Chocolate Chip Chocolate Cherry Cake
Super easy and moist bundt cake with a ton of chocolate and fun surprise of cherries.
Super easy and moist bundt cake with a ton of chocolate and fun surprise of cherries.
- cake:
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 box chocolate or devil's food cake mix
- 1 bag semi-sweet chocolate chips minus 1 cup for the gan
- 1 21-oz can cherry pie filling (i prefer comstocks light extra fruit, but any will do)
- 1 teaspoon almond extract (if all you have is vanilla its fin
- chocolate ganache:
- 2 tablespoons butter margarine is not butter
- 4 tablespoons milk (i used evaporated once with out problems)
- 1 cup powdered sugar
- Carbohydrate 100.6924225 g
- Cholesterol 808.39 mg
- Fat 42.691075 g
- Fiber 3.60500010430813 g
- Protein 28.813115 g
- Saturated Fat 16.5003555 g
- Serving Size 1 1 Serving (378g)
- Sodium 839.65325 mg
- Sugar 97.0874223956919 g
- Trans Fat 4.523702 g
- Calories 867 calories
Step-by-step
- Pre-heat oven to 350 degrees.
- Mix together the cake mix, eggs, chocolate chips, and almond extract. Fold and mix the cherry pie filling in last so as not to accidently puree them.
- Pour into a non-stick or greased and floured bundt pan.
- Bake 40-50 minutes till toothpick comes out clean.
- Cool in pan for 25 minutes, not necessary to invert while cooling.
- After you plate the cake make the ganache. Using a saucepan on low heat mix and melt all the ganache ingredients together. Pour and coat the cake. If you miss a spot it will still spread pretty easily for a bit and usually self-levels pretty well.
- Stays good for a day unrefrigerated but I would refrigerate after that. This moist decadent cake won't usually last longer than a day anyway.
Cherry pie filling acts as the primary moisture engine in this batter, supplying both concentrated fruit structure and heavy liquid volume that transforms a standard boxed mix into a dense crumb. Incorporating this heavy canned filling requires a specific folding sequence: introduce the cherries only after the dry mix, eggs, chips, and almond extract are fully unified. Stirring the fruit in too early breaks down the cherries into a uniform purée, ruining the distinct pockets of fruit required throughout the interior.
Baking occurs at 350 degrees Fahrenheit, requiring between 40 and 50 minutes in a greased and floured bundt pan. Testing doneness demands inserting a wooden toothpick into the thickest part of the ring; withdrawal must yield no wet batter clinging to the wood. Leaving the baked cake inside the metal pan for precisely 25 minutes allows the crumb structure to firm up enough to support its own weight without tearing upon release. Inverting the hot cake immediately leads to structural collapse.
Ganache preparation happens after plating rather than before, utilizing low heat in a saucepan to melt butter, milk, and powdered sugar into a pourable glaze. This hot chocolate coating self-levels across the curved surface of the bundt as it cools. Storage guidelines dictate keeping the finished dessert unrefrigerated for only one single day before moving it into cold storage to preserve the fruit integrity.
Almond extract provides a sharp aromatic lift that counteracts the heavy sweetness of the chocolate elements, though vanilla extract serves as an acceptable direct one-to-one replacement if almond is unavailable. Real dairy butter yields a stable emulsion in the ganache, whereas plant-based margarines containing high water content can cause the sugar to crystallize during the melting phase.
