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Chocolate Cherry Pound Cake

Ingredients 

FOR THE CHERRIES:

  • 2 cups dried tart cherries
  • Warm water to cover cherries

FOR THE CAKE:

  • 2 cups dark cocoa powder (unsweetened)
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups butter (room temperature)
  • 3 ½ cups granulated sugar
  • 5 large eggs
  • 1 ¼ cups buttermilk
  • 1 cup semi-sweet mini chocolate chips

FOR THE GANACHE:

  • 1 cup heavy cream
  • 2 cups semi-sweet chocolate chips (not mini)

Instructions 

PREPARE THE CHERRIES:

  • Cover dried cherries with warm water and set aside so they soften and plump. Allow them to sit for at least 30 minutes and up to an hour.

MAKE THE CAKE:

  • Preheat oven to 325 degrees Fahrenheit. Grease with shortening and flour 2 loaf pans or spray with Baker’s Joy 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. Use the paddle
  • attachment and mix on low for 1 to 2 minutes. Then cream the butter on medium speed an additional 3-4 minutes until the butter is almost white in appearance and smooth in texture.
  • Add eggs, one at a time, mixing well between each addition and scraping the sides of the bowl as needed.
  • Add the dry ingredients alternately with the buttermilk, scraping the sides of the bowl as needed. Drain the plumped cherries well.
  • Add the cherries and the mini chocolate chips to the batter and fold together with a rubber spatula.
  • Divide the batter evenly into two prepared loaf pans. Bake loaf cakes on the center oven rack for 55-65 minutes. A toothpick inserted in the center should come out clean.
  • Allow the cake to cool for 20 minutes in the pan, then remove it to a cake plate or wire rack to cool completely.

MAKE THE GANACHE:

  • Pour the heavy cream in a microwave safe bowl.
  • Heat the heavy cream in the microwave until it is very hot but not boiling.
  • Add the chocolate chips.
  • Cover the bowl and let the chips sit in the hot cream for 5 minutes.
  • Then remove the cover and mix until the chocolate chips are smooth and dark brown, completely melted and combined with the heavy cream.
  • Allow the ganache to sit for an additional few minutes until it has thickened very slightly.
  • Drizzle chocolate glaze over the top of the cake, allowing the
  • glaze to run down the sides.
  • After the chocolate is set, cover the cake and store at room temperature.
  • This cake is best served the next day!

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