2teaspoonsalmond extract or 1 teaspoon each vanilla & almond
1cancherry pie filling (21 oz)
⅔cupdark or semisweet chocolate chipsuse more if desired
Glaze -- Optional
2ouncessemisweet or bittersweet chocolate, chopped(56 grams)
1teaspooncorn syrup
¼teaspoonvanilla extract (optional), I sometimes leave it out
1teaspoonbutter
¼cupheavy 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.