Cherry and Dark Chocolate Bundt Cake Recipe

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Summer is finally on the way and this delicious Cherry and Dark Chocolate Bundt Cake recipe is the perfect treat to get you in the mood for the warmer weather. This recipe can be made using fresh or frozen cherries and uses yoghurt to make the sponge extra moist. The Bundt shape ensures that this cake is a feast for the eyes, as well as the stomach!

Cherry and dark chocolate complement one another perfectly and this cake looks impressive and tastes indulgent but is incredibly easy to make. If you don’t have a bundt tin, you can find the exact one we used here.

Bundt cake recipe cake in background with slice in foreground

Cherry and Dark Chocolate Bundt Cake

Serves: 16

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients:

  • 200g unsalted butter
  • 150g of greek yoghurt or skyr
  • 100g dark chocolate chips
  • 2 tsp vanilla essence
  • 4 eggs
  • 75g extra white chocolate for decoration
  • 330g self-raising flour
  • 120g cherries, halved.
  • 225g golden caster sugar
Closes up of cherries from bundt cake recipe

Method:

Firstly, preheat the oven to 180 degrees, or 160 for a fan oven (gas mark 4). Grease a 22cm bundt tin. In a large bowl, cream together the butter and the sugar until they have a fluffy consistency. Next, add the eggs, vanilla essence and yoghurt. Beat with an electric whisk or stand mixer until combined.

Sieve the flour and carefully fold into the mixture. . Add the dark chocolate chips and cherries. Take care to halve the cherries carefully with a sharp knife beforehand. The whole raspberries are a little heavy for the mixture and sink to the bottom of the cake. You may wish to also coat the cherry halves with a light dusting of flour to help with this. When halved carefully without breaking they should distribute around the cake nicely. Stir the cake mixture carefully, taking care to evenly spread the chocolate chips and cherries without breaking them up into the mixture.

Close up of cake for bundt cake recipe

Cover the top of the tin in foil and bake in the oven for around 40 minutes. Check on and turn the cake and the half way mark. The cake may need up to 50 minutes to fully bake. A skewer or knife should come out clean when it is ready. Leave to cool in the tin until it is safe to touch and then turn out onto a rack until completely cool.

Meanwhile, melt 75g of dark chocolate in a heatproof bowl resting over a pan of simmering water. Once the chocolate is completely melted, and the cake is cool, drizzle the chocolate over the top and down the ridges of the bundt cake. You do not need to worry about being too neat with this bundt cake recipe.

Close up of cake with slice removed

Once you have covered the cake in dribbles of chocolate, again wait to cool. You can cover any leftover cherries in spare chocolate or use them to decorate the top of the cake. They look great served with the cake which can be served on it’s own or with a serving of yoghurt or cream.

Where to Find Our Equipment

Sara Miller Chelsea Cake Plates

Grizzly Fluted Ring Cake Tin – Non-Stick Cake Pan – 22 cm (8.6 inch)

ProCook Cheese or Cake Dome

If you liked this Cherry and Dark Chocolate Bundt cake recipe, you may also enjoy:

Salted Caramel Cookie Cheesecakes

Amaretto and Mascarpone Cheesecake Brownies

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