Introduction: Chocolate Cherry Fudge Bunt Cake
Do you ever wonder, "what does one do in the middle of the night when they can't sleep?" As for me, instead of tossing and turning.... I think up new creations to cook, bake, or create wreathes. Today in the heat of the day (98 °F), I can’t believe I’m here in the kitchen, making a chocolate bunt cake that I thought up last night, so with fingers crossed, I hope it turns out yummy!!! This cake is wickedly rich, but not too sweet, and a very moist cake... with an intoxicating heavenly chocolate flavors and a slight cherry flavor surprise! My family and friends have commented that this is the best chocolate cake they’d ever tasted.
Not only is this cake easy to make, it’s also a crowd pleaser at dinner parties, it’s is great for last minute special occasions, where you don't have the time decide on something quick and easy to make.
15.25 oz. box Duncan Hines Classic devil's Food Cake Mix, or any brand you choose
1 lb. 2 oz. box Ghirardelli Triple Fudge Brownie Mix
4 eggs, (I always remove the chalaza of each yolk)
1 cup Canola Oil
1 1/4 cups water (Or, 1/4 cup Baileys’ Chocolate Cherry Liqueur and 1 cup water)
Position oven rack in the lower middle of oven then preheat to 350°F.
Butter a 12-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess set aside. Or (as I do; in a small bowl, mix together 1 tbsp. cocoa and 1 tbsp. melted butter into a paste. Thoroughly coat the inside interior on pan).
In a large mixer bowl, add cake mix, brownie mix. whisk together. Add eggs,oil, and water (Baileys'), beat on medium speed, beating until creamy.
Pour the batter into prepared Bundt pan, cake pan(s), or loaf pans.
Bake in preheated oven 350°F., for Bunt pan bake 50 minutes to 60 minutes. For loaf pans, bake 45 to 50 minutes. Baking until a toothpick inserted into the center comes out clean. I put the cake in the oven at 3:23 PM and I checked it with the tooth pick at 4:00 PM, the batter was still runny. Next time I checked the cake was 4:13 PM and toothpick inserted near the center came out clean. I know the one picture here shows the time was 4:14 PM, but buy the time I got my camera, to the picture, it was 4:14 PM, sorry.
Let cool in the pan(s) on a wire rack for 10 minutes.
Invert the cake onto the rack and lift off the pan. Let the cake rest, cool completely 3 hours.
Step 9: Glaze
You can dust cake with confectioners' sugar, or leave plain. I make an easy glaze that's rich chocolate flavor and fantastic tasting.
1 cup Ghirardelli Mini Semi-Sweet Chocolate Chips
2/3 cup heavy cream
2 tiny pinches of salt
½ tsp. vanilla
Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer, I heat cream up in the microwave 45 seconds. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly adding vanilla extract. When glaze is thick enough, pour over it over the top of the cake. Cool completely to set the glaze!
As I never heard anyone saying that they've made any of my recipes, I hope you try this dessert!!!
Step 12: NOTE: Why I Use Canola Oil in All My Cakes:
What is Canola: Canola is a crop with plants from three to five feet tall that produce pods from which seeds are harvested and crushed to create canola oil and meal. These plants also produce small, yellow flowers, which beautify the environment.
Canola belongs to the same family as mustard, broccoli, Brussels sprouts and cauliflower. Besides the U.S., it is grown in Canada and Australia, but canola oil is consumed all over the world. In the U.S., the ratio of supply versus demand of canola oil is about 1:3, which presents a huge opportunity for U.S. producers to grow more canola.Canola is grown in predominantly in North Dakota, but also in Oklahoma, Minnesota, Montana, Idaho, Oregon and several other states.
A moist cake is the goal of every baker,but it's sometimes easier said than done. Vegetable oil can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes. Most vegetable oils will work just fine in cake, but some alter the flavor of baked goods and some are expensive. Canola is one of the most common cooking oils and wins in the category of best all-around oil to use for baking a cake. It combines ease of use, wide availability and health benefits with a relatively low expense.
Canola oil is very low in saturated fats. It contains linoleic (omega-6) and α-linolenic acid (omega-3) essential fatty acids at 2:1 making it as one of the healthiest cooking oils at a ratio even better than olive oil.
Flavor: Canola oil has very little flavor, particularly when used in baked goods. It is considered neutral tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to carrot and spice, works well with canola oil. Since the oil is not expensive you can splurge on other high-quality ingredients, such as real vanilla, because those will be the flavors that define the cake.
Thank you for viewing my Chocolate Fudgy Cake recipe. I hope you send a response if you make it!! And if you're not interested in the recipe, I hope at least you learned something new about Canola Oil!!!
The brands I used are my own personal preferences, but you can use the brands you are comfortable with.
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