christmas I spotted a Crofton bundt tin in Aldi for around £11 and I couldn’t resist. I’ve been itching to use my bundt tin ever since.

For my Chocolate and Cherry Bundt with Kirsch I used a 250g jar of Opies Black Cherries in Kirsch. I drained the cherries and set aside the kirsch for drizzling over the cake. It was really very good and the boys managed to demolish it in double quick time – always the sign of a successful bake.

Chocolate and Cherry Bundt with Kirsch

Ingredients (serves 16)
150g butter
150g sugar
4 eggs
200g self raising flour
100g cocoa powder
1 teaspoon baking powder
1 jar of Opies Black Cherries in Kirsch
1/2 tub of Dr Oetker Easy Milk Chocolate Icing

Method
Pre-heat the oven to 190°. Liberally butter your bundt tin and using 25g of your cocoa powder, dust the inside of your tin so that the powder is stuck to the butter.

Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the flour, 75g of cocoa powder and baking soda and give them a quick stir, add the eggs and thoroughly combine. If your mixture seems a bit stiff or dry, add a splash of milk.

Drain your black cherries, reserving the kirsch for later. Stir your cherries into the cake batter and pour the lot into your bundt tin. Smooth the top of the batter.

Bake in the oven for 30 minutes at 190°. After 30 minutes, check it’s cooked through with a skewer and remove from the oven. Leave to cool in the tin for at least 15 minutes.

Once cool, turn out onto a suitable plate or cake stand and decorate. I used half a tub of Dr Oetker Easy Milk Chocolate Icing which you just microwave and then drizzle over with a spoon. I also whipped some cream to serve with it and spooned over some of the kirsch I’d set aside from the jar. Delicious.

It was a really lovely pudding and the kirsch made the cake extra moist and a little bit naughtier. I’m looking forward to getting another bundt in the oven.