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
- 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.
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.
