Easy Black Forest Bundt Cake
Easy Black Forest Bundt Cake takes a shortcut using a cake mix and simple ingredients. The delicious chocolate cake has a sweet cherry filling and coated with a chocolate ganache. Chocolate lovers will adore this cake and it's so perfect for dessert any day of the week or a special occasion.
Servings: 12 servings
Ingredients
To make the cake:
- 1 box Devil's Food chocolate cake mix
- 1 3.4 ounce box instant chocolate pudding mix
- 1 cup plain yogurt or Greek style plain
- 3/4 cup vegetable oil
- 1/2 teaspoon almond extract paste
- 4 eggs
- 1 can cherry pie filling
- good chocolate bar, for shavings as garnish
- whipped cream
To make the ganache:
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350 degrees and spray a bundt pan with nonstick cooking spray.
- In a large mixing bowl combine the cake mix, pudding, yogurt, oil, almond extract paste, and eggs. I used a whisk to combine the ingredients, but a hand mixer works too.
- Add about half of the batter to the bundt pan. Make a well by pushing the batter up the sides of the outer and middle edge.
- Spoon the cherry pie filling evenly into the well area you just made.
- Take the remaining batter and spread it over the cherry filling, covering them and the rest of the cake to seal in the sides.
- Bake the cake for 45 - 50 minutes, or until done. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- When the cake is cooled, prepare the chocolate ganache.
- Place chocolate chips in a heatproof bowl. Pour heavy cream into a small saucepan and heat until hot and almost ready to boil. Then pour the cream over the chocolate chips and mix until melted and smooth.
- Top cooled cake with ganache and then add whipped cream if desired and garnish with chocolate shavings and/or cherries.
Notes
- You can replace the canned cherry pie filling with homemade filling.
- Fresh cherries can be used to garnish the cake.
- Any chocolate cake mix is great to use.
- Store leftover cake in the refrigerator.
- Cream cheese frosting on this would be good, too.
- I used a dairy-free (almond) whipped cream, but use what you like.
- Make sure the boxed pudding is Instant.
- Use a zester to get the chocolate shavings or a vegetable peeler for longer, thicker shavings.