Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake!
I first encountered this lovely combo in the Queen Anne Cordial Cherries my parents would buy around Christmas. The combo is pretty amazing in cake form, too.
You use both cherries and cherry juice in this recipe. That infuses the crumb with cherry flavor, even if your bite lacks cherry chunks.
Chocolate is swirled throughout. Make sure you don’t swirl it too much–you want distinct layers of chocolate, not only for the flavor, but the lovely appearance.
This is a special kind of bundt cake, perfect for a birthday, brunch, special dessert, breakfast, and–of course–Valentine’s Day.
Bake up this beautiful thing and indulge. Plus, it can always be sliced up and frozen for later!
Bready or Not: Chocolate Cherry Bundt Cake
Equipment
- large bundt pan
Ingredients
- 13 1/2 ounces maraschino cherries with juice
- 3 3/4 cup all-purpose flour
- 2 1/4 teaspoons baking soda
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups white sugar
- 3 large eggs room temperature
- 1/4 cup water
- 2 teaspoons almond extract
- 1 1/2 cups sour cream or plain or vanilla Greek yogurt
- 1/2 cup semisweet chocolate chips
Instructions
- Drain juice from cherries into another bowl; reserve 1/2 cup of juice. Remove stems from cherries and roughly chop up the fruit. Set aside.
- Preheat oven at 350-degrees. Grease and flour a large bundt pan.
- In a medium bowl, stir together the flour and baking soda. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add in eggs one at a time. Pour in the cherry juice, water, and almond extract. Start adding the flour mix and the sour cream in small amounts, going back and forth until everything is just incorporated. Fold the cherries into the batter.
- In a microwave safe dish, heat the chocolate chips in short bursts until they can be stirred smooth.
- Spoon some cherry batter into the base of the bundt pan. Add dollops of chocolate, then more batter. Keep going back and forth until all of the batter and chocolate is in the pan. Drag a butter knife through--without touching the metal--to swirl everything together a bit more, then smooth the top.
- Bake for about 1 hour, until an inserted knife comes out clean. Set on a rack to cool for 20 minutes, then invert the cake and remove the pan so it can completely cool.
- Store covered at room temperature. Slices can also be frozen for later enjoyment.
- OM NOM NOM!
