CHOCOLATE CHOCOLATE CHERRY POUND CAKE
Make and share this Chocolate Chocolate Cherry Pound Cake recipe from Food.com.
Provided by swissms
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cover dried cherries with warm water and set aside to plump.
- Preheat oven to 325 degrees F. Prepare 12-cup bundt pan (or 2 loaf pans) by brushing lightly with canola oil or cooking spray.
- Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Set aside.
- Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
- Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared pan(s). Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it's done. Let cool on a wire rack for about an hour.
- Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle chocolate glaze over the top of the cake, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. Store at room temperature.
- Glaze:.
- Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly.
Nutrition Facts : Calories 440.8, Fat 23.4, SaturatedFat 13.7, Cholesterol 88.6, Sodium 140.7, Carbohydrate 56.9, Fiber 3.1, Sugar 42.4, Protein 5.5
CHOCOLATE-CHERRY BROWNIE CAKE
My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! -Susan Hayes, Massapequa, New York
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition., Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely., Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set., For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners' sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.
Nutrition Facts : Calories 762 calories, Fat 39g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 207mg sodium, Carbohydrate 92g carbohydrate (73g sugars, Fiber 1g fiber), Protein 6g protein.
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