Chocolate Cherry Bundt Cake With Cherry Sauce Recipes

CHOCOLATE CHERRY BUNDT CAKE WITH CHERRY SAUCE

Steps:

• For the chocolate cherry bundt cake:
• Butter a 10 cup bundt pan and dust it with turbinado sugar.
• Pit the cherries and cut them into quarters. Set aside.
• Whisk together 2 cups of flour with the cocoa powder, baking soda and salt in a small bowl. Set aside.
• Place the butter and sugar into a large mixing bowl. Beat until smooth and creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in half of the dry ingredients followed by the sour cream and vanilla. Add in the remaining dry ingredients. Stir in the chocolate chips.
• Place the cut cherries into a plastic bag. Toss with the remaining tablespoon of flour.
• Fold the cherries into the batter.
• Spoon the batter into the prepared pan.
• Bake at 325° for 50-55 minutes. Remove from the oven and cool for 10 minutes.
• Cover the pan with a cooling rack and flip the pan upside down. Remove the pan and cool.
• For the cherry sauce:
• Pit the cherries and place them into a medium size saucepan with the water, sugar and cornstarch. Cook over medium low heat. Once the mixture boils, cover the pan and cook for 10 minutes, stirring occasionally. A wooden spoon will leave a line when pulled through the sauce. Remove from the heat and serve hot, room temperature or cold.

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 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.

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.