I don't like running 2 recipes through your timelines in a row but since it's Valentine's Day...
Chocolate Cherry Pound Cake
I developed the recipe for this decadent torte-like cake 35 years ago for a competition I didn't win. Don't know why I lost.
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Chocolate Cherry Pound Cake
I developed the recipe for this decadent torte-like cake 35 years ago for a competition I didn't win. Don't know why I lost.
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INGREDIENTS
1 cup (100 grams) unsweetened cocoa powder
2 cups (280 grams) flour
½ teaspoon baking powder
1 teaspoon salt
2 tablespoons instant espresso powder
24 tablespoons (3 sticks / 1 ½ cups / 345 grams) unsalted butter, softened to room temperature
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INGREDIENTS
1 cup (100 grams) unsweetened cocoa powder
2 cups (280 grams) flour
½ teaspoon baking powder
1 teaspoon salt
2 tablespoons instant espresso powder
24 tablespoons (3 sticks / 1 ½ cups / 345 grams) unsalted butter, softened to room temperature
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3 cups (600 grams) sugar
5 large eggs
1 cup (250 ml) milk
¼ cup (65 ml) juice from jarred cherries, prepared coffee * (see note), or kirsch
1 teaspoon vanilla extract
1 cup drained jarred cherries, if desired, and extra for serving
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3 cups (600 grams) sugar
5 large eggs
1 cup (250 ml) milk
¼ cup (65 ml) juice from jarred cherries, prepared coffee * (see note), or kirsch
1 teaspoon vanilla extract
1 cup drained jarred cherries, if desired, and extra for serving
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* You can eliminate the cherries if using prepared coffee if you like.
Preheat the oven to 350°F (180°C).
Butter & flour a 10-inch tube pan or Bundt pan. I place my tube pan on a piece of aluminum foil as my pan tends to allow batter to seep out the bottom before it
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* You can eliminate the cherries if using prepared coffee if you like.
Preheat the oven to 350°F (180°C).
Butter & flour a 10-inch tube pan or Bundt pan. I place my tube pan on a piece of aluminum foil as my pan tends to allow batter to seep out the bottom before it
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4/
sets.
Sift or whisk together the cocoa, flour, baking powder, salt, and instant espresso powder to blend and lighten.
Beat the butter & sugar together in a large mixing bowl on low speed until combined and then increase mixer speed to high speed and beat for
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sets.
Sift or whisk together the cocoa, flour, baking powder, salt, and instant espresso powder to blend and lighten.
Beat the butter & sugar together in a large mixing bowl on low speed until combined and then increase mixer speed to high speed and beat for
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3 – 5 minutes until light, creamy, smooth, and fluffy.
Add the eggs, one at a time, beating to combine after each addition.
Combine the liquids in a large measuring cup or bowl.
Beat the dry ingredients into the batter in 3 additions alternating with the liquid in
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3 – 5 minutes until light, creamy, smooth, and fluffy.
Add the eggs, one at a time, beating to combine after each addition.
Combine the liquids in a large measuring cup or bowl.
Beat the dry ingredients into the batter in 3 additions alternating with the liquid in
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2 additions, beginning & ending with dry and just until combined.
Gently fold in the drained cherries, being careful not to over mix.
Pour into the prepared pan & bake for about 1 hour 20 minutes or until risen & set. Cover the cake loosely with a sheet of foil about
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2 additions, beginning & ending with dry and just until combined.
Gently fold in the drained cherries, being careful not to over mix.
Pour into the prepared pan & bake for about 1 hour 20 minutes or until risen & set. Cover the cake loosely with a sheet of foil about
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halfway through the baking if browning too quickly. Allow to bake for a bit longer if necessary.
The cake will seem set when slightly pressed but a skewer or tester inserted deep in the cake will come out a bit wet. Feel free to cook a few minutes longer for a
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halfway through the baking if browning too quickly. Allow to bake for a bit longer if necessary.
The cake will seem set when slightly pressed but a skewer or tester inserted deep in the cake will come out a bit wet. Feel free to cook a few minutes longer for a
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slightly dryer cake but make sure the surface doesn’t burn.
Remove the cake from the oven to a cooling rack and allow to cool for 20 – 30 minutes in the pan.
If baking the cake in a tube pan, very carefully slide a long blade around the outside of the cake as well as
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slightly dryer cake but make sure the surface doesn’t burn.
Remove the cake from the oven to a cooling rack and allow to cool for 20 – 30 minutes in the pan.
If baking the cake in a tube pan, very carefully slide a long blade around the outside of the cake as well as
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around the tube to loosen then unmold the cake, turn upright on the rack, and allow to completely cool before serving.
If baking in a Bundt pan, shake gently until loosened in the pan then turn the cake out and upright on the rack to cool.
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around the tube to loosen then unmold the cake, turn upright on the rack, and allow to completely cool before serving.
If baking in a Bundt pan, shake gently until loosened in the pan then turn the cake out and upright on the rack to cool.
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Serve with lightly sweetened whipped cream thickened with some mascarpone, if desired.
This cake is even better if prepared the day before serving.
Share the love by sharing the recipe thread with your followers.
And make sure you're subscribed to my #StirCrazyPodcast!
Serve with lightly sweetened whipped cream thickened with some mascarpone, if desired.
This cake is even better if prepared the day before serving.
Share the love by sharing the recipe thread with your followers.
And make sure you're subscribed to my #StirCrazyPodcast!
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