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Decadent Chocolate Chocolate Cherry Pound Cake: A Baker’s Dream

The aroma of chocolate and cherries baking is a Proustian madeleine for me, instantly transporting me back to my grandmother’s kitchen. She always had a bundt cake on the counter, a welcoming beacon of warmth and deliciousness. While she favored a simple lemon version, I remember once convincing her to try a chocolate cherry creation. The resulting cake, dense, moist, and bursting with flavor, became a family favorite. This recipe is an homage to that cherished memory, a deeply satisfying treat perfect for any occasion.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes – 2 hours
Total Time: 3 hours 30 minutes
Servings: 24
Yield: One 12-cup bundt cake or two loaf cakes
Dietary Type: Not specified

Ingredients

2 cups dried tart cherries
2 cups dark cocoa
2 cups unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
12 ounces unsalted butter, at room temperature
3 ½ cups granulated sugar
5 eggs
1 ¼ cups buttermilk
1 cup semi-sweet chocolate chips

Chocolate Glaze

1 cup heavy cream
2 cups semi-sweet chocolate chips

Equipment Needed

12-cup bundt pan (or two loaf pans)
Medium bowl
Stand mixer with paddle attachment
Rubber spatula
Wire rack
Medium saucepan
Whisk
Sharp knife
Serving plate

Instructions

Begin by plumping the cherries. Cover the dried tart cherries with warm water in a bowl and let them sit while you prepare the other ingredients. This rehydrates the cherries, making them juicy and preventing them from drying out in the oven.
Preheat your oven to 325 degrees F (160 degrees C). Prepare your 12-cup bundt pan (or two loaf pans) by brushing it lightly with canola oil or cooking spray. Ensure you get into all the nooks and crannies of the bundt pan to prevent sticking. Alternatively, you can grease and flour the pan.
In a medium bowl, sift together the dark cocoa, unbleached all-purpose flour, baking powder, and salt. Sifting ensures a light and airy cake by removing any lumps in the dry ingredients. Set this mixture aside.
In the bowl of a stand mixer, combine the room temperature unsalted butter and granulated sugar. Using the paddle attachment, mix on low for 1 to 2 minutes to initially combine. Then, increase the speed to medium and mix for about 5 minutes more to cream the butter and sugar. The mixture should become smooth and pale in color. This creaming process incorporates air into the batter, contributing to the cake’s light texture.
Add the eggs, one at a time, to the butter and sugar mixture, mixing each one fully before adding another. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly combined.
Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time, to the wet ingredients. Begin and end with the dry ingredients. This method prevents the gluten in the flour from developing too much, which can result in a tough cake. Remove from the mixer and scrape down the sides to ensure all ingredients are fully incorporated.
Drain the plumped cherries thoroughly and set aside 8 cherries for garnish. Add the remainder of the cherries to the batter. Pour in the semi-sweet chocolate chips and fold the ingredients in with a rubber spatula. Be gentle when folding to avoid overmixing, which can lead to a dense cake.
Spread the batter evenly into the prepared pan(s).
Bake the cake on the center rack of the oven for 1 ½ to 2 hours, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so it’s essential to check for doneness. Start checking at the 1 hour 30 minute mark. The cake should be golden brown and spring back slightly when touched.
Let the cake cool on a wire rack for about an hour before attempting to remove it from the pan. This allows the cake to firm up and prevents it from breaking.
Run a sharp knife around the sides of the pan to loosen the cake. Place a serving plate, upside down, on top of the cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely on the serving plate before glazing.
To make the chocolate glaze, pour heavy cream into a medium saucepan and place over medium heat. As soon as the cream begins to boil, turn off the heat and add the semi-sweet chocolate chips. Mix constantly with a whisk until the chocolate has melted and the glaze is smooth. Let cool slightly before drizzling.
Drizzle the chocolate glaze over the top of the cake, allowing it to run down the sides. Top with the remaining plumped cherries and serve.

Expert Tips & Tricks

Room Temperature Matters: Make sure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smooth and stable batter.
Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Prevent Sticking: For intricate bundt pans, use a baking spray that contains flour, or grease and flour the pan thoroughly.
Checkerboard Test: After baking, if the top is browning too quickly, loosely tent the cake with aluminum foil to prevent burning.
Cooling is Key: Allow the cake to cool completely before glazing for best results.

Serving & Storage Suggestions

Serve this decadent cake as a show-stopping dessert for parties or special occasions. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of strong coffee or a glass of dessert wine complements the rich flavors perfectly.

Store the cake in an airtight container wrapped with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Please note that these are estimates and can vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	440.8 kcal	N/A
Calories from Fat	210 g	48%
Total Fat	23.4 g	36%
Saturated Fat	13.7 g	68%
Cholesterol	88.6 mg	29%
Sodium	140.7 mg	5%
Total Carbohydrate	56.9 g	18%
Dietary Fiber	3.1 g	12%
Sugars	42.4 g	169%
Protein	5.5 g	10%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Add 1 teaspoon of xanthan gum for improved texture.
Dairy-Free: Use your favorite plant-based butter and milk alternatives.
Different Fruit: Experiment with other dried fruits like cranberries or blueberries.
Nuts: Add chopped walnuts or pecans to the batter for added crunch.
Espresso Boost: Add a tablespoon of espresso powder to the batter for a more intense chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Why are my cherries sinking to the bottom of the cake?
A: This can happen if the cherries are too wet or the batter is too thin. Make sure to drain the cherries well after plumping and consider lightly coating them in flour before adding them to the batter.

Q: How do I prevent my bundt cake from sticking to the pan?
A: Thoroughly grease and flour the bundt pan, or use a baking spray that contains flour. Make sure to get into all the crevices of the pan.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it wrapped in plastic wrap at room temperature or in the refrigerator.

Q: My chocolate glaze is too thick/thin, what can I do?
A: If the glaze is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency. If it’s too thin, melt a little more chocolate and whisk it in.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.

Final Thoughts

This Chocolate Chocolate Cherry Pound Cake is more than just a recipe; it’s a journey back to simpler times, filled with the comforting aroma of home baking. Don’t be afraid to experiment with variations and make it your own. Whether you’re a seasoned baker or a novice in the kitchen, this cake is sure to impress. I encourage you to try this recipe and share your creations with friends and family. Perhaps pair it with a scoop of rich vanilla ice cream and a robust cup of coffee for the ultimate indulgence. Happy baking!

Chocolate Chocolate Cherry Pound Cake Recipe