Dark Cherry Bundt Cake with Dark Chocolate Ganache

I wanted to make something special for my Dad's birthday a couple of weeks ago.  I wanted it to be something a little different, and completely homemade.  Since I had some fresh cherries, I started searching cherry recipes. Of course, it couldn't just be cherries...it needed chocolate (durr).  My Dad loves dark chocolate...so when I saw this Dark Cherry Bundt Cake from EatingWell, I figured I could top it with a dark chocolate ganache.

I'm not sure how this ended up being the best picture I had of the whole cake...anyways...

cherry filling! 

Obviously I didn't do a very good job "swirling" the filling, b/c it looks nothing like this.

(and that knife - my mom has had those knives for as long as I can remember. and i'm gettin' on up there) 

totally vintage ;)

Dark Cherry Bundt Cake 

slightly adapted from EatingWell.com

CHERRY FILLING

• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 3 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
• 2 tablespoons orange juice 
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon almond extract
• 
  

CAKE

• 1 2/3 cups cake flour
• 1 cup whole-wheat pastry flour *I used 1/2 cup all-purpose & 1/2 cup whole wheat
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 tablespoons butter, slightly softened
• 3 tablespoons canola oil
• 1 1/4 cups nonfat vanilla, or lemon yogurt *I used vanilla
• 2 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 
  
• 1. Preheat oven to 350°F. Very generously grease and flour a 10-inch Bundt pan (I like the non-stick spray with flour already in it.)
  2. To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, orange juice, lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture gets thick and has reduced to about 1 cup (about 5 to 7 minutes.)
  3. To prepare cake: Sift flours, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until mixed.
  4. Pour half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter, then top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
  5. Bake the cake approx 50-60 minutes, or until a toothpick comes out with no crumbs clinging to it. Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Invert the pan onto a serving plate  and top as desired. (Chocolate ganache is very desirable!)

Dark Chocolate Ganache

1/2 cup dark chocolate chips or chopped dark chocolate

1/2 cup heavy cream

heaven

Heat heavy cream just before boiling, remove from heat, stir in chocolate until melted.  Let cool.  The cooler it gets, the thicker it gets. I got impatient and dumped it on the cake too early, and then once I got to my parents' house (a couple hours away) I added more. It was nice and thick at that point.  It pays to be patient.  A lesson I have yet to learn.

My notes:  The cake is a healthier version. And it tastes like a healthier version.  Mine was a little bland and a little dry (I'm learning that my oven cooks hot!)  However, if you are looking for a decent healthier cake recipe to satisfy a sweet tooth - then this one will fit the bill.  I screwed up the healthier bit by dumping chocolate and cream on top!  Which, of course, made it mo'betta.  Overall, I liked it. It was fine. It just wasn't great, like I wanted it to be.

Mr. Man had some egg free cupcakes (I keep some in the freezer for parties, etc) and he was pretty content. I love how he tried to lick all the icing off his face...didn't want to miss any!  My mom made cupcakes from a box with chocolate icing from a can, and they were better than my totally from scratch cake. I hate it when that happens! (with the exception of the chocolate ganache of course.  There is nothing better than dark chocolate and heavy cream.  Can I get an amen?!)

I'm linking this recipe up at Eat at Home for Ingredient Spotlight - Cherries and Pomegranates