Chocolate Cherry Bundt Cake Recipe
User Reviews
4.9
Chocolate Cherry Bundt Cake Recipe
Description
The Chocolate Cherry Bundt Cake Recipe integrates cocoa powder and hot water to build its deep chocolate base, while sour cream and cherry juice contribute moistness and subtle tartness to the batter. Maraschino cherries are arranged in a ring inside the batter, providing occasional chewy texture and a contrasting fruity sweetness. Once baked, the cake yields a soft yet rich crumb that holds together well in slices. The recipe finishes with a ganache made from chocolate chips and heavy cream, adding a glossy, creamy chocolate layer over the cooled bundt cake.
For serving, this cake complements afternoon tea or can be a dessert centerpiece. It can be served at room temperature or chilled, as chilling further enhances its dense texture and flavor meld. Optional garnishes include shaved chocolate and candied cherries for added visual appeal and complementing flavors.
Careful mixing is advised to avoid over stirring, preserving the tender crumb without becoming rubbery or crumbly. Alternatives like substituting coffee for hot water or yogurt for sour cream are mentioned, with notes on how substitution affects flavor and baking time. The cake keeps well stored in airtight conditions in the fridge for several days, allowing for flexibility in preparation and serving.
Ingredients
Cake
- 1 c water hot
- ¾ c cocoa powder
- 2 c sugar
- ⅔ c vegetable oil
- 3 egg
- ⅔ c sour cream
- ½ c cherry juice
- ¼ c milk
- 2 tsp vanilla
- 2 ¾ c flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 c maraschino cherries
Ganache
- 2 c chocolate chips
- 1 ¼ c heavy cream
Garnish (Optional)
- chocolate shaved
- candied cherries a few
Instructions
- Preheat the oven to 350 F. Grease and flour a bundt pan and set aside.
- In a medium mixing bowl, whisk together the hot water and cocoa.
- In a large mixing bowl, whisk together the sugar, oil and eggs.
- Add in the sour cream, cherry juice, milk and vanilla and whisk well. Then add in the cocoa / water mixture and stir.
- In a small mixing bowl, whisk together the flour, baking soda and salt.
- Add the flour mixture to the wet mixture and stir just to incorporate.
- Pour 1/3 of the cake batter into the bundt pan.
- Place all of the maraschino cherries in a ring on top of the cake batter.
- Pour the remaining cake batter on top of the cherries. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once the cake has baked, remove from the oven and place onto a cooling rack to cool to room temperature. While the cake is cooling, make the chocolate ganache.
- To make the ganache, place the heavy cream into a heat safe bowl in the microwave for one minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute. Stir together until a smooth, homogeneous mixture has formed.
- Once the cake has cooled, turn it out onto a cake stand or plate. Spoon or pour the ganache over the top of the cake and top with maraschino cherries if you so desire. Cake is now ready to slice and serve.
Notes
- Do not over mix the batter after adding flour to maintain a tender crumb.
- Substitutions such as using coffee for hot water or yogurt for sour cream alter flavor but can be used cautiously.
- Using gluten-free flour blends may increase baking time; test doneness with a toothpick before removing from oven.
- For smooth ganache, an immersion blender can be employed once chocolate begins melting in heated cream.
- The cake improves in texture and taste when chilled but is also enjoyable at room temperature.
- Store the cake in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 99g | 33% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 395mg | 16% |
| Potassium | 212mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 69g | 138% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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