Chocolate Covered Cherry Bundt Cake

So easy and oh so decadent. You won’t even believe how very moist, rich and delicious this Chocolate Covered Cherry Bundt Cake is!

I’ve made this cake twice. The first time, I had a house full of family and didn’t have time to get any pictures, but I didn’t mind making it again, just because it’s the best chocolaty cherry cake I’ve ever had!

I haven’t made a cake in ages before that, but I saw this on The Chew, when it was still on TV, then I saw Cooking with Carlee made one that looked so good too I had to try it.

I happened to find a new Nordic Ware Bundt Pan on sale. Mine was so old, I was worried it would stick. Remember Teflon? That’s how old my bundt pan was. Now. this new one is so nice and heavy, all I had to do was spray a good non stick spray, and no cake was left behind.

I also really like Crisco Professional, you don’t need to use very much, just a light coating right before you pour the batter in. I always used to butter and flour the pans, but then it’s not as pretty when it comes out when the flour sticks to the cake.

I’ve read that some people use cocoa powder instead, but I haven’t tried that. The Crisco spray worked perfectly. Just let the cake rest for  about 20 minutes before flipping. I flipped the cake on a sheet pan with the rack, which I also sprayed for easy clean up, so when you pour the ganache on it rinses off easily.

An amazing invention we recently found for serving is this Libbey Selene 6-in-1 Multipurpose Server, Punch Bowl, Chip and Dip Bowl, Cake Stand

I’ve used it for serving these Crispy Bake Wings and I’m planing on using it for a trifle in the very near future.

You just flip the dome and the base upside down, and you have a nice big bowl. Perfect for trifles, salads, and you can even use it as a punch bowl. You could also put the dome away, and use the base as a veggie tray. It’s great for saving space and it nice heavy glass.

I think whoever invented that is a genius, we love it!

I’ve tried a lot of different “doctored cake mix” recipes before,  and this is one of the best I’ve tried. Very, very moist, rich cake.

Some tips:

• Place your cake on a rack over parchment paper for easy clean up, and take your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off.
• I’ve also made this using Devils food cake mix

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Chocolate Covered Cherry Bundt Cake

Yield: 10 Servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

So easy and oh so decadent. You won't even believe how very moist, rich and delicious this Chocolate Covered Cherry Bundt Cake is!

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Ingredients

• 1 box chocolate cake mix (I used  Betty Crocker Delights Super Moist Triple Chocolate Fudge)
• 1 small box chocolate pudding mix
• 1 cup sour cream
• 1 cup water
• 1/4 cup vegetable oil
• 4 eggs
• 21 ounce can of cherry pie filling
• cooking spray (for greasing)

Ingredients: for Chocolate Ganache:

• 8 oz 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips (I used Ghirardelli) 
• 1 cup heavy whipping cream

Instructions

Instructions for Cake:

1. Preheat the oven to 350ºF. Grease a bundt pan with cooking spray.
2. In a large bowl add the cake mix, pudding mix, sour cream, water, vegetable oil, and eggs. Mix using a hand mixer or stand mixer for 3-4 minutes on medium speed. Spray bundt pan with cooking spray.
3. Pour half of the cake mixture into the bundt pan. Make a ring of cherries in the middle of the cake mix being careful not to have them touch the side-put them only in the middle. Pour in remaining cake mixture.
4. Bake for 45-50 minutes. Test doneness of the cake using a toothpick. It should could out clean when inserted into the cake.

Instructions for Ganache:

1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate chips, whisk until smooth.
2. Allow the ganache to cool slightly and thicken a bit before pouring, place your cake on a rack over parchment paper for easy clean up. Remove your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off.

Nutrition Information

Yield 10 slices Serving Size 1 slice
Amount Per Serving Calories 432Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 115mgSodium 253mgCarbohydrates 44gFiber 2gSugar 22gProtein 5g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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