Bundt cake with cherry icing

Illustration appellation
  • Chénas
Bundt cake with cherry icing


  • 70g dark chocolate
  • 40g butter
  • 1 egg
  • 75g + 10g sugar
  • 6cl milk
  • 90g flour
  • ¼ sachet baking powder
  • 1 tbsp unsweetened cocoa
  • ½ tsp vanilla extract
  • Half a dozen pitted cherries
  • 20g white chocolate
  • 1 tbsp cherry juice
  • 1 drop red food colouring
  • 1 handful cherries
  • A few chocolate shavings


  • Step 1Preheat oven to 160°C.
  • Step 2Melt chocolate and butter in a bain-marie (one saucepan fitted on top of another containing barely simmering water).
  • Step 3In a mixing bowl, whisk egg yolks with 75g sugar until mixture whitens.
  • Step 4Stir in milk, flour, baking powder, unsweetened cocoa and vanilla extract, then add the melted chocolate and butter.
  • Step 5Whisk the egg whites until stiff, adding 10g sugar at the end to tighten them. Using a spatula, stir them into the mixture gently.
  • Step 6Halve the cherries, flour lightly and add to the batter.
  • Step 7Pour the batter into buttered Bundt cake tin and bake for 40-45mins.
  • Step 8Let the cake cool down for about 10 mins before turning out onto a wire rack to remove from tin gently. Allow to cool completely.
  • Step 9Make the icing by putting all the ingredients into a small saucepan and warming on low heat, stirring until icing is smooth.
  • Step 10Drizzle the icing over the cooled cake immediately. Decorate with cherries and chocolate shavings. Store in a cool place until ready to serve.

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to taste

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