- 350 gram all-purpose flour
- 1 sachet of baking powder (15 gram)
- 2 tablespoons cocoa powder
- pinch of salt
- 2 eggs
- 125 gram white caster sugar
- 130 gram dairy butter on room temperature
- 100 gram dark chocolate
- about 250 gram canned cherries + 4 tablespoons syrup from the jar/can (we’ve used homemade preserved cherries)
Kitchen equipment needed
- mini bundt cakes pans
- silicone kitchen brush
- small pan with bowl that fits on top (bain-marie)
- small sieve
- medium-sized bowl
- silicone spatula
- wooden skewer
- cooling rack
Preparation — 10 minutes
Coat the mini bundt cakes pans with butter and pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Sieve and combine the flour, baking powder, cocoa powder and a pinch of salt. Add a small layer of water to a pan small pan and put the bowl on top. Break the chocolate into pieces and add them to the bowl, slowly melt the chocolate.
Finishing the mini chocolate and cherry bundt cakes — 20 minutes
Combine eggs, sugar and butter in a standmixer until the mixture is smooth and fluffy. This will take a few minutes. Add the melted chocolate and use a silicone spatula to gradually add the flour mixture. Then also add the cherry syrup and cherries and make sure the batter is smooth. Fill the pans for 3/4th with the batter, the easiest way to do this is using a piping-bag without nozzle.
Bake the mini cakes in the pre-heated oven for about 10 minutes, depending on your oven. Check with a wooden skewer, it if comes out clean the cakes are done. Let them cool off a bit before you remove them from the pans. Dust with a bit of powdered sugar if you like, enjoy!