Boozy Chocolate Cherry Cake
Chocolate and Cherry go hand in hand… Thankfully booze goes with everything.
I’m on cherry overload. Seriously. I didn’t think I would ever say that but it’s true. I’ve racked my brain with ideas for cherry recipes during the last week and I’ve come up with some really great things, like the Cherry Goat Cheese Crostini from earlier this week. I’ve also tossed many cherries into my morning smoothie and had handfuls of fresh luscious cherries as a mid-day snack. Tomorrow I have a Cherry Sangira recipe for you that is sure to be a crowd pleaser so stay tuned!
This mass influx of cherry recipes wouldn’t be possible without OXO and North West Cherry Growers generosity for providing us bloggers with 10lbs of sweet cherries to have our way with. The OXO food scale and Nesting Bowls and Colanders have come in handy with measuring and storing 10lbs of fresh cherries.
Instead of using the traditional vanilla extract I opted for a larger amount of Cherry flavored Brandy liquor in this cake. The cherry flavor infused cake topped with cherry compote and fresh whole cherries is delightful. You just have to remember there are pits on top and to either eat around them or pit them and cut them in half. Either way would be pretty to display to guests, one is just easier to serve and eat! I left the pits intact for the photo because the stems are just too pretty. If I wasn’t worried about aesthetics, I would pit the cherries, slice them in half and add to the top of the cake.
This recipe uses arrowroot starch as a thickener in place of cornstarch in the cherry compote topping. You can always interchange the two. For easier serving pit all cherries and arrange the last 2 cups on top.
Yield: 1 8 inch cake
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min
4 cups cherries, divided
3/4 cup flour
1/8 tsp salt
1/2 cup cocoa powder
1/2 Tbsp baking powder
8 oz (1 stick) unsalted butter
1/2 cup sugar
2 Tbsp cherry brandy
1/2 cup water
1 1/2 Tbsp arrowroot starch
Preheat oven to 350 degrees F. Generously butter a 8" cake pan and set aside. Pit 2 cups of the cherries and set aside.
In a medium bowl, whisk together the flour, salt, cocoa powder and baking powder, set aside. With an electric mixer, cream butter and sugar. Add the cherry flavored brandy and continue to blend. Slowly add eggs to the mixture. Next add the flour mixture to the bowl slowly and beat until all ingredients are mixed thoroughly.
Add batter to prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean from the middle of the cake.
While cake is baking, in a medium saucepan combine 2 cups of the pitted cherries and water. Cook on medium-high for about 5 minutes or until water begins to evaporate while slightly crushing cherries with a whisk. Add the arrowroot starch and cook until mixture thickens and arrowroot is dissolved, whisking vigorously.
When cake cools, carefully remove from pan and place on serving dish. Top with cherry compote mixture and fresh, intact cherries.
Disclosure: I was not provided compensation to post about or to link to these sponsors and as always, my opinions of these products are my own. OXO and North West Cherry Growers provided me with 10lbs of cherries and other tools to help create these recipes.
Other Cherry Recipes from the 10lb Cherry Challenge: