About the Recipe
If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake, you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake.
What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss.
Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving.
Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice.
Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries.
No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment.
Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year.
Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate.
What You'll Love
Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor.
Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight.
Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up.
How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months.
Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch.
Frequently asked Questions
Ingredients
For the Cake:
190g (1½ cups) all-purpose flour
400g (2 cups) granulated sugar
6g (1½ tsp) baking soda
5g (1 tsp) salt
227g (1 cup) unsalted butter, melted – plus extra for greasing the pan
180ml (¾ cup) hot water
100g (1 cup) cocoa powder – plus extra for dusting the pan
240g (1 cup) sour cream
3 large eggs
1 tbsp almond extract
For the Cherry Filling:
4 cups pitted cherries (fresh or frozen)
45ml (3 tbsp) water
25g (2 tbsp) granulated sugar
1 tbsp almond extract
For the Chocolate Ganache:
85g (3 oz) unsweetened dark chocolate, chopped
120ml (½ cup) heavy cream
15g (2 tbsp) powdered sugar
1 tsp almond extract
Reserved cherry juice from the filling
Preparation
This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago.
What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process.
I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself.
I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle.
Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract.
Let this mixture cool as you prepare the cake batter.
Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl.
In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter.
In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients.
Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture.
Preheat the oven to 350F.
Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer.
Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache.
Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter.
I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out.
Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack.
While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth).
Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream.
Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert!
