Black Forest Bundt Cake

cake is all about chocolate and cherries!
Can I Make This Cake Without A Bundt Pan?
Yes! This recipe is made in a 10inch bundt pan that is 3 inches deep. This is a pretty common size when it comes to a bundt pan also known as a fluted tube pan. However you could also use a 913inch baking dish or even 2 8inch or 9inch round cake pans. If using a different pan be sure to watch the cake carefully as the baking time will need to be adjusted.
How To Store Black Forest Bundt Cake
For best results store the cake at room temperature covered. It will last up to 23 days. If storing it in the refrigerator it will last up to 5 days but this will dry out the cake faster.
Can I Freeze The Cake?
Absolutely! If freezing the cake freeze it without the whipped cream or fresh cherries on top. Wrap the cooled cake in plastic wrap and store it in the freezer for up to 3 months. When ready to enjoy let the cake still wrapped thaw in the refrigerator overnight. Serve topped with whipped cream and diced cherries.
5 FROM 1 VOTE
Black Forest Bundt Cake
PREP TIME20MINUTES MINS
COOK TIME50MINUTES MINS
COOLING TIME1HOUR HR 15MINUTES MINS
TOTAL TIME2HOURS HRS 25MINUTES MINS
Black Forest Bundt Cake is a rich and decadent chocolate bundt cake filled with cherry pie filling and topped with chocolate ganache whipped cream and fresh cherries. Its the perfect dessert for chocolate lovers and those who appreciate the classic pairing of chocolate and cherries.
Ingredients
1 ¾ cups 350 g granulated sugar1 ¾ cups 219 g allpurpose flour¾ cup 88 5 g Dutchprocessed cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt½ cup 1 stick 113 g unsalted butter melted then cooled slightly2 large eggs room temperature¾ cup 172 5 g sour cream room temperature½ cup 122 5 g buttermilk room temperature½ cup 119 g hot brewed coffee or hot water1 can 21 ounces cherry pie filling about 1 ¾ cups
Ganache
½ cup 91 g semisweet chocolate chips¼ cup ½ stick 57 g unsalted butter
Topping
whipped topping homemade or storebought½ cup diced fresh cherries
Instructions
Preheat the oven to 350F. Spray a 10inch bundt pan with nonstick cooking spray and set aside. My 10inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.
In a large bowl whisk together