Our cherry chocolate bundt cake is the perfect combination of sweet cherry flavor and rich chocolate goodness, and each bite is moist and tender.
This rich cherry chocolate bundt cake is a true delight, thanks to its rich blend of dark chocolate, butter, and heavy cream, and the addition of fresh cherries.
You can make this cake with everyday ingredients in just a few easy steps.
Check out more of our cherry cakes like Cherry Bundt Cake, Chocolate Cherry Cake, or the very popular Cherry Loaf Cake.Â
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Recipe ingredients
- Cherries: You can make the cake with fresh sweet or sour cherries or a combination of both.
- You can also use frozen and defrosted cherries or cherries canned in light syrup. I often use these homemade canned cherries.
- The cherries are weighed after pitting. you will need about 400-425 g/ 14-15 oz/ 400-425 of fruit with the stone inside. A little more or less than that amount is perfectly fine.Â
- Chocolate: I used semi-sweet chocolate with 60% cocoa. Bittersweet chocolate with 70% cocoa is just as good. Dark chocolate with 80% cocoa is also great if you like an even more pronounced, less sweet chocolate taste.Â
- If you have a glut of cherries, check out this Cherry Recipe collection.
See the recipe card for full information on ingredients and quantities.
How to make chocolate cherry bundt cake?
- Cherries: Wash, dry, pit them, and set them aside.
- Chop the chocolate and leave some of it to fold into the batter. Melt the rest of the chocolate in a bain-marie.Â
- Wet ingredients: Cream butter and sugar in a large bowl for 3-4 minutes (1). Scrape the batter from the sides of the bowl. Add the eggs, one after another, and beat well after each addition. Add vanilla extract and heavy cream and combine (2).
- Dry ingredients: Mix flour, baking powder, and salt in another bowl. Sieve the flour mixture over the egg mixture and fold it in (3).
- Add cherries and chopped chocolate and fold them in just a few movements (4,5).
- Pour the batter into the prepared pan (6).
- Bake for 50 - 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let stand in the pan for 10-15 minutes. Remove it from the pan and let it cool completely on a wire rack before serving.Â
Tips
Most important tip: Always use a digital kitchen scale in baking; it guarantees the best results.
Don't overmix: Mix the wet and dry ingredients just until they are incorporated. Overmixing can lead to a dense cake.
Grease and flour the pan: If using a regular bundt pan, thoroughly grease and flour it to prevent the cake from sticking. For a silicon pan, there's no need for preparation.
How to store the bundt cake?
- To store the leftover cake, cover it tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for a day or two or refrigerate it for longer storage.
- Freeze: Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container before freezing. You can freeze it for up to 3 months.
- Or freeze individual slices on a baking tray until solid and then transfer them to freezer bags or another airtight container.
Cherry Chocolate Bundt Cake
Our cherry chocolate bundt cake has a yummy mix of sweet cherry and rich chocolate. Each bite is moist and delicious.
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Servings: 14 slices
Calories: 436kcal
Equipment
- Electric mixer or stand mixer
- Pot and metal bowl for melting the chocolate
- Large and medium bowls
Ingredients
- 13 oz cherries Notes 1, 2, 3
- 1 cup granulated sugar
- 1 cup unsalted butter soft
- 5 large eggs
- 1 teaspoon vanilla extract
- ¾ cup + 3 tablespoons heavy cream
- 2¼ cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch of salt
- 7 oz semi-sweet chocolate divided, Note 4
- confectioners' sugar or chocolate glaze optional, Note 5
Instructions
- Preheat the oven to 180°C/ 350°F.
Pan:
- Prepare the bundt pan. Grease the pan well, including all the nooks and crannies. Dust the pan with some flour and turn it around to coat it with the flour all over.
- Turn it over the sink and pat it gently on the bottom to remove the excess flour. If using a silicon bundt pan, there is no need to grease and flour it.
Cherries:
- Wash, dry, and pit the cherries. Set them aside. 13 oz cherries
Melt the chocolate:
- Chop all the chocolate, but measure 5.3 oz/ 150 g for melting and leave the remaining chopped chocolate (50 g/ 1.7 oz) to fold into the cake batter. a total of 200 g/7 oz of colate
- Place a pot of water on the stove and bring it to a boil. Once it's boiling, lower the heat; the water should only simmer very gently.
- Bain-marie: Place the chopped chocolate into a dry metal or heat-safe bowl that fits perfectly over the pot, ensuring no steam can reach the chocolate. Ensure the bottom of the bowl doesn't touch the water.
- Melt the chocolate: Put the bowl on top of the simmering water in the pot. Stir the chocolate often until it melts completely. Once melted, carefully take the bowl off the pot with hot water and let it cool slightly while you prepare the batter.5.3 oz/ 150 g of the chopped chocolate
Batter:
- Wet ingredients: Beat sugar and soft butter in a large bowl until light and fluffy, about 3-4 minutes. 1 cup granulated sugar + 1 cup unsalted butter
- Add the eggs, one after another, and beat well between the additions. Stir in vanilla extract and heavy cream and mix shortly until the batter is smooth. 5 large eggs + 1 teaspoon vanilla extract + ¾ cup + 3 tablespoons heavy cream
- Dry ingredients: Mix flour, baking powder, and salt in a separate bowl. Sieve them over the wet mixture and fold them in gently. Add the cherries and the remaining chopped chocolate and fold them in just a few movements. 2¼ cups all-purpose flour + 3 teaspoons baking powder + 1 pinch of salt + cherries + remaining chocolate
- Bake: Pour the batter into the prepared bundt pan. Bake the cake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes. Invert the pan onto a cooling rack, gently tapping it to release the cake. Allow it to cool completely before dusting it with confectioners' sugar or glazing it with chocolate.
Notes
- Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab). I also measured all the ingredients in cups and did my best to measure the butter and flour correctly. However, I still strongly recommend using a scale when baking this cake.
- Cherries: You can make the cake with fresh sweet or sour cherries, frozen and defrosted cherries, or canned cherries in very light syrup (well drained).
The cherries should be weighed after pitting. You will need about 400 - 425/ 14-15 oz g of cherries with their pit in. - Chocolate: Semi-sweet chocolate has about 60% cocoa. You can also use bittersweet (70%) or dark chocolate (80%). You can also use chocolate chips.
- Optional chocolate glaze: Use one of our easy-to-make and delicious chocolate glazes, for instance, the one used for making Chocolate Tray Bake, or half of the recipe needed in the recipe for Romanian Cake Boema.
Nutrition
Serving: 1slice | Calories: 436kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 128mg | Potassium: 207mg | Fiber: 2g | Sugar: 24g | Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
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