Hello, and welcome again to Fancy Dough! Thanks for stopping by and checking us out!
We’re going to kick things off with a bang for our first recipe post, and bring you a delicious dessert that combines the best of two worlds- chocolate cake and summer fruit.
Summer time is synonymous with fresh fruits and veggies. It’s something we look forward to every year and something that we try to make a point of capitalizing on in both savoury and sweet recipes. The problem is, sometimes you just want chocolate, right?
To alleviate the guilt that we felt when we thought about not using summer fruit in a recipe, we decided to find a way to have our chocolate and eat it too. The result was this deliciously moist and chocolatey bundt cake topped with drizzles of dark and white chocolate and a cherry sauce that will leave you perplexed about how little sugar it contains.
The chocolate cake comes together easily, so easily that we didn’t even bother to get out a mixer to make it (to be honest, we rarely do). Using coffee in the recipe only serves to add depth to the chocolate flavour, and doesn’t add any coffee flavour to the final product, so no need to worry about that!
Instead of a ganache to top things off, we decided to melt semi-sweet and white chocolate chips and keep things simple (it’s the summer time, which means we want things quick and dirty!). You can choose to be as artistic and care-free when you drizzle it on as you’d like- we chose to go for something a bit more Pollok-esque and channel our inner creative artist.
Finally, in order to pay homage to the season, we made a cherry sauce using fresh Okanagan cherries! There are literally 5 ingredients in the sauce, including water, so this is a sauce that you could easily make and re-make for a number of different purposes- as an ice cream topping, stirred into yogurt, as a cheesecake topping, etc.
If you’re looking for a dessert that looks way more impressive than it is to actually make this summer, this one’s for you!
Dark Chocolate Bundt Cake with Fresh Cherry Sauce
For the bundt:
1 cup brewed coffee, room temperature
1 cup (226 g) salted butter
3/4 cup (65 g) Dutch-process cocoa powder
2 cup (402 g) granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon sea salt
2 cups (250 g) all-purpose flour
2 teaspoons vanilla extract
2 large eggs
1/2 cup (120 g) Greek yougurt (we used 2%)
For the cherry sauce:
2 cups (260 g) pitted cherries
2 tablespoons water
2 tablespoons coconut oil
2 tablespoons granulated sugar
2 teaspoons cornstarch
To make the bundt:
- Start by preheating your oven to 350 degrees F and grease a 10-12 cup bundt pan with non-stick spray.
- Place the coffee, butter, and cocoa into a microwave-safe bowl and heat in the microwave in 20-25 second increments, stirring frequently, until the butter melts. Remove from the microwave and whisk until smooth. Let the mixture cool for 10 minutes.
- While the chocolate is cooling, place the sugar, baking powder, baking soda, salt, and flour into a large bowl, whisking to combine.
- Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thorougly combined. Make sure you scrape the bottom and sides of the bowl to make sure everything is incorporated.
- In a separate bowl, whisk together the vanilla, eggs, and yogurt. Mix into the chocolate batter, stirring until combined.
- Pour the batter into your prepared bundt pan, transfer to the oven, and bake for 50-55 minutes, until a toothpick insterted into the center comes out clean.
- Remove the pan from the oven, wait 5 minutes, and then turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before drizzling with chocolate.
- While you’re waiting for your cake to cool, place the white and dark chocolate into two separate bowls, microwave each in 20-25 increments, stirring after each one, until melted and smooth. Using a spoon carefully (or not!) drizzle the melted chocolate over the cake.
To make the cherry sauce
- Place the cherries, water, butter, sugar, and cornstarch in a medium-sized pot.
- Place the pot over medium-high heat and bring to a boil, stirring frequently. Once it comes to a boil, boil for 3 minutes, then reduce the heat and simmer for 2-3 minutes longer.
- Let the sauce cool for a couple minutes, and then server with your bundt cake! The sauce will keep in an air-tight container for up to 2 days.