This stunning moist and soft cherry chocolate bundt cake is a quick and easy dessert everyone will love. Topped with a sweet cherry icing.
Ingredients
- 1 small jar maraschino cherries (225g / 8oz)
- 1 ½ teaspoons instant coffee granules dissolved in ¾ cup (180ml) hot water (375ml)
- 335 g white granulated sugar (2 ⅔ cups / 11 ¾oz)
- 260 g plain flour (all purpose flour) (2 cups / ~9 ¼oz)
- 70 g Dutch process cocoa powder (⅔ cup / ~2 ½oz)
- 1 ½ teaspoon baking soda (bicarb soda)
- 1 teaspoons baking powder
- ½ teaspoon salt
- 115 g unsalted butter melted (½ cup)
- 1 cup buttermilk room temp (250ml)
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 1 cup icing sugar (powdered sugar)
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowls
- Balloon whisk
- Large bundt pan any shape
Instructions
- THE CHOCOLATE CHERRY BUNDT CAKE:Preheat the oven to 180C/350F. Grease a bundt pan making sure to get right into all the nooks and crannies.
- Reserve the liquid from the maraschino cherries and set aside. Remove and discard the stems, then roughly chop the cherries. Set aside.1 small jar maraschino cherries
- Dissolve the coffee in the hot water and set aside.1 ½ teaspoons instant coffee granules dissolved in ¾ cup hot water.
- In a large mixing bowl, combine the granulated sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk with a balloon whisk to combine.335 g white granulated sugar, 260 g plain flour (all purpose flour), 70 g Dutch process cocoa powder, 1 ½ teaspoon baking soda (bicarb soda), 1 teaspoons baking powder, ½ teaspoon salt
- In a medium mixing bowl, melt the butter in the microwave. Add the coffee mixture, buttermilk, eggs and vanilla and whisk until combined.115 g unsalted butter melted, 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk until smooth.
- Pour the cake batter into the prepared bundt pan then scatter over the chopped cherries.
- Bake the cake for 30-35 minutes until a toothpick comes out clean. Be careful not to overbake it.
- Let the cake cool for 20 minutes then invert the pan onto a cooling rack. It should fall out fine.
- THE CHERRY ICING: Let the cake cool completely before icing.Combine the icing sugar and 1 tablespoon of the reserved cherry syrup and whisk to combine. Continue adding the syrup just a little at a time until you have a thick but pourable consistency.1 cup icing sugar (powdered sugar)
- Drizzle the icing over the cake then cut into slices, drizzling a little of the reserved syrup over each slice before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary. Check for doneness at least 3 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
