Chocolate Cherry Bundt Cake with Cherry Sauce
I don’t want to sound redundant but have I mentioned how much I love summer fruits? Dark, firm cherries are amongst my favorites and even though the season is short, I always manage to take advantage of it while it lasts.
Chocolate Cherry Bundt Cake has a deep dark chocolate cake and the cut up cherries add a lovely not-too-sweet taste. Tossing cherries with a bit of flour just before adding them to the batter prevents them from dropping to the bottom of the cake.
The cherry sauce is outrageous and I strongly recommend serving it with the cake. However, I must admit that the cake on its own is out of this world. I know, may this be our biggest conflict.
One other note worth adding, I dusted my pan with turbinado sugar but cocoa powder would work well, too.
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|Chocolate Cherry Bundt Cake with Cherry Sauce|| |
- Chocolate cherry bundt cake:
- 1¼ cups (155 grams) cherries
- 2 cups (280 grams) + 1 tablespoon (8 grams) all purpose flour, divided
- 4 tablespoons (27 grams) cocoa powder
- ½ teaspoon (3 grams) baking soda
- ¼ teaspoon (2 grams) salt
- 12 tablespoons unsalted butter, softened
- 2 cups (437 grams) sugar
- 3 eggs
- ¾ cup (185 grams) sour cream
- 1 teaspoon vanilla extract
- 1¼ cups (205 grams) chocolate chips
- Cherry sauce:
- 2¼ cups (308 grams) cherries
- 6 tablespoons (80 grams) water
- ⅓ cup (76 grams) sugar
- 2 teaspoons (5 grams) cornstarch
- For the chocolate cherry bundt cake:
- Butter a 10 cup bundt pan and dust it with turbinado sugar.
- Pit the cherries and cut them into quarters. Set aside.
- Whisk together 2 cups of flour with the cocoa powder, baking soda and salt in a small bowl. Set aside.
- Place the butter and sugar into a large mixing bowl. Beat until smooth and creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in half of the dry ingredients followed by the sour cream and vanilla. Add in the remaining dry ingredients. Stir in the chocolate chips.
- Place the cut cherries into a plastic bag. Toss with the remaining tablespoon of flour.
- Fold the cherries into the batter.
- Spoon the batter into the prepared pan.
- Bake at 325° for 50-55 minutes. Remove from the oven and cool for 10 minutes.
- Cover the pan with a cooling rack and flip the pan upside down. Remove the pan and cool.
- For the cherry sauce:
- Pit the cherries and place them into a medium size saucepan with the water, sugar and cornstarch. Cook over medium low heat. Once the mixture boils, cover the pan and cook for 10 minutes, stirring occasionally. A wooden spoon will leave a line when pulled through the sauce. Remove from the heat and serve hot, room temperature or cold.