{"id":4928,"date":"2023-07-07T23:24:46","date_gmt":"2023-07-07T23:24:46","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=4928"},"modified":"2023-07-07T23:26:08","modified_gmt":"2023-07-07T23:26:08","slug":"chocolate-cherry-pound-cake","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/chocolate-cherry-pound-cake\/","title":{"rendered":"Chocolate Cherry Pound Cake"},"content":{"rendered":"

\"\"<\/a>With our 30th Anniversary approaching, I\u2019m revisiting some of my favorite recipes. This version of our Chocolate Cherry Pound Cake is a lighter version of a gem from our first cookbook, Macrina Bakery & Caf\u00e9 Cookbook<\/em>, that was published in celebration of our 10-year anniversary in 2003. Our wonderful editor, Suzanne De Galan, loved this recipe and fervently lobbied to have it included. The original cake was an indulgent treat, rich and dense with chocolate, butter and sweet cherries. In tune with contemporary tastes, I\u2019ve lightened up the batter and added fresh cherries to celebrate the lovely Bing cherries grown here in Washington state. Enjoy!
\n\"-Leslie<\/span><\/p>\n

Printable PDF <\/a>of this recipe here.\u00a0<\/strong><\/div>\n

Makes one 12-inch Bundt cake<\/h2>\n

\"Ingredients\"
\n<\/sub><\/sup>BUNDT CAKE<\/strong>
\n2 Tbsp unsalted butter, melted + 12 oz unsalted butter (3 sticks), room temperature
\n2 cups fresh Bing cherries, pitted and cut in half (individually quick frozen cherries also work well)
\n1 cup semisweet chocolate chips
\n1\u00bd cups dark cocoa powder
\n2\u00bc cup unbleached all-purpose flour
\n1 tsp baking powder
\n1 tsp kosher salt
\n3\u00bc cups granulated sugar
\n1 Tbsp brandy or vanilla extract
\n5 eggs
\n1\u00bd cups buttermilk<\/p>\n

GANACH GLAZE<\/strong>
\n2 cups heavy cream
\n1 cup bittersweet chocolate chips
\n1 cup semisweet chocolate chips<\/p>\n


\n<\/sub>BUNDT CAKE<\/strong>
\nPreheat oven to 325\u00b0F and prepare a 12-inch\u00a0Bundt pan by brushing with 2 Tbsp melted butter and dust with flour. Set aside.<\/p>\n

In a medium bowl, combine cherries and chocolate chips. Set aside.<\/p>\n

In another medium bowl, sift together cocoa powder, flour, baking powder, and salt.<\/p>\n

In the bowl of a stand mixer, cream the remaining 3 sticks of butter, sugar and brandy or vanilla using the paddle attachment. Begin on slow speed for 2 minutes, then increase to medium speed for 3 minutes, until the mixture is pale and light in texture. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Scrape the sides of the bowl after adding a few eggs.<\/p>\n

Alternately add the flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with the flour. With the last addition of flour, fold in the cherries and chocolate chips. Mix until all ingredients are just incorporated.<\/p>\n

Pour or scoop the batter into the prepared Bundt pan, smoothing the top for even baking.<\/p>\n

Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the cake comes out clean.<\/p>\n

GANACH GLAZE<\/strong>
\nWhile the cake is cooling, prepare the ganache glaze. Heat the heavy cream in a saucepan until it just reaches a boil, then remove from heat. Add both types of chocolate chips to the hot cream, whisking until the chips are completely melted and the ganache is smooth.\u00a0Let cool for 1 hour.<\/p>\n

Invert the cake onto a serving dish.<\/p>\n

Drizzle the warm ganache over the cake, and garnish with fresh cherries and edible flowers, if desired.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

With our 30th Anniversary approaching, I\u2019m revisiting some of my favorite recipes. This version of our Chocolate Cherry Pound Cake is a lighter version of a gem from our first cookbook, Macrina Bakery & Caf\u00e9 Cookbook, that was published in … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4928","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nChocolate Cherry Pound Cake - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/chocolate-cherry-pound-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Cherry Pound Cake - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"With our 30th Anniversary approaching, I\u2019m revisiting some of my favorite recipes. 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