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
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
