Brandied cherries and bittersweet chocolate mingle in moist and marvelous cake.
Ingredients:
| Sauce | |
| 1 (12-oz) bag | frozen sweet cherries, thawed |
| 1/4 cup | sugar |
| 1/4 cup | brandy or Kirsch |
| Cake | |
| 2 cups | unbleached all-purpose flour |
| 2/3 cup | cocoa, plus 2 tbsp for dusting (Dutch process) |
| 1-1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 cup | unsalted butter, softened |
| 1 cup | sugar |
| 2 | eggs |
| 1 tsp | vanilla extract |
| 3 (6 oz) containers | Rachel's™ Cherry Black Currant yogurt |
| 4 oz | bittersweet chocolate, chopped |
| lightly sweetened whipped cream for garnish (if desired) | |
Method:
Preheat oven to 350°F. Grease or spray a 9-inch Bundt pan and dust with cocoa, shaking out any excess.
Prepare sauce. In a small saucepan over medium heat, simmer cherries, sugar and brandy until sugar is dissolved. Simmer an additional 10 minutes until sauce has thickened slightly. Remove from heat. Measure out ˝ cup of cherries, drain and chop to use in cake. Set remaining cherry sauce aside.
Prepare cake. In a medium bowl sift together flour, 2/3 cup of cocoa, baking soda and salt; set aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping after each addition. Add vanilla.
Add flour mixture alternately with yogurt in three additions, beginning and ending with flour. Stir in chopped chocolate and ˝ cup chopped cherries from sauce.
Pour batter into prepared pan and bake for 45 to 55 minutes, until top springs back and a tester inserted in cake’s center comes out clean. Cool in pan on a metal rack for 10 minutes. Turn out of pan and cool completely.
To serve, reheat sauce. Place a slice of cake on each plate, top with sauce and whipped cream.
Yeild: 12 servings
Prep Time: 45 minutes
Baking Time: 40-55 minutes