Ingredients
- 2/3 cup butter, softened
- 1 1/3 cup sugar
- 2/3 cup dark brown sugar
- 4 large eggs
- 1 1/4 tsp vanilla, divided
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup sour cream
- 3 (1 oz) bittersweet chocolate, finely chopped
- Cherry Sauce
- 2 (12 oz) pkg frozen cherries
- 1/3 cup sugar
- 1/3 cup cold water
- 2 tsp cornstarch
- 1 1/4 cup heavy cream
- 1 tb sugar
- Shaved bittersweet chocolate
Preparation
Step 1
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy, Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp vanilla.
2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.
3. Pour batter into a greased and floured 1O-inch round cake pan (with sides that are 3 inches high).
4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
S. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 tbs granulated sugar, and remaining 1/4 tsp vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake and sprinkle with shaved chocolate.
Cherry Sauce
MAKES 1 1/3 CUPS
Stir together 2 (12-oz.) packages frozen cherries, 1/3 cup sugar, 1/3 cup cold water, and 2 tsp cornstarch in a medium saucepan.
Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in 2 tbs Kirsch or brandy, 1/2 tsp vanilla extract, and a pinch of salt. Cool completely (about 1 hour).