Black Forest Bundt Cake

Ingredients

• 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

Ganache

• ½ cup (91 g) semi-sweet chocolate chips
• ¼ cup (½ stick / 57 g) unsalted butter

Topping

• whipped topping, homemade or storebought
• ½ cup diced fresh cherries

Instructions

1. 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.
2. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
3. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. In a separate bowl, whisk together the butter, eggs, sour cream, buttermilk, and coffee.
5. Pour the wet ingredients into the dry ingredients and stir to combine.
6. Fold in the cherry pie filling.
7. 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.
8. 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.

Ganache

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