Temperature: 350 ° F
Ingredients
Cake
- 4 tablespoons (1/2 stick) Butter
- 1 cup light or dark brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 1/2 cup Dutch-process cocoa
- 3 large eggs
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
Filling
- 1/4 cup brown sugar, packed
- pinch salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup diced pecans or walnuts
- 3/4 cup semisweet chocolate chips
- 1/3 cup dried cherries, diced
Chocolate Glaze
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
These deep-dark chocolate cakes, highlighted with dried cherries, are delicious served with a scoop of vanilla ice cream.
Use butter or solid vegetable shortening to grease two 3-cup tube pans. Preheat the oven to 350°F.
Cake: In a large mixing bowl, beat together the 1/2 stick butter, brown sugar, vegetable oil, salt, and baking powder. Beat until well blended. Beat in the cocoa, then add the eggs one at a time, beating until fluffy after each addition. Mix the flour into the batter, one-third at a time, alternately with the milk.
Filling: In a small bowl, mix together all of the filling ingredients.
Spoon about one quarter of the cake batter into each greased pan. Sprinkle the filling over the batter, reserving about 1/2 cup. Top with the remaining batter, then the reserved filling.
Bake the cakes for 32 to 38 minutes, until a toothpick or cake tester inserted into the center comes out clean. Remove the cakes from the oven, cool them in the pan for 20 minutes, then turn them out onto a cooling rack. Cool for at least an hour before slicing. Serve with ice cream or whipped cream, or top with chocolate glaze.
Glaze: In a saucepan set over medium heat, or in the microwave, bring the cream to a boil, then stir in the vanilla and chocolate chips. Mix until smooth. Drizzle glaze over the cooled cakes.
Yield: 8 servings.
|
|
printable version
