Roasted Balsamic Cherry Chocolate Cake – #BundtBakers

February 16, 2017 by · 33 Comments

There is one word that must be more carefully avoided than any other word when describing food. Can you guess what is? Moist. Yep, that’s right, moist. It’s a little five-letter word that can easily make most people cringe. I personally don’t really get it, after all, it’s just a word. So, what word am I supposed to use now to describe this orgasmic cake? Damp? Soggy? Dripping? Clammy? Now do you see the problem? Are you finally understanding why the word moist is so essential in our vocabulary?

I’m not sure Wendy of A Day in the Life on the Farm, this month’s #BundtBakers host, meant to cause such a quandary when she suggested “Red” as this month’s theme. Little did she know that I would be asking everyone who tried a slice of this cake exactly what they thought of the five-letter forbidden word. You wanna know what conclusion we came up with? The word moist is the only word to use when talking about cake. So, if you’re sitting in front of your computer, phone, or tablet cringing right now, too bad. Moist. Moist. Moist. Deal with it.

Ingredients:

Cake:

  • 2 Cups Thawed Frozen Cherries, Drained
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Cup Water
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Ground Sea Salt
  • 3 Eggs
  • 2 1/2 Cups Granulated Sugar
  • 1 Cup Sour Cream
  • 1/2 Cup Canola Oil
  • 1 Tablespoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Cocoa Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder

Ganache:

  • 7-oz. Heavy Cream
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped

Directions:

Cake:

  1. Preheat oven to 400 degrees.
  2. Combine the thawed cherries, olive oil, and vinegar on a foil-lined baking sheet.
  3. Roast for 15 minutes, stir, and then roast for an additional 5 minutes; set aside to cool.
  4. Lower the oven temperature to 325 degrees.
  5. Grease and flour a Bundt pan; set aside.
  6. Place the water, chocolate, espresso powder, and sea salt in a small saucepan over high heat. Whisk constantly until the chocolate has fully melted; set aside to cool.
  7. In a large bowl, mix the eggs for 2 minutes on medium-high speed.
  8. Add the sugar to the eggs; mix for 1 minute.
  9. Add the sour cream, oil, and vanilla; mix for 1 minute.
  10. Add the cooled chocolate mixture; mix for 1 minute.
  11. In a small bowl, whisk together the flour, cocoa, baking soda, and baking powder.
  12. Whisk the flour mixture into the cake batter until just incorporated.
  13. Pour half of the batter into the prepared cake pan, place the cherries around the middle of the Bundt pan like this, and then cover the cherries with the remaining cake batter.
  14. Bake for 30 minutes, tent with foil, and then bake for an additional 30 minutes or until a knife comes out clean.
  15. Allow to cool for one hour before inverting onto a cake plate or platter; set aside to cool completely.

Ganache:

  1. Place the cream in a saucepan over medium heat until little bubbles begin to form.
  2. Remove from heat, add the chopped chocolate, cover, and allow to sit for 10 minutes.
  3. Whisk the cream and the melted chocolate together until smooth.
  4. Spoon or drizzle the ganache over the cooled Bundt cake.

Suggestions:

  • I use shortening to grease my Bundt pans. I first place a small plastic bag over my hand, scoop up a few teaspoons of shortening, and then use the bag to grease the inside of the pan. After this, I use a silicone pastry brush to evenly distribute the shortening into any cracks or crevices. Then I add flour to the pan, swirl and tap it around, and finally bang the pan upside down on the faucet above my sink to ensure that any excess flour is easy to rinse away.
  • Do not stir the cream and chocolate together until after it has sat covered for 10 minutes, or the mixture could break.
  • Using both dark and milk chocolate in the ganache adds just the right amount of sweetness.
  • A Wilton Candy Melt-N-Decorate Bottle makes decorating this cake simple and hassle-free.

Improvements:

  • Use a flavored version of balsamic vinegar such as fig, black cherry, chocolate, or black currant to roast the cherries used in this recipe.
  • Double the amount of roasted cherries called for in this recipe, and then use half of them to garnish the cake upon serving.
  • These Ghirardelli Intense Dark 60% Cacao Bars work dreamily in both the batter and ganache used for this amazing chocolate cake.
  • I prefer to use a Cadbury Dairy Milk Chocolate Bar in this recipe. There’s nothing quite like Cadbury Milk Chocolate.
  • Medaglia D’Oro Instant Espresso Coffee is the key to boosting the chocolate flavor in this cake.
  • I received this Nordic Ware Jubilee Bundt Pan as a Christmas gift from my mom and have completely fallen in love with it.

Print
Roasted Balsamic Cherry Chocolate Cake

Roasted Balsamic Cherry Chocolate Cake

Ingredients:

    Cake:
  • 2 Cups Thawed Frozen Cherries, Drained
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Cup Water
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Ground Sea Salt
  • 3 Eggs
  • 2 1/2 Cups Granulated Sugar
  • 1 Cup Sour Cream
  • 1/2 Cup Canola Oil
  • 1 Tablespoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Cocoa Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
    • Ganache:
  • 7-oz. Heavy Cream
  • 1 (3.5-oz.) 60% Dark Chocolate Bar, Finely Chopped
  • 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped

Directions:

    Cake:
  1. Preheat oven to 400 degrees.
  2. Combine the thawed cherries, olive oil, and vinegar on a foil-lined baking sheet.
  3. Roast for 15 minutes, stir, and then roast for an additional 5 minutes; set aside to cool.
  4. Lower the oven temperature to 325 degrees.
  5. Grease and flour a Bundt pan; set aside.
  6. Place the water, chocolate, espresso powder, and sea salt in a small saucepan over high heat. Whisk constantly until the chocolate has fully melted; set aside to cool.
  7. In a large bowl, mix the eggs for 2 minutes on medium-high speed.
  8. Add the sugar to the eggs; mix for 1 minute.
  9. Add the sour cream, oil, and vanilla; mix for 1 minute.
  10. Add the cooled chocolate mixture; mix for 1 minute.
  11. In a small bowl, whisk together the flour, cocoa, baking soda, and baking powder.
  12. Whisk the flour mixture into the cake batter until just incorporated.
  13. Pour half of the batter into the prepared cake pan, place the cherries around the middle of the Bundt pan like this, and then cover the cherries with the remaining cake batter.
  14. Bake for 30 minutes, tent with foil, and then bake for an additional 30 minutes or until a knife comes out clean.
  15. Allow to cool for one hour before inverting onto a cake plate or platter; set aside to cool completely.
    16. Ganache:
  16. Place the cream in a saucepan over medium heat until little bubbles begin to form.
  17. Remove from heat, add the chopped chocolate, cover, and allow to sit for 10 minutes.
  18. Whisk the cream and the melted chocolate together until smooth.
  19. Spoon or drizzle the ganache over the cooled Bundt cake.
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#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 Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

Don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:




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