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.