Today I have a very serious question for you. What is your opinion on pairing chocolate with fruits? I live with a huge opponent of this combination and I have to admit that I do sometimes agree with him. I don’t like all fruit and chocolate combinations (for example chocolate and orange). I don’t care about most. But there is one I really, really love. And that is cherry and chocolate.
First of all, cherries and chocolate just look great together, don’t they? And of course there’s the taste which I love. Cherries are sweet and they blend in much better than raspberries or strawberries. But there’s also a very practical reason: cherries are sturdy. They keep their shape and their texture. And they add moisture. Which means if you add these to a chocolate cake, you’re in for a treat that is not too sweet, perfectly moist and that will just melt in your mouth. And that every fruit and chocolate combination hater will love. At least the one I know did.
Since we’re talking about perfect. Of course this is not your traditional guglhupf. A traditional guglhupf comes by many names (guglopf, gugelhupf, kugelhopf, kouglof, and so forth and so forth), is made with an enriched yeasted dough, has raisins instead of cherries, definitely no chocolate, and looks like this.
I refused both to use a traditional recipe and the traditional pan. I chose a regular bundt pan instead and made a baking powder batter. And while I was at it I went back to basics and added regular firm tofu. Remember? Back in the days when vegan baking was still a miracle we used to do that all the time. It’s better than black beans or beets, I say! But honestly nobody will taste the tofu and it adds a lot of moisture to this cake. And for those of you who aren’t friends with coconut oil: This cake has a coconut oil-free option.
Oh, did I mention this cake is moist and just really the perfect chocolate cake? Because it is! Make it. I promise you won’t regret it.
For the filling, you can use either fresh or canned cherries. I just went with canned because they were already pitted and I am just as lazy as the regular person. It also ment I could snack on all those fresh cherries that I didn’t need for decoration.
Before you start mixing this batter I should also tell you that it is going to be a very thick almost bread like batter. Something quite typical for the cake recipes you can find in Germany. So please trust me, it will all work out!
Oh and if you’re wondering already about how to get those cherries to sit on top of your cake: have some toothpicks ready. Dip the cherries in chocolate, place them on your cake, fixate them with the toothpick and then push the toothpick into the cherries so it’s not visible anymore. But please don’t forget to tell your guests about this little secret. They should search for the picks and remove them before biting into their slices.
To make the cake preheat oven to 160° (325°F). Grease a bundt pan (25 cm diameter) and set aside.
In a blender combine soy milk and vinegar and let sit for 2-3 minutes or until curdled.
Add oil, sugar, vanilla, and tofu.
Blend until smooth.
Sift flour and cocoa in a larg bowl.
Add baking powder, soda, and salt.
Melt the chocolate over a water bath.
Add liquid ingredients and use a handheld mixer to blend all ingredients until smooth.
Fold in chocolate and blend again.
Scoop half of the batter into the pan and sprinkle half of the cherries on top.
Add the remaining batter and then press the remaining cherries into the batter.
Bake the cake for 60 minutes or until an inserted toothpick comes out clean.
Let cool for 30 minutes before removing from pan.
Let cool completely.
To decorate melt choclate and coconot oil in a small bowl and stir well.
Reserve half of the cherries and dip the remaining fruits in the chocolate.
Use toothpicks to fixate the cherries on top of the cake. make sure to leave enough space for the remaining cherries.
Pour the remaining chocolate over the cake.
Add the remaining cherries and place the cake in the fridge for 30 to 45 minutes before serving.