Makes one 9-inch Bundt
2 cups (400g) sugar
4 ounces (225g) unsweetened chocolate
1 teaspoon instant espresso powder (or instant coffee powder)
1/2 cup (115g) unsalted butter, plus more for greasing the pan
2 cups (260g) gluten free flour blend (I used Cup4Cup) or all purpose flour plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
Hood River Cherry Company cherries
1 cup full fat or 2% Greek Yogurt
1/2 cup heavy cream
2-4 tablespoons sugar, to taste
1/2 cup chopped cherries
1/2 teaspoon vanilla extract
Preheat the oven to 375ºF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan.
In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.
Whisk the flour, baking soda, baking powder, and salt together.
When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.
Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.
Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.
Let the cake cool completely then slice and serve with fresh HRCC cherries!
Find the full blog post at Apt. 2B Baking Co. here.