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
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.
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.
Sift together flour, baking powder and cocoa. Add to butter/egg/sugar mixture in thirds, beating after each addition.
Fold sour cream into batter. Reserve 1/2 cup chocolate, and fold remainder into batter.
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.
Melt reserved 1/2 cup chocolate with another 2 tablespoons of cherry juice and pour over completely cooled cake for a glaze.
Serve with a cherry cheesecake ice cream and chocolate syrup, if you really want overkill in the decadence department!
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!