Chocolate Cherry Pound Cake
Chocolate Cherry Pound Cake
  • 1/4 cup cocoa powder
  • 1/4 cup boiling hot water
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 or so tablespoons cherry syrup
  • 4 large eggs, at room temperature
  • 2 tablespoons milk
  • 1/2 jar Amarena cherries, halved

Chocolate Glaze:

  • 3 ounces semi sweet chocolate, coarsely chopped
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup

Chocolate Pound Cake:

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 inch (23 x 13 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.

In a small bowl mix the cocoa powder into the boiling water until the cocoa powder has dissolved and is smooth. Let cool to room temperature.

In a separate bowl, sift or whisk the cake flour with the baking powder and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar, cherry syrup, and vanilla extract and beat, on medium high speed, until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the cooled cocoa mixture. With the mixer on low speed, add the flour mixture (in two additions) along with the milk (in one addition) and mix only until combined.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes. Run a spatula or knife around the inside of the pan and then remove the cake from the pan, peel off the parchment paper, re-invert, and cool completely on a wire rack.

Chocolate Glaze:

Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool until it thickens to pouring consistency. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides. Well wrapped, this cake will keep four to five days at room temperature or it can be frozen for a couple of months.