Chocolate Chocolate Cherry Pound Cake Recipe

Name: Chocolate Chocolate Cherry Pound Cake
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: Serves 1 or more
Ingredients: Dried Tart Cherries; Dark Cocoa; Unbleached All Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Unsalted Butter; Granulated Sugar; 4 large eggs; 1 cup buttermilk; Semi Sweet Chocolate Chips; Heavy Cream

Indulge in this rich and moist Chocolate Chocolate Cherry Pound Cake, inspired by Macrina Bakery! This recipe creates a luxuriously textured pound cake bursting with the sweet tartness of cherries and the intense flavor of double chocolate. Letting it rest overnight enhances the texture even further. Perfect for special occasions or a decadent weekend treat!

Prep Time 45 mins

Cook Time 210 mins

Calories 440.8 kcal

Protein 10g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chocolate Cherry Pound Cake

Dried Tart Cherries
Dark Cocoa
Unbleached All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
Unsalted Butter
Granulated Sugar
4 large eggs
1 cup buttermilk
Semi Sweet Chocolate Chips
Heavy Cream

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How to Make Chocolate Chocolate Cherry Pound Cake

Cover 1 cup dried cherries with 1 cup warm water and let sit for at least 30 minutes to plump.
Preheat oven to 325°F (160°C).
Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together 1 cup unsweetened cocoa powder, 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using a stand mixer on low speed for 1-2 minutes.
Increase mixer speed to medium and beat for another 5 minutes until light and fluffy.
Add 4 large eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients and 1 cup buttermilk, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
Drain the plumped cherries and reserve 8 for garnish. Add the remaining cherries to the batter.
Stir in 1 cup semi-sweet chocolate chips using a rubber spatula.
Pour batter into the prepared bundt pan and spread evenly.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 1 hour before inverting onto a wire rack to cool completely.
**Prepare the Chocolate Glaze:** In a medium saucepan, heat 1 cup heavy cream over medium heat. Bring just to a simmer, then remove from heat.
Add 8 ounces semi-sweet chocolate chips to the hot cream and whisk until smooth and melted.
Let the glaze cool slightly before drizzling over the cooled cake, allowing it to run down the sides.
Garnish with the reserved cherries and serve. Store leftovers in an airtight container at room temperature for up to 2 days.