Description
This decadent bundt cake combines moist chocolate cake with a luscious cream cheese filling and sweet cherries, creating the ultimate indulgent dessert.
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Cream Cheese Filling:
- 16 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
For the Cherry Filling:
- 1 can (21 ounces) cherry pie filling
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Generously grease and flour a bundt pan to prevent sticking.
- Make the Chocolate Cake Batter:
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, mixing on low speed until combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth. Set aside.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the egg, sugar, and vanilla extract, and continue beating until creamy and well combined.
- Assemble the Cake:
- Pour approximately one-third of the chocolate cake batter into the prepared bundt pan.
- Carefully spoon the cream cheese filling over the batter, avoiding contact with the pan’s edges.
- Using a strainer, separate the cherries from the glaze in the cherry pie filling. Reserve the glaze for later.
- Evenly distribute half of the strained cherries over the cream cheese layer.
- Pour the remaining chocolate cake batter over the cherries, spreading it evenly.
- Bake:
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, warm the reserved cherry glaze slightly and drizzle it over the top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting for best results.
- For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.