Cherry Chocolate Cake
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Chocolate Cake
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*2 ounces Semi-Sweet Chocolate Bar, like Bakers (Melt in a double boiler)
*1 cup Cake Flour plus 2 tablespoons, sifted
*1/4 cup, plus 2 tablespoons Special Dark Cocoa Powder, like Hershey’s
*3/4 teaspoon Baking Powder
*1/4 teaspoon Baking Soda
*1/4 teaspoon Sea Salt
*1/2 cup warm Chocolate Milk
*1/2 cup Buttermilk, thick good quality
*6 tablespoons Butter, room temperature
*1 cup Sugar
*2 Eggs, room temperature
*2 teaspoons Vanilla Extract
*Add some sliced pitted cherries to cake batter mixture, optional
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Sift together in a bowl flour, cocoa powder, baking powder, baking soda and sea salt. Set aside.
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In a pour-able bowl add and the buttermilk and vanilla extract.
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In a stand mixer on medium-speed cream together the sugar and butter until light and fluffy, add one egg at a time and mix until combined. Then gradually add dry mixture alternating with the buttermilk mixture and adding warm chocolate milk last (wet ingredients).
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Pour into cake pan or muffin/cupcake tins 2/3 full.
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Cherry Topping
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*2-3 cups Fresh Sweet Dark Cherries, like Bing cherries, pitted
*1/4 cup Sugar
*6 tablespoons Water
*1 tablespoon Cornstarch, more if needed for thickening
*1/4 teaspoon Almond Extract
*4 drops Red Food Coloring, more or less (Optional)
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In a sauce pan medium-low heat, add the sugar, water and cornstarch. Whisk together. Then add the cherries and cook 3-5 minutes or until it thickens. Refrigerate until ready to top cake.
Options:
If making custom Muffin/Cupcake tin (makes 12) Bake 18-20 minutes
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If making extra-large Muffin/Cupcake tin (makes 6) Bake at 350*F. 25-30 minutes
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If making Round Indented Cake (Fruit Tart Tin), Bake 350*F. 35-40 minutes. Tooth pick comes out clean.
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Use cupcake liners and cooking sprayed and parchment paper for lining cake pan.
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Top cakes with cherry topping and whipped Topping if desired. Serve. Keep cherry chocolate cakes refrigerated.
Enjoy!
Lindy
