Chocolate and cherries in a bundt cake go smashingly together. I suppose tastes varies and you may find a family member that does not agree with that statement in the very least.
Some cakes are worth arguing over a little and this cake was one of them!
#BundtaMonth April is all about CHERRIES! Anuradha and I chose Cherry April as the theme for this month’s #BundtAMonth.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Cherry theme.
– Get inspired to bake with cherries (fresh, frozen or dried) and bake us a bundt for Cherry April.
– Post it before April 30, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cherry Bundt)
– Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the boozy bundt baking fun all April!
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Looking for inspiration to bake a delicious cherry bundt this month? Check out these amazing bundts this month!
- Black Forest Mini Bundt Cakes by Kim at Cravings of a Lunatic
- Cherry Blueberry Cheesecake Bundt by Stacy at Food Lust People Love
- Cherry Bundt Cake by Veronica at My Catholic Kitchen
- Cherry Filled Bundt Cake with Chocolate Cherry Drizzle by Heather at Hezzi D’s Books and Cooks
- Cherry Kirsch Bundt by Tara at Noshing With The Nolands
- Cherry Pecan Bundt Cake by Renee at Magnolia Days
- Chocolate Cherry Bundt Cake by Anuradha at Baker Street
- Chocolate Cherry Bundt Cake by Lora at Cake Duchess
- Chocolate Cherry Coke Cake by Jennie at The Messy Baker Blog
- Chocolate Cherry Dream by Kim at Ninja Baking
- Coconut Cherry Chip Bundt Cake by Anne at From My Sweet Heart
- Lemon Cherry Bundt Cake with Lemon Glaze by Anita at Hungry Couple
- Mahlab Vanilla Bundt Cake by Laura at The Spiced Life
- Spicy Cherry Yogurt Bundt Bake by Paula at Vintage Kitchen
- White Chocolate Black Cherry Yogurt Bundt Cake by Karen at In the Kitchen With KP
Putting a post together takes me ages. I know I just recently talked about this. But it bugs me. Because after 3 years you’d think I’d have a better swing of things here. Most times my camera is not charged and I can’t take a photo when I spontaneously bake something and/or upload them to my computer. When I finally get them uploading, my computer will freeze. Or sometimes while I’m resizing them, I size the photo to like 5490 x 540 and have a photo that takes over my entire post. I panic and press the wrong key and have nothing saved and then lose the work I’ve been working on for about an hour. Yep, like I said. You’d think I’d have a better handle on things. So most nights, that’s how the beginning of my post creation is like. What’s it like for you?
adapted from Kiss by Bundt by Chrysta Wilson
1 cup dried tart cherries
1 3/4 cup vegan sugar
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
3/4 cup high-fat cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened almond milk
1/3 cup canola oil
2 teaspoons vanilla extract
3/4 cup water, boiling
1 cup dark chocolate chips
Glaze:
1 cup vegan confectioner’s sugar
1-3 Tablespoons almond milk
Directions:
Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
Place the cherries in small bowl and soak them in warm water. Let them plump up while you prepare the cake batter.
Preheat oven to 350 F. Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt;
set aside.
In a large bowl, add the almond milk, oil and vanilla. With an electric mixer on medium speed, beat for a
minute. On low speed, add the dry ingredients a 1/2 cup at a time. Stop the mixer to scrape the sides of the bowl. Do not overmix. Slowly add in the boiling water. Drain the cherries and fold them into the batter. Fold in the chocolate chips.
Pour batter into the prepared bundt pan (the batter will be thin).
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
While cake is cooling, prepare the glaze:
In a small bowl, whisk together the confectioners’ sugar and the milk; add more sugar if needed to thicken it.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the glaze and don’t forget the sprinkles. Enjoy! Happy Baking! xo
Paula @ Vintage Kitchen says
April 3, 2013 at 12:06 pmI think it was two days ago that I was thinking to write a post about posting, which I´m starting to get more organized with, otherwise it gets very annoying. I´ve lost pics a few times and it´s not nice. I would´ve loved that chocolate bundt for my birthday, with the cherries! It´s probably my most loved combo for cherries. Definitely sprinkles if you need to celebrate Lora!
Renee says
April 3, 2013 at 2:23 pmSame here as far as how long it takes to do a post. What's funny is how many people think I just snap a quick photo of what I'm eating and "just post it".
Nice cake to bake for a birthday. I know my niece would love it. She's a big fan of chocolate and cherries.
Mr. & Mrs. P says
April 3, 2013 at 3:29 pmWhat a beautiful rich cake… Wish we could just pull a piece from out of our screen. Dont mind having some with my coffee now…
Anne@FromMySweetHeart says
April 3, 2013 at 3:45 pmBeautiful cake, Lora! I can appreciate being a purist about certain things. (My son won't eat anything I bake with lemon zest in it!). But cherries and chocolate are a natural for me. So glad your brother did enjoy this cake. And I'm so glad to be a part of this great group! : )
Georgia | The Comfort of Cooking says
April 3, 2013 at 4:14 pmLora, this looks so incredibly delicious and moist! Sprinkles just make it totally irresistible… Great cake!
