Chocolate Cake With Dried Cherries
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups flour
- ¾cup cocoa
- 1teaspoon baking soda
- 1cup pitted dried cherries
- 2tablespoons cherry-flavored liqueur
- 8tablespoons sweet butter, at room temperature
- 1cup sugar
- 2eggs
- 1cup buttermilk
- ½teaspoon almond extract
Nutritional analysis per serving (10 servings)
329 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 5 grams protein; 180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
- Step 2
Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
- Step 3
Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
- Step 4
Add the almond extract to the cherry mixture, then fold this mixture into the batter.
- Step 5
Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.
Private Notes
Comments
The cake recipe does not have enough liquid in it. I'm an experienced cake baker, and I added about another 1/2 cup of buttermilk to make the cake batter the appropriate consistency. That should help the moisture issue.
Great cake. Use 1/4 almond flour (I.e., 1/4 of 1-1/2 C) for improved moistness. I used a Bundt pan which I “greased” butter/canola spread and “floured” with cocoa.
Cakes are usually dry because they are over baked. Ovens vary so start checking for doneness about 15 minutes before the given cooking time. The baking time is just an estimate!
I made the following substitutions because I am allergic to dairy products or just because it sounded good: 1. One-quarter cup of almond flour for one-sixth of the AP flour, 2. Miyoko’s brand non-dairy butter for the sweet butter 3. Soy milk with 1T white vinegar for the buttermilk 4. More Kirsch for the almond extract I made it in the 12-cup Nordic Ware tiered heart-shaped pan for Valentine’s Day. The batter filled the first two tiers. While baking, it rose in the center, but not enough to mess up its presentation. I imagine the 6-cup Nordic Ware floral heart pan would be perfect. It was not too dry, perhaps because I tested for doneness earlier due to the comments others posted. Indeed, it was a big hit! My partner asked for seconds.
A simple and very tasty cake with a lovely texture. I cut the sugar to 2/3 cup, as I often find recipes too sweet. When I bake it again, I shall use 1/2 salted butter/ 1/2 sweet. It would benefit from some salt. I'll also cut the dried cherries in half. Baked in a fluted bundt....a pretty sight!
Metric: 188g flour, 90g cocoa, 160g cherries, 30ml liqueur, 227g butter, 200g sugar, 240ml buttermilk, 2.5ml almond extr. Per others' notes, increased buttermilk to 360ml, sub'd 40g of flour with almond flour, cooked in buttered bundt pan dusted w cocoa for ~65 min. Moist, good texture, deeply chocolate flavour but not overwhelmingly rich. Tart cherries soaked in cognac (couldn't find cherry liqueur in the local liquor store) enhances the chocolate very nicely.