Chocolate Cherry Cake -

Chocolate Cherry Cake

This chocolate cherry cake is a tender and buttery bundt cake that is studded with chocolate chips and maraschino cherries. A rich chocolate ganache covers this easy cake for a beautiful presentation.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Cooling Time 1 10

Total Time 1 15

Servings servings

Calories 509kcal

Author Ann Otis

Ingredients

For the cake

3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons maraschino cherry syrup
1 tablespoon pure vanilla extract
1 1/8 cups unsalted butter (2 1/4 sticks) at room temperature
2 cups sugar
3 eggs, plus one egg yolk at room temperature
2-3 drops red gel food coloring (optional)
1 cup roughly chopped maraschino cherries
1 cup dark chocolate chips

For the chocolate glaze

1/2 cup plus one tablespoon heavy cream
3 tablespoons light corn syrup
6 oz dark chocolate chopped
1/4 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Butter and flour a 12-cup non-stick bundt pan.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a separate bowl or measuring cup, whisk together the buttermilk, cherry syrup and vanilla extract.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes. Add eggs and yolk and beat until well combined, scraping down the sides of the bowl as needed.
To the butter and sugar mixture, add 1/3 of the flour mixture and mix on low speed until just combined. Add 1/2 the buttermilk mixture and continue to mix. Continue to alternate flour and buttermilk until just combined. Remove from the mixer and give the batter a good stir by hand. Add a couple drops of red food coloring (optional) for a pink color. Stir in the cherries and chocolate chips to distribute evenly.
Scoop the batter into the prepared bundt pan and even out the top with a rubber spatula. Rap the pan on the counter a few times to make sure it gets into all the nooks and crannies of the pan.
Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean. Place the pan on a cooling rack and cool for about 10 minutes in the pan. Turn the cake out onto the cooling rack and cool completely.
Make the glaze: In a small saucepan, heat the cream, corn syrup, and chocolate, stirring constantly until chocolate is melted and smooth. Remove from heat and stir in the vanilla. Let cool at room temperature until slightly thickened, 20 minutes or so.
Slowly pour the glaze over the top of the cake, allowing it to dribble down the sides.

Video

Notes

Storage Instructions

If you plan to consume the cake within a couple of days, it can be stored at room temperature. Cover it with a cake dome or an inverted bowl to protect it from dust and to prevent the glaze from drying out.

If storing in the refrigerator, place it in an airtight container or cover it well with plastic wrap to prevent it from absorbing any fridge odors and drying out.

Nutrition