Chocolate Cherry Fudge Bundt
Indulge in the decadent bliss of this Chocolate Cherry Fudge Bundt—an irresistible dessert that perfectly balances rich chocolate flavors with the sweetness of cherry pie filling. Moist and tender, this bundt cake is made with velvety buttermilk, semi-sweet chocolate chips, and a luscious glaze crafted from heavy cream and melted chocolate for a glossy finish. Each bite bursts with the delightful interplay of fudgy cocoa and tart cherries, making it a showstopper for gatherings or special occasions. Plus, the optional dusting of powdered sugar adds an elegant touch to this confectionary masterpiece. Perfect for chocoholics, this bundt cake is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup canned cherry pie filling
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream (for glaze)
- 4 ounces semi-sweet chocolate, chopped (for glaze)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three portions and the buttermilk in two portions, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the cherry pie filling and semi-sweet chocolate chips with a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then gently invert the cake onto the wire rack to cool completely.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Drizzle the glaze over the completely cooled bundt cake, allowing it to drip down the sides. Optional: Sprinkle with powdered sugar for additional garnish.
Let the glaze set for about 15 minutes before slicing and serving. Enjoy your Chocolate Cherry Fudge Bundt!
Nutrition Facts
Calories |
6180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.6 g | 401% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 876.3 g | 319% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 524.7 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 825 mg | 63% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 4248 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
