Chocolate Cherry Bundt Cake (with a secret ingredient!)

4 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.

This is a fact: homemade chocolate cake makes me swoon. Homemade chocolate cake with cherries... well, now we're off to the races.

Chocolate Cherry Cake Mama's High Strung

Make this deliciously tempting Chocolate Cherry Cake in a Bundt pan so that when you slice into it at the table… voilà! Beautiful cherries will come tumbling out.

The cherry pie filling (please, don’t judge) keeps the cake moist... but that's not the secret ingredient. The secret is freshly brewed black coffee... it really punches-up the dark chocolate taste.

This is an easy cake to pull together. Melting the chocolate is probably the most difficult part of this “dump” cake recipe. So make this tomorrow after you buy the ingredients today… and. ladies and gentlemen, start your engines!   

Homemade Chocolate Cherry Bundt Cake

prep: 15 minutes

bake: 40 to 50 minutes

you’ll need...

4 ounces unsweetened chocolate

2 cups cake flour

1 cup sugar

2 teaspoons baking soda

½ teaspoon cream of tartar

½ teaspoon salt

1 cup shortening, cut into 1-inch pieces

1 cup plain yogurt, divided

½ cup freshly brewed coffee

3 eggs

1 can (21 ounces) cherry pie filling

let’s get to it...

Spray a Bundt pan with cooking spray and dusty lightly with flour; set aside. Place oven rack in center of oven. Heat oven to 350°F.

Break chocolate into small pieces and place in a small sauce pan. Heat over low heat, stirring constantly. Remove from heat when most of the chocolate has melted (it will continue to melt).

Sift cake flour, sugar, baking soda, caream of tartar and salt into a large mixing bowl.

Add shortening, half of the yogurt, coffee and eggs. Beat on medium speed for 2 minutes, scraping the sides of the bowl once or twice. Add remaining yogurt and melted chocolate and beat another 2 minutes.

Pour mixture into Bundt pan. Pour cherry pie filling on top of cake mixture. Pat mixture down slightly (you’ll still be able to see it).

Bake for 45 to 50 minutes or until a toothpick comes out clean (make sure you aren’t sticking it in the middle of the cherry pie filling).

Loosen cake from sides of pan. Cool in pan 30-minutes. Carefully turn out onto a serving plate.

If you're obsessed with Cherry Pie Filling like me, you'll love these recipes:

Cherry Pie Ice Cream 

Cherry Pie with Vodka Crust

 
Read more on my website: http://www.mamashighstrung.com
Or send your comments to: mama@mamashighstrung.com

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