Chocolate Cherry Bundt Cake

introduction

This cake mixes rich chocolate and sweet cherries. It gives a soft crumb and a deep chocolate taste. You can bake it for a party or for a small treat. If you love heavy chocolate, try the best double chocolate cake for another bold choice.

why make this recipe

This cake mixes easy steps with great taste. It uses simple store pantry items. The cherries add a nice burst of fruit. If you like cherry sweets, you may also enjoy the cherry red velvet cupcakes as a fun side bake.

how to make Chocolate Cherry Bundt Cake

You make this cake in one bowl and one pan. You mix dry things, then mix wet things, then bring them together. Add the cherries last so they stay soft. For a different soft cake idea, see the chocolate banana cake.

Ingredients :

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup cherries, pitted and chopped (fresh or canned)
• 1 cup fudge sauce (for glaze)

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, then add milk, vegetable oil, and vanilla extract, mixing until combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped cherries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
9. Drizzle with fudge sauce before serving.

   

how to serve Chocolate Cherry Bundt Cake

Cut the cake into even slices. Serve a slice with more fudge sauce if you like. You can add a scoop of vanilla ice cream on the side. You can also pair it with a simple roll like a chocolate cake roll for a dessert plate.

how to store Chocolate Cherry Bundt Cake

Cool the cake all the way before you store it. Cover it with plastic wrap or put it in an airtight box. Keep it at room temp for up to 2 days. For longer storage, keep it in the fridge up to 5 days.

tips to make Chocolate Cherry Bundt Cake

• Use fresh or well-drained canned cherries to avoid too much liquid.
• Mix until just combined to keep the cake soft.
• Grease the bundt pan well so the cake comes out clean.
• Warm the fudge sauce slightly so it flows well over the cake.
• For a moist crumb, do not overbake. Also see the chocolate cake roll with creamy filling for more glaze and fill tips.

variation (if any)

You can swap cherries for raspberries if you like. You can add chopped nuts on top for a crunch. Make a lighter glaze with powdered sugar and a bit of milk if you want a thin shine.

FAQs (minimum three FAQ)

Q: Can I use frozen cherries?
A: Yes. Thaw and drain them well before you fold them in.

Q: Can I make this in a regular cake pan?
A: Yes. Use a 9×13 pan and watch the bake time; it may need more or less time.

Q: Can I skip the fudge sauce?
A: Yes. The cake is good on its own. You can dust it with cocoa or powdered sugar.

Q: How do I know when it is done?
A: Insert a toothpick in the center. If it comes out clean or with a few dry crumbs, it is done.

Chocolate Cherry Bundt Cake

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• Author: olivia
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich chocolate cake with sweet cherries, perfect for any occasion.

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Ingredients

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• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup cherries, pitted and chopped
• 1 cup fudge sauce (for glaze)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, then add milk, vegetable oil, and vanilla extract, mixing until combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped cherries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
9. Drizzle with fudge sauce before serving.

Notes

Use fresh or well-drained canned cherries to avoid too much liquid. Warm the fudge sauce slightly for better pouring.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg