Cake Recipes
Chocolate Cherry Pound Cake
with Bittersweet Chocolate Glaze
Ingredients
Cake
- 1 stick (1/2 cup) salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder (regular, not Dutch process)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 3/4 cup tart dried cherries
- 1 cup bittersweet chocolate chips or chunks
Glaze
- 3 ounces (about 1/2 cup) bittersweet chocolate chips or chunks
- 1/4 cup whipping cream
Instructions
- Heat oven to 350 degrees F. Butter and flour a 5 x 9 inch nonstick loaf pan and set aside.
Cake
- With an electric mixer cream the butter and sugar in a large bowl until very fluffy.
- Beat in eggs, one at time, until well beaten in, scraping down the sides of the bowl often. Beat in the vanilla extract.
- In a small bowl, mix together the flour, cocoa, baking powder, baking soda and salt.
- With the mixer on low speed, add the flour mixture in three parts to the creamed butter-egg mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not over mix at this point.
- Fold in cherries and chocolate chips.
- Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.
- Bake for about 50 to 60 minutes, or until cake tests done (when a wooden pick inserted in the middle comes out clean). Rotate the pan after the first 30 minutes of baking.
- Unmold the cake and turn right side up. Cool thoroughly before glazing.
Glaze
- In a small pan or in a microwave oven, gently heat the chocolate and cream together until chocolate is just melting.
- Remove from the heat and stir until chocolate is thoroughly melted and mixture is smooth.
- Let cool to almost room temperature but still liquid. Pour over cake.
- Let set for 15 minutes before serving.