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!
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)
- 8 oz 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips (I used Ghirardelli)
- 1 cup heavy whipping cream
Ingredients: for Chocolate Ganache:
Instructions
- Preheat the oven to 350ºF. Grease a bundt pan with cooking spray.
- 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.
- 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.
- 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 Cake:
- 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.
- 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.
Instructions for Ganache: