Valentine’s Day was 2 days ago, so the theme of “red” was quite fitting this February. Could be the Bundt cake batter, the drizzle or frosting, a filling or decorations. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Wendy of A Day in the Life on the Farm.
Valentine’s cakes and I have a rough history, apparently. Maybe the cakes know that I don’t care for the holiday. Two years ago, I tried making a Red Velvet Cake. Without red food coloring. I went with green. Read about the hilarious quandary here: How the Grinch Stole Valentine’s Day.
This time around, the failure had to do with some serious cake-to-bundt-pan stickage. (It’s a word, don’t worry about looking that one up.)
I was going to throw in the towel and then I looked at it and thought, these little cakes are actually kind of pretty in their own ugly way. Without the “crust” you can see the pops of red from the cherries and the luscious chocolate chips saying hello.
I decided to power on! I made a ganache and a glaze with the maraschino cherry juice. And I think I ruined the aesthetic of the cakes by attempting to decorate them. I should have left well alone.
Firecracker wasn’t complaining though. He quite enjoyed his unhealthy snack of maraschino cherries, chocolate chips, and taste testing both the glaze and ganache. And then we shared a mini bundt when photo time was up. (No wonder he likes it when his little brother is napping!)
I got six 1 C bundtlettes, one 2.5 C bundt, and 2 cupcakes out of this batter amount. My husband and I immediately taste tested those cupcakes while watching a movie after the kids had gone to bed.
Cherry & Chocolate Chip Bundtlettes
Ingredients for glaze:
- 1 1/2 sticks butter, softened
- 1 3/4 C sugar
- 4 egg whites
- 3 C cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 C milk
- 1 jar (10 oz) maraschino cherries, divided use
- 1/2 C mini chocolate chips
Ingredients for glaze and ganache:
- 2 C powdered sugar
- 1/4 C maraschino cherry juice
- 1/4 C chocolate chips
- 2 tbsp warm heavy cream
- Preheat oven to 350 degrees F. Heavily grease six 1 C bundtlettes and one 2.5 C bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the egg whites.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a measuring cup, stir 2 tbsp cherry juice into the milk.
- Add the dry ingredients and the wet ingredients to the stand mixer, alternating, beginning and ending with the dry ingredients.
- Chop the cherries (reserving a few for garnish if desired) and fold into the cake batter. Fold in the chocolate chips as well.
- Divide batter among bundt pans. Bake the bundlettes for 26-30 minutes and the bundt for 40 minutes, until a cake tester inserted comes out clean.
- Allow cakes to cool slightly before unmolding and allowing to cool completely on a cooling rack.
- Make the glaze: Whisk together the powdered sugar and cherry juice. Adjust ratios as needed to reach a desired consistency.
- Make the ganache: Stir the warm cream into the chocolate chips until melted.
- Decorate cakes with the glaze and the ganache. Option to garnish with reserved cherries.
*This recipe is adapted from Annie at http://mamadweeb.com/2014/02/cherry-chip-bundt-cake/*
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
Berries Bundt Cake by Bizcocheando
Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs
Bundt Cake extra rojo by La mejor manera
Cherry Bundt Cake by Basic N Delicious
Red Marble Bundt by A Day in the Life on the Farm
Red Velvet Bundt Cake by I love Bundt Cakes
Red Velvet Marble Bundt Cake by Patty’s Cake
Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Strawberries and Cream Bundt Cake by Palatable Pastime
White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones