Thank you for this recipe. It sounds so good.
Marilyn
-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, April 4, 2018 10:02 PM
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] Cherry chocolate cake
The organizers of a George Washington birthday dinner I attended asked for this
kind of cake to be prepared. The recipes for cherry cake inspired me to look to
see if I could find one that might be like what I had. I was a little bit
dubious about this combination, but it exceeded my expectations:
Chocolate Cake:
Unsalted butter, for greasing
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural
or Dutch-process), sift if lumpy
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 large egg
1 egg white
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee
1/4 cup rum or brandy (if you opt out of the booze then use more coffee)
Cherry Filling and Topping:
3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh
cherries you will need to add 1/4 cup water)
2 tablespoons kirschwasser or brandy
1/4 cup sugar
1 tablespoon cornstarch
Whipped Cream:
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions
For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake
pans with parchment paper and butter.
Combine the sugar, flour, baking soda and salt together in a large bowl and
whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and
vanilla until well combined. Add the egg mixture to the dry ingredients and
whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk
until totally blended and smooth, about 2 minutes. The batter will be quite
runny.
Divide the batter into the prepared pans and bake for about 25 minutes or until
set when tested with a toothpick. Cool completely.
For the cherry filling and topping: Place the cherries and kirsch in a
saucepot. Whisk together the sugar and cornstarch in a small bowl and then add
to the cherries.
Add the sugar mixture to the cherries and cook over low heat until the cherries
come to a boil and the liquid thickens and is transparent, about 10 minutes. If
you are using fresh cherries, you will want to cook them until the fruit is
slightly tender.
Transfer to a bowl and cool to room temperature.
To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff
peaks. Place one layer of the cake on a serving platter. Spread half of the
whipped cream over the top. Distribute half the cherries over the cream. Repeat
with the next layers of cake, cream and cherries. Serve immediately or place it
in the refrigerator.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
