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Chocolate Cherry Bundt
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Chocolate Covered Cherry Bundt Cake

Chocolate Covered Cherry Bundt Cake A simple scratch chocolate cake made with cherry pie filling.
Course Dessert
Cuisine American
Keyword Cherry Pie Filling, Chocolate Covered Cherry
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Anna
Cost 5

Ingredients

  • 2 cups all-purpose flour (270 grams)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • cup unsweetened cocoa powder, natural
  • 1 ¼ 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)
  • 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
  • ¼ teaspoon vanilla extract (optional), I sometimes leave it out
  • 1 teaspoon butter
  • ¼ cup heavy cream

Instructions

  • 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.