Prepare to fall in love with the most stunning dessert that will steal your heart - literally and figuratively! This Amarena Cherry and Chocolate Marbled Heart Bundt Cake is not just a recipe, it's a culinary masterpiece that combines rich, velvety chocolate with the luxurious burst of sweet-tart Amarena cherries. Imagine cutting into a beautiful heart-shaped cake to reveal mesmerizing chocolate swirls and juicy cherry pockets that will make your taste buds dance with pure delight. Whether you're looking to impress your Valentine, celebrate a special occasion, or simply treat yourself to an extraordinary dessert, this cake promises to be a showstopper that will have everyone asking for your secret recipe.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup Amarena cherries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch heart-shaped bundt pan with butter and dust with cocoa powder, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to remove any lumps and ensure even distribution of dry ingredients.
- In a large stand mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Stir in the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped Amarena cherries, reserving a few for garnish.
- Divide the batter into two separate bowls. Leave one portion plain and mix additional cocoa powder into the second portion to create a darker chocolate batter.
- Alternately spoon the light and dark batters into the prepared bundt pan, creating a marbled effect. Use a knife or skewer to gently swirl the batters together, being careful not to overmix.
- Tap the pan firmly on the counter to remove any air bubbles and ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar and garnish with the reserved Amarena cherries.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Pan Preparation is Key: Thoroughly grease and dust your bundt pan to prevent sticking. Use a pastry brush to get into all the intricate heart-shaped crevices.
- Marbling Technique: When swirling batters, use a light hand. Too much mixing will blend the colors completely, losing the beautiful marbled effect.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep the cake tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cake from drying out.
- Cooling Matters: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
