Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze recipe

marti

Honest Member
Posts
4,937
Reaction score
701
This another T&T recipe that I really like.



Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze recipe



Cake:

1 stick (1/2 cup) salted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups 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



Heat oven to 350 degrees F.

Butter

and flour a 5 x 9-inch nonstick loaf pan and set aside.



To make the 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

in preheated oven 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.



To make the 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

15 minutes before serving. Enjoy.a
 
Top Bottom