Best Chocolate Cherry Bundt Cake Recipes

CHOCOLATE CHERRY BUNDT CAKE

Steps:

• Mix cake mix, eggs oil and vanilla with mixer.
• The batter will be very thick and heavy.
• Add cherry pie filling and mix with mixer.
• Add chocolate chips and stir with wooden spoon.
• Grease bundt pan and fill with batter and level out.
• Bake at 350 degrees for 50 to 55 minutes or until cake test done.
• Cool in pan for 15 minutes and remove from pan.
• When cooled sprinkle with confectionery sugar.

CHOCOLATE CHERRY FUDGE BUNDT CAKE

Steps:

• 1. Position oven rack in the lower middle of oven
• 2. Preheat to 350°F.
• 3. Butter a 12-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess set aside. Or (as I do; in a small bowl, mix together 1 tbsp. cocoa and 1 tbsp. melted butter into a paste.)
• 4. Thoroughly coat the inside interior on pan with cocoa paste.
• 5. In a large mixer bowl, add cake mix, brownie mix. whisk together.
• 6. Add eggs, oil, and water (Baileys'). Beat on medium speed, beating until creamy.
• 7. Pour the batter into prepared Bundt pan, cake pan(s), or loaf pans.
• 8. Bake in preheated oven 350°F., for Bunt pan bake 50 minutes to 60 minutes. For loaf pans, bake 45 to 50 minutes.
• 9. Baking until a toothpick inserted into the center comes out clean.
• 10. Let cool in the pan(s) on a wire rack for 10 minutes.
• 11. Invert the cake onto the rack and lift off the pan. Let the cake rest, cool completely 3 hours.
• 12. Topping You can dust cake with confectioners' sugar, or leave plain. I make an easy glaze that's rich chocolate flavor and fantastic tasting.
• 13. Glaze Ingredients: 1 cup Ghirardelli Mini Semi-Sweet Chocolate Chips 2/3 cup heavy cream 2 tiny pinches of salt ½ tsp. vanilla
• 14. Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer, I heat cream up in the microwave 45 seconds. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly adding vanilla extract.
• 15. When glaze is thick enough, pour over it over the top of the cake. Cool completely to set the glaze!
• 16. As I never heard anyone saying that they've made any of my recipes, or even comments, I hope you try this dessert!!!
• 17. What is Canola: Canola is a crop with plants from three to five feet tall that produce pods from which seeds are harvested and crushed to create canola oil and meal. These plants also produce small, yellow flowers, which beautify the environment. Canola belongs to the same family as mustard, broccoli, Brussels sprouts and cauliflower. Besides the U.S., it is grown in Canada and Australia, but canola oil is consumed all over the world. In the U.S., the ratio of supply versus demand of canola oil is about 1:3, which presents a huge opportunity for U.S. producers to grow more canola. Canola is grown in predominantly in North Dakota, but also in Oklahoma, Minnesota, Montana, Idaho, Oregon and several other states. A moist cake is the goal of every baker, but it's sometimes easier said than done. Vegetable oil can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes. Most vegetable oils will work just fine in cake, but some alter the flavor of baked goods and some are expensive. Canola is one of the most common cooking oils and wins in the category of best all-around oil to use for baking a cake. It combines ease of use, wide availability and health benefits with a relatively low expense. Canola oil is very low in saturated fats. It contains linoleic (omega-6) and α-linolenic acid (omega-3) essential fatty acids at 2:1 making it as one of the healthiest cooking oils at a ratio even better than olive oil.
• 18. Canola oil has very little flavor, particularly when used in baked goods. It is considered neutral tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to carrot and spice, works well with canola oil. Since the oil is not expensive you can splurge on other high-quality ingredients, such as real vanilla, because those will be the flavors that define the cake.
• 19. Thank you for viewing my Chocolate Fudgy Cake recipe. I hope you send a response if you make it!! And if you're not interested in the recipe, I hope at least you learned something new about Canola Oil!!! The brands I used are my own personal preferences, but you can use the brands you are comfortable with.

CHERRY DARK CHOCOLATE SOUR CREAM BUNDT CAKE - LOW CARB AND GLUTEN-FREE

Steps:

• For the cake, preheat oven to 325F and grease a bundt pan well.
• In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
• In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
• Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
• Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
• For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
• Pour over cooled cake.

CHOCOLATE BUNDT CAKE WITH CANDIED CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
• For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk.
• Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
• For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake.

CHOCOLATE COVERED CHERRY BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degree Separate Cherry pie filing use a sieve to drain off the liquid. Leave some juices with cherries. Add water to the juice from the cherry pie filling to equal the water needed in the cake mix. Using the cherry water and eggs and oil with the cake mix completely.
• 2. Spray a bundt pan well with non stick spray pour in half the cake batter and make sure to tap pan level out the batter and with a spoon make a circle in middle of cake with the cherries.
• 3. add rest of batter on top and carefully level with a spoon (if you tap it down at this stage your cherries go to bottom of pan rather then middle of cake. Bake for 42 minutes and keep checking every few minutes after that till toothpick come out clean Let cool about 10 minutes before attempting to invert onto plate
• 4. place plate over top of bundt pan and invert cake if you sprayed your pan well should slide right out
• 5. Dressing it up Melt 4 oz of white chocolate chips and 1 Tbsp of milk or cream mix well and drizzle over top of cake. Take 6 or 8 chocolate covered cherries and place around the top of cake.

CHOCOLATE CHERRY BUNDT CAKE

Steps:

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