Cherry Dark Chocolate Sour Cream Bundt Cake Low Carb And Gluten Free Recipes

SOUR CREAM DARK CHOCOLATE CAKE

Sour Cream Dark Chocolate Cake image

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Provided by Tami Baity

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 2h

Yield 16

Number Of Ingredients 14

Ingredients

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g

CHOCOLATE CHERRY BUNDT CAKE

Chocolate Cherry Bundt Cake image

I made the cake this week and shared half with my daughter and family. My husband really liked this moist chocolate and cherry cake. And it is very moist. You will love it as much as they did. Both already asking me to make it again.

Provided by sherryinmo

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) box chocolate cake mix
1/2 cup cooking oil
2 large eggs
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling
1 cup chocolate chips

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.

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