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
Oh wow this sounds great. I love chocolate and cherries and the addition of the almond milk sounds delicious.
I'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.
Your cake looks so moist and sweet! Perfection.
I 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. 🙂
Everything you make is beautiful! Love the sprinkles:)
oh, 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!