Chocolate Cherry Bundt Cake
User Reviews
4.7
42 reviews
Excellent
Chocolate Cherry Bundt Cake
Report
This chocolate cherry bundt cake is a rich, moist chocolate cake with a cherry surprise as you slice into the cake. It’s then topped with homemade chocolate ganache and chocolate shavings for an extra touch of decadence!
Share:
Ingredients
Cake
- 15.25 ounce Box Chocolate Cake mix
- 3.4 ounce box of chocolate instant pudding mix
- 1 cup plain greek yogurt
- 3/4 cup vegetable oil
- 4 large eggs
- 1 3/4 cups cherry pie filling
- 1 chocolate bar for garnish
Ganache Topping
- 2 cup chocolate chips semi-sweet/milk/dark – whatever you prefer
- 1/2 cup heavy cream
Add to Shopping List
Instructions
Cake
- Preheat oven to 350 degrees and grease a 12 cup bundt pan with non-stick baking spray with flour. Set aside.
- Add the cake mix, chocolate pudding mix, greek yogurt, oil and eggs to a large mixing bowl. Whisk until the cake batter is smooth and well combined.
- Spoon half of the batter into the bottom of the prepared bundt pan and form a well in the middle by pushing the cake batter from the middle up both sides of the bundt pan.
- Quickly spoon the cherry pie filling into the well that was just created. Using a spoon or spatula, spread it out in the well being careful to not let it touch the pan.
- Pour the remaining cake batter on top of the pie filling and carefully spread it across the top to seal the sides of your cake to prevent the pie filling from leaking out.
- Place in the preheated oven and bake for 45-50 minutes.
- Remove from the oven and allow the cake to cool for 10 minutes. Place a cooling rack or serving plate on top of the bundt pan and turn the cake out onto the cooling rack to cool completely.
Ganache
- Add the chocolate chips and heavy cream to a microwave-safe bowl. Place in the microwave and microwave for 30-second intervals and stir after each interval. Repeat until the ganache is smooth and creamy.
- Pour the ganache over the cake and allow it to set.
- Once cooled, top with whipped cream, chocolate shavings, and maraschino cherries.
Notes
- Storage: Store this bundt cake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
758kcal
(38%)
Carbohydrates
96g
(32%)
Protein
10g
(20%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Cholesterol
88mg
(29%)
Sodium
575mg
(24%)
Potassium
356mg
(10%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
564IU
(11%)
Vitamin C
4mg
(4%)
Calcium
161mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 96g | 32% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 88mg | 29% |
| Sodium | 575mg | 24% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
Other Recipes
You'll Also Love
