I absolutely love going to the farmers market! I used to go every saturday in the afternoon right before they started to pack up their goods – that is the moment you normally get the best deals ;) Big bouquets of flours for half of the money the ask for in the morning – or double the amount of fruits and salads for less money.

That was when I had the market around the corner – now I have to walk a bit to get to a market, but it’s still worth going. Not at my favorite money-saving-time… but well. If you buy goods that are in season at that time, it’s still cheap. That’s why I bough a big package of cherries this weekend and had to make a cake with it. Eat it with whipped cream! It’s delicious!

INGREDIENTS / ZUTATEN
For the dough:
18 oz. (500g) sour cherries
3.5 oz.(100g) semisweet chocolate
7 oz. (200g) marzipan
1 1/8 cup (250g) butter
3 1/8 cup (400g) Mehl
3/4 cup sugar
1/2 tsp. vanilla extrakt
pinch of salt
4 eggs
3 1/2 tsp. bakingpowder
4 tbsp. Kirschwasser (Cherry Schnaps or Liquor)
For the glaze and decoration:
1/2 cup (110g) whipping cream
0.5 oz. (15g) coconut oil (hardened)
3.5 oz.(100g) semisweet chocolate
20-24 cherries
Für den Teig:
500g Sauerkirschen
100g Zartbitterschokolade
200g Marzipanrohmasse
250g Butter
400g Mehl
150g Zucker
1/2 TL Vanilla Extrakt
Prise Salz
4 Eier
1 P. Backpulver
4 EL Kirschwasser
Für die Glasur und Verzierung:
110g Sahne
15g Kokosfett
100g Zartbitterschokolade
20-24 Kirschen mit Stiel


DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan (9-10 cups).
3. In a large bowl mix the butter with the sugar until light and fluffy. Add marzipan, vanilla extract and a pinch of salt and mix again. Add the eggs one by one and mix well between each addition. Reduce the speed and add the flour mix gradually until incorporated. Carefully fold in the chocolate and cherries. Fill into the form and even out the surface. Bake for 45-50 minutes on a lower rack of the oven.
4. Test with a toothpic if it comes out clean. Take out of the oven and place on a cooling rack. Pinch some holes into the cake with the toothpic and drizzle the cherry schnaps (or liquor) into the holes. Leave in the form for 40 Minutes and then carefully remove from the form and let cool upside down on a cooling rack.
5. In a bowl over simmering water heat the whipping cream with the coconut oil. Add the chopped chocolate and stirr constantly until the chocolate is melted. Let cool for 15 minutes so the ganache can thicken a bit. Cover the cake with the chocolate and let dry a bit before you place the washed and dried cherries next to each other in a circle on top. Let cool/dry completely.
2. Den Ofen auf 175°C (350°F) vorheizen. Eine Gugelhupfform (ca. 2 1/4l) einfetten und mit Mehl bestäuben.
3. Butter mit dem Zucker in einer großen Schüssel schaumig schlagen. Marzipan, Vanille Extrakt und Prise Salz zugeben und alles cremig rühren. Eier einzeln zugeben und jeweils gut verrühren. Mehl nach und nach zugeben und kurz unterrühren. Schokolade und Kirschen zugeben und vorsichtig unterheben. Teig in die Form füllen und glatt streichen. 45-50 Minuten auf einer der unteren Einschübe backen.
4. Mit einem Holzspieß testen und erst herausnehmen, wenn kein Teig mehr kleben bleibt. Kuchen in der Form auf ein Kuchengitter stellen und mit dem Holzspieß mehrmals an der Oberfläche einstechen und mit dem Kirschwasser beträufeln. Nach 40 Minuten vorsichtig aus der Form stürzen und komplett auskühlen lassen.
5. Sahne und Kokosfett in einer Schüssel über einem Topf mit heißem Wasser erwärmen. Gehackte Schokolade zugeben und unter Rühren schmelzen lassen. Ca. 15 Minuten abkühlen lassen, damit die Mischung zähflüssiger wird. Auf dem Kuchen verteilen und leicht antrocknen lassen. Die gewaschenen und getrockneten Kirschen dicht an dicht auf dem Schokoguss platzieren. Komplett trocknen lassen.

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Here is a version of the recipe you can print easily.
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Merry Cherry Bundt Cake
- Prep Time: 30
- Cook Time: 50
- Total Time: 140
Ingredients
For the dough
- 18 oz. (500g) sour cherries
- 3.5 oz.(100g) semisweet chocolate
- 7 oz. (200g) marzipan
- 1 1/8 cup (250g) butter
- 3 1/8 cup (400g) Mehl
- 3/4 cup sugar
- 1/2 tsp. vanilla extrakt
- pinch of salt
- 4 eggs
- 3 1/2 tsp. bakingpowder
- 4 tbsp. Kirschwasser (Cherry Schnaps or Liquor)
For the glaze and decoration
- 1/2 cup (110g) whipping cream
- 0.5 oz. (15g) coconut oil (hardened)
- 3.5 oz.(100g) semisweet chocolate
- 20–24 cherries
Instructions
- Wash the cherries, dry them and remove the stones. Chop the chocolate and set aside. Cut the marzipan into small pieces. Mix the flour with the baking powder and set aside.
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan (9-10 cups).
- In a large bowl mix the butter with the sugar until light and fluffy. Add marzipan, vanilla extract and a pinch of salt and mix again. Add the eggs one by one and mix well between each addition. Reduce the speed and add the flour mix gradually until incorporated. Carefully fold in the chocolate and cherries. Fill into the form and even out the surface. Bake for 45-50 minutes on a lower rack of the oven.
- Test with a toothpic if it comes out clean. Take out of the oven and place on a cooling rack. Pinch some holes into the cake with the toothpic and drizzle the cherry schnaps (or liquor) into the holes. Leave in the form for 40 Minutes and then carefully remove from the form and let cool upside down on a cooling rack.
- In a bowl over simmering water heat the whipping cream with the coconut oil. Add the chopped chocolate and stirr constantly until the chocolate is melted. Let cool for 15 minutes so the ganache can thicken a bit. Cover the cake with the chocolate and let dry a bit before you place the washed and dried cherries next to each other in a circle on top. Let cool/dry completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 20