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.

Food and wine pairings
to taste

Cod Burger with courgettes and herb aioli
Dutch baby pancakes with mushrooms
Rib of beef with raspberry shallot sauce