Chocolate Cherry Bundt Cake

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This easy Chocolate Cherry Bundt Cake recipe with cake mix and cherry pie filling is a moist decadent chocolate cake with rich chocolate ganache. Delicious black forest cherry bundt cake that's impressive enough for Christmas or Valentine's Day and easy enough for last minute chocoalte cravings.

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 405kcal

Author: Cara Lanz

Equipment

Ingredients

Chocolate Cherry Cake

1 box chocolate cake mix, 13.25 oz. Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix
2 large eggs
½ teaspoon almond extract
21 oz. can cherry pie filling
¾ cup mini chocolate chips

Chocolate Ganache

⅔ cup heavy cream
1 cup dark chocolate chips

Instructions

Chocolate Cherry Bundt Cake

Preheat the oven to 350.
In a large mixing bowl, stir the cake mix, eggs, and almond extract together with a sturdy spoon. It will be thick and crumbly -- do the best you can.
Fold in the pie filling until the mixture is combined. Stir in the mini chocolate chips.
Spray a Bundt pan with baking spray (nonstick cooking spray with flour). Spoon the batter into the Bundt pan and smooth out the top with a knife. Bake for 35-37 minutes or until it springs back when pressed and a toothpick inserted into the center comes out clean (be careful not to get a chocolate chip!). Internal temperature should reach 200 degrees.
Cool the cake in the pan for 10-15 minutes, then turn it out onto a cooling rack to cool the rest of the way. Cool completely before frosting, at least 2 hours.

Chocolate Ganache

Heat heavy cream in the microwave in 30-second bursts until hot, 60-90 seconds. Watch carefully so it doesn't boil over. It should reach a temperature of about 180 degrees.
Place the chocolate chips in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes. Gently stir it together until smooth. Cool the ganache in the refrigerator for about 30 minutes, stirring every 5-10 minutes, until thick enough to spoon over the cake.
Pour or spoon chocolate ganache over the cake. Store cake in the refrigerator for 3-4 days.

Notes

Do not follow any of the instructions on the box of cake mix.
Stir the cake batter by hand -- do not use a mixer. Overmixing can cause the cake to fall apart when turned out of the pan (trust me on this one!).
Wait to spray the Bundt pan until just before you fill it. If you spray it too early, the spray can settle into the grooves of the pan and cause the cake to stick.
If the ganache thickens too much to pour, warm in short bursts in the microwave.

Nutrition