Chocolate Covered Cherry Cake was inspired by a Valentine’s Day creation from Texas Co-op Power. The original calls for oil, more eggs and less sugar. It’s a delicius cake, but I wanted to make it a little richer so I changed it up a bit (making it more like Nana’s Devil’s Food) and added a chocolate ganache glaze. Here’s a new picture of the updated cake.
Here’s the old picture of the cake I linked to above. The ratios are different and it is made with oil rather than butter.
Chocolate Covered Cherry Cake
This is basically a dump and stir cake, though you may want to use an electric mixer just to make sure everything is thoroughly blended. Half a can of cherry pie filling is mixed in with the batter and the other half is spread in a ring in the center. The original version in the link does not include chocolate chips, but they are worth adding if you have some.
The original Chocolate Covered Cherry Cake from the link does not have a chocolate glaze, but rather a vanilla glaze that you drizzle on while warm and let sink into the cake. The vanilla glaze adds moisture and flavor and is a must for that cake. The new improved cake is moist enough to be served with just a dusting of powdered sugar, but I added a ganache glaze anyway.
You are supposed to garnish the cake with fresh cherries, but I didn’t have any and was simultaneously making our family’s dinner while baking this cake so I left it as is. But here’s my attempt at an artsy photo! I need a shorter vase of flowers, more light and probably more commitment to photography. Will try again next time.
Chocolate Covered Cherry Bundt Cake
- 2 cups all-purpose flour (270 grams)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup unsweetened cocoa powder, natural
- 1 1/4 cups sugar (225 grams)
- 2 large eggs
- 1 cup buttermilk
- 8 tablespoons unsalted butter, melted and cooled
- 2 teaspoons almond extract or 1 teaspoon each vanilla & almond
- 1 can cherry pie filling (21 oz)
- 2/3 cup dark or semisweet chocolate chips use more if desired
Glaze — Optional
- 2 ounces semisweet or bittersweet chocolate, chopped (56 grams)
- 1 teaspoon corn syrup
- 1/4 teaspoon vanilla extract (optional), I sometimes leave it out
- 1 teaspoon butter
- 1/4 cup heavy cream
- Preheat oven to 350 degrees. F. Grease and flour a Bundt pan or spray with flour added cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar.
- To the dry ingredients, add eggs, buttermilk, melted butter and extract(s). Stir until all ingredients are moistened. Beat with a handheld mixer on medium until blended (only about a minute). By hand, stir in half of the cherry pie filling.
- Pour half of the batter into the pan. Spoon remaining pie filling in a ring around the batter and scatter chocolate chips over it. Keep filling clear of the sides of the pan. Top with remaining batter.
- Bake 50-60 minutes or until cake pulls away from the sides of the pan. Cool on a wire rack for 10 minutes. Remove cake from pan and glaze while still warm.
Ganache Glaze — Cake is already pretty moist, but if you love glaze…
- In a medium size bowl or 2 cup Pyrex measure, combine the 2 ounces of chopped chocolate with the corn syrup and butter. In a microwave over the stove, heat the cream just until it starts to boil (no longer). Pour the hot cream over the chocolate mixture and let stand until melted, about 5 minutes. Whisk until smooth.
- Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.