Cherry Bundt Cake with Chocolate Recipe
For some reason, cherry is a fruit that is almost never used in dessert recipes compared to many other fruits. I made a delicious cake from cherries that broke this exclusion of cherries. It was really delicious. If you have the opportunity to try it, you will understand me.
Not appreciating may not have been the right term. I think I know the value of cherries very well by eating half a kilo of cherries in one sitting. But I don't know, for example, cherries are stored frozen to use in desserts or to make compote. But no such effort is made for cherries. It is eaten as much as it is in season. Oh, and the stem has gained popularity in recent years because it is claimed to weaken it.
Believe me, I never understood how I brought the subject to a very unrelated place. Let's go right back to our topic. Its ingredients are no different from the basic bundt cake recipe. There are only cherries and chocolate chips, as the name suggests. In order for the cherry and chocolate chips not to sink to the bottom, I used the method I used in the chocolate chip cake recipe. So, first, I simply poured some of the cake batter into the cake heart. Then I added chocolate chips and cherries to the remaining mixture and mixed them. In this way, we extend the path of the ingredients to the bottom and ensure that the cake begins to bake before reaching the bottom.
Before taking the cake out of the oven, you should make sure that it is completely cooked. For this, first of all, it must look like it is cooked. That is, it should be browned and cracked. After you reach this image, you should do a toothpick test to see if the inside is cooked or not. For this, insert a toothpick into the thickest part of the cake, towards the middle as much as possible. If there is dough on the toothpick, it is clear that it is not already cooked. If the toothpick comes out wet and clean, it means that it is slightly cooked but still wet, and when you take it out of the oven, it will collapse and become a dough. Tiny small pieces of baked cake stick on the toothpick that is inserted and removed from the fully baked cake.
My last reminder is about removing the cake from the mold without falling apart. In order to avoid such a misfortune, you should wait for the cake to cool completely before removing it from the mold. Before inverting the mold, make sure that the cake comes out of the mold by bouncing the mold so to speak. If the cake does not jump in the mold, you can help it separate by inserting a silicone spatula from the edges.
Enjoy the recipe...
- 3 eggs,
- 1 glass of sugar,
- 3/4 cups of vegetable oil,
- 1.5 cups of milk,
- 3 cups of flour,
- 1 teaspoon of chocolate chips,
- 300 g of cherries,
- 10g of baking powder.
- Beat the eggs and sugar together,
- Add milk and vegetable oil and continue whisking,
- Keep whisking, adding the flour little by little.
- After adding half of the flour, add the baking powder together with the flour and whisk,
- Add the remaining flour little by little, controlling the consistency of the dough, add as much as necessary and whisk until it has a smooth consistency,
- If you taste it and find it low in sugar, add sugar and beat,
- Pour one third of the mixture into a 22 cm cake mold that you have greased,
- Add the chocolate chips and cherries to the remaining cake mix and mix,
- Pour the mixture into the cake mold,
- Bake in a preheated 180 C degree oven until golden brown and toothpick test comes out clean.