Print

Cherry Chocolate Bundt Cake: A Decadent Dessert Recipe

Print Recipe

Decadent chocolate bundt cake with cherries and chocolate chips, topped with rich chocolate ganache.

Ingredients

Scale
  • 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
  • 1 cup heavy cream
  • 12 ounces semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • Fresh cherries
  • Chocolate shavings
  • Powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix!
  6. Gently stir in the hot brewed coffee until just combined. Then, fold in the chopped cherries and chocolate chips.
  7. Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Decorate the cake with fresh cherries, chocolate shavings, and/or a dusting of powdered sugar.
  16. Slice and serve the Cherry Chocolate Bundt Cake.

Notes

  • Greasing and flouring the Bundt pan thoroughly is crucial to prevent sticking. Use a baking spray with flour for best results.
  • Whisking the dry ingredients ensures even distribution.
  • Creaming the butter and sugar well creates a tender cake crumb.
  • Don’t overmix the batter after adding the dry ingredients.
  • Hot coffee intensifies the chocolate flavor and adds moisture.
  • If using frozen cherries, thaw and drain them well.
  • Baking times may vary depending on your oven.
  • Letting the cake cool slightly in the pan before inverting prevents sticking.
  • Adjust ganache thickness by letting it sit at room temperature or refrigerating it.

Find it online: https://anasrecipes.com/cherry-chocolate-bundt-cake/