Stacy says
April 3, 2013 at 5:05 pmThis must be a really good chocolate cake to convince the nothing-goes-with-chocolate-but-coffee man! Tell your brother that he is a fortunate man to have a sister who likes to bake for him. But he probably already knows that! I love your white glaze with the tiny little sprinkles. Just beautiful!
Anita at Hungry Couple says
April 3, 2013 at 5:10 pmYum! Chocolate and cherries sounds wonderful to me!
Laura (Tutti Dolci) says
April 3, 2013 at 8:39 pmI love chocolate with cherries, and now I'm craving a slice of your beautiful bundt!
The Ninja Baker says
April 3, 2013 at 11:15 pmExquisite, Lora! Very much appreciate the option of a vegan version, too =) And thank you for the intro, too, to vegan powdered sugar. You've just made some family members very happy.
Kiran @ KiranTarun.com says
April 4, 2013 at 2:54 amI could never post as fast, so you aren't alone in this Lora 🙂
Delicious chocolaty cake this month! Love it 🙂
Caroline - All That I'm Eating says
April 4, 2013 at 12:27 pmThis looks so lovely. I have never made a bundt cake so I am missing out big time!
Veronica Gantley says
April 4, 2013 at 12:53 pmAwesome recipe that I know my family will love. So glad you shared. I think chocolate and cherries go great together also.
Angie Schneider says
April 4, 2013 at 1:43 pmChocolate and cherry..the combo reminds me of German chocoate red wine cake. Looks delectable!
Nancy @ gottagetbaked says
April 4, 2013 at 5:59 pmI'm so glad I'm not the only one who struggles with posts! Thanks for sharing that, Lora – I think we can all feel better knowing that we're all in the same boat. As for this cake – holy yum! Chocolate and cherry definitely go together. I wish I had a giant slice of this beautiful cake right now! Great flavour to pick for this month's #Bundtamonth.
Laura says
April 4, 2013 at 11:12 pmIf my kids saw your cake I would never hear the end of it. 🙂 And everyone but me likes cherries in chocolate, so I am pretty sure if they see your cake they might clamor to visit lol.
I always keep 2 batteries for my camera, for that reason. Posting used to be a nightmare for me, many of the things your are describing, but when I got a new laptop (Mac), everything got way easier.
Lisa says
April 5, 2013 at 12:44 amI used to scoff when it came to chocolate and cherries, like your brother – going as far as squeezing boxed chocolates to make sure I didn't bite into one with a cherry in it. Well, that changed when I had (you guessed it) a mind/palate-blowing Black Forest Cake. Your bundt looks so flippin' good! I've never made a vegan cake..but seeing how moist and lovely yours looks, I have to try! BTW, when you described the freezing and photos mishaps trying to get a post up, I completely concur – been there too many times!
Jeannie Tay says
April 5, 2013 at 12:53 ambeautiful bundt cake! the flavors combinations sounds divine too!
Tara says
April 5, 2013 at 2:02 pmThe cake looks so rich, dense and moist, PERFECT!!
I post everyday and still makes loads of errors but I am way better than I used to be. Always having a charged battery for my camera helps me out tons!!
Liz Berg says
April 5, 2013 at 4:28 pmLooks marvelous to me, Lora! Wish the hubby would expand his love of cherries beyond cherry KoolAid!
Vicki Wilde says
April 5, 2013 at 4:51 pmI really need to dust off my bundt pan and make something fun! Your cherry chocolate cake looks amazing. Maybe I'll join the fun next month! April is crazy around here!
Heather King says
April 6, 2013 at 12:52 amOh wow this sounds great. I love chocolate and cherries and the addition of the almond milk sounds delicious.
Rossella says
April 6, 2013 at 10:30 amI've just bought my bundt mold!!! I missed my old one in the magic land of somewhere. I try to partecipate this month.
About posting a post, I try to organize myself. I write it in 2-3 times. The first I write a sort of a draft, I focus on the post structure. The secont time, I read it and think in a critical way. The 3rd and last time,I read it and make a sort of editorial and spelling work. And as soon as it's online, I'm able to find still some mistakes 🙂 Thanks life.
While I like the writing stage, I've still to adapt myself to photo session phase. I take many pictures before to choose which ones to post.
Maureen | Orgasmic Chef says
April 6, 2013 at 5:02 pmYour cake looks so moist and sweet! Perfection.
Lemons and Anchovies says
April 7, 2013 at 3:22 pmI just bought a bag of dried cherries recently intending to bake them with chocolate but I haven't found a recipe to use. This bundt is begging to be made. I can't wait to try this and I especially love that it's vegan. 🙂
Sue says
April 8, 2013 at 5:42 amEverything you make is beautiful! Love the sprinkles:)
Kristina @ spabettie says
April 8, 2013 at 1:25 pmoh, I used to have such an organized thing down for posting – I had editorial calendars and schedules…
LIFE took over these last 17 months, and I do what I can. and sometimes that includes weirdo photo sizing and hitting wrong keys to lose an entire post. braindead over here 😉
your cake is stunning – I love it!