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