Desserts / Recipes

Coffee Chocolate Cherry Cake

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I love this recipe because cherry and chocolate flavors go so well together, it tastes so good my mouth is already watering! It does require a lot of ingredients, but is totally worth it. I usually drizzle Chocolate Fudge Icing over the top to make it extra tasty!


 

Ingredients:

  • 1¾ c. all-purpose flour
  • ¾ c. unsweetened cocoa
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 1 c. dried tart cherries
  • 1 tbsp. instant espresso-coffee powder
  • 1½ c. Buttermilk
  • 2 tsp. vanilla extract
  • 1¾ c. sugar
  • 1 c. butter
  • 3 large eggs
  • 2 oz. unsweetened chocolate
  • 1 package semisweet-chocolate chips
  • Confectioners’ sugar for dusting
  • Mint sprig
  • whipped cream (optional)

Directions:

  1. Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan. In medium bowl, combine flour, cocoa, baking soda, and salt, set aside.
  2. In small bowl, place cherries with enough very hot water just to cover, let stand at least 5 minutes to soften cherries. In 2-cup glass measuring cup, dissolve espresso powder in 1 tablespoon very hot water; stir in buttermilk and vanilla. Set aside.
  3. In large bowl, with mixer at low speed, beat sugar with butter until blended, scraping bowl often with rubber spatula. Increase speed to medium, beat 2 minutes, occasionally scraping bowl. Reduce speed to low, add eggs, 1 at a time, beating well after each addition.
  4. At low speed, alternately add flour mixture and buttermilk mixture, beginning and ending with flour mixture, beat until smooth, occasionally scraping bowl.
  5. Drain cherries and pat with paper towels to remove excess water. With rubber spatula, fold melted unsweetened chocolate into batter. Then fold in chocolate chips and drained cherries.
  6. Pour batter into pan. Bake cake 1 hour to 1 hour 10 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
  7. To serve, sift confectioners’ sugar over cake. Garnish with mint sprig. Pass whipped cream to spoon over each serving if you like.

Yield: 16 servings

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