Made with pure cocoa and dried sweet cherries (soaked in a surprising ingredient to bring out the flavor), these mini bundt cakes are delicious.
Place the chopped cherries in a small bowl. Pour the 7UP Cherry over them and leave them to soak while you continue the next steps.
Preheat oven to 350 F. Place flour, cocoa, baking powder, and salt in a mixing bowl and whisk together until well combined. Thoroughly butter all the cavities of a 12 cavity mini bundt pan.
In another mixing bowl, combine melted butter, eggs, sugar, and vanilla and whisk until it looks smooth and creamy. Drain the cherry soaking liquid (the 7UP Cherry) into the bowl and stir in the until incorporated. This liquid mixture may look slightly curdled; that's normal.
Combine the wet and the dry ingredients and stir until just combined, scraping down the sides of the bowl as needed.
Fill mini bundt cake cavities almost half way with batter. Drop 3 or 4 pieces of chopped cherries in each cavity, then fill the cavities a little more with just enough batter to cover the cherries.
Bake for about 13 minutes. Remove pan from oven and cool for 15 minutes on a rack. Gently loosen the cakes from the pan, cover the pan with a platter, and invert to turn out the cakes. Serve slightly warm, or cool completely to garnish with powdered sugar.
You need a 12 cavity mini bundt pan for this recipe.