Cherry Chocolate Cheesecake Bundt Cake

The best homemade chocolate cake studded with cherries and filled with cheesecake then glazed with cherry sauce. Gluten free version tastes great!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Cool Time 1

Total Time 2 15

Servings slices

Calories 407kcal

Author Meghan

Set a pasta strainer over a large bowl and empty the contents of the cherry pie filling into the strainer.
1 can cherry pie filling
Carefully mix the cherries around to promote the filling to filter through the holes of the strainer. Reserve the glaze for the final step and set cherries aside. Refrigerate glaze if serving the next day.

Preheat the oven to 350°F. Grease a Bundt pan with butter and flour or nonstick cooking spray. Baking spray with flour works well.
nonstick Canola oil spray or butter
In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until well combined.
1 ¾ cup all purpose or gluten free flour, 2 cups sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
In a medium bowl, whisk together the buttermilk, oil, egg, and vanilla. If you do not have prepared buttermilk, you may use 1 cup of milk mixed with 1 tablespoon of white vinegar. Premix this before adding it to the bowl with the oil and eggs.
1 cup buttermilk, ½ cup vegetable or Canola oil, 2 large eggs, 2 teaspoons vanilla extract
Add the wet ingredients to the dry ingredients in the stand mixer bowl. Mix carefully on low.
Add the cup of hot coffee to the batter and carefully mix. Batter will be very thin. If you prefer not to brew a pot of coffee, heat 12 ounces of water in the microwave until piping hot, then pour 8 ounces of that (1 cup) over 1 heaping teaspoon instant coffee and mix to combine.
1 cup freshly brewed hot coffee
Transfer batter to a large bowl and clean mixer bowl to proceed with making the cheesecake filling. Carefully fold strained cherries into chocolate batter.

In the bowl of a stand mixer with a whisk attachment, combine cream cheese, egg, sugar, and vanilla. Whip until smooth, scraping down the bowl as necessary to evenly mix.
16 ounces cream cheese, 1 large egg, ½ cup sugar, 2 teaspoons vanilla extract

Using a large ladle, transfer ⅔ of the cake batter to the prepared Bundt pan.
Carefully scoop the cheesecake mixture on top of the chocolate cake batter, trying to keep the cheesecake in the center of the pan all the way around and carefully smoothing down the top.
Ladle the remaining ⅓ of the chocolate cake batter on top of the cheesecake layer.

Line a large jelly roll pan or baking sheet with aluminum foil and place on lowest rack in the oven to catch any overflow batter.
Place Bundt pan in oven on center rack and bake for 55 to 60 minutes until baked through.
Remove pan and cool on a cooling rack for 15 minutes. Place a second cooling rack on top of the Bundt pan and carefully invert the pan so the exposed cake is facing down toward your work space on the second cooling rack. Carefully loosen cake from bottom edges of Bundt pan and lift it off.
Allow the cake to cool completely before glazing. If serving the next day, refrigerate cooled cake until ready to serve.

If the glaze has been refrigerated, heat in microwave until just warm.
Using a pastry brush, apply the glaze to the outside of the cake.
Refrigerate cake until ready to serve. Serve with extra cherry glaze and whipped cream, if desired.

Source: Adapted from Dinner, then Dessert

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