Chocolate Cherry Bundt Cake

Ingredients: 

2 100% Cacao Unsweetened Chocolate Baking Bars
1/2 cup Unsweetened Cocoa
2 cups dried cherries
1/2 cup kirsch
3/4 cup canola oil
1 1/4 cups sugar
1 large egg
2 cups all-pur
pose flour
1 tablespoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/2 cup heavy cream for glaze
1/2 cup sugar for glaze
2 tablespoons corn syrup for glaze
1/4 cup toasted slivered almonds for glaze (optional)

Directions

Heat oven to 350°F. Spray a 10- to 12-cup Bundt pan with cooking spray. In small pan over low heat, bring cherries and kirsch to a simmer. Remove from heat; let stand about 10 minutes or until liquid is absorbed. In heatproof bowl set over simmering water, melt one chocolate baking bar. In large bowl, whisk together oil, sugar and egg; whisk in chocolate. In small bowl, whisk together flour, cocoa, baking soda and salt. Stir 1 cup of the buttermilk into chocolate mixture, then stir in half of the flour mixture. Stir in remaining buttermilk, then stir in remaining flour mixture until batter is smooth. Stir in cherries; pour into prepared pan. Bake in lower third of oven about 45 minutes or until a cake tester comes out dry. Cool cake in pan on a rack about 10 minutes; unmold and cool completely on a rack set over a baking sheet.
To make glaze, in small saucepan, bring cream and sugar to a simmer. Add remaining chocolate baking bar and corn syrup; remove from heat and let stand 2-3 minutes. Whisk until smooth. Pour over cooled cake; sprinkle with almonds, if desired. Let cake stand about 30 minutes or until glaze is completely set. Glazed cake may be stored in an airtight container up to 3 days.
Batter can also be baked in 24 (1/3-cup) individual Bundt pans; bake at 350°F for 15 minutes.