Chocolate cherry pound cake

By • June 21, 2010 • 6 Comments

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Author Notes: This cake reminds me of the chocolate-covered cherries you used to buy your mother (and my girls still buy me, because they know I love them!) for Valentine's Day. It's rich, and it's decadent, and it's wonderful. I don't make it often, because it's such a production, but when I want a show-stopper dessert, this is it.Kayb

Serves 12

  • 2 cups halved, pitted fresh cherries
  • 3 1/2 cups sugar, divided
  • 1/2 cup water
  • 4 eggs, beaten
  • 2 sticks unsalted butter, softened
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon baking powder
  • 1/2 cup cocoa powder
  • 8 ounces sour cream
  • 12 ounces semi-sweet chocolate, grated, divided
  1. Combine cherries, 1/2 cup sugar, and 1/2 cup water in a saucepan and cook over medium heat until cherries are softened. Cool and drain, reserving juice.
  2. Cream butter until light. Add sugar and whip until smooth. Add eggs and vanilla, along with 2 tablespoons of juice from cherries, and beat until well combined.
  3. Sift together flour, baking powder and cocoa. Add to butter/egg/sugar mixture in thirds, beating after each addition.
  4. Fold sour cream into batter. Reserve 1/2 cup chocolate, and fold remainder into batter.
  5. Butter and flour a Bundt cake pan. Spoon about 1/2 cup batter into pan, top with cherries, and repeat layers until all batter and cherries are used. Bake in a preheated 325-degree oven for 1 hour, or until a skewer inserted in center comes out clean. Cool 5 minutes in pan, then invert onto a rack and cool completely.
  6. Melt reserved 1/2 cup chocolate with another 2 tablespoons of cherry juice and pour over completely cooled cake for a glaze.
  7. Serve with a cherry cheesecake ice cream and chocolate syrup, if you really want overkill in the decadence department!
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over 1 year ago Janeths

Made this today with cherries from our very productive cherry tree. It was very tasty. Thanks for the recipe.

Kay_at_lake

over 1 year ago Kayb

Glad you enjoyed!

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over 3 years ago marmalade

Love this cake! I was all psyched to try this last week, but didn't have the exact ingredients on hand. So, the recipe is a little tweaked but it came out just fine. I also halved the recipe to accomodate my 6 cup bundt pan. I used jarred sour cherries and their juice instead of fresh, Earth Balance Soy Garden buttery spread, and So Delicious Raspberry coconnut milk yogurt instead of sour cream. Baked at 350 for approximately 50 minutes. Made the glaze after the cake cooled. My teenaged son and husband, who are not fans of chocolate cake, absolutely loved this recipe and hope I make it again real soon. I thought it was delicious, too. It was gone in about a day and a half. I don't know where on the site to go to rate this cake, but it gets a huge thumbs up. Thanks for sharing!

Kay_at_lake

over 3 years ago Kayb

So glad you enjoyed it! I haven't made it in forever...I ought to do it soon.

Dsc02229

over 4 years ago Jaynerly

Sounds delicious! I will certainly be trying this cake!