Ingredients:

  • 2 cups (250g) All purpose flour
  • ¾ cup (65g) Dutch processed cocoa powder
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 1 cup (200g) Coconut sugar
  • ½ cup (115g) Unsalted grass fed butter, softened
  • ½ cup (120g) Plain 2% Greek yogurt
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Strong brewed hot coffee
  • 8 oz (225g) Neufchâtel cream cheese, softened
  • 1 Large egg yolk
  • 3 tbsp Maple syrup
  • 1 cup (150g) Pitted tart cherries (dried if frozen)
  • 1 tsp Lemon zest
  • 4 oz (115g) 70% Dark chocolate, finely chopped
  • ½ cup (120ml) Light coconut milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your bundt pan meticulously with butter and a dusting of cocoa powder. Sift the ¾ cup Dutch cocoa into a small bowl and pour the 1 cup hot coffee over it. Whisk until the mixture is glossy and liquid. Note: This step activates the cocoa solids for a deeper flavor.
  2. In a medium bowl, beat the 8 oz Neufchâtel cream cheese until smooth. Add the egg yolk, 3 tbsp maple syrup, and 1 tsp lemon zest. Gently fold in the 1 cup pitted tart cherries. Set this aside at room temperature so it remains pliable for layering.
  3. In your stand mixer, cream the ½ cup butter and 1 cup coconut sugar until pale and fluffy, about 3 minutes. Add the eggs one at a time, followed by the ½ cup Greek yogurt and vanilla. Slowly pour in the cooled coffee cocoa mixture while the mixer is on low.
  4. Whisk together the 2 cups flour, baking soda, and salt. Gradually add the dry ingredients to the wet batter. Mix until just combined and no white streaks remain. Note: Over mixing here will make the cake tough and bread like.
  5. Pour about two thirds of the chocolate batter into the prepared pan. Use a spoon to create a trench in the middle of the batter. Carefully drop spoonfuls of the cherry cream cheese mixture into the trench, ensuring it doesn't touch the sides of the pan. Cover with the remaining chocolate batter.
  6. Bake for 55 minutes until a thermometer inserted in the cake (not the filling) reads 205°F. Remove from the oven and let it sit in the pan for exactly 10 minutes. Invert onto a wire rack to cool completely.
  7. Place the chopped 4 oz dark chocolate in a bowl. Heat the ½ cup coconut milk until it just begins to simmer. Pour over the chocolate and let it sit for 2 minutes. Stir until velvety and smooth, then drizzle over the cooled cake.
  8. Let the ganache set for at least 20 minutes before slicing. This allows the chocolate to firm up slightly, giving you those clean, beautiful edges when you cut into it.