Chocolate Cherry Bundt Cake Recipe
Chocolate Cherry Sour Cream Bundt Cake is a richly decadent chocolate cake covered in creamy chocolate ganache and topped with sweet maraschino cherries. Perfect for Valentine's Day or any time you are in the mood for chocolate cake!
Servings 12
Calories 545kcal
Equipment
Ingredients
Cake
- 1 c hot water
- ¾ c cocoa
- 2 c sugar
- ⅔ c vegetable oil
- 3 large eggs
- ⅔ c sour cream
- ½ c cherry juice
- ¼ c milk
- 2 tsp vanilla
- 2 ¾ c flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 c maraschino cherries
Ganache
- 2 c chocolate chips
- 1 ¼ c heavy cream
Garnish (Optional)
- Shaved chocolate
- a few candied cherries
Instructions
- Preheat the oven to 350 F. Grease and flour, or spray with cooking spray, a bundt pan and set aside.
- In a medium mixing bowl, whisk together the hot water and cocoa.1 c hot water, ¾ c cocoa
- In a large mixing bowl, or stand mixer, whisk together the sugar, oil and eggs.2 c sugar, ⅔ c vegetable oil, 3 large eggs
- Add in the sour cream, cherry juice, milk and vanilla and whisk well. Then add in the cocoa / water mixture and stir.⅔ c sour cream, ½ c cherry juice, ¼ c milk, 2 tsp vanilla
- In a small mixing bowl, whisk together the flour, baking soda and salt.2 ¾ c flour, 1 ½ tsp baking soda, 1 tsp salt
- Add the flour mixture to the wet mixture and stir just to incorporate.
- Pour 1/3 of the cake batter into the prepared bundt pan.
- Place all of the maraschino cherries in a ring on top of the cake batter.2 c maraschino cherries
- Pour the remaining cake batter on top of the cherries. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once the cake has baked, remove from the oven and place onto a cooling rack to cool to room temperature. While the cake is cooling, make the chocolate ganache.
- To make the ganache, place the heavy cream into a heat safe bowl in the microwave for one minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute. Stir together until a smooth, homogeneous mixture has formed.2 c chocolate chips, 1 ¼ c heavy cream
- Once the cake has cooled, turn it out onto a cake stand or plate. Spoon or pour the ganache over the top of the cake and top with maraschino cherries if you so desire. Cake is now ready to slice and serve.Shaved chocolate, a few candied cherries
Video
Notes
FAQs:
Substitutions: Flour - This recipe has only been tested with all-purpose flour, however, having much experience using gluten-free flour blends, I believe this cake would be successful with a good brand such as Bob's Red Mill. Hot water - You could use hot coffee in place of the hot water. Sour cream - You can use plain yogurt in place of the sour cream. Cherry juice - Although it will alter the flavor, you could use milk or water in place of the cherry juice. Tips: As with other cakes, do not over stir this one as it will result in a crumbly and possibly rubbery cake. Only stir until the flour is incorporated. If you choose to use a gluten-free flour blend, you may notice that your bake time will increase. This is normal, simply be sure to test the doneness of the cake using a toothpick before removing it from the oven. When making the chocolate ganache, my favorite way for ease and smoothness is to use an immersion blender instead of a whisk after the heavy cream and chocolate have set long enough for the chocolate to begin to melt. This cake is great room temperature, but it is even better when it is chilled, in my opinion. What is the texture of this cake? This cake is ultra-rich, very moist, and decadent. Sweet maraschino cherries throughout the cake provide a bite and textural difference in this soft chocolate bundt cake. A thick chocolate ganache is poured over the top and adds even more sweet chocolate flavor and richness. Storage: Cake may be stored in an airtight container or baggie in the fridge for up to five days.
Substitutions: Flour - This recipe has only been tested with all-purpose flour, however, having much experience using gluten-free flour blends, I believe this cake would be successful with a good brand such as Bob's Red Mill. Hot water - You could use hot coffee in place of the hot water. Sour cream - You can use plain yogurt in place of the sour cream. Cherry juice - Although it will alter the flavor, you could use milk or water in place of the cherry juice. Tips: As with other cakes, do not over stir this one as it will result in a crumbly and possibly rubbery cake. Only stir until the flour is incorporated. If you choose to use a gluten-free flour blend, you may notice that your bake time will increase. This is normal, simply be sure to test the doneness of the cake using a toothpick before removing it from the oven. When making the chocolate ganache, my favorite way for ease and smoothness is to use an immersion blender instead of a whisk after the heavy cream and chocolate have set long enough for the chocolate to begin to melt. This cake is great room temperature, but it is even better when it is chilled, in my opinion. What is the texture of this cake? This cake is ultra-rich, very moist, and decadent. Sweet maraschino cherries throughout the cake provide a bite and textural difference in this soft chocolate bundt cake. A thick chocolate ganache is poured over the top and adds even more sweet chocolate flavor and richness. Storage: Cake may be stored in an airtight container or baggie in the fridge for up to five days.
Nutrition
Calories: 545kcal | Carbohydrates: 99g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 395mg | Potassium: 212mg | Fiber: 5g | Sugar: 69g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg
