Print
chocolate bundt cake with cognac soaked sour cherries

Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries

One of the best bundt cakes ever: Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries.  This cake is moist, very chocolaty and rich.  The cake is made with brewed coffee and buttermilk, and the texture is amazing. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 15 people
Calories 433 kcal

Ingredients

Chocolate Bundt Cake:

  • 3.5 ounces semi-sweet chocolate , fine-quality dark chocolate, such as Lindt chocolate bar (70% cacao)
  • 1 1/2 cups brewed coffee , hot
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk , well-shaken
  • 1 teaspoon vanilla extract

Cognac-Soaked Sour Cherries (optional):

  • 1 cup sour cherries , pitted
  • 1/4 cup cognac , for soaking sour cherries overnight

Instructions

Cognac-Soaked Sour Cherries

  1. You can completely skip this step and make this cake without sour cherries. If you do want to use sour cherries, drain any juices from the jar/can and soak sour cherries in 1/4 cup cognac for at least 2 hours or overnight. Drain cherries from cognac before adding them to the cake batter.

Chocolate Bundt Cake

  1. Preheat oven to 350 F. 

  2. Chop chocolate bar in small pieces. I used Lindt chocolate bar with 70% cocoa, and it worked perfectly in this recipe.

  3. Add finely chopped chocolate to the small bowl with hot coffee, stir well and let the mixture sit until all chocolate melts.

  4. In a large bowl, add sugar, flour, cocoa powder, baking soda, and baking powder, and mix all these ingredients well.

  5. In a separate large bowl, beat 3 eggs until eggs are fluffy and thickened, and slight foam forms – about 3 minutes by hand-held mixer.

  6. Add oil, buttermilk, vanilla, and melted chocolate coffee mixture – continue beating until all are well incorporated.

  7. Add flour-cocoa-sugar mixture to the wet ingredients and mix with the mixer just until everything is mixed well. Do not over-mix.

  8. Prepare Bundt pan by spraying it generously with Baker’s spray, which contains flour.

  9. If using cherries, fill 1/3 of the bundt pan with chocolate mixture, add half of cherries. fill another 1/3 of bundt pan with chocolate batter, add the rest of cherries. Fill the rest of the bundt pan with chocolate mixture just below the pan edges.  If not using cherries, just fill the bundt pan with chocolate mixture just below the pan edges.

  10. NOTE: Don’t let your bundt pan overflow with batter because the cake will rise as it’s baking.   The chocolate batter mixture should fill the bundt pan just below the pan edges.  Even if that means you have some chocolate batter left.  

  11. Bake for 1 hour 15 minutes, turning the pan 180 degrees around half way through baking time for even baking. Tooth pick inserted in the middle of the cake should come out clean. First, when you insert the tooth pick at around 1 hour, it should come out clean if inserted near pan edges, but it will come out wet if inserted towards the middle of the pan. During the last 15 minutes of baking, tooth pick when inserted in the middle should come out clean.

  12. Remove the bundt pan from oven, let it cool for 40 minutes on wire rack. 

How to successfully release bundt cake from the bundt pan

  1. If your bundt pan is giving your trouble, follow these steps:

  2. After the bundt pan cooled on wire rack for 40 minutes, place it in the freezer for 30 minutes. It will still be quite hot to the touch even after 40 minutes of cooling, so make sure to use kitchen mittens.

  3. After keeping the bundt pan in the freezer for 30 minutes, remove it from the freezer and place it upside down on a serving platter. Let the bundt pan sit that way for as short as half a minute to as long as 20 minutes without moving to let the gravity do the work. Then, gently lift the bundt pan. Your cake will be successfully released.

Recipe Notes

Recipe adapted from Epicurious

Nutrition Facts
Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries
Amount Per Serving
Calories 433 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g69%
Cholesterol 35mg12%
Sodium 343mg15%
Potassium 289mg8%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 43g48%
Protein 6g12%
Vitamin A 210IU4%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.