Chocolate Cherry Bundt Cake

By southerngrace

Ingredients

• 1 cup plus 2 tablespoons unsweetened cocoa powder
• 1 cup tomato soup
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups plus 2 tablespoons cake flour (or 2-3/4 cups all-purpose flour), sifted
• 2 cups granulated sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 14 ounces butter, at room temperature
• 1 cup cherries, chopped
• 1 cup chocolate chips

Preparation

Step 1

Preheat the oven to 325 degrees F. Grease a bundt pan very well, then tap cocoa powder around until all the surfaces are covered.
In a medium bowl, whisk the cocoa, tomato soup, eggs, and vanilla until smooth.
In the bowl of a stand mixer, mix the flour, sugar, baking powder, and baking soda on low speed for 30 seconds.
Add the butter and half the cocoa mixture; mix on low speed until the dry ingredients are moistened.
Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
Add the remaining cocoa mixture in two parts and beat on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Fold in the cherries and chocolate chips
Scrape the batter into the prepared pan, being sure to press the thick and fluffy batter against the sides of the pan, and smooth the surfaces evenly with a small offset spatula.
Bake for 55 to 65 minutes, or until a wire cake tester inserted into the center comes out clean and the cake springs back when pressed lightly in the center.
Leave the cake in the pan for 15 minutes, then invert it onto a plate to cool completely.