Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze
1 stick (1/2 cup) salted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups
1/4 cup cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
tart dried cherries
1 cup bittersweet chocolate chips or chunks
3 ounces (about 1/2 cup) bittersweet chocolate chips
1/4 cup whipping cream
Heat oven to 350 degrees F. Butter and flour a 5 x 9-inch nonstick loaf pan and
To make the cake: With an electric mixer cream the butter and sugar in a large
bowl until very fluffy.
Beat in eggs, one at time, until well beaten in, scraping
down the sides of the bowl often. Beat in the vanilla extract.
In a small bowl, mix together the flour, cocoa, baking powder, baking soda and
With the mixer on low speed, add the flour mixture in three parts to the creamed
butter-egg mixture alternately with the milk, beginning and ending with the flour
mixture. Mix only until well combined; do not over mix at this point.
Fold in cherries
and chocolate chips.
Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply
on a counter several times to release any air bubbles, then smooth the surface of
Bake in preheated oven for about 50 to 60 minutes, or until cake tests done (when
a wooden pick inserted in the middle comes out clean). Rotate the pan after the
first 30 minutes of baking.
Unmold the cake and turn right side up. Cool thoroughly before glazing.
To make the glaze: In a small pan or in a microwave oven, gently heat the chocolate
and cream together until chocolate is just melting.
Remove from the heat and stir
until chocolate is thoroughly melted and mixture is smooth.
Let cool to almost room
temperature but still liquid. Pour over cake.