Cherry Chocolate Bundt Cake: Just the name conjures images of decadent desserts and cozy gatherings, doesn’t it? Imagine slicing into a moist, rich cake, the deep chocolate hue studded with bright, juicy cherries. This isn’t just a cake; it’s an experience, a celebration of flavors that dance on your palate.

Bundt cakes, with their distinctive ring shape, have a history as rich as the cakes themselves. Originating in Europe, these cakes were traditionally baked in fluted pans, often associated with festive occasions and family celebrations. The beauty of a Bundt cake lies not only in its taste but also in its simplicity a single pan creates a stunning centerpiece with minimal fuss.

But what makes this Cherry Chocolate Bundt Cake so irresistible? It’s the perfect marriage of sweet and tart, the intense chocolate notes beautifully balanced by the burst of cherry flavor. The texture is divine moist and tender, with a satisfying crumb that melts in your mouth. Plus, it’s incredibly easy to make! Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress. So, let’s get baking and create a show-stopping dessert that everyone will adore!

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup hot brewed coffee
1 cup chopped fresh or frozen (thawed and drained) cherries
½ cup semi-sweet chocolate chips

For the Chocolate Ganache:

1 cup heavy cream
12 ounces semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter

Optional Garnish:

Fresh cherries
Chocolate shavings
Powdered sugar

Preparing the Cherry Chocolate Bundt Cake

Preheat and Prepare the Bundt Pan: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). This is crucial for even baking. Now, grease and flour a 10-inch Bundt pan really well. I like to use a baking spray that contains flour for extra insurance against sticking. Make sure you get into all the nooks and crannies! Trust me, a well-prepared pan is half the battle.
Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking is important here to ensure everything is evenly distributed. Nobody wants a pocket of baking soda in their cake! Set this bowl aside for later.
Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and texture. This step is essential for creating a tender cake crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla enhances the chocolate flavor beautifully.
Alternate Adding Dry and Wet Ingredients: This is where we bring everything together. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients, mix until just combined, then add half of the buttermilk, mix, then another third of the dry ingredients, mix, the remaining buttermilk, mix, and finally the last of the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
Stir in Coffee, Cherries, and Chocolate Chips: Gently stir in the hot brewed coffee until just combined. The hot coffee intensifies the chocolate flavor and adds moisture to the cake. Then, fold in the chopped cherries and chocolate chips. Make sure the cherries are well-drained if you’re using frozen ones.
Pour Batter into Bundt Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles. This will help ensure a smooth, even cake.
Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Baking times can vary depending on your oven, so keep an eye on it.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Making the Chocolate Ganache

Heat the Heavy Cream: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for about 1 minute to soften the chocolate.
Stir Until Smooth: Add the butter to the bowl. Gently stir the mixture until the chocolate and butter are completely melted and the ganache is smooth and glossy. If the chocolate isn’t melting completely, you can microwave the mixture in 30-second intervals, stirring in between, until smooth.
Let Ganache Thicken (Optional): For a thicker ganache, let it sit at room temperature for about 30 minutes to an hour, stirring occasionally, until it reaches your desired consistency. You can also refrigerate it for a shorter period, but be sure to stir it frequently to prevent it from becoming too hard.

Assembling and Decorating the Cake

Pour Ganache Over Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Pour the chocolate ganache over the cake, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly if needed.
Garnish (Optional): Decorate the cake with fresh cherries, chocolate shavings, and/or a dusting of powdered sugar. Get creative and make it your own!
Serve and Enjoy: Slice and serve the Cherry Chocolate Bundt Cake. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Conclusion:

This Cherry Chocolate Bundt Cake isn’t just another dessert; it’s a celebration of flavor, texture, and pure indulgence. The rich, dark chocolate perfectly complements the sweet, tart cherries, creating a symphony of taste that will leave you wanting more. From the moist, tender crumb to the decadent glaze, every bite is an experience. I truly believe this recipe is a must-try for anyone who loves baking, chocolate, or simply enjoys a delicious treat. But don’t just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different types of cherries. Bing cherries offer a classic sweetness, while Rainier cherries provide a more delicate flavor. If you’re feeling adventurous, try adding a splash of Kirsch (cherry liqueur) to the batter for an extra layer of depth.

Serving Suggestions and Variations:

* Classic Presentation: Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of cocoa powder or a few fresh cherries on top adds a touch of elegance. * Chocolate Lover’s Dream: For an even more intense chocolate experience, drizzle the cake with melted dark chocolate or add chocolate chips to the batter. * Nutty Delight: Incorporate chopped walnuts, pecans, or almonds into the batter for added texture and flavor. A sprinkle of toasted nuts on top of the glaze is also a delightful addition. * Coffee Pairing: This cake pairs perfectly with a strong cup of coffee or espresso. The bitterness of the coffee balances the sweetness of the cake, creating a harmonious combination. * Brunch Staple: Serve slices of the Cherry Chocolate Bundt Cake as part of a brunch spread. It’s a guaranteed crowd-pleaser! * Glaze Variations: While the recipe calls for a simple chocolate glaze, you can easily customize it to your liking. Try adding a hint of almond extract, orange zest, or even a pinch of sea salt to the glaze for a unique twist. A cream cheese glaze would also be divine! I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s surprisingly easy to make, even for beginner bakers, and the results are truly impressive. The aroma that fills your kitchen as this cake bakes is simply heavenly, and the first bite is pure bliss. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Cherry Chocolate Bundt Cake you’ve ever tasted. I’m so excited for you to try it! Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments with me I can’t wait to see your creations! Happy baking! Let me know if you have any questions along the way. I’m here to help you succeed in creating this show-stopping dessert. Enjoy!