2 cups of plain flour (plus ½ cup set aside)
¾ cup of baking cocoa powder
1 cup sugar
1 cup light brown sugar
½ cup olive oil
1-5.3 oz cup of Wünder Black Cherry Quark
2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1 can of pitted dark cherries in syrup
1 cup of mini semi-sweet chocolate chips
⅔ cup heavy cream
Preheat the oven to 350F, and grease the inside of an 8 inch bundt pan.
Drain the dark cherries and pat dry before putting in a bowl and sprinkling with the ½ cup of flour. Stir until all the cherries are fully covered. Discard the syrup.
In a large bowl, add the flour, cocoa powder, sugars, baking powder and baking soda and whisk until fully blended and set aside.
In a stand mixer, add the olive oil, eggs and vanilla extract and, using the whisk attachment, blend until silky before adding the quark and whisking for a further minute.
Using a dessert spoon, add some of the flour/sugar mix to the wet mix a spoonful at a time. Be sure not to add the next spoonful until the last one is fully blended. Scrape down the sides if needs be.
When mixed, pour in the cherries and carefully stir until evenly distributed.
Pour into the greased bundt pan, and bake for 45 minutes or until, when inserted, a toothpick comes out clean.
Allow to cool in the pan for 15 minutes before flipping upside down and cooling on a rack for a further 20 minutes.
Hold a glass bowl over a small pot of boiling water and add the chocolate chips and heavy cream. Stir until silky smooth. Pour the chocolate ganache mix over the cooled bundt cake.
Serve with a generous squirt of whipped cream.
Recipe and image by Phoebe Male of Milk With No Sugar.