Chocolate & Cherry Bundt


Sometimes you just need a big fat piece of chocolate cake.
There doesn’t always need to be a reason either, you don’t need to justify the need for chocolate cake. Chocolate cakes heals, it soothes, and even those not so keen on chocolate will happily indulge in a piece of rich moist goodness every now and then.
I think there’s just something about chocolate. Sure, people go on about chemicals and endorphins and all that jazz, but I think it simply comes down to our association with the creamy brown stuff. From the day we first try it, we learn of it as this treat, this sweet, creamy, delicious substance that brings happiness and love. We give it as a gift to those we care about, to those we show affection. We share it with those close to us, almost like a bonding ritual. Once merely a food product, chocolate has become something else, like a drug or a currency, it’s in a weird league of its own. A magical league…


I have never been a massive fan of chocolate desserts, I will admit. I grew up with oma’s nut-based, fruity german cakes and those spices are what really grabs my attention. I will always pick vanilla ice-cream over chocolate, but hand me a beautiful chocolate truffle and 100% I will inhale it. So I’m very much here and there, one day I will wake up and dream of apple crumble, the next I’ll think “I really need to make an obnoxious chocolate cake today”, it’s just how I’m feeling.
This cake is perfect for those of you like me, keen on chocolatey things sometimes but by no means close to a chocaholic. It’ll satisfy that chocolate craving within you without smacking you in the face with cocoa, pair it with a cuppa and you’ll be set.


This cake doesn’t require any fancy chocolates either, just good ol’ dutch cocoa and some chocolate chips of your choice. You can of course buy some fancy chocolate to chop up and add in if you prefer! Especially if you plan on doing it as a dessert for a dinner party perhaps, fab it up a bit. The cake is rich, moist, with the lovely juicy tartness of the cherries to cut through some of that sweetness, flavours reminiscent of a black forest cake. You could even get real fancy and stew some morello cherries with Kirsch to pour over the top, like a rich syrup oh goodness yes that’d be good..


Preparation Time: 20 Minutes
Cooking Time: 55-60 Minutes
Makes 1x Traditional Bundt


  • 2¼ Cups All-Purpose Flour
  • 1/2 Cup Dutch Cocoa
  • 1/2 Cup Almond Meal
  • 2 Teaspoons Baking Powder
  • 3/4 Teaspoon Baking Soda
  • 1 Cup White Sugar
  • 1 Cup Coconut Oil, Melted
  • 1/2 Cup Apple Sauce
  • 1¼ Cups Milk
  • 3 Teaspoons Apple Cider Vinegar
  • 1 Tablespoon Flaxseed Meal
  • 1 Cup Morello Cherries, pitted
  • 1 Cup Chocolate Chips


  1. Pre-heat your oven to 175°C, and lightly grease your bundt tin with coconut oil.
  2. In a large bowl, sift in the flour, cocoa, baking powder, baking soda, and stir in the almond meal. Set aside.
  3. Now I use a my kitchen aid for this step, but you can always use a hand beater, or simply work those lil arm muscles and do it with a whisk! Combine the coconut oil and sugar, and beat well for around 2-3 minutes, or until the oil and sugar emulsify. In my kitchen aid I have this on around 4-6 speed, with the whisk attachment.
  4. In a small bowl, add the apple cider vinegar to the milk and let it curdle for a second, before adding to the sugar and oil mix. Add the apple sauce, vanilla, and flaxseed meal, and beat for another 2-3 minutes until well combined.
  5. If you’re using a stand mixer, switch out the whisk attachment for the beater attachment; and if you’re doing it by hand, and spoon will do just fine! A cup at a time, add the dry mix into the wet mix. As soon as the last of the dry mix is added, mix until just incorporated and cease mixing.
  6. Add the cherries and chocolate chips into the batter, and mix until JUST combined. Pour the batter unto your greased bundt tin.
  7. Pop in the oven! At 50 minutes you’ll want to test it, it may take up to 60 minutes, so as soon as a skewer comes out clean you are good to go. Let it cool in the tin for at least 15 minutes before turning the cake out onto a wire cooling rack to cool completely.

Serve with a dusting of icing sugar, a scoop of ice-cream, a drizzle of hot fudge sauce, more cherries… whatever you fancy! Go nuts!
When I was making this I had an idea to do a chocolate rum’n’raisin cake, so maybe you’ll see a decadent boozy delight sometime soon…

– Persephone





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