Ingredients
150 grams butter (2/3 cups)
3/4 cup milk
1 1/2 cup sugar
1 tablespoon vanilla
3 1/4 cups all purpose flour
3/4 cups( 75 grams) dutch process cocoa powderpinch of salt
2 teaspoons baking powder
1 teaspoon baking soda
3 eggs
200 grams canned or fresh pitted cherries. (or frozen)
For the glaze
1 cup semisweet or bittersweet chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla extract
DIRECTIONS
To make the cake preheat oven to 180°c (375°F) and grease a bundt pan (24 or 25 cm aprox) and set aside.
In a medium saucepan combine the butter, cocoa powder, salt and milk. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.
In a large bowl whisk together the flour, sugar, baking soda and baking powder. Pour in the chocolate mixture and stir to combine.Add the eggs and whisk to combine and add the vanilla extract until the batter is smooth .Scoop half of the batter into the pan and sprinkle half of the cherries on top.Add the remaining batter and then press the remaining cherries into the batter.
Bake for 40-45 minutes until the top lightly springs back and the cake is baked through.Let the cake cool for 10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
Glaze
For the glaze place the chocolate in a medium bowl. Heat the cream to a simmer (microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring.Add the vanilla and stir the mixture until it is glossy and smooth.
The glaze will set up as it cools, for a thicker frosting let it cool slightly and pour it over the cake .Once the cake is cooled place it on a serving plate or cake stand.Garnish with some cherries and mint leaves. or chocolatepieces.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
