Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze Recipe

Name: Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Chocolate Cherry Rye Cake, a sinfully rich dessert ready in under 2 hours! Featuring tart cherries and a luscious cherry chip mocha glaze, this recipe is perfect for satisfying your sweet tooth. Made with simple ingredients and easy-to-follow instructions, this cake is surprisingly quick to make, allowing you to enjoy a delicious homemade treat without spending hours in the kitchen. Try it today!

Prep Time 30 mins

Cook Time 80 mins

Calories 270.3 kcal

Protein 8g

Rating 5.0 (1 Reviews)

Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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!