I adapted this chocolate cherry bundt cake recipe from the Cake Bible. I added cherries and rum and used 2/3 of the original recipe since the inital cake was huge and not for an average family.
Due to the high content of egg whites, the cake is very light and it also has a miniscule amount of cholesterol. The small amount of fat (60g) makes it a low fat chocolate cake. Having said that, I could claim, that as chocolate cakes go, it could be considered a healthy chocolate cake!
I made a chocolate icing to glaze this cherry bundt cake, but if the "low fat" is important to you, then please skip that part and sprinkle the cake with powdered sugar. If you prepare the cake pan properly, the cake will unmold correctly, and you will have no need to cover your mishaps. My family happens to like chocolate glazes, so I add them wherever I can.
For this homemade chocolate cherry bundt cake I used a can of sweetened pitted sour cherries. You could also use thawed and strained pitted sour cherries, but don’t use a cherry pie filling. I actually prefer using just the fruits for their sour flavor, but frozen sour cherries are not always available in my grocery store.
If you would like to make this cherry chocolate cake alcohol free, you can easily replace the rum with vanilla extract, making it a more kids-friendly chocolate cake. Also, it is a good idea to take out the eggs from the fridge couple of hours before baking the cake to bring them to room temperature.
If you skip that, the cake will rise beautifully and then settle down, making the top (which will be the bottom once you unmold the cake) an unattractive wrinkly mess. On the other hand, it really doesn’t matter that much, since no one will see it, only you.
I hope that you will like this homemade chocolate cherry bundt cake which is not made from a cake mix, but from scratch. Remember, all that extra work will get you low fat, low cholesterol, delicious chocolate cake! If you have enjoyed this site, share it on Facebook, or tell your friends about it. I would really appreciate it. Thanks!
For the chocolate cake:
For the optional chocolate glaze:
Prepare the chocolate cake:
1. Preheat the oven to 325°F (165°C)
1. Grease with vegetable shortening and flour the cake pan. Tip: You can use a mini strainer to sprinkle the flour onto the middle part of the cake pan.
2. Drain the cherries and toss them with 3 tablespoons of flour. This will prevent the cherries from sinking to the bottom.
3. Whisk the cocoa with the water until smooth and cool to room temperature.
4. Combine the flour, sugar minus 2 tablespoons, salt, and baking powder in a large bowl. Mix on low for a minute.
5. Add the oil, egg yolks, rum, and chocolate mixture and beat until smooth.
6. In another bowl, beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff peaks form.
7. Using a large balloon whisk, fold 1 cup of the egg whites into the chocolate batter. Gently fold the rest of the whites until just blended.
8. Pour the 3/4 of the cake batter into the prepared pan and, using your hands, spread the cherries on top. Cover with remaining batter. Bake for 60 minutes or until the tester comes out clean and the cake springs back when lightly presses in the center.
Prepare the chocolate glaze:
1. Break the chocolate into pieces and place in a stainless steel bowl.
2. Bring the cream to boil and pour over the chocolate. Let it stand for a minute and then whisk it to an even glaze.
3. Add the agave syrup, whisk again and cool off to room temperature.
Ice the chocolate cherry bundt cake:
1. Invert the cake onto your cake plate and carefully remove the top.
2. Pour the glaze evenly over the top letting it drip down its sides. You might have more glaze then needed, so you can save that for decorating each plate or just use it all like I did.
Note: Make sure to test for doneness in couple of spots, even when the cake looks ready. When I baked this cake for the first time, I checked only in one spot (I was doing 3 other things at the moment) and took the cake out, cooled it off, and then flipped and took it out from the form. Well, the bottom of the cake was completely not baked.
Believe it or not, I was able to put it back into the cake form. I placed it into the oven AGAIN, and against all odds after one hour of baking at 325°F (165 °C) the cake came out all right. To prevent burning the top of the cake, I covered the top of the cake with aluminum foil.
One thing was off. The bottom (which is the top) got stuck to the form and I needed a glaze to cover the top and sides. The cake was rescued though, so I was still pleased. Maybe it didn’t look so great, but it tasted fine and we all liked it. The pictures that you see here are from cake number 2, the one that got tested 5 times.
So, learn from my mistakes, and even if you have a kid crying, steaks burning, and telephone ringing, check the chocolate cherry bundt cake for doneness in at least 3 different spots. In the end, it might save you a lot of time.
If you liked my chocolate cherry bundt cake, maybe you will like some of the cakes below:
Chocolate Cherry Cake - Chocolate cake with almond flour and cherries
Chocolate Cherry Dump Cake - Easy chocolate cherry cake
Cherry Chocolate Cake Recipe - Chocolate cake with cherry filling
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