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Ingredients
Method
Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes. Scrape down the sides of the bowl regularly. With the mixer on low, add the eggs, one at a time, until fully incorporated. Add the sour cream, orange zest and vanilla, and then mix until smooth. Sift together the flour, cocoa powder and baking powder. Fold in half the sifted dry ingredients, and then half the milk. Mix together, and then add the remaining dry ingredients and milk.
Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour. When done, a cake tester inserted into the center of the cake will come out clean. Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan. Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes. Remove from the heat, discard the lemon peel and cinnamon stick. Add the butter and stir to combine and melt. Serve with the sliced chocolate Bundt cake.
A brilliant bake with a fruity flourish.
This chocolate bundt cake recipe from superstar chef Guy Fieri is everything a great home bake should be - simple ingredients, tastes great, and just enough flair to make it feel special. This is a proper, old-school cake with lots of cocoa powder, orange zest and vanilla, and a crumb made all the crumblier with a hint of sour cream!
If you’re wondering what a bundt cake is, the name comes from the German “Bundkuchen”, a traditional European ring cake, and it gained popularity in the mid-twentieth century thanks to the now-iconic bundt pan.
There are loads of options when it comes to chocolate bundt cake dishes, but this one is the cherry on top, literally! The star of this gorgeous gateau is the candied cherry sauce. Dried cherries are soaked in citrus juice, dark rum and spices, before being enriched with butter and sweetened to a syrupy finish. Seriously, what’s not to like!
Serve this chocolate bundt cake recipe as is for a striking centrepiece, or with a dollop of cream if you’re feeling extra indulgent. And if you’re looking for more chocolate bundt cake ideas, you could swap the cherries for cranberries, dial up the citrus, or even skip the rum for a family-friendly version. All you need is a good tin and a great sauce!
Once you’ve mastered this chocolate bundt cake recipe, why not try more brilliant bundts, like a luscious lemon bundt cake with berry rhubarb glaze, a scrummy sweet potato bundt cake with spiced buttered rum glaze, or Michelin maestro Marcus Wareing’s almond and ginger bundt cake with pistachios and lemon zest.
