Another week and another theme. #ChocolateWeek is upon us, demanding chocolate bakes from all who are part of the Twitter baking community. How fortunate for me then that I made this beautiful Chocolate Cherry Chiffon Bundt Cake yesterday. Since it is always chocolate week here at home, this hidden chocolate cherry cake fits the bill perfectly.
First of all, I absolutely adore Bundt pans. Their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, especially as I am practicing more, using a Bundt pan really does take away the need to decorate. A simple sprinkle of edible glitter is all that was needed to finish this cake.
Cherry and chocolate are a classic flavour combination. Using chocolate cherry naturally flavoured cocoa powder gives this cake the base flavour. The addition of tinned cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which when turned out, becomes the top. Resulting in a jammy like topping.
The looping scalloped design of the Chiffon Bundt Pan is very elegant. Flickers of light from the glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.
Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12
275g/10oz Unsalted Butter at room temperature
275g/10oz Light Soft Brown Sugar
1/4 tsp Sea Salt – I use Maldon
2 tsp Vanilla Extract – I use Nielsen-Massey
1/2 tsp Almond Extract
5 Large Free Range Eggs
4 tbsp/60ml Whole Milk
100g/4oz Ground Almonds
75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs
125g/4.5oz Plain White Flour
2 tsp Baking Powder
*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add cherry flavouring available from Foodie Flavours
Half of a 400g Tin of Cherries or Cherry Pie Filling
1/4 tsp Edible Glitter to decorate
Method: Preheat oven to 160C/140C fan, gas mark 3
For this recipe a 10 cup Bundt Pan is needed. I have used the Chiffon Bundt Pan available from Nordicware.
To ensure successful release of the cake from the pan cake release is highly recommended. This is available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend Wilton.
- First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.
- Next add both vanilla and almond extracts. Also add 5 eggs and milk.
- Now add ground almonds, cocoa powder, flour and baking powder.
- Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.
- Prepare the Bundt pan, spraying, or brushing liberally with cake release.
- Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.
- Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.
- Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.
- The cake is baked when it feels firm to touch and an inserted skewer comes outs clean. Note: the cherries sink to the bottom (top when turned out) during baking.
- As soon as the cake is baked remove from the oven and place on a cooling rack.
- Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.
- Leave the cake to cool completely.
- Finally when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.
Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this would be a delicious surprise. Adding candles would simply make the cake sparkle more.
Serve sliced on a plate with a cake fork and a smile.
Store in an airtight container and eat within 5 days. Keep refrigerated if the weather is particularly warm.
If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:
Bundt pans are available in a variety of different shapes. Creating a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. From a simple dusting of icing sugar or glitter, to more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.
Whatever you are making, baking and creating in your kitchens, enjoy preparing your feast.
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