Ingredients:
250g all-purpose flour
60g unsweetened cocoa powder
10g baking powder
2g salt
200g granulated sugar
200g unsalted butter, softened
3 large eggs
5g vanilla extract
240ml whole milk
200g jarred or fresh cherries, pitted and chopped
100ml cherry juice or cherry syrup (from jarred cherries)
100g dark chocolate, chopped
For the Whipped Cream:
250ml heavy cream
50g powdered sugar
5g vanilla extract
For the Decoration:
100g dark chocolate, shaved or grated
100g jarred or fresh cherries, for topping
Directions:
Preheat oven to 175°C (350°F). Grease and flour a 10-inch (25 cm) bundt cake pan.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped cherries and dark chocolate pieces.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake is completely cooled, top it with whipped cream, grated chocolate, and cherries. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Calories: 380 kcal | Servings: 12 servings
