The chocolate cake recipe Chef Jossie Lukacik draws inspiration from to create this Cheerwine-inspired version has been passed down through at least three generations of pastry chefs. She used our magic ingredient, Cheerwine Syrup, in place of the usual liquid, and finishes it off with a delectable Cheerwine Chocolate Glaze that will leave everyone wanting more!
Ingredients
Chocolate Cherry Cake
- ½ cup cocoa powder
- 1 cup oil
- ¾ cup Cheerwine Syrup
- 3 cups brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract or almond extract
- 4 eggs
- ½ cup sour cream
- 2 cups cake flour
- 1 tablespoon baking soda
- Sliced almonds (garnish)
- Maraschino cherries (garnish)
Chocolate Cheerwine Glaze
- ½ cup dark chocolate (chips or chopped bar, 55% or more cocoa)
- ¼ cup Cheerwine Syrup
- ½ cup heavy whipping cream
Cheerwine Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons Cheerwine Syrup
Instructions
Chocolate Cherry Bundt Cake
- Preheat oven to 350°F.
- In a medium to large size bowl combine cocoa powder, oil, Cheerwine Syrup, brown sugar, salt, flavor extract, eggs, and sour cream. Whisk until completely combined. There should be no lumps at this step.
- Sift the cake flour and baking soda directly into the bowl over the wet ingredients. Using a whisk, gently whisk and combine the dry ingredients with the wet. Stop mixing as soon as you see no more flour. Do not overmix. There will be lumps, do not mix until completely smooth.
- Pour batter minus 2 cups into a well-greased Bundt pan and bake for 40-55 minutes. At 40 minutes, test to see if the cake is done by inserting a toothpick, skewer, or cake tester into the cake. If the tester has wet batter on it add another 10 minutes and then check again. If the tester is clean, remove it from the oven. Do not overbake. (Pro Tip: Bake in muffin pans for 15 minutes. Muffins freeze well for later.)
- Let cool in pan for 10 minutes and then invert onto a cooling rack or serving plate to finish cooling. If you leave the cake in the pan for too long it will not release cleanly.
Chocolate Cheerwine Glaze
- Place dark chocolate in a small bowl.
- In a small sauce pot, combine the Cheerwine Syrup and heavy whipping cream.
- Bring to a simmer (right when it starts bubbling), then remove from heat and pour over the dark chocolate.
- Let the mixture cool for 5 minutes, and then whisk to combine.
- Let the glaze cool for 5-10 minutes and then pour over Bundt cake.
- If the glaze seems thick, microwave for 5-10 seconds. (Pro tip: Extra glaze can be saved in the refrigerator for one week. It makes an amazing ice cream topping.)
Cheerwine Whipped Cream
- Combine heavy whipping cream and Cheerwine Syrup in the bowl of a stand mixer or a large bowl to use with a hand mixer.
- Using the whip attachments, whip until stiff peaks form, when the whipped cream will hold its form and stay on the whip when the whip is removed from the bowl.
- To garnish cake, pipe or dollop the fluffy whipped cream on top of the cake. Finish with maraschino cherries and sliced almonds.
