CHOCOLATE-CHERRY MASCARPONE BUNDT CAKE
Serves 16

Ingredients

2 sticks butter
1/2 cup cocoa
3/4 cup water
2 cups granulated sugar
1 cup mascarpone cheese
1 Tbs vanilla extract
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 can cherry pie filling

Glaze

3/4 cup chocolate chips
1/4 cup heavy cream
1/4 cup good dark brewed coffee
1/4 cup light corn syrup
1 tsp vanilla extract

Directions

Grease and flour a 10-12 cup Bundt pan.

Heat oven to 350°F.

Melt butter in a large saucepan over medium-low heat.

Add cocoa, stirring until smooth.

Whisk in the water and remove from heat.

To the warm cocoa mixture, add the sugar, sour cream, vanilla and eggs.
Whisk until smooth.

In another bowl combine the flour, soda and salt.

Add all at once to the first mixture, whisking until well blended.

Stir in one can of cherry pie filling.

Pour the batter into the prepared pan.

Bake for 1 hour, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.

Cool in pan on a rack for 20 minutes.

Carefully loosen the cake with a knife and invert onto a large plate.
While it is cooling, warm the milk/cream, coffee, and corn syrup on medium heat until it boils. Remove from heat.

Add vanilla.

Pour over chocolate chips and let sit until chocolate melts. Whisk until smooth.

Let cool to room temperature then spoon over the cooled cake.

If too thick, thin with a little more cream.

Joe

I may just have to make this for Hannukah

(1) What kind of cocoa, dutch or regular?

(2) I've never bought a can of cherry/apple/etc. pie filling. Do you think the Trader Joe's jar of morello cherries would sub?

(3) Your instructions say to mix in the sour cream, do you mean mascarpone?

1. I used Ghirardelli's "Sweet Ground Chocolate with Cocoa".

2. Try TJ's Cherries and let me know.

3. One of the original recipes called for sour cream. When I finally made my hybrid, I used mascarpone and then changed the ingredients but forgot to change the directions.

Joe