Dark Chocolate Chunk Cherry Cake

Brandied cherries and dark chocolate chunks find their way into a dreamy chocolate cake. MORE + LESS -

Unsweetened cocoa

(18.25 ounce) package yellow cake mix with pudding

1/2

cup sugar

(3.8 ounce) package devil's food instant pudding mix

large eggs

3/4

cup vegetable oil

1/2

cup water

(8 ounce) container sour cream

tablespoon vanilla extract

(3 ounce) dark chocolate bars, divided

1/2

cup coarsely chopped dried cherries

tablespoon butter

1/3

cup whipping cream

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1

Grease a 12-cup Bundt pan, and dust with cocoa, set aside.
2

Combine cake mix, sugar, and pudding mix in a large mixing bowl.
3

Beat eggs and next 4 ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients; beat 2 minutes. Coarsely chop 3 chocolate bars, fold brandied cherries and chopped chocolate into batter. Pour batter into prepared pan.
4

Bake at 350° F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack.
5

Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl; set aside.
6

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar; sprinkle chopped chocolate over cake. Yield 12 servings.