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
halved, pitted fresh cherries
3 1/2 cups
sticks unsalted butter, softened
1 1/2 tablespoons
semi-sweet chocolate, grated, divided
- 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!