The Freshman Cook: Black Forest Bundt Cake w/a Cherry Ganache Topping/#BundtBakers

I love cherries, and I love chocolate, don’t you? Which is why this recipe for Black Forest Bundt Cake w/ a Cherry Ganache Topping contains both items. This is my first recipe for a new group I am participating in called Bundt Bakers. I think the name says it all~we bake bundt cakes! But did you know that each month the cake contains a special required ingredient? Isn’t that fun, and yummy?! You will get to see what everyone else made, but first, here is my Black Forest Bundt Cake with a Cherry Ganache Topping!

Black Forest Bundt Cake w/a Cherry Ganache Topping

Cherry Sauce  2 pounds of Cherries 1/2 cup Truvia 1 cup Water 2 tablespoon CornStarch 2 tablespoon Lemon Juice

Bundt Cake

2 1/4 cups Flour

1/2 cup unsweetened Cocoa Powder

1 1/2 teaspoons Baking Soda

1/2 cup Shortening

1 3/4 cups Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cup Cold Water

Chocolate Ganache 6 ounces Milk Chocolate 1/2 cup Heavy Whipping Cream Pit your cherries.
Place the cherries, Truvia, and water in a saucepan. You can use sugar instead of Truvia, just increase  the amount to 1 cup. Stir together over medium heat. You want to bring it to a boil. While you are waiting  you need to make a slurry. Take the lemon juice and add it to the flour. Stir it together until all of the lumps are gone. I use my finger,  in a glove, because I have done this many times, and this is the best way to get it completely smooth. If you feel a lump, just smoosh it and mix it in. Meanwhile, keep stirring your cherry mix because it should be increasing in temperature. Once your cherries are boiling, add your slurry, and mix together. Remove the pan from the heat. Crush some of the cherries with the back of a spatula or spoon. As you mix, the cherry mixture will be getting thick. Take the cherries and put them in a bowl to cool. So, let’s make a cake! Use shortening and a small brush to coat the inside of the bundt pan. It is important that it be greased and floured correctly, so the bundt comes out pretty! Add flour to the pan and move it around until the entire area is coated with flour. Preheat oven to 350 degrees. Combine your flour, cocoa powder and baking soda. Set aside for later. Beat the shortening on high for 30-40  seconds.
Add your sugar and vanilla and mix well. Add the eggs, 1 at a time, mixing after each addition. Add the water and flour mix, starting with the flour mixing on low speed just until combined. Then fill the bottom of your bundt pan with a little chocolate cake batter. Add some of the cooled cherry sauce on top. Top the cherries with more chocolate batter. Bake for 20-25 minutes for mini bundts. Immediately upon removing them from the oven, take a toothpick around the edges.  Let the bundt cool completely, then remove it carefully. To make the ganache place your chocolate and the whipping cream in a small pan. Over low heat melt the chocolate and mix together. Drizzle the chocolate over the serving plate. Place the bundt in the middle. Pour small amounts of chocolate around the top, so it can drizzle down the sides. Place the cherry mixture on the top over the chocolate. Dig in and find that burst of cherry that you put in the middle! Thanks for joining me today! #BundtBakers is a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. You can see all of our lovely by following our Pinterest board

right here .Links are also updated after each event on the Bundtbaker home page We take turns hosting each month and choosing the theme/ingredient. If you are a food lover and would like to join us, just send an email with your blog URL to

Click on the links below to see what all the other #BundtBakers made!

Leave a Comment