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Chocolate-Cherry Bundt Cake

This Chocolate-Cherry Bundt Cake is rich, moist, and perfectly balanced with tart cherries and dark chocolate, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Use a high-quality brand for the best texture.
  • 1 tsp salt Balances the sweetness and enhances flavor.
  • 1 1/2 tsp baking soda Provides the lift you want in your cake.
  • 1 cup white sugar Granulated works best.
  • 1/2 cup unsweetened cocoa powder Go for Dutch-process cocoa for a deeper flavor.
Wet Ingredients
  • 1 cup water Room temperature is ideal.
  • 3 large eggs Room temperature helps with better emulsification.
  • 1/3 cup vegetable oil Prevents dryness; can substitute with canola oil.
  • 1 1/2 tsp pure vanilla extract Opt for good-quality extract to enhance flavor.
Filling and Topping
  • 1 can (21 oz) cherry pie filling Use quality filling or homemade if you have the time.
  • 1 cup dark chocolate chips Ghirardelli recommended for added richness.
  • 1/3 cup heavy cream For ganache topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the bundt pan, ensuring every nook is covered.
  3. In a large mixing bowl, combine all dry ingredients: flour, salt, baking soda, sugar, and cocoa powder. Mix well.
  4. Add the wet ingredients: water, eggs, vegetable oil, and vanilla extract. Mix until smooth.
  5. Fold in half of the cherry pie filling gently into the batter.
  6. Pour half of the batter into the prepared bundt pan. Spoon the remaining cherry filling and 1/2 cup of dark chocolate chips over the batter.
  7. Top with the remaining batter, carefully covering the filling and chips.
  8. Bake in the preheated oven for 45 minutes or until a toothpick inserted comes out clean.
Cooling and Topping
  1. Cool the cake completely in the pan on a wire rack before gently removing it.
  2. For ganache, place chocolate chips in a heat-safe bowl. Use a double boiler to melt the chocolate.
  3. Remove from heat, add heavy cream, and stir until smooth and glossy.
  4. Once the cake is cool, pour the ganache over the top, allowing it to drizzle down the sides.

Notes

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or freeze for up to 2 months.