Black Forest Bundt Cake

Black Forest Bundt Cake is a rich and decadent chocolate bundt cake filled with cherry pie filling and topped with chocolate ganache, whipped cream, and fresh cherries. It’s the perfect dessert for chocolate lovers and those who appreciate the classic pairing of chocolate and cherries.

Whole Black Forest Bundt Cake on a White Serving Platter on a White Counter with Chocolate Sauce in Background.
Ingredients & Substitutions
Chocolate Bundt Cake: The base of this indulgent dessert is my Death By Chocolate Bundt Cake, which is a super rich and dense cake that you will absolutely love!

Cocoa: Choose high-quality Dutch-processed cocoa to use in the cake. Dutch-processed cocoa is less acidic and will give the cake a darker color. It also will result in a less bitter flavor. For a richer and more moist cake, use Dutch-processed cocoa. You could substitute regular unsweetened cocoa powder if that is all you have on hand.
Sour Cream: Sour cream is added to the cake batter, acting as a source of added fat. This addition not only intensifies the richness of the cake but also helps to retain its moisture for longer periods.

Buttermilk: For a softer crumb, buttermilk is added to the cake batter. If you don’t have any on hand, make your own!

Coffee: Hot brewed coffee enhances the chocolate flavor without giving the cake a coffee taste. If you are totally against using coffee in chocolate desserts, you can always use hot water.

Cherry Pie Filling: A 21-ounce can of cherry pie filling is folded into the cake batter. You could also make homemade pie filling that is delicious!
Ganache: I love my chocolate ganache made with butter. It gives the ganache a little more richness and added shine. I prefer semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate.

Cherries: Dice fresh cherries to sprinkle over the top of the cake to add visual appeal and flavor as well as symbolize the black forest-themed cake. After all, a black forest cake is all about chocolate and cherries!

▢1 ¾ cups (350 g) granulated sugar
▢1 ¾ cups (219 g) all-purpose flour
▢¾ cup (88.5 g) Dutch-processed cocoa powder
▢2 teaspoons baking soda
▢1 teaspoon baking powder
▢1 teaspoon kosher salt
▢½ cup (1 stick / 113 g) unsalted butter, melted, then cooled slightly
▢2 large eggs, room temperature
▢¾ cup (172.5 g) sour cream, room temperature
▢½ cup (122.5 g) buttermilk, room temperature
▢½ cup (119 g) hot brewed coffee, or hot water
▢1 can (21 ounces) cherry pie filling, about 1 ¾ cups
▢½ cup (91 g) semi-sweet chocolate chips
▢¼ cup (½ stick / 57 g) unsalted butter

▢whipped topping, homemade or storebought
▢½ cup diced fresh cherries
Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together the butter, eggs, sour cream, buttermilk, and coffee. Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in the cherry pie filling.
Spoon the batter into the prepared bundt pan. Bake for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven. Allow it to cool in the pan for 10-15 minutes. Then, invert it onto a plate to let it cool completely (about an hour) before adding the ganache.

To a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second intervals, mixing after each interval, until melted and smooth.
Drizzle ganache over the cooled bundt cake.
Pipe with whipped topping and sprinkle with diced cherries. Cut and serve.

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