Chocolate and Black Cherry Bundt Cake – fresh cherries in a chocolate sponge with a milk chocolate topping! ❤
Cherries are back, back again (I may have sung this in my head .. ) – but I just love cherries! I’ve used cherries before in chocolate brownies and they were so delicious I had to use the chocolate and cherry combo again – in a full on cake this time! A soft light chocolate sponge that just melts in your mouth and then the zingy hit of sour cherries – topped with smooth and creamy milk chocolate – absolute chocolate heaven ❤
If you love chocolate – like me!! – you will definitely love this recipe! I can’t tell you how good it is – tons of chocolate and fresh cherries all in one bite – it might just be one of my favourite cake recipes so far – I know, big praise! I can’t believe I waited so long before baking a larger cake – that sounds odd but this is my first recipe on this blog for a biggg cake and a bundt cake seemed like a perfect addition. Perfect and scrumptious that is!
The cake is great served warm or cold and even with a drizzle of cream – my family really enjoyed finishing the cake off in record time so I’m sure it’ll be hit with your family and friends too. I think baking it in a bundt tin just adds something a little different as well – makes it more of a celebration cake. So whether you’re celebrating a birthday or maybe just the end of a long week give this fab recipe a go, it won’t disappoint!
200g unsalted butter
300g caster sugar
4 medium eggs
240ml natural yogurt
1 1/2tsp baking powder
75g cocoa powder
250g self raising flour
160g black cherries, pitted and chopped (a few whole cherries to decorate)
3tbsp black cherry jam
200g milk chocolate (for the topping)
Preheat the oven to 180C and very generously grease a bundt tin.
1 – Cream the butter and sugar together until soft and fluffy.
2 – Add in the eggs, baking powder, cocoa powder, yogurt and 3tbsp of the flour – mix until combined.
3 – Fold in the remaining flour until just combined.
4 – Fold through the cherries and cherry jam gently, be careful not to overmix just stir to ensure a good distribution of cherries.
5 – Pour into the tin and bake for 45 minutes or until when a skewer is inserted it comes out clean.
6 – Turn out and allow to cool completely before decorating.
7 – Melt the chocolate and liberally pour over the bundt cake, decorate with the extra cherries.