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CHOCOLATE CHERRY CAKE

By

Sauce Magazine

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Ingredients

  • 1 cup sugar
  • 3/4 cup strong brewed coffee
  • 3/4 cup buttermilk
  • 3 Tbsp. canola oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cup flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. plus a pinch kosher salt, divided
  • 8 oz. frozen, pitted cherries, thawed and roughly chopped
  • 4 oz. semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • Chocolate shavings or sprinkles, for garnish

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350 degrees. Grease the bottom of a 9-inch pie pan or cake pan with cooking spray and line with parchment paper.
• In a large mixing bowl, whisk together the canola oil, coffee, buttermilk, eggs, sugar and vanilla extract. Gently fold in the flour, cocoa powder, baking soda, baking powder and ¾ teaspoon salt until just combined, then fold in the cherries. Pour the batter into the pie pan.
• Bake 30 to 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached. Let cool completely.
• Meanwhile, prepare the ganache by bringing the cream to a simmer in a small saucepan over medium heat. Add the chocolate chips and the remaining pinch of salt. Remove from heat, cover and let rest 2 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth. Let cool completely.
• Turn the cake out of the pan and onto a serving platter. Drizzle with the cool ganache and garnish with chocolate shavings or sprinkles before serving.

- See more at: http://www.saucemagazine.com/recipe/1426#.dpuf

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