We have heaps and heaps of snow outside -14 inches when I measured yesterday, but of course there are drifts and mountains more from shoveling and snowblowing. But the sun is up and it looks very, very pretty. And I drifted snow on this chocolate and cherry cake, (confectioner's sugar, of course), looking equally as pretty against the dark chocolate.
The recipe comes from Life's a Feast, and the first time I made it in a bundt pan, it stuck to the mold, even though I had buttered and greased it heavily. The second time it stuck again, so this third time, I halved the recipe and used my trusty heavy aluminum 8"x2" cake pan from Wilton. Perfect.
Chocolate and Dark Cherry cake :
3 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 extra large egg, at room temperature
7/8's of a cup of King Arthur flour
1 and a half tablespoons unsweetened cocoa powder, this time I used Hershey's
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch kosher salt
scant 1/2 cup milk
1/2 teaspoon vanilla extract
1 cup frozen dark unsweetened cherries, thawed ten minutes and sprinkled with 1 T. sugar
3/4 cup semisweet chocolate chips (I used Toll House)
Cream the butter and sugar for five minutes, then add the egg and continue to beat for five minutes.
Measure the flour, cocoa powder, baking powder, cinnamon and salt into a bowl, stir, set aside.
Measure the milk and vanilla in a glass and set aside.
Add the wet ingredients to the dry ingredients in two batches, mix again, then add the cherries and chocolate chips. Stir the batter with a spoon or spatula - it should be smooth and creamy.
Fill the cake pan evenly and bake 25 minutes. The cake should be mostly firm when you gently press the top with your finger.
Remove cake from oven to a cooling rack, and let cool at least 20 minutes.
Turn the cake, still in the pan, upside down and tap the pan gently with a rolling pin, flip it right side up and run a dull knife around the edge.
Hold your breath and flip the cake onto a rack, place another rack on top gently, then flip the cake right side up. If there are pieces stuck to the pan, remove with a dull knife and stick onto the cake while the pieces are still warm.
Sift confectioner's sugar over the cake when cooled, and serve.
Happy snow day!