OOOOOOO I am just loving this cake!! Moist and chocolaty!! You will not be able to eat just one piece!! Below is how you can make your own!
2 cups all-purpose flour
1-½ cups granulated sugar
1 tsp. kosher salt
1 tsp. baking soda
1 cup water
6 oz unsalted butter
⅓ cup cocoa powder, preferably Dutch-processed
1 heaping Tbsp. espresso powder
6 oz bittersweet chocolate chips
½ cup sour cream, room temperature
2 eggs, lightly beaten
1 tsp. pure vanilla extract
1-½ Tbsp. unsalted butter, melted
2 Tbsp. brown sugar
16 jumbo maraschino cherries, drained
¾ cup cherry pie filling
2 – 8 oz. packages cream cheese
½ cup + 2 Tbsp. granulated sugar
1 tsp. pure vanilla extract
3 Tbsp. all-purpose flour
1 cup confectioners’ sugar, sifted
1-2 Tbsp. mil
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Preheat the oven to 350℉. Spray a Bundt pan with baking spray and flour. Set aside.
In a large bowl, whisk together the granulated sugar, salt and baking soda. Set aside
Combine the water and butter in a microwave safe bowl. Heat until the butter has melted - about 2-3 minutes. Add the cocoa powder and stir until no lumps remain. Add in the chocolate chips, heat again for about 20 seconds until the chocolate has melted and the sauce is smooth.
Combine the chocolate sauce with the dry ingredients, whisk to combine, then blend in the sour cream. Add the beaten eggs and vanilla extract and stir until well combined, being careful not to over mix.
In the bowl of a stand mixer, beat the cream cheese, granulated sugar and vanilla until the mixture is light and fluffy. Add in the flour and egg and beat until smooth.
Pour 1½ tbsp melted butter into the bottom of the prepared pan. Sprinkle 2 tbsp brown sugar evenly over the melted butter. Place 2 maraschino cherries into each well of the pan.
Pour ⅔ of the prepared batter on top of the cherries and smooth with a large spoon. Add the cheese cake filling into the center of the batter, being careful not to touch the edges of the pan. Spoon the cherry pie filling on top of the cheesecake filling, again being careful not to touch the edges.
Pour the remainder of the batter into the pan making sure that both the inside and outside of the batter is well coated with the chocolate so that the outside of the cake will be all dark looking when done. Bake for 55-60 minutes until a toothpick inserted into the center comes out cleanly. Cool on a wire rack for 10 minutes, then remove the cake and cool completely.
Glaze 1:In a small bowl, combine the powdered sugar and skim milk and whisk until the glaze is smooth.
Glaze 2: Add the dark chocolate chips and skim milk to a microwave safe bowl and heat for 1 minute. Stir until smooth.
Place the glazes into icing bags and drizzle the cake. Add a few more Maraschino cherries, drizzle a bit more and then let the glaze set and serve. Enjoy!