This moist, dense pound cake is inspired by Black Forest cake - studded with fresh cherries and topped with chocolate and whipped cream!
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
8 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon cherry emulsion (if you can find it)
2 tablespoons cherry liqueur (optional)
1 teaspoon salt
1 teaspoon baking powder
3 cups cake flour or White Lily All Purpose Flour
1 cup Dutch-processed cocoa powder
1 1/2 cups sour cream, at room temperature
2 cups fresh cherries, quartered (or 2-15 oz cans canned dark sweet cherries, drained)
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). In a medium bowl, combine cake flour and cocoa powder and sift or whisk. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add 1/2 cup flour mixture, extracts, liqueur, salt, and baking powder, beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Beat in about half the remaining flour mixture just until incorporated. Beat in sour cream. Beat in another half of the remaining flour mixture, leaving about 1/2 cup. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Toss cherries in remaining flour mixture then fold into batter by hand. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours and 10 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Chocolate Ganache
1 cup chocolate chips or chopped bars
1 stick unsalted butter, sliced
Melt chocolate chips and butter together in the microwave or a double boiler. Stir until smooth then pour over cooled cake.
Whipped Cream, Chocolate Shavings
1 cup heavy whipping cream
1/2 cup powdered sugar
1 chocolate bar
8-10 fresh cherries
Shortly before serving, whip cream and powdered sugar together until stiff peaks. Pipe in swirls on top of cake. Using a vegetable peeler, shave chocolate onto the top of the cake. Top with cherries.
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2 comments
Pamela, yes baking times can vary based on your oven! You can check it with a skewer about 20 mins before my baking time. It’ll be done when a skewer comes out clean or almost clean. You can use your chocolate and cream ganache if you’d like! This one is rich and sets up a bit firmer
I am trying this recipe in the angel food pan I have to experiment with it bf a birthday. My concern is the baking time if it perhaps might vary? Additionally I make my ganache w cream and chocolate. Never used butter but I hear it might be a bit more tricky? Thanks for any help you might offer w your recipe