Ingredientes para Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze
- 1 ¼ cups (2.5 sticks) softened unsalted butter
- ½ cup honey
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 ½ cups rye flour
- 1 cup all-purpose flour
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- Baking Powder
- ½ teaspoon ground cloves
- ¼ teaspoon + a pinch of salt
- Nutmeg
- 1 teaspoon ground cinnamon
- Tart Red Cherries
- Unsweetened Cocoa
- 1 teaspoon instant coffee granules
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup thawed and patted dry frozen sour cherries
- ½ cup chopped candied cherries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze
- Preheat oven to 375°F (190°C). Grease and flour a 9x9 inch square baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in ½ cup honey.
- In a separate bowl, whisk together 1 ½ cups rye flour, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup thawed and patted dry frozen sour cherries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before glazing.
- While the cake cools, prepare the glaze: In a medium bowl, cream together ¼ cup (½ stick) softened unsalted butter and 2 tablespoons unsweetened cocoa powder.
- Gradually add 2 cups powdered sugar, alternating with 2-4 tablespoons milk until desired consistency is reached.
- Stir in 1 teaspoon instant coffee granules, a pinch of salt, 1 teaspoon vanilla extract, and ½ cup chopped candied cherries.
- Pour the glaze over the cooled cake and let it sit for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
130g
Fat
27g
Carbs
14g
