Chocolate Cherry Bundt Cake

An easy recipe for homemade chocolate cherry cake that tastes rich and is light at the same time. For a striking visual effect finish the cake with both a thick layer of chocolate ganache and a drizzle of the juices from cherry pie filling. One optional secret ingredient adds a sophisticated depth of flavor. This recipe yields the perfect batter amount for a standard bundt pan or a 9x13 baking pan - your choice.

5 from 2 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 532kcal

Author: Milena Perrine

Ingredients

Chocolate Cherry Cake

1 cup white sugar
¾ cup dark brown sugar
½ cup extra virgin olive oil
2 large eggs beaten
1 cup milk stout substitute with milk*
1 teaspoon vanilla extract
1 cup cherry pie filling unsweetened**
½ cup dark chocolate chips a bit more if you'd like
3 cups cake flour***
2 teaspoon baking powder
1 teaspoon baking soda
¼ cup unsweetened cocoa or cacao powder

Chocolate Ganache

1 ½ cups semi-sweet chocolate chips
⅓ cup heavy cream

Instructions

CHOCOLATE CHERRY CAKE

1. Preheat the oven to 350 F and grease a bundt pan (10 or 12 cup will both work).
2. In a bowl combine the table and the dark brown sugars and mix well. Add the olive oil, stir to incorporate. Add the beaten eggs, stir again. Add the milk stout (or milk) and vanilla, stir. Set aside.
3. Mix together the cake flour, cocoa powder, baking powder and soda. Gently fold the dry ingredients into the wet ingredients without overmixing.
4. Fold in the cherry pie filling and dark chocolate chips and transfer the batter into the bundt pan.
5. Bake for about 45 minutes or until a toothpick inserted in the cake come out clean. Allow to cool for 10 minutes or so in the pan, then turn out onto a cooling rack and allow to cool completely before topping with chocolate ganache.

CHOCOLATE GANACHE

1.In a bowl place the semi-sweet chocolate chips. Heat the heavy cream until it just begins to bubble and pour over the chips. Allow to sit for about a minute, then gently stir until homogenous.
2. Pour over the cherry chocolate cake.
3. Once the ganache has cooled over the cake, you can drizzle some of the reserved liquids from the cherry pie filling over the cake as well.

Video

Notes

*Milk stout is a semi-sweet dark ale with unmistakable, elegant chocolatey flavor. It is brewed with chocolate malt which gives it the cocoa nuances and lactose which makes it sweet. You can substitute with a regular chocolate stout, porter or English brown ale which have similar characteristics. You can also add milk or chocolate milk instead.

**To add to the batter pick out the actual cherries and reserve the juices for drizzling over the cake.

***You can substitute with all-purpose, just be sure to not overmix batter so cake remains light and airy.

This cake can also be baked in a 9x13 inch baking pan or two 9 inch round cake pans. Refer to the body of the post for helpful tips and notes on bundt pan sizes, cocoa/cacao powder.

The cake freezes well. We recommend you slice it first so you can reheat one or two individual slices later on in the microwave - about 40 seconds or so. Top with vanilla ice cream:)

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