Prepare to embark on a mouthwatering journey that will tantalize your taste buds and leave your guests begging for more! This Chocolate Cherry Fudge Bundt Cake is not just a dessert – it's a culinary masterpiece that combines rich chocolate, luscious cherry filling, and a moist, decadent texture that will make your heart skip a beat. Whether you're looking to impress at a dinner party or satisfy your ultimate chocolate craving, this show-stopping cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and cocoa powder. Whisk to remove any lumps and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually mix in the buttermilk and vanilla extract, stirring until the batter is smooth and well combined.
- Slowly fold the dry flour and cocoa mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour half the batter into the prepared bundt pan. Spoon the cherry pie filling over the batter, avoiding direct contact with the pan's edges.
- Cover the cherry filling with the remaining cake batter, ensuring an even distribution.
- Smooth the top of the batter with a spatula and tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with chocolate ganache if desired. Slice and serve.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Grease Like a Pro: Use a pastry brush to get into every nook and cranny of the bundt pan to prevent sticking. A mixture of butter and flour works best.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Cherry Placement: When adding cherry pie filling, keep it away from the pan's edges to prevent burning or sticking.
- Toothpick Test: Always check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to help it hold its shape.
- Optional Finishing Touches: Enhance the cake with a dusting of powdered sugar, a chocolate ganache drizzle, or even some fresh cherries for extra pizzazz!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 125mg
